Filet Mignon has always been a specialty steak. It’s a premium option whether you make your own or go out to eat and select it from the menu.
At the same time, this is also perhaps a steak that requires some tender processes to cook it properly, to begin with or to reheat it in the end.
You’ve been there before. You reheated leftover steak that was originally juicy and delicious but when you reheated it, it became rock-hard!
It’s so disappointing, particularly when you remember the original flavor. How did it go from one to the other in just a day in the fridge?
So how do you reheat filet mignon? The best way to reheat filet mignon is to use the oven and finish with a quick sear on the stove. You can also reheat it just on the stove or in the microwave if you take extra steps to maintain a better texture.
If you do it right, you can reheat filet mignon and avoid the dry reheating texture that so many steaks succumb to.
In this guide, we have a complete process for reheating steak using these tools. We will guide you through every step of the process and share some tips for being successful when you give it a try.
Stick with us to learn how to reheat filet mignon the best way!
How to Reheat Filet Mignon
Our focus here will be reheating filet mignon using the oven. You can use the stovetop or microwave but we really want to drill into the best way to achieve greatness when you follow the reheating process.
If you’re looking for the best way to reheat filet mignon, stick with the oven.
This will give you the very best results and if you follow the recommendations and tips that we are going to share with you here shortly, you can rest assured your filet mignon will be delicious even reheated.
Using the oven does take a little bit of time. It is the best method if you have the time for it. We will cover shortly some alternatives but keep in mind we are covering the best method here.
We also have an end-game tip that you can use to finish up, which is to sear them in a hot skillet at the end of the process.
Here are our recommended steps for reheating filet mignon using the best method of the oven:
- Preheat your oven to about 250 degrees Fahrenheit.
- Use a wire rack if you have one, be sure to set the rack inside of a baking pan to catch any juices. We recommend a rack for even cooking but you can use just the pan if you need to.
- Bake the steaks in the oven for approximately 30 minutes. *Tip: cook to an internal temperature of just about 110 degrees.* You will want to be sure you do not overheat the steaks as this can cause them to become dry. If you are not willing to sear them to finish, you can cook them completely here but you do risk them drying out further.
- Pro-tip step here: Once you have heated to 110 degrees, you can remove them from the oven. Pat your steaks dry using a paper towel and prepare to sear them. This approximate time can vary by steak size or thickness.
- Heat a small amount of oil in a skillet, using high heat. Let it heat until it is smoking.
- Add the steaks to the pan and sear for 60-90 seconds on each side.
- Once you have completed this step, you should let the steaks rest for a few minutes, and then you can serve them.
If you follow these tips and steps, you will have the best reheated filet mignon possible!
With this process, you won’t be cooking your filet mignon to be more done. The doneness (medium or medium-rare typically with this steak) will remain about the same.
In fact, you might not even know the difference!
Alternative Reheating Methods
If you’re looking for the best, stick with the oven/searing combo we shared previously. If you need something fast, we have a couple of ideas. We’re briefly cover these alternative methods in case you’re in a pinch.
Reheating Filet Mignon on the Stovetop
The key to reheating your filet mignon with just a skillet is to have a little bit of beef broth to heat it with.
This will help induce and retain moisture and keep your filet mignon tasting fresh and delicious. This will prevent the dry or rubbery texture that steak tends to get when it is reheated.
Here are our steps for this process:
- Heat beef broth in a skillet until it starts to bubble slightly.
- Add the filet mignon to the pan.
- Cook the steak on each side for about a minute and then check. You may need to cook it for a slightly longer or shorter time depending on the exact thickness of your steak.
It’s pretty simple! The trick here is using a little bit of beef broth to keep the moisture fresh and avoid drying out in the reheating process.
Reheating Filet Mignon in the Microwave
We want to point out that this method is far from the best. In fact, we would recommend it primarily as a last resort. But it is a viable method if you’re out of options.
Here are some steps for you to try.
- Use a deep microwave-safe dish.
- Place the steak in the dish and cover it with broth, beef-juices, or savory liquid of choice.
- Then cover your dish with plastic wrap.
- Reduce microwave power to medium heat (this part is important!).
- Heat at 30-second intervals, turning the steak each time. It should only take a minute or two to get the steak reheated well.
If you really want the best results when you microwave your steak to reheat it, it’s best to plan ahead and save some of the natural juices from when you originally cooked your steak.
Otherwise, you will want to use something for moisture – try a small amount of steak sauce or maybe even some beef broth.
You have to be careful using the microwave to reheat filet mignon because it can dry it out.
Tips for Reheating Filet Mignon
You can successfully reheat filet mignon with just a little bit of time and effort.
Remember that the best method is to reheat in the oven and then finish with a quick sear on the steak. This does take a bit of time to complete so prepare for the process and time.
1. Maintain the Moisture Content
One of the biggest tips we can give you is to be proactive about retaining as much moisture as possible in your filet mignon.
One of the biggest issues that people tend to run into when reheating this meat, or any type of steak really, is that it dries out or develops a rubbery texture.
Moisture is very important. We can’t stress that enough.
If your steak doesn’t have moisture, then you are going to be disappointed in the end. Even with the oven and searing method, moisture is important. This is why you cook the steak at a low temperature and slowly to start with.
2. Store it Well
Next, a very important part of reheating your steak is to store it properly from the beginning. When you store leftover steak, you probably just plop those filet mignons into a storage container or even a storage bag.
We recommend that you also ‘plop’ any remaining juices in there with the steak. They might come in handy while you are reheating it.
You will also want to be sure that you reheat filet mignon in an airtight method. Vacuum sealing is always a great option but an airtight container or storage bag will also do the trick.
Whatever you do, don’t waste your leftover filet mignon! There are plenty of ways to reheat it or use it in a new dish.
We hope you find this guide to the best method for reheating filet mignon to be a valuable resource for the process. It’s pretty simple if you take the time and effort to do it right.
We invite you to take a look at our question and answer section for some additional details.
Should You Cover Filet Mignon with Foil to Reheat It?
It’s not necessary to cover your filet mignon with foil if you follow the reheating standards and instructions we’ve shared. Be sure you reheat at a low temperature and reheat slowly for the very best results for your filet mignon.
Can Filet Mignon Be Frozen?
Yes, you can freeze filet mignon. Be sure you use an airtight storage method and label and date your packaging. You should be able to feasibly freeze filet mignon for up to 12 months if you package and store it properly.
Is a Cooking Rack Required for Reheating in the Oven?
No, you don’t need to have a cooking rack. If you do not have a cooking rack on hand, you can just use a basic baking pan.
Be sure it has a lip for catching any stray juices. We recommend a cooking rack in this instance because it allows the meat to cook evenly all over and on both sides rather than running into uneven heating in the end.