Filet mignon comes from the tenderloin of beef and is typically cut from the smaller end of the tenderloin. Filet mignon is an expensive cut of meat because it does not contain much connective tissue, making it extremely tender. If you have frozen filet mignon, you must thaw it properly before cooking. Thawing the steak in the refrigerator is the recommended method, but doing so can take 24 hours or longer. Thawing the filet mignon in cold water or in the microwave allows you to cook the meat quickly, but it may result in a loss of quality.
Place the filet mignon onto a plate or pan to prevent the meat's juice from contaminating the refrigerator.
Thaw the frozen filet mignon at a temperature range between 34 and 40 degrees Fahrenheit. Filet mignon will defrost within 1 to 2 days, depending on its thickness.
Cook the filet mignon within 3 to 5 days after it thaws in the refrigerator. Refreeze the filet mignon if you desire, but doing so may cause a decrease in quality.
Place the filet mignon in a leak-proof bag.
Fill a bowl with cold water.
Submerge the filet mignon in the cold water.
Change the cold water after every 30 minutes.
Refrigerate the thawed filet mignon or cook it immediately. Filet mignon thawed using this method needs to be cooked before you refreeze it.
Remove the packaging from the filet mignon and place the steak on a microwave-safe plate.
Thaw the filet mignon on the lowest power setting. Follow your microwave's manufacturer directions to thaw the steak properly. Modern microwaves often have a thaw setting that you can use.
Check on the filet mignon while it thaws to prevent it from cooking in the microwave. The time it takes to thaw the filet mignon depends on your microwave and the size of the steak.
Cook the filet mignon immediately after it thaws. Do not refreeze the filet mignon unless you cook it fully.