Pan-Seared Filet Mignon: Medium-Rare Perfection

How to Pan-Sear a Fillet to Medium-Rare

Pan-searing a fillet of beef creates a tender, juicy steak with a delicious crust. It's a simple method that yields impressive results, and is a great way to cook a steak without firing up the grill.

Choosing Your Cut

Fillet mignon is a luxury cut of meat, taken from the smaller tip of the tenderloin. It's prized for its texture and flavour, and can be an expensive choice, so it's important to cook it properly.

Preparing Your Steak

Take your steak out of the fridge and let it come up to room temperature. This will ensure it cooks evenly. You can dry brine your steak at this point, by seasoning it liberally with salt and pepper and leaving it uncovered in the fridge for an hour or overnight. This will enhance the flavour and help create a better crust.

Cooking Your Steak

Heat a heavy-bottomed, oven-safe skillet (preferably cast iron) to a high heat. Add a light coating of oil with a high smoke point, like vegetable or canola oil. Once the oil is almost smoking, add your steak. For a good sear, don't move the steak for around 3-4 minutes, then flip and cook for a further 3-4 minutes.

Finishing Your Steak

For a medium-rare steak, you want an internal temperature of 130-135°F. Once your steak reaches this temperature, remove it from the heat and let it rest for 5-10 minutes. This will allow the juices to redistribute and the steak to reach its final serving temperature.

Choosing the right cut of meat

Start with Quality Meat:

The first step to achieving the perfect steak is to begin with high-quality meat. Visit your local butcher or a reputable grocery store and ask for the best available option within your budget. Look for well-marbled steaks, as the extra fat enhances flavour and promotes tenderness.

Select the Right Cut for Your Preferred Thickness:

The pan-searing method works for both thin and thick steaks. For thick cuts, such as ribeye, strip steak, or T-bone, choose steaks that are 1.5 to 2 inches thick for maximum juiciness. If you prefer thinner steaks, opt for cuts like flank, hangar, or skirt steak.

Consider Alternative Cuts:

If you want to explore something new and more affordable, try alternative cuts like shoulder tender, which can be a great substitute for filet mignon.

Don't Compromise on Tenderness and Taste:

When selecting filet mignon, choose cuts labelled as Premium Angus, USDA Prime, or Wagyu. These grades indicate superior marbling, colour, and overall quality. Additionally, look for steaks that have been wet-aged or dry-aged, as this process enhances the texture and flavour of the meat.

By following these guidelines, you'll be well on your way to choosing the right cut of meat for your pan-seared steak, ensuring a delicious and satisfying dining experience.

How to get a good sear

Preparation

Before you start cooking, there are a few steps you can take to ensure your steak is prepared for a good sear. Firstly, take your steak out of the fridge and let it sit at room temperature for around 30 minutes. This will help the steak cook more evenly. You should also pat the steak dry with paper towels to remove any excess moisture, which will help you achieve a good sear.

Choosing the Right Cut

Choosing the right cut of steak is important for achieving a good sear. Look for thicker, well-marbled steaks with intramuscular fat, which looks like white spiderwebs in the meat. Good choices for searing include porterhouse, ribeye, and New York strip steaks.

Seasoning

When it comes to seasoning, coarse salt and pepper is all you need. Be generous with the seasoning and press it into the meat with the palm of your hand. If you have time, you can also try dry brining. Place the steaks on a wire rack over a baking sheet and season liberally with salt and pepper. Put the steaks in the fridge uncovered for at least an hour or preferably overnight.

Choosing a Pan

For the best results, use a cast-iron skillet or another oven-safe pan. Cast iron pans are ideal for searing because they can withstand high temperatures and provide even heat distribution. Make sure your pan is big enough so that the steaks are not crowded, but they don't need much space between them.

Oil and Butter

When it comes to oil, choose one with a high smoke point such as vegetable, canola, or avocado oil. Add just enough oil to coat the bottom of the pan. You can also add butter to the pan for extra flavor. Add the butter a minute or two before finishing the steak to avoid burning.

Searing Technique

Now it's time for the searing! Heat your pan over medium-high to high heat and add the oil. Once the oil is smoking hot, carefully place the steaks in the pan. Sear the steaks for 3-4 minutes on one side without moving them. Then, flip the steaks and sear for an additional 3-4 minutes on the other side. If you like your steaks rare, reduce the cooking time slightly.

Resting

Once the steaks have reached your desired level of doneness, remove them from the pan and let them rest for about 5 minutes before serving. This allows the juices to redistribute and ensures a juicy, tender steak.

Checking for Doneness

To check if your steak is done to your liking, use a meat thermometer to check the internal temperature. For medium-rare, aim for an internal temperature of 130-135°F.

Troubleshooting

If you're not getting a good sear, make sure your pan is hot enough. Medium-high heat is ideal for searing. Also, make sure you're not crowding the pan and that you're letting the steak sear for long enough before flipping it.

The importance of resting the meat

Allowing your meat to rest after cooking is a crucial step in ensuring that it retains its juices and flavour. This is true for all types of meat, including steak, chop, roast, and poultry.

When meat is cooked, the muscle fibres contract, squeezing out the liquid within. This liquid then collects in the spaces between the fibres. If the meat is cut straight away, this liquid will gush out, resulting in a dry and less flavourful steak.

By letting the meat rest, the juices have time to cool and thicken, so they are less likely to spill out when the meat is cut. This results in a more tender, juicy, and flavourful steak.

The ideal resting time for a steak is around 5-10 minutes. During this time, the juices will redistribute within the meat, and the steak will continue to cook slightly, raising the internal temperature by a few degrees. This means that the steak will be closer to your desired level of doneness.

For larger cuts of meat, such as a whole roasted pork loin or prime rib, a longer resting time is required. A good rule of thumb is to allow the meat to rest for 5 minutes per inch of thickness, or 10 minutes per pound. Alternatively, you can wait until the centre of the meat has cooled to around 120°F (49°C).

So, the next time you're cooking a steak, remember to give it a rest! Your taste buds will thank you.

Using a meat thermometer

Beef will continue to cook for about 10 minutes after it's removed from the heat, so resting is key. It's a good idea to remove the steak from the heat source when it's about 5 degrees Fahrenheit (3 degrees Celsius) below your desired final internal temperature. This will ensure that the steak reaches the perfect level of doneness while resting.

• Rare – 120 F (50 C)
• Medium Rare – 130 F (54 C)
• Medium – 140 F (60 C)
• Medium Well – 140 F (60-65 C)
• Well Done – 160 F (70 C)

When using a meat thermometer, insert it into the side of the steak to get an accurate reading. The sensing area of the thermometer is usually about 0.5 to 2 inches long, so make sure this area is completely inserted into the thickest, centre part of the steak, away from any bone, fat, or gristle.

If your steak is wider than it is thick, you should also check the temperature from the sides. Insert the probe from the side and aim to hit the thermal centre.

An instant-read thermometer is the easiest type to use. It gives you a quick reading when inserted into the food after it has been removed from the oven or grill. Most digital thermometers can read accurately when inserted just 0.5 inches into the food.

Finishing in the oven

After searing your fillet, you can finish it in the oven to achieve your desired level of doneness.

Oven Temperature

Preheat your oven to 400°F to 425°F.

Timing

The timing will depend on the level of doneness you want to achieve. For a medium-rare finish, cook the fillet in the oven for 5 to 7 minutes after searing. For a medium finish, leave it in the oven for 6 to 7 minutes.

Resting

After removing the fillet from the oven, let it rest for 5 to 10 minutes before serving. This is a crucial step as it allows the juices to redistribute, ensuring a moist and tender fillet.

Thermometer

To ensure your fillet is cooked to your desired level of doneness, use a meat thermometer to check its internal temperature. For medium-rare, aim for an internal temperature of 130°F to 135°F.

Tips

• If you don't have an oven-safe skillet, you can sear the fillets on the stovetop and then transfer them to a baking sheet lined with a wire rack before placing them in the oven.
• To enhance the flavour and moisture of your fillet, you can dry brine it before cooking. Liberally season the fillets with salt and pepper and place them in the fridge, uncovered, for at least an hour or preferably overnight.
• To prevent smoke and improve ventilation when cooking at high temperatures, open a kitchen window and turn on your vent fan before you start cooking.
• If you want to add extra flavour to your fillet, you can spoon some of the seasoned pan drippings over it after removing it from the oven.

Frequently asked questions