Filet Mignon: Pan-Seared To Medium Perfection

Pan-searing a filet medium is a great way to cook a steak without firing up the grill. It's a simple method that yields delicious results. The key to success is a super-hot pan, which gives the steak a nice crust. You'll also want to make sure your steak reaches room temperature before cooking and that you've seasoned it generously with salt and pepper. Once your skillet is hot, place the steak in the pan and sear for 3-4 minutes on one side, then flip and sear for another 3-4 minutes. For a medium steak, you'll want to aim for an internal temperature of 135-145°F when measured with a meat thermometer. After searing, let the steak rest for about 5 minutes before serving, to allow the juices to redistribute.

Choosing the right cut of meat

When selecting a steak, look for one with a good bit of marbling or fat. While fat imparts flavour, it also helps the steak stay juicy during cooking. The best steaks for pan-searing are boneless steaks that are between one and 1.5 inches thick. Thinner steaks, such as flank or flat-iron, can also be pan-seared, but the cooking process will be much faster.

For the best results, choose filet mignon labelled as Premium Angus, USDA Prime, or Wagyu. These steaks have the best marbling, colour, and overall quality. Also, look for steaks that have been wet-aged or dry-aged, as the aging process enhances the quality of the meat.

Before cooking, bring the steak to room temperature to ensure even cooking. Then, pat the steak dry with paper towels to remove any excess moisture. This step helps achieve a better sear by reducing steam.

Preparing the meat before cooking

Remove the Steak from the Fridge:

Take the steak out of the refrigerator and let it sit at room temperature for about 30 minutes to an hour before cooking. This helps the steak cook more evenly and ensures that the internal temperature is closer to the final serving temperature.

Pat the Steak Dry:

Use paper towels to pat the steak dry and remove any excess moisture. This step is crucial as it helps to reduce oil splatter and promotes a better sear by allowing the surface of the meat to brown properly.

Season the Steak:

Generously season both sides of the steak with salt and pepper. Salt draws out moisture and enhances the flavor, while pepper adds a kick. You can also try dry brining by placing the steak on a wire rack, seasoning it with salt and pepper, and leaving it uncovered in the fridge for an hour or overnight.

Rest the Steak:

Allow the steak to rest on a cutting board or plate before cooking. This helps the steak temperature even out, ensuring a more consistent cook. You can cover it loosely with foil to keep it protected.

Choose the Right Pan:

A cast-iron skillet is ideal for pan-searing steak due to its heat retention and natural non-stick properties. If you don't have one, use a heavy-bottomed pan with good heat retention, ensuring it's not non-stick.

Preheat the Pan:

Heat the pan over medium-high heat until it's very hot. You want to hear a loud sizzle when the steak hits the pan.

Add Oil:

Use a high-smoke-point oil, such as vegetable, canola, or avocado oil, and add a light coating to the pan. This helps prevent the steak from sticking and reduces the risk of oil splatter.

Timing and Temperature:

For a 1-inch thick steak, cook for about 3-4 minutes on each side for a medium-rare steak on a relatively high heat. Use a thermometer to check the internal temperature, aiming for 130-135°F for medium-rare.

Remember, these steps are crucial in achieving the perfect pan-seared steak. By following these instructions and paying attention to the details, you'll be well on your way to a delicious, restaurant-quality steak cooked right in your own kitchen.

Cooking times and temperatures

The key to a good pan-seared steak is to combine pan-searing with an oven finish. This gives the steak a nice seared exterior and a juicy, evenly cooked interior.

First, remove your steaks from the fridge about 30 minutes before cooking and let them sit at room temperature. This helps the steaks cook more evenly. Pat the steaks dry with paper towels to remove any excess moisture. Season both sides generously with salt and pepper. Some recipes recommend dry brining, which involves placing the steaks on a wire rack set on a baking sheet, seasoning them with salt and pepper, and leaving them in the fridge uncovered for at least one hour or preferably overnight. This draws out moisture and enhances the flavour.

When you're ready to cook, heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add olive oil or another high smoke-point oil, like canola oil, to the skillet and swirl to coat the bottom evenly. Once the skillet is hot, carefully place the steaks in the skillet, making sure they are not crowded to ensure even cooking.

For a medium steak, sear the steaks for about 3-4 minutes on one side without moving them to give them a nice crust. Flip the steaks and sear for an additional 3-4 minutes on the other side. If you prefer your steaks rare, reduce the cooking time slightly.

At this point, you can add butter and any herbs or aromatics like garlic or thyme to the skillet and baste the steaks. Then, transfer the skillet to an oven preheated to around 400°F and cook for around 5-7 minutes for a medium steak. The exact cooking time will depend on the size of the steak and your desired level of doneness. Remember that the steak will continue to cook after you remove it from the oven, so be careful not to overcook it.

Finally, remove the steaks from the skillet and let them rest for about 5 minutes before serving. This allows the juices to redistribute and brings the steak to its final serving temperature.

Resting the meat after cooking

Firstly, letting the meat rest allows the muscle fibres to relax, and gives juices and moisture a chance to redistribute throughout the cut. If you cut into the meat as soon as it comes off the heat, the juices will leak out and pool on the plate or board, leaving your steak dry and less flavorful. By letting the meat rest, you give the juices a chance to be reabsorbed, resulting in a more tender and juicy bite.

Secondly, resting the meat is essential to ensuring it reaches the correct temperature. As meat rests, the internal temperature will continue to rise by about 10 degrees in a process called carry-over cooking. This means that you should remove the steak from the heat when it's about 5 to 10 degrees shy of your intended internal temperature. For example, if you want a medium-rare steak, you should remove it from the heat when it reaches 125℉, and let it rest until it reaches 135℉.

As a rule of thumb, smaller cuts of meat like steak or salmon should rest for 5 to 10 minutes, while larger cuts like a roast or turkey should rest for 15 to 20 minutes. This gives most of the juices time to redistribute, while keeping the meat warm for serving. To keep the meat warm, you can loosely tent it with foil.

What to serve with filet mignon

Filet mignon is a luxurious cut of meat, often reserved for special occasions. Its subtle flavour and tenderness mean it doesn't require elaborate side dishes, but there are some accompaniments that can be served to enhance its flavour without stealing the show.

Salads

A lettuce-based salad is a great option to serve with filet mignon. The crisp, fresh taste and mouthfeel of a salad complement the flavour and texture of the steak nicely. A classic Caesar salad or a wedge salad are popular choices, but you can also opt for a spinach salad, grilled peach salad, or grilled romaine Caesar wedge.

Potatoes

Potatoes are a classic side dish for steak, and for good reason. They offer a hearty complement to the meat and can be customised with various toppings and seasonings to suit any palate. Baked or mashed potatoes are always a good choice, but if you're looking for something a little more indulgent, try potato gratin bundles or crispy Parmesan potatoes. For a fun twist, you can also try fully loaded tornado potatoes or potato skins.

Vegetables

If you're looking for a healthier option, sautéed or grilled vegetables can be a great choice. Mushrooms are a classic addition to steak, as they have a natural smoky flavour that is enhanced when cooked. Green beans almondine, garlic-Parmesan roasted carrots, and grilled asparagus are also delicious options.

Carbs

If you want to make your meal even heartier, add some comforting carbs like mac & cheese, homemade potato gnocchi, or baked risotto. For a more indulgent option, try goat cheese-stuffed rolls.

Bread

Warm bread is always a good choice to serve with filet mignon, and dinner rolls, biscuits, sourdough, and French bread are all popular options.

Seafood

If you're feeling adventurous, you can even make it a surf and turf by serving your filet mignon with pan-seared lemon butter scallops or baked lobster tails.

With so many delicious options to choose from, you're sure to find the perfect side dishes to complement your filet mignon and make your meal truly memorable.

Frequently asked questions