Emilie Meyer
Pan-fried filet mignon is a simple, flavorful, and juicy dish that is perfect for a romantic Valentine's Day meal or any other special occasion. Filet mignon is a tender cut of meat that can be cooked on the stove using a cast-iron skillet and finished in the oven or an air fryer. The key to a perfect filet mignon is achieving a nice sear on the outside without overcooking the inside. This can be done by bringing the meat to room temperature before cooking and using high heat in a well-heated pan with butter.
| Characteristics | Values |
|---|---|
| Meat Type | Beef, Pork Tenderloin |
| Cut | Smaller end of the tenderloin |
| Weight | 6-8 ounces |
| Thickness | 1.5-2 inches |
| Temperature | 120-160+ degrees F |
| Pan Type | Cast iron, stainless steel, carbon steel |
| Seasoning | Salt, pepper, garlic, herbs, butter |
| Resting Time | 30-60 minutes |
| Searing Time | 2-4 minutes |
| Oven Temperature | 415-425 degrees F |
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What You'll Learn
- Preparation: remove from the fridge 30 minutes to 2 hours before cooking
- Seasoning: use salt and pepper, and perhaps garlic
- Pan and heat: use a cast-iron skillet on medium-high heat
- Cooking time: 2-4 minutes each side for rare, longer for medium-rare
- Resting: don't skip this step to retain juices and tenderness
Preparation: remove from the fridge 30 minutes to 2 hours before cooking
When preparing filet mignon, it is important to remove the steaks from the fridge 30 minutes to 2 hours before cooking. This is to bring the steak to room temperature, which will ensure more accurate cooking times. It is also recommended to let the steak rest on the counter for at least 30 minutes before cooking to climatize, allowing it to come to room temperature and ensuring that the salt permeates the meat.
During this time, you can season the filet mignon. It is recommended to season the steak with salt and pepper, using your fingers to gently press down on the seasoning so that it adheres to the meat. Some sources suggest seasoning liberally, while others recommend keeping it simple and refraining from using pepper, as its bold flavor may blot out the flavor of the meat.
While the steak is coming to room temperature, you can preheat your oven to between 400°F and 425°F. You can also use this time to prepare your oven-safe pan, heating it over high heat until it is very hot.
Removing the filet mignon from the fridge and allowing it to come to room temperature is a crucial step in the preparation process, ensuring that your steak cooks evenly and accurately.
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Seasoning: use salt and pepper, and perhaps garlic
When seasoning filet mignon, it is best to keep it simple. Some recipes suggest that you should refrain from using any additional salt or seasoning beyond salt and pepper. This is because filet mignon is a tender cut of meat with a delicate flavour and texture, and you do not want to overpower or blot out its natural taste.
It is important to season the meat with salt and pepper before cooking. This can be done while the steak comes to room temperature. Remove the filet mignon from the fridge 30 minutes to an hour before cooking. Use your fingers to gently press down on the seasoning so it adheres to the meat, and let it rest on the countertop. This allows the salt to permeate the meat and ensures your cooking times are more accurate.
You can also season the filet mignon with garlic. After searing the meat, add some butter, garlic cloves, and rosemary to the pan before transferring it to the oven. The butter will melt, and the garlic will season the pan drippings. Alternatively, you can cook the filet mignon in a frying pan with butter, canola oil, garlic, and onions.
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Pan and heat: use a cast-iron skillet on medium-high heat
When preparing filet mignon, it is important to use the right pan and heat settings to ensure a good sear and crust. A cast-iron skillet is a great option for cooking filet mignon as it retains heat well and distributes it evenly, helping to create a delicious seared surface on your steak.
Before cooking, ensure your cast-iron skillet is clean and dry. Cast iron is porous, so it's important to season it properly before use. This will create a natural non-stick surface, preventing your steak from sticking to the pan. To season your skillet, simply rub a light coating of oil onto the surface and heat it on a stovetop until it begins to smoke. Then, let the pan cool and wipe away any excess oil with a paper towel.
When you're ready to cook your filet mignon, place your cast-iron skillet on the stovetop and turn the heat to medium-high. Allow the pan to heat up for a few minutes until it becomes very hot. You can test if the pan is hot enough by splashing a few drops of water onto the surface—if the water sizzles and evaporates immediately, your pan is ready.
Another way to tell if your pan is hot enough is by holding your hand about an inch above the surface. If you can feel the heat radiating off the pan, it's likely hot enough to start cooking. Be careful not to touch the pan directly, as it will be extremely hot.
Once your cast-iron skillet is hot, you can add a small amount of oil or butter to the pan. Butter is a great choice for cooking filet mignon as it adds flavour and helps to create a beautiful crust. Add just enough fat to coat the bottom of the pan, and let it melt and heat up before adding your steak.
When adding your filet mignon to the pan, be careful not to overcrowd it. Depending on the size of your skillet, you may need to cook your steaks in batches to avoid steaming them. Place your steaks gently into the pan and let them cook undisturbed for a few minutes to develop a nice sear.
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Cooking time: 2-4 minutes each side for rare, longer for medium-rare
When pan-frying filet mignon, it's important to consider the cooking time to achieve your desired level of doneness. For a rare steak, cook the filet mignon for 2-4 minutes on each side. This shorter cooking time will ensure that the meat remains rare and not cooked beyond your desired level of doneness.
It's worth noting that the cooking time may vary slightly depending on the thickness of your filet mignon. Thicker cuts of meat will require slightly more time on each side, while thinner cuts may need less time. Additionally, different pans and cooktops can affect cooking time, so it's important to keep an eye on your steak as it cooks.
If you prefer your steak to be medium-rare, you will need to cook it a little longer on each side. A good rule of thumb is to add an additional minute or so per side for medium-rare. This will ensure that the meat has a chance to cook a little more thoroughly without overcooking it.
Remember, these cooking times are just guidelines, and the best way to determine the doneness of your steak is to use a meat thermometer. Insert the thermometer into the thickest part of the steak to get an accurate reading. For a rare steak, aim for an internal temperature of 120–125 °F, while medium-rare should fall between 130–140 °F.
Additionally, it's important to let your steak rest for a few minutes after cooking. This allows the juices to redistribute, ensuring a juicy and tender steak. During this resting time, the steak will continue to cook slightly, so it's best to remove it from the heat just before it reaches your desired level of doneness.
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Resting: don't skip this step to retain juices and tenderness
Resting the filet mignon is a crucial step in retaining its juices and tenderness. After removing the steak from the heat source, allow it to rest for a few minutes before slicing and serving. This waiting period gives the juices a chance to redistribute throughout the meat, ensuring that they don't end up on your cutting board or plate instead.
The ideal resting time for a filet mignon can vary, but it is typically recommended to rest the steak for at least 3 to 10 minutes. This duration provides sufficient time for the juices to settle and the steak to cool slightly, making it safer to handle and ensuring a more pleasant dining experience.
During the resting phase, it's important to keep the steak in a warm place. Covering it loosely with foil helps retain some heat without trapping too much steam, which can make the crust soggy. Placing the steak on a wire rack can also help catch any drippings and ensure the steak doesn't sit in its juices, which could impact its texture.
While resting the steak is essential, it's equally important not to rest it for too long. Leaving the steak unattended for an extended period can result in it losing too much heat, drying out, or becoming less tender. Aim to serve the steak within 20 minutes of removing it from the heat to ensure optimal taste and texture.
Additionally, the size of the steak can influence the resting time. Smaller, thicker cuts of filet mignon may require less resting time compared to larger, thinner cuts. Adjusting the resting duration based on the steak's size helps prevent overcooking or drying out, ensuring the steak remains juicy and tender.
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Frequently asked questions
First, remove the filet mignon from the fridge 30 minutes to an hour before cooking to bring it to room temperature. Season with salt and pepper, and let it sit for 30 minutes. Heat butter in a cast-iron skillet on medium-high heat. Place the filet mignon in the pan and fry for 3-4 minutes on each side for a rare steak, and an additional minute or so for medium-rare.
It is recommended to rest the filet mignon for a few minutes before serving. This helps retain the juices and ensures the meat is tender.
The cooking temperature depends on how well you want your steak done. For rare, cook to 120–125 °F, for medium-rare cook to 130–140 °F, for medium cook to 140–150 °F, for medium-well cook to 150–160 °F, and for well-done cook to 160 °F and above.
