Michael Mina, who just opened Bourbon Steak in NYC, knows how to cook a steak. In this case, he butter-poaches it, grills it, then serves it with a roasted, herb-crusted tomato.

Once you have a nice sear on all sides, place the filet in the oven for about 7 minutes. This should yield a medium-rare steak. Your internal temp with a meat thermometer should be 130 degrees.

Since filet mignon can overcook so quickly — even with the protective coating of bacon — it's essential to sear the steaks quickly in a pan and finish them in the oven, where the indirect heat ...

4 beef Tenderloin Steaks (filet mignon), each cut 1 inch thick (about 6 oz each) 1 tablespoon butter 1 1/2 cup assorted mushrooms (shiitake, enoki, straw, cremini, button, or chanterelle), whole ...

To pan sear the Filet Mignon: Heat 4 tablespoons of the butter in a large sauté pan over medium heat. Season the filet mignons with salt and pepper to taste.

Filet mignon is one of the most expensive cuts on the menu because it plays well with so many other flavors. Sear this steak in oil with some salt and pepper, being careful not to cook above ...