Tiffany Haney
Pan-seared filet mignon is a delicious and simple dish that is perfect for a romantic dinner or a special occasion. Filet mignon is a cut of beef from the small end of the beef tenderloin, located near the cow's back. This area sees very little muscle use, giving filet mignon its signature tender texture. To cook filet mignon in a pan, you'll need to heat a cast-iron skillet over medium-high heat and add butter or olive oil. Season the filet mignon with salt and pepper, and sear each side for 2 minutes before finishing it in the oven. Let the meat rest for 5-7 minutes to ensure a juicy and tender steak.
Characteristics and Values Table for Pan-Cooking Filet Mignon
| Characteristics | Values |
|---|---|
| Pan Type | Cast iron, stainless steel, or carbon steel |
| Pan Temperature | High heat |
| Meat Temperature | Room temperature |
| Meat Resting Time | 15-60 minutes |
| Meat Seasoning | Salt, pepper, garlic, butter, herbs |
| Searing Time | 2-4 minutes per side |
| Oven Temperature | 400-425°F |
| Baking Time | 5-7 minutes |
| Meat Doneness | Medium rare, medium, medium well |
| Meat Temperature | 135-155°F |
| Resting Time | 5-10 minutes |
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Pan-searing filet mignon
Pan-searing is an excellent way to cook filet mignon, yielding equally delicious results to grilling without the fuss of firing up the grill. It's a relatively quick method that can be used to cook the perfect filet mignon at home.
Preparation
Firstly, remove your filet mignon from the fridge about 30 minutes before cooking to bring it to room temperature. This step is important to ensure your cooking times are accurate and to yield a juicy, tender fillet. During this time, you can season the meat with salt and pepper, using your fingers to gently press down on the seasoning so it adheres to the meat.
Cooking
Use a cast-iron skillet or another oven-safe pan for the best results. Preheat your pan over medium-high to high heat, adding a light coating of oil (around 1 tablespoon) and twirling the pan to distribute it. You can test if the pan is hot enough by splashing a few drops of water into it—if they sizzle and dissipate quickly, the pan is ready.
Once the oil begins to smoke, carefully place your filet mignon in the pan, ensuring there is space around each steak to allow for even cooking. Sear the steaks for 2-4 minutes on one side without moving them, until a nice crust forms and the meat releases from the pan. Then, flip the steaks and sear for another 2-4 minutes on the other side. If you prefer your steaks rare, reduce the cooking time slightly.
At this point, you can optionally add some butter, garlic, and herbs to the pan to baste the steaks. Transfer the skillet directly to the oven to finish cooking the steaks to your desired level of doneness. For a rare steak, bake for 4 minutes; medium-rare for 5-6 minutes; medium for 6-7 minutes; and medium-well for 8-9 minutes. Remember that cooking times may vary depending on the size of the steak.
Resting
After removing your steaks from the oven, let them rest for 5-10 minutes before serving. This allows the juices to redistribute and ensures you hit your final desired serving temperature. Your steak will continue to cook slightly during this time, so always remove it from the heat before it reaches your desired final temperature.
Serving
Pan-seared filet mignon can be served with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a simple salad. Enjoy!
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Oven temperature
Preheating your oven to 400°F strikes a balance between roasting the meat quickly and not drying it out. This temperature allows you to finish your filet mignon in the oven without overcooking it, ensuring a juicy and tender result.
If you prefer your steak cooked to a specific level of doneness, you can adjust the oven temperature accordingly. For a rare steak, cooking at 400°F for 3 to 4 minutes will yield a perfect result. If you prefer your steak medium-rare, aim for an internal temperature of 120°F to 130°F, which typically takes about 5 to 6 minutes in a 400°F oven.
For those who enjoy their steak medium, an internal temperature of 130°F to 140°F is ideal, requiring about 6 to 7 minutes in the oven. If you prefer your steak closer to medium-well, a couple of extra minutes at a slightly higher temperature of 415°F will do the trick.
Remember, these timings are for an 8 to 10-ounce steak with a thickness of 1.5 to 2 inches. Adjustments may be needed for larger or thicker cuts. Always use a meat thermometer to check the internal temperature and ensure your steak is cooked to your desired level of doneness.
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Resting the meat
To rest your filet mignon, transfer the steak to a plate and loosely tent it with foil. It is important to let the steak rest for at least 5 minutes before serving. This will ensure that the juices are redistributed throughout the meat and not just flow out of the steak when you cut into it. The resting period will also ensure that your steaks are cooked through to the proper serving temperature.
It is important to note that the steak will continue to cook after it has been removed from the heat. Therefore, always remove your steak from the heat below your final desired serving temperature by 5-7 degrees Fahrenheit. For example, for a medium-rare steak, remove the steak from the heat when it reaches 120°F (115°F for rare) and let it rest for 5-7 minutes. The final temperature after resting will be 125°F to 130°F.
Additionally, make sure to let the steak come to room temperature before cooking. This will ensure more accurate cooking times. Remove the steak from the fridge 30 minutes to 1 hour prior to cooking and let it sit on the countertop.
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Slicing the meat
To get the perfect slices, it is crucial to use a sharp knife. A sharp knife will ensure that you can cut through the meat effortlessly and achieve even slices. It is also important to let the meat rest before slicing. This resting period, typically ranging from 5 to 10 minutes, allows the juices to redistribute throughout the meat. By giving the meat time to rest, you prevent the juices from flowing out when you cut into it.
The internal temperature of the meat is also a key factor to consider when slicing. To ensure food safety, the USDA recommends an internal temperature of at least 145°F for beef. However, if you prefer your meat rarer, you can aim for lower temperatures. For a medium-rare steak, aim for an internal temperature of 135°F, while for a medium steak, 145°F is ideal.
When it comes to the slicing technique, there are a few options. One popular method is to slice the filet mignon into thick medallions. This showcases the doneness of the meat and creates a visually appealing presentation. Another approach is to cut the meat into thin slices, which can be ideal for serving multiple people or creating steak sandwiches. Ultimately, the slicing technique you choose depends on your personal preference and the desired thickness of your steak slices.
In conclusion, taking the time to properly slice your filet mignon is essential to enhance both the appearance and taste of this exquisite cut of meat. By following the recommended techniques and considering the meat's internal temperature, you can create delicious and visually appealing slices that will elevate your dining experience.
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Pan sauce
A pan sauce is a great way to elevate your filet mignon. The natural juices, browned bits, and fat left behind in the pan after cooking the steak are the base for a good pan sauce. The sauce can be made in the same pan while the meat rests.
Ingredients
You can use a variety of ingredients to make a pan sauce, including:
- Shallots
- Garlic
- Butter
- Olive oil
- Balsamic vinegar
- Wine
- Lemon
- Fresh herbs
- Beef broth
- Worcestershire sauce
Method
- After removing the steak from the pan, pour off all but two tablespoons of the leftover cooking oil or fat.
- Sauté an ingredient like a shallot or garlic until golden brown.
- With the pan on medium-high heat, pour in the juice, wine, or broth.
- As the liquid simmers, scrape the crispy browned bits from the bottom of the pan.
- Swirl in the remaining butter and any juices that have collected while the meat rests.
The sauce is best when used right away, drizzled over the filet mignon and paired with sides like rice and asparagus.
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Frequently asked questions
First, remove your filet mignon from the fridge 20 to 60 minutes before cooking to bring it to room temperature. Season the meat with salt and pepper and let it sit for 30 minutes. Preheat your oven to 400-425°F. Heat a cast iron skillet on high heat and add a tablespoon of cooking oil. Sear each side of the steak for 2 minutes. Transfer the steak to the oven and cook for another 5-7 minutes.
The best way to check if your steak is done is to use a meat thermometer. For a medium-rare steak, the internal temperature should be 135°F. For a medium steak, the internal temperature should be 145°F. For a medium-well steak, the internal temperature should be 155°F.
Your filet mignon may be tough if you did not let it rest after removing it from the heat. It is important to let the steak rest for 5-7 minutes to allow the juices to redistribute.
