Filet mignon is a tender cut of beef from the tenderloin. It is known for its buttery texture and mild flavor. While filet mignon is often grilled or pan-seared, it can also be prepared in an Instant Pot or electric pressure cooker. Cooking filet mignon in an Instant Pot yields incredibly tender, juicy results in a fraction of the time compared to oven roasting. Best of all, you can start with frozen filet mignon steaks or fillets straight from the freezer. The Instant Pot thaws and cooks the frozen meat all in one step.
Benefits of cooking frozen filet mignon in Instant Pot
There are several advantages to using an Instant Pot to cook frozen filet mignon:
- Speed and convenience – The Instant Pot thaws and cooks frozen steak simultaneously in less than an hour. No need to plan ahead and thaw overnight in the refrigerator.
- Tender and juicy meat – The pressurized environment gently cooks the meat while retaining moisture. The result is fork-tender filet mignon.
- Enhanced flavor – The Instant Pot locks in juices and condenses flavors as pressure builds. Filet mignon cooked this way is intensely beefy and savory.
- Versatile – You can cook filet mignon on its own or add vegetables, aromatics or sauce ingredients to build an entire meal in one pot.
- Easy cleanup – With only one pot to clean up, using the Instant Pot is simpler than grilling or sear-roasting in the oven.
Whether you forgot to thaw filet mignon from the freezer or just want a quick weeknight meal, using the Instant Pot is a foolproof way to cook this tender cut of steak.
Choosing the right cut of filet mignon
When selecting filet mignon to cook in the Instant Pot, choose individual steaks or filets about 1 1/2 to 2 inches thick. This thickness will cook up the most evenly and be less likely to overcook. Look for steaks that are bright red in color with good marbling throughout. Well-marbled steaks have thin white lines of fat running through the meat that keep it tender and flavorful during cooking.
Some good options are:
- Filet mignon steaks
- Filet mignon roast, cut into 1 1/2 to 2-inch steaks
- Whole beef tenderloin, trimmed and cut into medallions
Avoid pre-marinated or enhanced filet mignon, as the extra moisture from the solution can hinder browning and affect cooking time. Go for raw, un-marinated cuts for best results.
Trimming and seasoning
Before cooking the filet mignon, trim off any external fat or silver skin for more even cooking. Pat the steaks dry with paper towels. Generously season both sides of the steaks with salt and pepper or any other dry rub ingredients. Seasonings will help add a flavorful crust as the meat cooks under pressure.
Some good seasoning options include:
- Kosher salt and cracked black pepper
- Montreal steak seasoning
- Garlic powder, onion powder, dried thyme
- Cajun seasoning
Resist adding wet marinades or sauces at this stage, as they can interfere with browning and lead to boiling or steaming instead of searing the meat.
Browning the meat
Browning the exterior of the filet mignon before pressure cooking is an essential step for both appearance and flavor. Browning creates a flavorful crust through the Maillard reaction and gives the steaks an appetizing, seared look.
To brown frozen filet mignon steaks:
- Select the Sauté function on the Instant Pot and heat 2 tablespoons of avocado, grapeseed or refined coconut oil.
- Once the oil is shimmering, add the steaks in a single layer and cook without moving for 2-3 minutes. The meat should sizzle energetically in the hot oil.
- Flip the steaks and brown the other side, about 2 minutes more.
- Transfer the seared steaks to a plate. They will finish cooking in the next step.
Browning may take slightly longer if cooking directly from frozen. Don’t rush this step, as the caramelized exterior is key for maximum flavor.
Pressure cooking
To finish cooking the steaks using the pressure cooking setting:
- Deglaze the pot by adding 1/2 cup beef broth or stock and scraping up any browned bits stuck to the bottom.
- Return the steaks and any accumulated juices back to the pot, nestling them into the liquid.
- Lock the lid and make sure the pressure release valve is in the ‘Sealing’ position.
- Select High Pressure and set the cook time to 5 minutes for medium rare or up to 10 minutes for medium doneness.
- Allow the pressure to naturally release for at least 10 minutes after cooking completes, then quick release any remaining pressure.
- Carefully remove the lid, tilting it away from you to allow steam to escape.
The concentrated pressure tenderizes the meat in a very short time while also gently cooking it from edge to edge with no risk of overcooking.
For best results, refrain from opening the pot or attempting to check for doneness before pressure is fully released. Cutting into the meat too early can cause vital juices to be lost.
Optional steps for extra flavor
To take this recipe to the next level, consider incorporating one or more of these optional steps:
- Sear after pressure cooking – For an extra-thick, flavorful crust, you can sear the steaks again in a hot skillet after pressure cooking. pat dry and sear 30-60 seconds per side in a skillet with butter or oil.
- Make a pan sauce – After cooking, deglaze pot with wine or broth, then stir in butter, herbs and shallots to make a flavorful sauce for serving.
- Add aromatics – Try nestling sprigs of thyme, rosemary or slices of garlic into the pot before pressure cooking.
- Use broth or wine – Replace some or all of the beef broth with red wine or mushroom broth for more complex flavors.
Improvising with extra ingredients elevates this basic recipe into a restaurant-worthy gourmet meal.
Serving suggestions
Filet mignon cooked in the Instant Pot turns out incredibly tender and juicy. Here are some fantastic serving suggestions:
- Slice the steaks and fan them out over a bed of mashed potatoes, risotto or polenta to absorb the delicious meat juices.
- Serve alongside roasted asparagus, Brussels sprouts or a fresh salad for contrasting flavors and textures.
- Spoon a flavorful pan sauce over the top just before serving.
- Garnish with slivered garlic, sprigs of fresh herbs or dollops of compound butter.
Pair this steak with a full-bodied red wine like Cabernet Sauvignon or Malbec or a brightly-hopped IPA beer.
Storage
Properly stored, leftover filet mignon reheats beautifully and keeps for 4-5 days refrigerated.
Let leftover steak cool, then transfer it to an airtight container. Refrigerate and reheat gently in the microwave, skillet or oven until warmed through.
Sliced steak also does well in stir fries, fajitas, sandwiches and salads.
The cooked meat can be frozen for 2-3 months. Wrap steaks tightly in plastic wrap followed by aluminum foil. Thaw in the refrigerator before reheating.
Common questions
How long does it take to cook frozen filet mignon in Instant Pot?
It takes 25-35 minutes total including the time to build pressure and release pressure. browning adds 5-10 minutes, then pressure cook on High for 5 minutes (medium rare) to 10 minutes (medium) depending on thickness.
Is filet mignon better pressure cooked from frozen or thawed?
Cooking directly from frozen is preferred, as it allows the meat to cook gently and evenly as it thaws. Thawed meat may overcook on the outer edges before the center is done.
Should the pressure release be quick or natural?
Let the pressure release naturally for at least 10 minutes to allow the temperature to come down gradually and prevent overcooking. Then quick release any remaining pressure.
Can you bake filet mignon in the Instant Pot?
No, the Instant Pot cannot be used for dry heat cooking methods like baking or roasting. You must use a liquid like broth or wine when pressure cooking to create steam.
What temperature should filet mignon be when done?
An internal temperature of 135°F is ideal for medium rare doneness. Increase cook time for more well done steak up to 155°F internal temperature.
Conclusion
Cooking frozen filet mignon in the Instant Pot is easy and virtually foolproof. With just a quick sear followed by a few minutes under pressure, you can enjoy restaurant-quality steak any night of the week. Experiment with different aromatics, liquids and serving suggestions for delicious variations. This speedy pressure cooker method gives you succulent, tender filet mignon without any hassle or defrosting required.