Pan-Seared Filet Mignon: Restaurant Quality At Home

Pan-searing filet mignon is a great way to cook a tender steak without the hassle of firing up the grill. It's a simple technique that yields equally delicious results as grilling. This method combines pan searing with an oven finish, giving your steak a nicely seared exterior and a juicy, evenly cooked interior.

Here's a step-by-step guide on how to pan-sear filet mignon:

1. Choose the right cut: Select filet mignon labelled as Premium Angus, USDA Prime, or Wagyu for the best results.

2. Prepare the steak: Take the steak out of the refrigerator 30 minutes to 1 hour before cooking to bring it to room temperature, ensuring even cooking. Pat the steak dry and season generously with salt and pepper.

3. Heat the pan: Use a cast-iron skillet or a heavy-bottomed, oven-safe pan. Heat it over medium-high heat, adding a light coating of oil with a high smoke point, such as vegetable, canola, or olive oil.

4. Sear the steak: Once the pan is hot, place the steak in the pan, making sure not to crowd it. Sear each side for about 2-4 minutes, depending on your desired doneness. For a rare steak, sear for a shorter time, and for medium-rare, aim for an internal temperature of 130-135°F.

5. Optional: Add butter and herbs: During the last minute of cooking, you can add butter, garlic, and herbs like thyme or rosemary to the pan, basting the steak with the melted aromatics.

6. Finish in the oven: Transfer the skillet to the oven to finish cooking the steak to your desired doneness. The oven temperature and cooking time will depend on how well done you want your steak.

7. Rest the steak: Remove the steak from the oven and let it rest for about 5 minutes before serving. This allows the juices to redistribute and brings the steak to its final serving temperature.

Choosing the right cut of filet mignon

Opt for Premium Grades

When buying filet mignon, look for labels such as Premium Angus, USDA Prime, or Wagyu. These grades indicate superior marbling, colour, and overall quality. The more marbling (intramuscular fat) a steak has, the more tender and flavourful it will be.

Consider Ageing Techniques

Steaks that have been wet-aged or dry-aged will generally have enhanced flavour and texture. The ageing process can take several weeks, during which the meat's natural enzymes break down its tough connective tissue, resulting in a more tender steak.

Thickness and Size

For pan-searing, choose a filet mignon that is around 1 to 1.5 inches thick. This thickness allows for a nice sear on the outside while ensuring the inside cooks evenly. If cooking for a crowd, you may need to adjust the size of your steaks accordingly.

Colour and Texture

When selecting your filet mignon, look for a deep red colour. Avoid steaks with signs of browning or a slimy texture, as these may indicate that the meat is past its prime.

Fat Content

Fat contributes significantly to the flavour and juiciness of a steak. Look for a filet mignon with a good amount of marbling, as this type of fat will help keep the steak moist and juicy during cooking.

Freshness

Whenever possible, opt for fresh filet mignon rather than frozen. Fresh steaks tend to have better flavour and texture, and they are also easier to cook evenly. If you must buy frozen, thaw the steak slowly and gently before cooking.

How to prepare your tools and ingredients

To prepare your tools and ingredients for pan-searing filet mignon, you'll need to take a few important steps. First, remove your steaks from the refrigerator about 30 minutes to an hour before cooking and let them sit at room temperature. This helps the steaks cook more evenly, ensuring a consistent internal temperature throughout.

Next, pat the steaks dry with paper towels to remove any excess moisture. This step is crucial as it helps to create a dry surface that will sear properly in the pan. After patting the steaks dry, season both sides generously with salt and pepper. You can also add other seasonings or spices of your choice, such as garlic powder, onion powder, or dried herbs like thyme or rosemary.

In addition to preparing the steaks themselves, you'll also need to choose the right pan for the job. A cast-iron skillet or a heavy-bottomed stainless steel pan is ideal, as it can withstand high temperatures and provide even heat distribution. Make sure your pan is oven-safe if you plan to finish cooking the steaks in the oven.

For the cooking process, you'll need a fat with a high smoke point, such as vegetable oil, canola oil, olive oil, or avocado oil. You only need a small amount, just enough to coat the bottom of the pan. You can also use butter, but be careful as it has a lower smoke point and can burn more easily.

Before you begin cooking, it's important to preheat your oven if you plan to finish the steaks in the oven. This is a common method for cooking filet mignon, as it allows you to sear the steaks on the stovetop for a crispy exterior and then finish them in the oven for a juicy, evenly cooked interior. Preheat your oven to around 400°F to 415°F.

By following these steps to prepare your tools and ingredients, you'll be well on your way to pan-searing delicious and perfectly cooked filet mignon.

The best way to cook your filet mignon

Filet mignon is a luxury cut of meat, known for its tenderness and buttery texture. It is a lean cut, so it's important to cook it properly to avoid drying it out. Here is a step-by-step guide to cooking filet mignon to perfection.

Step 1: Choosing the Right Cut

When selecting your filet mignon, look for steaks that are about 1.5-2 inches thick and appear plump and deep red in colour. Avoid any with signs of browning or a slimy texture. For the best results, choose filet mignon that's 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 this process enhances their quality.

Step 2: Preparing the Meat

Take your steaks out of the refrigerator about 30 minutes to one hour before cooking, to bring them to room temperature. This will ensure even cooking and more accurate cooking times. Pat the steaks dry with a paper towel, then season generously with salt and pepper. You can also try dry brining: place the steaks on a wire rack on a baking sheet, season with salt and pepper, and leave uncovered in the fridge for at least an hour or overnight.

Step 3: Pan-Searing

Use a cast-iron skillet or another oven-safe pan for the best results. Preheat your pan over medium-high to high heat, then add a tablespoon of oil with a high smoke point, such as vegetable, canola, olive, or avocado oil. You only need a light coating. Once the oil is smoking, place the steaks in the pan, leaving space between them, and sear for 2-4 minutes on each side. This will give your steaks a nice crust. If you prefer your steaks rare, reduce the cooking time slightly.

Step 4: Finishing in the Oven

After searing, finish your steaks in the oven to ensure they are cooked evenly throughout. Preheat your oven to 400-415°F. Transfer the steaks to the oven for 4-9 minutes, depending on your desired level of doneness. Use a meat thermometer to check their temperature: for rare, remove the steaks from the oven when their internal temperature reaches 115-125°F; for medium-rare, aim for 130-135°F.

Step 5: Resting

Remove the steaks from the oven and let them rest for at least 5 minutes before serving. This allows the juices to redistribute and ensures the steak reaches its final serving temperature.

Step 6: Serving

Filet mignon is delicious served with mashed potatoes, roasted vegetables, or a simple salad. Enjoy!

How to finish cooking your filet mignon

Now that you've seared your filet mignon, it's time to finish cooking it to perfection. Here are the steps to follow:

Step 1: Prepare the Oven and Steak

Preheat your oven to around 400°F. While the oven is heating up, pat your steaks dry with paper towels to remove any excess moisture. Then, season both sides of the steaks generously with salt and pepper. If you want to take seasoning a step further, you can try dry brining. To do this, place the steaks on a wire rack over a baking sheet and season liberally with salt and pepper. Leave them in the fridge uncovered for at least an hour or preferably overnight. This process dries out the exterior of the steak, locking in juices and enhancing flavour.

Step 2: Prepare the Pan

Use a cast-iron skillet or another oven-safe pan for this step. Add a tablespoon of oil with a high smoke point, such as vegetable, canola, olive, or avocado oil, and turn the heat up high. You only need a very light coating of oil. Twirl the pan to distribute the oil as it heats.

Step 3: Sear the Steaks

Once the oil starts to smoke, it's time to sear the steaks. Place them in the pan, ensuring they're not crowded, and sear for 2-4 minutes on each side without moving them. This will give your steaks a nice crust. If you prefer your steaks rare, reduce the cooking time slightly.

Step 4: Add Butter and Herbs (Optional)

For added flavour, you can add some butter, garlic, and herbs to the pan during the last minute of cooking. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and aromatics.

Step 5: Finish in the Oven

After searing, transfer the skillet directly to the preheated oven to finish cooking your steaks. The time in the oven will depend on your desired doneness. For a rare steak, bake for about 4 minutes, and for medium-rare, aim for 5-6 minutes.

Step 6: Rest the Steaks

Remove the steaks from the oven and let them rest for at least 5 minutes before serving. This is a crucial step, as it allows the juices to redistribute and the steak to reach its final serving temperature.

And that's it! You now have perfectly cooked filet mignon. Enjoy your delicious meal!

How to serve your filet mignon

Choosing the Right Cut

When selecting your filet mignon, opt for cuts labelled as Premium Angus, USDA Prime, or Wagyu. These are the highest grades of steak, offering the best marbling, colour, and overall quality. Also, look for steaks that have been wet-aged or dry-aged, as this process enhances the quality of the meat over several weeks.

Cooking Your Steak

Before cooking, take your steaks out of the refrigerator at least 30 minutes to an hour beforehand to allow them to reach room temperature. This will ensure more even cooking. Pat the steaks dry with a paper towel and season generously with salt and pepper. If you want to take seasoning a step further, you can try dry brining. This involves drying out the exterior of the steak with salt before cooking, locking in the juices and enhancing the flavour. Place the steaks on a wire rack set on a baking sheet and season with salt and pepper. Leave in the fridge uncovered for at least an hour, or preferably overnight.

When you're ready to cook, heat a heavy-bottomed skillet, preferably cast iron, over medium-high heat. Add a light coating of oil with a high smoke point, such as vegetable, canola, olive, or avocado oil. Once the oil starts to smoke, place the steaks in the pan and sear without moving them for 2-4 minutes, depending on your desired level of doneness. Flip the steaks and sear for an additional 2-4 minutes on the other side.

Resting Your Steak

Once your steaks are seared, let them rest for about 5 minutes before serving. This is a critical step, as it allows the juices to redistribute and the steak to reach its final serving temperature.

Serving Suggestions

You can serve your filet mignon with a variety of side dishes. Here are some classic options:

• Mashed potatoes
• Roasted vegetables (especially asparagus)
• Salad
• Baked potatoes
• Garlic herb mashed potatoes
• Lobster tails

Frequently asked questions