Emilie Meyer
Pan-seared filet mignon is a delicious and tender cut of meat that is perfect for a romantic meal at home. It is a simple and foolproof recipe that can be cooked in a cast-iron skillet on the stovetop. The key to achieving a perfect filet mignon is in the timing and temperature control. The steak should be brought to room temperature before cooking, and the pan should be preheated to a high temperature with a light coating of oil. The filet is then seared for 2 minutes on each side, creating a nice crust, before being finished in the oven or rested on a plate for 5-7 minutes to retain its juices.
| Characteristics | Values |
|---|---|
| Type of Meat | Filet Mignon |
| Type of Cut | Tenderloin |
| Pan Type | Cast iron, stainless steel, carbon steel |
| Pan Temperature | High |
| Oven Temperature | 400-425°F |
| Searing Time | 2-5 minutes per side |
| Oven Time | 5-7 minutes |
| Resting Time | 5-10 minutes |
| Seasoning | Salt, pepper, garlic, butter, herbs |
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What You'll Learn
Pan-seared filet mignon is a great special occasion dish
To cook the perfect pan-seared filet mignon, you will need a cast iron skillet, olive oil or cooking oil, and butter. Some recipes also recommend using a meat thermometer to ensure the steak is cooked to your preference. First, remove the steak from the fridge 20 minutes to 1 hour before cooking and let it come to room temperature. This step is crucial for yielding a juicy fillet. Season the steak with salt and pepper on all sides, and let it sit for about 30 minutes. Preheat the oven to between 400 and 425 degrees Fahrenheit.
Next, heat the cast iron skillet on high heat, adding a light coating of oil to the pan. Once the oil is shimmering, place the filets in the pan and sear for 2 minutes on each side. Optionally, you can add some herb butter and garlic to the pan before transferring it to the oven. Finish the steak in the oven for 5-7 minutes, depending on your desired level of doneness. For a medium-rare steak, cook for 5 minutes, or until the internal temperature reaches 135 degrees Fahrenheit. For a medium steak, cook for 6 minutes, or until the temperature reaches 145 degrees Fahrenheit. For a medium-well steak, cook for 7 minutes, or until the temperature reaches 155 degrees Fahrenheit.
Finally, let the steak rest for at least 5 minutes before serving. This allows the juices to redistribute throughout the meat. Pan-seared filet mignon is best served without any sauces or toppings, but feel free to add some garlic butter or compound butter for extra flavor. Enjoy your special occasion dish!
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Use a cast iron skillet for the best results
Using a cast-iron skillet is the best way to cook filet mignon. This cut of meat is taken from the small end of the beef tenderloin, an area that gets very little muscle use, giving filet mignon its classic tender texture.
To get the best results, you should preheat your oven to 400-425°F. Remove the steak from the fridge 20-60 minutes before cooking and let it rest on the counter to bring it to room temperature. This is a crucial step to ensure your filet mignon is juicy and not tough. Season the meat liberally with salt and pepper on all sides, gently pressing the seasoning into the meat with your fingers.
Add a tablespoon of cooking oil to your cast-iron skillet and turn the heat up high. You want the skillet to become very hot. Once the oil starts to smoke, place the filets face down and sear for 2 minutes. Flip the filets and sear for another 2 minutes. You can also add some herb butter and a whole garlic clove or herbs to the pan before transferring it to the oven. This will give your filets a nice seared edge.
After searing, finish the filet mignon in the oven for 5-7 minutes, depending on your desired level of doneness. For a medium-rare steak, cook for 5 minutes. For a medium steak, cook for 6 minutes. For medium-well, cook for 7 minutes.
Finally, give the steak a quick rest. This is a crucial step to retain the juices and ensure your meat is tender. Transfer the steak to a plate and loosely tent it with foil. Let the steak rest for at least 5 minutes before serving.
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Sear for 2 minutes on each side
Cooking filet mignon in a pan is a great way to achieve a restaurant-quality meal at home. The key to a perfect filet mignon is combining pan-searing with an oven finish. This technique gives you a nicely seared exterior with a juicy and evenly cooked interior.
To achieve this, you will need to sear the filet mignon for 2 minutes on each side. This step is crucial for developing a nice crust and sealing in the juices. Here's a step-by-step guide to achieving the perfect sear:
Preparation:
- Remove the steak from the fridge 30 minutes before cooking. This step is important for bringing the steak to room temperature, which ensures more accurate cooking times.
- Season all sides of the steak with salt and pepper. You can also add other desired seasonings, but remember to season just the top and bottom surfaces, leaving the sides unseasoned.
- Preheat your oven to between 400°F and 425°F.
- Heat a cast-iron skillet or a heavy-bottomed, oven-safe skillet over high heat. It is recommended to use a cast-iron skillet as it allows for easy transfer from the stovetop to the oven.
- Add 1 tablespoon of oil with a high smoke point, such as olive oil, canola oil, or avocado oil. You only need a light coating, so a little goes a long way.
- Twirl the pan to distribute the oil as it heats. This ensures that the oil coats the entire cooking surface.
- Once the oil starts to smoke, carefully place the filet mignon in the skillet. Ensure there is some space between the steaks for even cooking.
- Sear the steaks undisturbed for 2 minutes. This step is crucial for developing a nice seared edge and crust on the steaks.
- After 2 minutes, use tongs to flip the steaks and sear for an additional 2 minutes on the other side.
Finishing Touches:
- At this point, you can optionally add some herb butter, garlic butter, or a whole garlic clove/herbs to the pan for extra flavor.
- Transfer the skillet directly to the preheated oven to finish cooking the steaks to your desired doneness.
Resting:
After removing the steaks from the oven, let them rest for about 5 minutes before serving. This step is crucial, as it allows the juices to redistribute, ensuring a juicy and tender steak.
By following these steps, you will achieve a perfectly seared filet mignon with a delicious crust and a juicy interior. Enjoy your home-cooked, restaurant-quality meal!
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Finish in the oven for 5-7 minutes
Finishing your filet mignon in the oven for 5-7 minutes is the recommended cooking time for a medium-rare steak. Preheat your oven to 400°F (200°C) and sear the steak in a hot cast-iron skillet with a small amount of olive oil or butter for 2-3 minutes on each side. You can also add other seasonings such as garlic powder, paprika, or thyme to give the steak extra flavor. Transfer the skillet to the preheated oven and finish cooking for 5-7 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
The cooking time will vary depending on the thickness of your steak and the desired level of doneness. For a thinner cut of meat, you may only need to finish it in the oven for 1-2 minutes to achieve a rare steak. If you prefer your steak medium, cook it for an additional 2-3 minutes, or until the internal temperature reaches 140-145°F (60-63°C). For a medium-well steak, finish it in the oven for 7 minutes or until the internal temperature reaches 155°F.
It is important to let the steak rest for 5-10 minutes after removing it from the oven. This allows the juices to redistribute and the steak to reach its final serving temperature. A meat thermometer can be used to ensure your steak is cooked to your desired level of doneness.
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Resting the steak is crucial to retaining its juices
Pan-seared filet mignon is a tender cut of meat that can be cooked to perfection at home. The cooking time will vary depending on the thickness of the steak and the temperature when it is put in the pan.
However, the most important aspect of cooking any steak is the rest period after it is removed from the heat. This allows the juices to redistribute and ensures the steak reaches its final cooking temperature.
When a steak is heated, the muscle fibres constrict, pushing juices towards the centre of the meat. As a result, when the steak is cut, the juices pour out, making the steak dry and flavourless. By letting the steak rest, the muscle fibres relax, and the juices are pulled back towards the edges of the meat, resulting in an evenly moist and flavourful steak.
The general rule is to rest thinner cuts of meat for a minimum of 5-7 minutes, and thicker cuts for 10-20 minutes. The ideal temperature for the centre of the steak is 120-130 degrees Fahrenheit, and 125-140 degrees Fahrenheit for the exterior. It is best to use a probe thermometer to check the internal temperature, as cutting into the meat will cause the juices to expel.
There are various rules of thumb for resting steak: rest for 5 minutes per inch of thickness, 10 minutes per pound, or half of the total cooking time.
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Frequently asked questions
Yes, you can pan cook a filet mignon.
You should use a cast iron, stainless steel, or carbon steel pan. Do not use a Teflon pan.
Remove your filet mignon from the fridge 30 minutes to 1 hour before cooking. Season with salt and pepper on both sides. You can also rub salt on the steak and leave it in the fridge for 24 hours to tenderize the meat.
Preheat your oven to between 400 and 425°F. Heat a small amount of olive oil or butter in your pan over medium-high heat.
Sear your filet mignon for 2 minutes on each side. Then, place in the oven for 5 minutes for medium-rare, 6 minutes for medium, or 7 minutes for medium-well. Always let your steak rest for at least 5 minutes before serving.
