Tillie Doyle
Filet mignon is a tender cut of beef that can be cooked in a frying pan. It is important to let the meat reach room temperature before cooking, which usually takes 30 minutes to an hour. The pan should be very hot before adding the meat, and a cast-iron skillet is recommended. The cooking time depends on the desired level of doneness, with 2 minutes per side for rare, 3-4 minutes for medium-rare, 5 minutes for medium, and 6-7 minutes for medium-well. After searing the meat, it can be finished in the oven to ensure even cooking.
| Characteristics | Values |
|---|---|
| Pan type | Cast iron skillet |
| Pan temperature | Super-hot |
| Oil type | Canola, ghee, vegetable, peanut, avocado, or any oil with a smoke point over 400°F |
| Oil quantity | A light coating |
| Steak weight | 6-10 oz |
| Steak thickness | 1.5-2 inches |
| Seasoning | Salt, pepper, butter, garlic, rosemary |
| Searing time | 2-5 minutes per side |
| Resting time | 5-10 minutes |
| Internal temperature | 125°F for medium-rare, 135°F for medium, 160°F for well-done |
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What You'll Learn
Using a cast iron pan
Cooking filet mignon in a cast iron pan is a great way to achieve a juicy and tender steak with a beautifully browned crust. Here is a step-by-step guide to help you cook filet mignon to perfection using a cast iron pan:
Preparation:
First, remove your steaks from the refrigerator about 30 minutes to an hour before cooking. This step is crucial as it brings the steaks to room temperature, ensuring more accurate cooking times and a juicy, tender result. During this time, you can season your steaks with salt and pepper, or try a dry brine by rubbing salt onto the steaks and leaving them uncovered in the fridge for 24 hours. For the dry brine method, take the steaks out of the fridge 30 minutes to 1 hour before cooking and pat them dry before searing.
Pan-Searing:
Preheat your oven to between 400°F and 425°F. Place your cast iron pan on the stovetop over medium to medium-high heat. Allow the pan to heat up 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. Tilt the pan to evenly coat the entire bottom with oil. You'll know the pan is hot enough when the oil starts to shimmer or smoke slightly.
Once the pan is ready, place your steaks in the pan, ensuring they don't touch each other. Sear the first side for about 2 to 3 minutes. Then, using tongs, flip the steaks and sear the other side for another 2 to 3 minutes. You can also add some aromatics to the pan, such as garlic cloves, rosemary, or butter, to infuse extra flavour into your steaks.
Oven Finish:
After searing, transfer the cast iron pan to the preheated oven. Finish cooking your steaks in the oven until they reach your desired doneness. This usually takes around 5 minutes for a medium-rare steak, but the exact timing will depend on the thickness of your steaks and your desired level of doneness.
Resting:
Remove the pan from the oven and place a small amount of butter on each steak. Allow the steaks to rest for about 5 to 10 minutes. Resting is crucial, as it helps retain the juices, ensuring your meat is tender and juicy.
Slicing:
Always slice your filet mignon against the grain, rather than with the grain. This makes it easier to cut, look neater, and may even improve the taste.
Temperature Guide:
To ensure your steaks are cooked to your desired level of doneness, use a meat thermometer to check their internal temperature. Here is a temperature guide to help you:
- Rare: 125°F
- Medium-Rare: 135°F
- Medium: 140°F to 145°F
- Medium-Well: 150°F to 155°F
- Well-Done: 160°F
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Getting the right temperature
The key to cooking filet mignon in a frying pan is achieving the right temperature to get a good sear on the outside without overcooking the inside. A cast-iron skillet is recommended for this purpose, as it can withstand high heat and is oven-safe.
First, remove the steaks from the refrigerator 30 minutes to 1 hour before cooking to bring them to room temperature. This step is crucial for yielding a juicy fillet that is not tough. During this time, season the steaks with salt and pepper, and optionally, place them back in the refrigerator to dry brine.
Next, preheat your oven to between 400°F and 425°F. Place your cast-iron skillet on the stovetop over medium to medium-high heat for 2 to 4 minutes. When the pan is hot, add a light coating of cooking oil with a high smoke point, such as canola oil, ghee, or vegetable oil. Tilt the pan to coat the entire bottom with oil and heat until it starts to smoke.
Now it's time to sear the steaks. Use tongs to place them in the hot pan, ensuring they do not touch each other. For a nice crust, sear each side for 2 to 5 minutes without moving the meat in the pan. If you desire additional flavour, you can add butter, garlic, and rosemary to the pan during this step.
Finally, transfer the skillet to the preheated oven to finish cooking the steaks to your desired doneness. The exact cooking time will depend on the thickness of your steaks and the level of doneness you prefer. As a guide, cook for 5 minutes for medium-rare, adding another minute or so for medium, and another minute for well-done. It is recommended to use a meat thermometer to check the internal temperature of the steaks, as this is the most reliable way to ensure they are cooked to perfection.
Remember, the steaks will continue to cook even after they are removed from the oven, so it is important not to overcook them. Always let the steaks rest for 5 to 10 minutes before serving to retain the juices and ensure they are tender.
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Cooking times
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, and a cast-iron skillet is recommended for this purpose. Here is a step-by-step guide to the cooking times for achieving the perfect filet mignon:
Preparation:
Firstly, remove your steaks from the refrigerator 30 minutes to 2 hours before cooking and let them rest on the counter to bring them to room temperature. This step is crucial for a juicy fillet, as it ensures more accurate cooking times. You can season the steaks with salt and pepper during this time. For an even better crust, season the steaks and refrigerate them overnight, then pat them dry before searing.
Searing:
Use an oven-safe cast-iron skillet and place it over medium to medium-high heat for 3 to 4 minutes. Add your choice of cooking oil, ensuring the bottom of the pan is coated. When the oil is hot and shimmering, or almost smoking, add the steaks to the pan, making sure they do not touch each other. For a good sear, leave the steaks undisturbed for 2 to 5 minutes, depending on the desired doneness. Then, flip the steaks and sear for another 2 to 5 minutes.
Oven Finish:
After searing, transfer the skillet to a preheated oven at around 400-425°F (200-220°C). Cook the steaks for 5 to 9 minutes, depending on the desired doneness and the thickness of the steaks. For a medium-rare steak, cook for around 5 minutes, and for a medium steak, aim for 6 to 7 minutes. Well-done steaks will need 8 minutes or more.
Resting:
Remove the skillet from the oven and place the steaks on a plate. Tent with foil and allow them to rest for 5 to 10 minutes. This crucial step ensures the juices redistribute, resulting in a tender steak.
Temperature Check:
To ensure your steak is cooked to perfection, use a meat thermometer to check its internal temperature. For a medium-rare steak, aim for an internal temperature of 125°F (51°C), and for a medium steak, aim for 135°F (57°C). The USDA recommends an internal temperature of at least 145°F (63°C) for safe consumption.
Slicing:
Always slice your filet mignon against the grain, as it is easier, neater, and tastes better.
Pan Sauce (Optional):
For a delicious pan sauce, place butter, garlic cloves, and rosemary into the skillet with the juices from searing. Place the skillet over medium-high heat for 2 to 3 minutes and serve with your fillet steaks.
Enjoy your perfectly cooked filet mignon!
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Resting the steak
The resting time also allows the steak to reach the desired temperature. It is recommended to remove the steak from the heat source a few degrees Fahrenheit below the desired final temperature, as the steak will continue to cook even after being removed from the heat.
Using a meat thermometer is the most reliable way to ensure the steak is cooked to perfection. The thermometer can be used to check the steak's temperature while it is cooking, as well as after resting, to ensure it has reached the desired level of doneness.
The ideal temperature for filet mignon depends on the desired level of doneness, ranging from rare to well-done. The exact timing and temperature will depend on the weight and thickness of the steak. For example, a 6-8 ounce filet mignon steak that is 1.5 to 2 inches thick will take about 5 minutes to cook to a medium level of doneness.
It is important to note that the steak will continue to cook even after being removed from the oven, so it is essential to beware of overcooking. By letting the steak rest and checking its temperature with a meat thermometer, you can ensure that your filet mignon is cooked to perfection.
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Slicing the steak
When it comes to slicing, it is recommended to always slice against the grain, as this makes the process easier and the slices look neater. It also, according to some, makes the steak taste better.
To check the doneness of your steak, it is best to use a food or meat thermometer. This is the most reliable way to ensure your steak is cooked to your desired level of doneness. Here is a guide to help you:
- Well done: 160°F (fully cooked through, no longer pink)
- Medium-well: 6-7 minutes
- Medium: 5 minutes
- Medium-rare: 3-4 minutes
- Rare: 2 minutes
If you do not have a thermometer, you can check the doneness of your steak by inserting a skewer into the thickest part of the steak and touching it to your wrist to test the temperature.
Once your steak has rested and you have checked its doneness, you are ready to start slicing. Use a sharp knife to cut the steak into slices that are about 1/4-inch to 1/2-inch thick. It is important to cut against the grain, as mentioned earlier, as this will ensure the steak is tender and not tough.
Finally, plate your sliced filet mignon and pour over any juices that have accumulated on the cutting board. Serve and enjoy!
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Frequently asked questions
First, remove the steaks from the refrigerator 30 minutes to an hour before cooking to bring them to room temperature. Season the steaks with salt and pepper and heat a cast iron skillet on medium-high heat for 3 to 4 minutes. Add cooking oil, tilting the pan to coat the bottom. When the oil is hot and shimmering, add the steaks to the pan, ensuring they do not touch. Sear each side for 3 minutes, then transfer the skillet to a preheated oven to finish cooking.
The cooking time depends on how well you want your steak done. For a rare steak, cook for 2 minutes, for medium-rare cook for 3-4 minutes, for medium cook for 5-7 minutes, and for well-done cook for 8 minutes or more. Use a meat thermometer to check the internal temperature of the steak.
Preheat your oven to between 400°F and 425°F.
