Emilie Meyer
Pan-fried filet mignon is a simple, flavorful, and juicy dish that can be prepared at home. It is one of the most tender cuts of meat, making it a perfect choice for a romantic, restaurant-quality meal at home. While filet mignon typically refers to beef in the US, in France, the term is used for pork tenderloin steaks. The key to achieving a juicy fillet is to ensure the meat is at room temperature before cooking, creating a nice caramelized crust on the outside without overcooking the inside. The use of cast iron, stainless steel, or carbon steel pans is recommended for the high-heat searing process, and a meat thermometer is useful for achieving the desired level of doneness.
| Characteristics | Values |
|---|---|
| Meat type | Beef, pork tenderloin steaks/chops |
| Cut of meat | Smaller end of the tenderloin |
| Weight | 6-8 ounces |
| Thickness | 1.5-2 inches |
| Temperature | 120–125°F for rare, 130–140°F for medium-rare, 140–150°F for medium, 150–160°F for medium-well, 160°F+ for well-done |
| Pan type | Cast iron, stainless steel, carbon steel |
| Pan temperature | High |
| Cooking time | 3-4 minutes per side for rare, 4-5 minutes per side for medium-rare |
| Seasoning | Salt, pepper, garlic, herbs |
| Sides | Shallots, mushrooms, baby bok choy |
| Resting time | A few minutes |
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What You'll Learn
How to achieve a good crust and browning
To achieve a good crust and browning, it is important to let the filet mignon come to room temperature before cooking. This will help the meat cook more evenly. It is recommended to remove the steak from the fridge 30 minutes before cooking and let it rest on the counter. During this time, you can season the filet mignon with salt and pepper. Some recipes suggest dry brining, which involves coating the steak with a liberal amount of salt before placing it in the fridge for a few hours or preferably overnight. This technique helps lock in the juices and enhances the flavour, resulting in a better-textured crust.
Once the steak has reached room temperature, heat an oven-safe pan, preferably a cast iron skillet, on the stove over high heat. Add a light coating of oil with a high smoke point, such as vegetable or canola oil, to the pan. Avoid using butter or olive oil for this step, as they have lower smoke points. Wait until the pan is very hot before adding the oil. This step is crucial for achieving a good sear.
When the oil starts to smoke, it's time to add the steak. Place the filet mignon seasoned side down into the pan and let it cook undisturbed. This is a crucial step in achieving a perfect sear. Depending on your desired level of doneness, the steak should sear for about 2-3 minutes on each side. For a rare steak, cook for 3 minutes on the first side and 2 minutes on the second side. For a medium-rare steak, cook for 4 minutes on the first side and 2-3 minutes on the second side.
After achieving a nice seared edge, you can finish the steak in the oven for more even cooking. Preheat the oven to 400°F (200°C) or the highest temperature setting. Transfer the steak to the oven and cook for an additional 4 to 10 minutes, depending on your desired doneness. For a rare steak, remove it from the oven when it reaches an internal temperature of 115°F to 125°F. For medium-rare, aim for an internal temperature of 125°F to 130°F.
Finally, let the steak rest for a few minutes before serving. This resting period ensures that the steak reaches the proper serving temperature without overcooking. During this time, you can top the steak with melted herb butter from the pan or a drizzle of bearnaise sauce.
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The importance of room temperature meat
You can definitely pan-fry filet mignon, a tender cut of meat that is perfect for a romantic, restaurant-quality meal at home. The key to achieving a good sear and a better-textured crust is to ensure the exterior is dry. It is recommended to leave the meat uncovered in the fridge for a few hours, or preferably overnight.
Now, here's why bringing the steak to room temperature is important:
Firstly, letting the steak sit at room temperature for 30-45 minutes before cooking helps to ensure more accurate cooking times. This is because the steak will cook more evenly if it starts at room temperature. This is especially important for filet mignon, as the larger cuts may take a long time to cook through, and you want to avoid overcooking this delicate meat.
Secondly, bringing the steak to room temperature allows the salt to permeate the meat. This is an important step in achieving a good sear, as a drier exterior will improve the crust.
Thirdly, allowing the steak to rest at room temperature before cooking gives you time to preheat your pan properly. It is important to heat your pan thoroughly before adding any oil or butter, which should be done immediately before adding the steak. This helps to prevent the meat from sticking to the pan.
Finally, letting the steak come to room temperature is a food safety consideration. By allowing the steak to rest after cooking, you ensure that the innermost parts and juices are fully and safely cooked.
In summary, bringing your filet mignon to room temperature before cooking helps to ensure accurate cooking times, improves the sear, and allows for safe consumption.
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Using the right pan
When pan-frying filet mignon, it's important to use the right type of pan to ensure even cooking and a delicious sear. Here are some tips for choosing and preparing your pan:
Cast Iron Skillet
A cast-iron skillet is a popular choice for pan-frying filet mignon. Its heat retention properties allow for an even and consistent sear, creating a delicious crust on the steak. Make sure to preheat your cast-iron skillet over medium-high to high heat before adding your steak. You can use a combination of butter and oil for added flavour and to prevent sticking.
Stainless Steel Pan
A stainless-steel pan, preferably an oven-safe one, is another good option. Similar to cast iron, stainless steel provides even heating and helps achieve a nice sear. Preheat your pan over medium-high heat, and consider using butter or oil to enhance the flavour and prevent sticking.
Avoid Non-stick Pans
It's important to note that non-stick pans, such as Teflon, are not suitable for pan-frying steak. The high temperatures required for a proper sear are not compatible with non-stick coatings. Therefore, it's best to avoid using non-stick pans when cooking filet mignon.
Pan Size
Consider the size of your pan, especially if you're cooking multiple steaks. A smaller pan may not fit more than one steak, and cooking in batches can affect the cooking time and temperature. Choose a pan that is large enough to accommodate the number of steaks you plan to cook simultaneously.
Oven-Safe Pans
If you plan to finish your filet mignon in the oven, ensure that your pan is oven-safe. An oven-safe pan, such as cast iron or stainless steel, allows you to easily transfer your steak from the stovetop to the oven without the need for transferring to a separate baking sheet.
Pan Sauce
Don't forget to utilise the pan's juices after cooking your steak. Create a simple pan sauce by adding butter, garlic cloves, and herbs like rosemary to the pan. Place the pan over medium-high heat for a few minutes to infuse the flavours, and then serve the sauce alongside your filet mignon.
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Cooking times and temperatures
When pan-frying filet mignon, it is important to consider the cooking times and temperatures to ensure the steak is cooked to your desired level of doneness. Here are some detailed instructions and guidelines to help you achieve the perfect pan-fried filet mignon:
Firstly, remove the filet mignon from the refrigerator and let it sit at room temperature for 30 to 60 minutes before cooking. This step is crucial, as it helps the meat cook more evenly and results in a juicy, tender steak. During this time, you can season the steak with salt and pepper, allowing the salt to permeate the meat.
For a rare steak, cook each side of the filet mignon in a hot pan for approximately 3 to 4 minutes. If you prefer your steak medium-rare, add another minute or so per side. For a nice seared edge, sear the filet mignon undisturbed for 2 minutes on each side over high heat.
It is important to note that cooking times may vary depending on the size and thickness of your steak. A smaller filet mignon will take less time to cook than a larger one. Additionally, the type of pan and cooktop you use can also affect cooking times, so adjustments may be necessary.
To ensure your steak is cooked to your desired doneness, it is recommended to use a meat thermometer to check its internal temperature. For a rare steak, aim for an internal temperature of 120–125 °F, while medium-rare is typically achieved at 130–140 °F. If you prefer your steak medium, cook it to an internal temperature of 140–150 °F.
If you find that your steak is not quite at the desired temperature after pan-frying, you can finish it in the oven. Preheat your oven to its highest temperature, and place the steak in the oven for 3 to 4 minutes at a time, checking the temperature until it reaches your desired level of doneness.
Finally, let the steak rest for a few minutes before serving. Resting the meat helps retain its juices and ensures a tender, flavorful filet mignon.
By following these cooking times and temperature guidelines, you can achieve a perfectly cooked pan-fried filet mignon.
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Resting the meat
During the resting period, the steak's temperature will continue to rise slightly without additional cooking. This is due to the residual heat and carryover cooking, so it is important not to leave the steak to rest for too long, or it may overcook. The juices will also reabsorb into the steak during this time, ensuring a juicy and tender bite.
To rest the meat properly, place the filet mignon on a clean plate or cutting board. Tent it loosely with foil to keep it warm. This allows the steam to escape, preventing the steak from becoming soggy.
It is also important to note that the steak should be allowed to come to room temperature before cooking. This helps the steak cook more evenly. Additionally, seasoning the steak before letting it rest at room temperature allows the salt to permeate the meat, enhancing the flavor.
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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. This will ensure more accurate cooking times and yield a juicy fillet. Season the filet mignon with salt and pepper, and let it sit for 30 minutes. Preheat the oven to 415°F. Heat a cast-iron skillet on high heat, add a tablespoon of oil, and place the filet mignon in the pan for 2 minutes on each side to sear. Optionally, add some herb butter and garlic to the pan before transferring it to the oven for 3-4 minutes.
For rare filet mignon, cook each side for 3-4 minutes. For medium-rare, cook for an additional minute or so on each side. For a nice seared edge, cook each side for 2 minutes.
The ideal temperature for cooking filet mignon in a pan is medium-high heat. If you're using an oven to finish the steak, preheat it to 415°F.
