Marianne Martinez
Cooking filet mignon is a simple process that involves searing the meat in a pan and then transferring the skillet to an oven to finish cooking. This method ensures a juicy and evenly cooked interior with a nicely seared exterior. The process is straightforward, but there are a few things to keep in mind to ensure the best results. Firstly, it is important to use a cast iron skillet or a heavy-bottomed, oven-safe skillet to prevent sticking and ensure even heat distribution. Secondly, the pan should be very hot before adding the steak, and the steak should be seared for only a few minutes on each side to achieve a nice crust. Finally, the steak should be allowed to rest for a few minutes after cooking to reach its final serving temperature.
| Characteristics | Values |
|---|---|
| Pan-searing technique | Sear the steak in a pan on a stovetop, then transfer to an oven |
| Pan type | Cast iron skillet, oven-safe, heavy-bottomed |
| Oil type and quantity | 1 tablespoon of avocado, canola, or olive oil |
| Butter | Optional; herb, garlic, or rosemary butter can be added to the pan |
| Sear time | 2 minutes on each side, 1 minute on the edges |
| Oven temperature | 400°F (200°C) |
| Baking time | 4-10 minutes, depending on the desired level of doneness |
| Rest time | 5-10 minutes before serving |
Explore related products
Use an oven-safe pan
Using an oven-safe pan is a convenient way to cook your filet mignon, as you can sear the meat on the stovetop and then transfer the same pan to the oven. This method ensures you get a nicely seared exterior and a juicy, evenly cooked interior.
To use this method, start by selecting an oven-safe pan, such as a cast iron skillet. Preheat your oven to 400°F (200°C). Remove the steaks from the fridge and let them come to room temperature (about 30 to 40 minutes before cooking). Season all sides of the steaks with salt and pepper.
Next, place your oven-safe pan on the stovetop over high heat. Add a light coating of oil to the pan, about 1 tablespoon, and heat until the oil starts to smoke. You can also add butter to the pan at this stage, or even avocado oil or canola oil, which have higher smoke points than olive oil. Once the oil is hot, place the filets in the pan, searing for 2 minutes on each side to get a nice crust. You can also roll the filets on their edges for an additional minute to brown all sides.
At this point, you can add some herb butter and a whole garlic clove or other herbs to the pan before transferring it to the oven. Transfer the pan to the preheated oven and bake until the desired level of doneness is reached. The baking time will vary depending on your preferred level of doneness, from rare to well done. 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.
Finally, remove the pan from the oven and let the steak rest for 5-10 minutes before serving. This resting period is crucial, as it allows the juices to redistribute and ensures the steak reaches its final serving temperature. Top with a slice of garlic and herb butter, or other toppings of your choice, and serve.
GreenPan's Coating: What's the Secret?
You may want to see also
Explore related products
Sear the filets
To sear the filets, start by removing them from the fridge 30 to 40 minutes before cooking, so they can come to room temperature. Season all sides of the steaks generously with salt and pepper. Pat it in well. You can also dry brine the steaks by drying the exterior with salt before cooking, locking in the juices and enhancing the flavour.
Next, heat a tablespoon of oil in an oven-safe cast iron skillet on high heat. You can also use a heavy-bottomed skillet or an oven-safe stainless steel pan. Vegetable or canola oil is best as they have a higher smoke point than butter or olive oil. Once the oil starts to smoke, place the filets in the pan, searing for 2 minutes on each side. This will give your filets a nice seared edge. If you want to brown the edges, roll the filets on their sides for another minute.
Finally, flip the filets onto their final side and add butter, garlic, and rosemary to the pan. Quickly baste the steaks with a spoon for 1 minute. You can also add some herb butter and a whole garlic clove/herb to the pan before transferring it to the oven.
Smart Banana Bread Baking: Substituting Pans
You may want to see also
Explore related products
Transfer to the oven
To transfer your filet to the oven, you will first need to sear it in a hot skillet on the stovetop. A cast-iron skillet works best for this. Heat the skillet on high heat and add a tablespoon of oil. You can also add butter for extra flavor. Once the oil is shimmering or smoking, place your filets in the pan and sear for 2 minutes on each side. You can also sear the edges for 1 minute for a nice crust all over.
After searing, transfer your skillet directly to the oven. Remember to use oven mitts as the skillet will be hot. The oven should be preheated to 400°F (200°C) or 415°F, depending on your recipe. The baking time will depend on your desired level of doneness. For a rare steak, bake for 4 minutes, for medium-rare bake for 5-6 minutes, for medium bake for 6-7 minutes, and for medium-well bake for 8-9 minutes. If you don't have an oven-safe skillet, you can transfer the filets to a baking sheet lined with a wire rack after searing. However, this will add a few extra minutes to your baking time.
It is important to note that the steak will continue to cook even after it is removed from the oven, so always remove it from the heat a few degrees below your desired final temperature. Let the steak rest for 5-10 minutes before serving to bring it to its final serving temperature.
Make Matar Paneer at Home: A Simple Guide
You may want to see also
Explore related products
Rest the filets
Resting your filets is a crucial step in the cooking process. Once you've seared and baked your filets, it's time to let them rest before serving. The resting period allows the juices to redistribute throughout the meat, ensuring a juicy and tender steak. The ideal resting time is 5 to 10 minutes. During this time, the steak will continue to cook due to residual heat, so it's important to remove your steak from the heat source a few degrees below your desired final temperature.
When resting your filets, transfer them to a plate or a wire rack and let them sit undisturbed. You can loosely tent them with foil to keep them warm. This is also the time to add any toppings or sauces, such as garlic, herb butter, or compound butter.
While your filets rest, you can also prepare any side dishes to accompany your meal. Some classic options include sautéed mushrooms, roasted asparagus, sautéed green beans, roasted Brussels sprouts, or steamed broccoli.
Remember, the resting period is essential to achieving the perfect steak, ensuring it's cooked to your desired doneness and allowing the juices to redistribute for maximum flavour and tenderness.
Springform Pans: Bake Cakes with Ease
You may want to see also
Explore related products
Serve
Once you've cooked your filet mignon to perfection, it's time to serve it! But before you do, there's one crucial step you shouldn't skip: resting. Allowing your steak to rest for 5 to 10 minutes before serving is essential. This step lets the juices redistribute, ensuring a juicy and tender steak that has reached its final serving temperature.
During the resting period, your steak will continue to cook due to residual heat, so it's crucial to remove it from the oven a few degrees before it reaches your desired doneness. For example, if you're aiming for a medium-rare steak, you should remove it from the oven when it reaches an internal temperature of 130°F to 135°F, as it will continue to cook and rise another 5 degrees during the resting period.
While your steak is resting, you can prepare some delicious side dishes to complete your meal. Baked potatoes are a classic choice, and they can be made even more special by using an instant pot or making them into twice-baked potato casserole. If you're looking for something more indulgent, try garlic herb mashed potatoes or a cheesy, creamy spinach casserole.
Of course, no steak dinner is complete without a dark green vegetable. Garlic Parmesan oven-roasted asparagus is a perfect choice, or you could keep it simple with a fresh everyday salad.
Finally, when it comes to slicing your filet mignon, be sure to cut against the grain rather than with it. This technique not only makes the steak easier to cut and look neater, but it also tastes better!
Now you have all the tips and tricks to serve your filet mignon like a pro. Bon appétit!
Scotch-Brite on Stainless Steel: Safe or Not?
You may want to see also
Frequently asked questions
Yes, you can transfer your filet from one pan to another. This is a good option if you don't have an oven-safe pan. Sear the filets on the stovetop and then transfer them to a baking sheet lined with a wire rack.
A cast iron skillet is the best option for cooking filet mignon as it can easily be transferred from the stovetop to the oven. If you don't have a cast iron skillet, use a heavy-bottomed, oven-safe skillet.
The pan should be very hot when adding the filet. The oil should be shimmering or smoking.
Sear the filet for 2 minutes on each side until golden brown. If you want a crust on the edges, roll the filet on its side for an additional minute.
