Emilie Meyer
Filet mignon is a popular steak choice, known for its tenderness and flavour. While it is often cooked in steakhouses, it is possible to make this classic dish at home. There are several ways to cook filet mignon, including grilling, pan-searing, and broiling. To ensure the steak is tender, it is important to let it come to room temperature before cooking, and to use a meat thermometer to check the internal temperature.
Characteristics and Values table for pan-grilling filet mignon:
| Characteristics | Values |
|---|---|
| Steak thickness | 1.5–2 inches |
| Steak type | Tenderloin beef |
| Steak weight | 10–12 ounces |
| Steak colour | Deep red |
| Seasoning | Salt, pepper, rosemary, garlic |
| Oil | Vegetable or canola |
| Searing time | 2-3 minutes per side |
| Searing temperature | High |
| Resting time | 5 minutes |
| Oven temperature | 360°F–425°F |
| Pan type | Cast-iron skillet |
| Thermometer type | Digital |
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What You'll Learn
Choosing the right steak
It is important to ensure your steaks are completely thawed before cooking. Thaw them in the refrigerator for at least 24 hours, and then remove them from the refrigerator 30-60 minutes before cooking to bring them to room temperature. This step is crucial for yielding tender, juicy steaks.
Before cooking, pat the steaks dry with paper towels. Any moisture on the exterior of the steak must first evaporate before the meat begins to brown. Season the steaks generously on both sides with salt and pepper. The seasoning will create a delicious crust. You can also try dry brining, which involves drying the exterior of the steak with salt before cooking to lock in juices and enhance flavour.
Use a heavy pan, preferably cast iron or stainless steel, for pan-searing. Heat the pan over medium-high heat until it is very hot. Add oil to the pan, and heat until it shimmers and moves fluidly. Carefully place the steaks in the pan, releasing them away from you to avoid oil splatters.
Leave the steaks undisturbed for a few minutes to develop a brown crust. Flip the steaks when they release easily from the pan, and the bottom has a deep brown colour. This should take about 3 minutes. Continue cooking the steaks for another 3-4 minutes on the other side for a rare or medium-rare finish.
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Preparing the meat
Thawing and Resting:
Firstly, ensure your filet mignon is completely thawed before cooking. It is recommended to thaw the meat in the refrigerator for at least 24 hours. This slow thawing process helps maintain the quality and texture of the meat.
Once thawed, remove the filet mignon from the refrigerator and let it rest on the counter for 30-60 minutes. This step is crucial to bringing the meat to room temperature, which ensures even cooking and helps achieve the desired juiciness. During this resting period, the meat fibres relax, resulting in a more tender steak.
Seasoning:
Unwrap the meat and place it on a plate. Season generously with salt and pepper, or your preferred steak seasoning. You can also try dry brining by coating the exterior of the steak with salt, locking in the juices and enhancing the flavour. If you want to get creative, you can use other seasonings like rosemary or garlic to add extra layers of flavour.
Temperature Control:
Preheat your oven to 360°F-425°F, depending on your recipe. If you plan to finish your steak in the oven, a higher temperature is recommended to create a crispy exterior. Place an oven-safe grill pan on the cooktop and turn the heat to high. A hot pan is essential for achieving a nice sear on the steak.
Searing:
Choose a cooking oil with a high smoke point, such as vegetable or canola oil. Heat the oil in a cast-iron skillet over medium-high heat. Once the oil is shimmering and just about to smoke, it's ready for the steak. Place the filet mignon in the pan without moving it for 2-3 minutes to form a caramelized crust. Then, carefully flip the steak and repeat the process for the other side.
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Pan-searing techniques
The best pan-seared steak starts with the right ingredients and tools. Choose a steak that is at least 1.5–2 inches thick to maintain juiciness and avoid overcooking. Look for plump, deep-red steaks with no signs of browning or slime.
Before cooking, remove your filet mignons from the fridge 30–60 minutes beforehand to allow them to reach room temperature. This step is crucial for yielding a juicy, tender fillet. During this time, season your steaks with salt and pepper, and, if desired, dry brine by drying the exterior with salt to lock in juices and enhance flavour.
Use a cast-iron skillet for cooking your filet mignon. Heat the skillet on high heat, and add vegetable or canola oil—these have a higher smoke point than butter or olive oil. Once the oil is about to smoke, add your steaks to the pan.
For a good sear, don't move the meat around in the pan. Leave it in place for 2–3 minutes, then carefully check the bottom. If the meat doesn't release from the pan, give it more time. If it doesn't have a nice crust, also give it more time. Once a brown crust has formed, flip the steak and sear the other side.
After searing, immediately remove the pan from the heat and add butter, garlic, and rosemary. Baste the steaks with a few tablespoons of the butter before placing them in the oven to finish cooking.
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Finishing in the oven
Finishing your filet mignon in the oven is a great way to ensure your steak is cooked evenly throughout. The best way to finish your steak in the oven is to use a cast-iron skillet, transferring your steak straight from the stovetop to the oven.
Before placing your steak in the oven, it's important to get your pan hot enough. The oil should be almost smoking before you add your meat. You'll want to sear both sides of your filet mignon for 2-3 minutes before placing it in the oven. This will give your steak a nice, caramelized crust.
When it comes to the oven temperature, you don't need to finish your steak at a high temperature. You just want the heat to penetrate the steak without the outside ending up overcooked. Preheat your oven to around 400°F and cook your steak for 5-6 minutes for medium-rare. If you're using an air fryer, you can finish your steak at a higher temperature of 360°F for 2-3 minutes.
It's important to keep in mind that your steak will continue to cook after you remove it from the oven, so be careful not to overcook it. Always use a meat thermometer to check the internal temperature of your steak to ensure it's cooked to your desired level of doneness.
Finally, don't forget to let your steak rest for 5-7 minutes after removing it from the oven. This will allow the juices to redistribute, ensuring a juicy and tender filet mignon.
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Resting and serving
Resting your filet mignon is crucial to retaining its juices and ensuring it is tender. After removing your steak from the pan, let it rest for at least 5 minutes before slicing. This waiting period is essential, even though it may be tempting to cut into your filet mignon right away.
During the resting period, the juices inside the steak will redistribute, making the meat more tender and flavourful. If you cut into the steak immediately after cooking, the juices will spill out, resulting in a dry and less juicy steak.
While resting, it is best to transfer the steak to a clean plate or cutting board and loosely tent it with foil. This will help retain the heat without making the steak sweaty or soggy.
When it comes to serving, always slice your filet mignon against the grain, not with it. This will not only make the meat easier to cut and create neater-looking slices, but it will also improve the texture and taste of the steak.
Finally, consider topping your filet mignon with a pat of flavoured butter, such as herb, garlic, or cowboy butter, for an extra touch of luxury. Serve your steak with a side of your choice, and enjoy the tender and juicy flavours of your perfectly cooked filet mignon.
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