Marianne Martinez
Filet mignon is a luxurious cut of beef that comes from the short loin, found inside the cow's rib cage. It is one of the most expensive cuts of steak, prized for its texture and tenderness. This is due to the fact that the muscle is not toughened by exercise. With a few simple ingredients and the right technique, you can cook filet mignon at home and achieve that desired melt-in-your-mouth texture.
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What You'll Learn
Preparation: room temperature meat and seasoning
Preparing filet mignon steaks to be cooked in a pan begins with taking them out of the refrigerator and letting them rest at room temperature for 30-60 minutes. This is a crucial step to ensure the meat cooks evenly and results in a juicy, tender fillet. During this time, you can unwrap the steaks and place them on a plate. Some recipes suggest seasoning the steaks with salt and pepper at this stage, while others recommend seasoning just before cooking.
When seasoning filet mignon, a light touch is recommended. The meat is naturally tender and flavourful, so a simple seasoning of salt and pepper is often preferred to enhance these qualities. Seasoning both sides of the steak ensures a balanced flavour. Some recipes suggest seasoning one side on the plate and then seasoning the other side once the steak is in the pan. This method ensures a good sear on the steak and helps to lock in juices.
If you choose to season the steaks before cooking, you can pat them dry with paper towels to remove any excess moisture. This step is not essential but can help to improve the sear and result in a better-textured crust. A dry steak exterior will also help the seasoning stick to the meat.
After the steaks have reached room temperature and are seasoned, they are ready to be cooked. It is important to note that the room temperature step is crucial for the best results, and skipping it may impact the cooking time and overall quality of the dish.
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Pan searing: hot pan, oil, and timing
A hot pan is crucial to achieving a good sear on your filet mignon. Use a cast-iron skillet or another oven-safe pan. Heat your pan on high heat for a few minutes—you want it to be blazing hot. While your pan is heating up, you can prepare your filet mignon. Take your steaks out of the refrigerator and let them sit at room temperature for about 30 minutes to an hour. This is an important step as it helps the meat cook more evenly and yields a juicy fillet. You can season the steaks with salt and pepper on both sides.
Once your pan is hot, add a tablespoon of oil. You want an oil with a high smoke point, like extra virgin olive oil, canola oil, or avocado oil. These oils won't break down easily at high temperatures and won't add unwanted flavours to your steak. Be sure to use just enough oil to lightly coat the bottom of the pan. Twirl the pan to distribute the oil as it heats. When the oil starts to smoke, it's time to add your steaks. Place the steaks in the pan and do not move them around. Let the steaks sear undisturbed for 2 to 3 minutes. This will give the steaks a nice, caramelized crust on the outside.
After searing the first side, flip the steaks and sear the other side for another 2 to 3 minutes. You can check if the steak is ready to flip by seeing if it releases from the pan—if it doesn't release, give it a little more time. Once both sides are nicely browned, you can add some butter, garlic, and rosemary to the pan, basting the steaks with the melted butter.
Finally, transfer your skillet directly to the oven to finish cooking the steaks. The baking time will depend on 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 baking times may vary depending on the size and thickness of your steak.
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Oven cooking: temperature and timing
The first step to cooking filet mignon in the oven is to let the meat reach room temperature. Take the filet mignon out of the fridge 30 minutes to an hour before cooking. This step is crucial to achieving a juicy fillet. Place the steaks on a plate and season them with salt and pepper. You can also pat the steaks dry with paper towels to remove any excess moisture.
Preheat your oven to between 360°F and 425°F. If you want a well-done steak, preheat your oven to 400°F. Place a cast-iron skillet on the stove and turn the heat up high. Add a tablespoon of oil with a high smoke point, such as extra virgin olive oil, canola oil, or avocado oil. Once the oil starts to smoke, place the filets face down and sear for 2-3 minutes without moving them. Flip the filets and sear for another 2-3 minutes. This will give your filets a nice seared edge.
Transfer the skillet to the oven. For a rare steak, bake for 4 minutes. For a medium-rare steak, bake for 5-6 minutes. For a medium steak, bake for 6-7 minutes. For a medium-well steak, bake for 8-9 minutes. Adjust the baking time depending on the size of your steak.
Once the steak is done, remove it from the oven and transfer it to a plate. Tent it with foil to prevent it from continuing to cook. Let the steak rest for 5-10 minutes before serving. This allows the juices to redistribute and the temperature to rise a bit more.
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Resting: reabsorb juices and rise in temperature
Resting the filet mignon is an essential step in the cooking process. This is because it allows the juices to reabsorb back into the steak, ensuring the meat is tender and juicy. The resting period also allows for a rise in temperature of the steak without additional cooking, preventing overcooking.
To rest the filet mignon, transfer the steaks to a clean plate or cutting board. It is important to note that the steaks should be loosely tented with foil to prevent further cooking. The resting period should last between 5 and 10 minutes.
During this time, the juices will redistribute within the steak, enhancing its flavour and texture. This step is crucial in achieving the desired melt-in-your-mouth texture associated with filet mignon.
Additionally, the resting period allows the steak to reach its ideal temperature for serving. This is especially important if you are aiming for a medium-rare or medium doneness level, as it allows the steak to reach the perfect temperature without overcooking.
By following these steps and allowing the filet mignon to rest, you will ensure a juicy and tender steak with a perfect temperature and texture.
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Serving: slicing and side dishes
Allow your pan-fried filet mignon to rest for at least 5 minutes after removing it from the oven. This step is crucial to retain the juices and ensure your meat is tender. Tent it with foil and let it sit to prevent the juices from escaping.
When slicing your filet mignon, always cut against the grain, not with it. This technique is easier, yields neater slices, and may even improve the taste.
You can pair your filet mignon with a variety of side dishes, including:
- Mashed potatoes: Try the classic version or mix in ingredients like garlic, herbs, Gruyère, or sour cream.
- Roasted vegetables: Asparagus, green beans, broccoli, carrots, and brussels sprouts are all great options.
- Potato dishes: Experiment with French-style Chantilly potatoes, pommes Anna, dauphinoise potatoes, or potatoes au gratin.
- Mushrooms: Sauté cremini mushrooms with onions, lemon juice, and white wine, or simply cover them while cooking to help them brown.
- Salads: Try a peppery arugula salad with roasted beets and halloumi croutons, or a salade Catalane with roasted red pepper, anchovy, and hard-boiled egg.
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Frequently asked questions
The key to a good crust is a hot pan. Use a cast-iron skillet and place it on high heat. Add a light coating of oil, such as extra virgin olive oil, and wait until it starts to smoke before placing the steaks in the pan.
This depends on your desired level of doneness. For a rare steak, cook for 4 minutes in the oven after searing. For medium-rare, cook for 5-6 minutes. Medium steaks will need 6-7 minutes, and medium-well steaks will need 8-9 minutes.
It is crucial to use a thermometer to check the doneness of your steak. Insert the thermometer through the side of the steak for a cleaner presentation.
All you need is a bit of salt and pepper to season your filet mignon. You can also add some fresh rosemary and garlic to taste.
