Filet Mignon is a favorite cut of steak among many for its buttery texture and extreme tenderness. That said, it’s also one of the more difficult cuts to cook perfectly because of its thickness. Add to that, bone in steaks are often intimidating for the novice cook, but they certainly don’t need to be.
First things first, let’s discuss why you might chose a bone in tenderloin steak as opposed to the more traditional boneless cut. There are, in my opinion, three reasons that the bone in filet is appealing. First, right around the bone, and depending how the bone was cut (more on that later) there will be more flavor. The way the bone in filets are cut for the steaks I’m using here is perfect.
Because the bone is cut open, exposing the marrow they will definitely add flavor.
As the connective tissue around the bone breaks down during the cooking process, it provides an added layer of flavor to the meat that’s in the immediate area of the bone. It’s a myth that the bone adds flavor to the entire steak, but that’s for a whole other blog.
Second, the bone provides a very primal yet classic presentation. As they say, we eat with our eyes first and there is something just super sexy about a bone in seared filet mignon. Perfectly cooked medium rare filet mignon sliced off the bone—it’s mouthwatering just thinking about it and it sets the mood for a great filet mignon dinner.
Finally, and this may be subjective, but gnawing on the bone at the end of dinner (or at the beginning) is some of the best flavor you’ll find. Remember when I mentioned the flavor right next to the bone being enhanced by the connective tissue breaking down? This portion of the meat, the part connected to the bone, is absolutely melt in your mouth, last meal level delicious.
OK, since we now know why we might want to choose bone in over boneless, let’s talk about how to cook the best filet mignon. If you’ve read my blog about how to cook filet mignon using the sous vide method, you’ll notice I recommend a very similar process here. If you don’t have a sous vide cooker, follow one of my reverse sear methods here, or here using indirect heat first and then getting that pan sear.
How to Cook a Bone in Filet Mignon
Serves: 2 | Prep time: 15 mins. | Cook time: ~2 hours
2 6 oz. bone in filet mignon steaks
1/2 stick, unsalted butter
2 sprigs rosemary, approximately 3” long
Pinch of kosher salt
Step-by-step Instructions for Cooking a Bone in Filet Mignon
Step 1: Following manufacturer’s instructions, prepare water bath for 125°F.
Step 2: Season filets on both sides with a pinch of salt. Notice the way the bone is cross cut on these Omaha Steaks bone in filets, exposing the marrow. This will allow the marrow to melt and intensify the flavor of the steaks as they sear.
For more information on this cut of meat, click the photo.
Step 3: Place filets in sealable bag, putting a pad of butter and a sprig of rosemary on either side of the steak.
Step 4: Submerge sealed bags into water bath and allow water temperature to return to the selected 125°F. You may need to clip the bags to your container in order to keep them submerged. I use these cheap ones on Amazon and they work just fine but if you have a sturdy paper clip those work well too.
Step 5: Allow steaks to sit in water bath for 1.5 to 2 hours before removing.
Step 6: Just before steaks are done in the sous vide, prepare your cast iron skillet and heat it up as hot as possible, 700°F if possible. I highly recommend checking your surface temperature with an infrared thermometer if you have one. If you don’t, let the pan sit over high heat for 5 minutes or so. This should achieve the temperature you’re looking for. Slice off a small piece of beef fat and let it render in the pan. We’re going to cook the steak in its own fat not only for flavor, but also at this temperature most other oils will burn.
TIP: It’s extremely important that the cooking surface is already at temperature, not coming up to temperature when the steaks are placed on them.
Step 7: Remove bags from water bath, take steaks out and pat dry with a paper towel. We want the steaks to sear in the cast iron pan, not steam which they will do if they’re wet when they hit the cooking surface.
Step 8: Place steaks directly onto hot cast iron surface and sear for 45 – 60 seconds, flip and repeat. With the pan this hot, you’ll see the marrow from the cut open bone start to melt. See it below in the bottom of the pan? This…this is, in my mind, the biggest advantage of this type of cut. Trust me when I say this marrow will make your steaks next level.
Step 9: Remove steaks from pan, let rest for 5 minutes before slicing. To put this recipe into overdrive, try topping the steaks with some herb butter.
Cook a Bone in Filet Mignon:
- sous vide cooker
- cast iron pan
- vacuum sealer
- 2.6 oz Omaha Steaks Bone In Filet Mignon
- 1/2 stick unsalted butter
- 2 sprigs rosemary
- pinch of kosher salt
- Prepare water bath for 125°F.
- Season filets on both sides with a pinch of salt.
- Place filets in sealable bag, putting a pad of butter and a sprig of rosemary on either side of the steak.
- Submerge sealed bags into water bath and allow water temperature to return to the selected 125°F.
- Allow steaks to sit in water bath for 1.5 to 2 hours before removing.
- Just before steaks are done in the sous vide, prepare your cast iron skillet and heat it up as hot as possible, 700°F if possible. Slice off a small piece of beef fat and let it render in the pan. We're going to cook the steak in its own fat not only for flavor, but also at this temperature most other oils will burn.
- Remove bags from water bath, take steaks out and pat dry with a paper towel.
- Place steaks directly onto hot cast iron surface and sear for 45 - 60 seconds, flip and repeat.
- Remove steaks from pan, let rest for 5 minutes before slicing. To put this recipe into overdrive, try topping the steaks with some herb butter.