Tiffany Haney
Cooking filet mignon in a frying pan is a great way to achieve a juicy and tender steak with a deep brown crust. The key to a good sear is a hot pan, with a light coating of oil that is almost smoking before adding the meat. The cooking time will depend on the thickness of the steak and the desired level of doneness, with a general rule of thumb being 3-4 minutes for medium-rare and 6-7 minutes for medium-well. It is important to let the steak rest for a few minutes after cooking to retain its juices and ensure tenderness.
| Characteristics | Values |
|---|---|
| Pan type | Cast iron skillet, stainless steel pan |
| Pan temperature | Super-hot, very hot |
| Oil type | Canola oil, ghee, vegetable oil, peanut oil, avocado oil, olive oil, cooking oil |
| Oil temperature | Almost smoking, shimmering |
| Sear time | 2-5 minutes per side |
| Oven temperature | 400-425°F |
| Rest time | 5-10 minutes |
| Slicing | Against the grain |
| Thermometer type | Meat thermometer, digital thermometer |
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What You'll Learn
Use a cast iron skillet for the best sear
Using a cast-iron skillet is a great way to cook filet mignon and achieve a beautiful sear on the outside of your steaks. Cast iron skillets are perfect for getting a good sear because they can withstand high heat, which is the key to a successful sear. A cast-iron skillet also makes it easy to transfer your steak from the stovetop to the oven, simplifying the cooking process.
To get the best sear on your filet mignon, start by removing the steaks from the refrigerator about 30 minutes to 1 hour before cooking. This allows the meat to come to room temperature, ensuring more accurate cooking times. During this time, season your steaks with salt and pepper, and optionally, return them to the refrigerator. The long pre-seasoning helps draw out moisture from the steaks, contributing to a golden crust.
When you're ready to cook, place your cast-iron skillet over medium to medium-high heat. Add a tablespoon of cooking oil with a high smoke point, such as canola oil, ghee, or avocado oil, and heat until the oil is shimmering or almost smoking. This indicates that your pan is hot enough for a good sear.
Now, it's time to sear your steaks. Place the steaks in the hot pan, ensuring they don't touch each other. For a good sear, leave the steaks undisturbed for about 2 to 3 minutes on each side. This allows a nice crust to form without overcooking the interior. After searing both sides, you can optionally add some herb butter, garlic, and rosemary to the pan for extra flavour.
At this point, you can transfer the cast-iron skillet to a preheated oven to finish cooking your steaks to your desired doneness. The cast-iron skillet's ability to retain heat and handle high temperatures makes it an excellent choice for achieving a perfect sear on your filet mignon.
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Preheat the oven to 400-425°F
Yes, filet mignon can be cooked in a frying pan. In fact, a cast-iron skillet is recommended for cooking filet mignon. The key to a good sear is a hot pan, so it's important to preheat the pan before adding the meat.
To achieve a good sear and a juicy interior, it is recommended to preheat the oven to 400-425°F. Here is a step-by-step guide:
First, remove the steaks from the refrigerator and allow them to rest on the counter for 30 minutes to bring them to room temperature. This step is crucial, as it ensures accurate cooking times and results in a juicy fillet. During this time, you can season the steaks with salt and pepper on both sides.
Prepare the skillet:
Place a cast-iron skillet on the stovetop and heat it over medium to medium-high heat for about 3 to 4 minutes. Add a tablespoon of cooking oil with a high smoke point, such as canola oil, ghee, or vegetable oil, and tilt the pan to evenly coat the entire bottom.
Sear the steaks:
When the oil is hot and shimmering, or just about to smoke, carefully add the steaks to the pan, ensuring they do not touch each other. For a good sear, cook the first side for about 3 to 5 minutes, depending on the desired doneness. Then, flip the steaks and sear the second side for an additional 2 to 5 minutes. You can also add some herb butter and garlic cloves to the pan at this point for extra flavor.
Finish in the oven:
After searing, transfer the skillet to the preheated oven at 400-425°F. The exact cooking time in the oven will depend on the thickness of your steaks and your desired doneness. For a medium-rare steak, cook for 5 to 7 minutes.
Rest and serve:
Remove the skillet from the oven and place the steaks on a plate. Tent them with foil and let them rest for 5 to 10 minutes before serving. This resting time is crucial, as it allows the juices to redistribute, ensuring a tender and juicy steak.
By preheating the oven to 400-425°F and following these steps, you can achieve a perfectly cooked filet mignon with a crispy seared exterior and a juicy, tender interior.
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Remove steaks from the fridge 30 minutes to 1 hour before cooking
Cooking filet mignon is a delicate process that requires precision and attention to detail. One crucial step in this process is removing the steaks from the fridge 30 minutes to 1 hour before cooking. This step is essential for achieving the desired texture and juiciness of the meat. Here's why this step is so important and how it contributes to the overall cooking process.
Firstly, letting the steak come to room temperature ensures more accurate cooking times. By allowing the steak to rest outside the fridge, its internal temperature gradually rises, bringing it closer to room temperature. This means that when it hits the hot pan, it will cook more evenly and predictably. This precision is key to achieving the desired doneness, whether it's rare, medium-rare, or well-done.
Secondly, removing the steak from the fridge ahead of time helps prevent overcooking. When a cold steak is placed directly into a hot pan, the outside tends to cook much faster than the inside. By letting the steak come to room temperature, you reduce the risk of ending up with an overcooked exterior and an undercooked interior. This step is especially important when cooking filet mignon, as this cut of meat is relatively small and can quickly turn from juicy to dry if not handled properly.
Additionally, this step allows the steak to breathe and enhances its ability to absorb seasonings. When a steak is cold, its surface is less receptive to seasonings like salt, pepper, and herbs. By letting it rest at room temperature, the steak becomes more receptive to these flavours, resulting in a more flavourful dish. This step also gives the salt time to draw out some moisture from the surface, which helps create a golden, crispy crust when seared.
Lastly, this waiting period gives you, the cook, time to prepare. While the steak is resting, you can take the opportunity to preheat your oven, gather your ingredients, and prepare your cast-iron skillet. This ensures that you are ready to give the steak your full attention when it's time to cook, reducing the chances of overcooking or undercooking.
In conclusion, removing steaks from the fridge 30 minutes to 1 hour before cooking is a crucial step in the process of cooking filet mignon. It ensures accurate cooking times, prevents overcooking, enhances flavour absorption, and provides a window for preparation. By following this step, you're giving your steak the best chance to turn out juicy, tender, and flavourful.
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Sear each side for 2-5 minutes
To cook filet mignon in a frying pan, it is important to get a good sear on the meat. This is achieved by heating a cast iron skillet on high heat for at least two minutes. The pan should be very hot, and the oil should be almost smoking, before adding the meat.
For a good sear, the filet mignon should be left to rest at room temperature for at least 30 minutes before cooking. This helps the meat cook more evenly and ensures a juicy fillet. During this time, the steak can be seasoned with salt and pepper.
Once the pan is hot, the filet mignon can be added and seared for 2-5 minutes on each side. This will give the meat a nice crust. It is important not to move the meat around in the pan during this process, as it will prevent a good sear from forming.
After searing, the steak can be transferred to an oven to finish cooking to the desired level of doneness. This can be determined using a meat thermometer. The steak should then be allowed to rest for at least 5 minutes before serving to ensure the juices are retained and the meat is tender.
Some recipes suggest searing the steak for a shorter time of around 30 seconds to 2 minutes on each side in the pan, before transferring to a preheated oven to finish cooking. This method still achieves a good sear and crust on the steak, but may require a little longer in the oven to reach the desired level of doneness.
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Finish in the oven for 5-9 minutes
Finishing your filet mignon in the oven for 5-9 minutes is a crucial step in achieving the perfect steak. This method of cooking combines pan-searing with an oven finish, resulting in a juicy and tender steak with a nicely seared exterior.
Firstly, it is important to preheat your oven to a high temperature, typically between 400°F and 425°F. The exact temperature can vary depending on personal preference and the thickness of your steaks. While the oven is preheating, you can prepare your filet mignon by seasoning it with salt and pepper and, if desired, leaving it to rest at room temperature for 30-60 minutes. This step is recommended to ensure more accurate cooking times and a juicy, tender steak.
Once your oven is preheated, place an oven-safe skillet or grill pan on the stovetop over medium-high to high heat. Add a light coating of oil with a high smoke point, such as canola oil, ghee, or vegetable oil. Allow the pan to heat up until the oil is almost smoking, as this will create a deep brown crust on your steak.
Now, it's time to sear your filet mignon. Place the steaks in the hot pan, ensuring they do not touch each other, and sear for about 2-5 minutes on each side. This step is crucial for developing a nice crust on the exterior of your steak. After searing both sides, transfer the skillet to the preheated oven and finish cooking for 5-9 minutes. The exact time will depend on the thickness of your steaks and your desired doneness.
Once the steaks are done to your liking, remove the skillet from the oven and let the meat rest for 5-10 minutes. This resting period is essential, as it allows the juices to redistribute, ensuring a tender and juicy steak.
Finally, slice your filet mignon against the grain and serve. This technique ensures a neat presentation and, in some opinions, improves the taste. Enjoy your perfectly cooked filet mignon!
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Frequently asked questions
Yes, you can cook filet mignon in a frying pan, but it is recommended to finish it in the oven for a perfectly tender inside.
It is recommended to use a cast iron skillet or a stainless steel pan. Non-stick pans are not ideal as they can become damaged at high temperatures.
A super-hot pan is key to getting a good sear. The oil should be almost smoking before adding the meat, and you should aim for a short but hot sear to get a nice caramelized crust.
This depends on your desired level of doneness. For a rare steak, cook for 2-3 minutes per side. For medium-rare, cook for 3-4 minutes per side. For medium, cook for 5 minutes per side.
The best way to know when your steak is done is to use a meat thermometer to check the internal temperature. The USDA recommends an internal temperature of at least 145°F for safe consumption.
