Searing Filet Mignon: Stovetop To Oven

Pan-seared filet mignon is a luxurious dish that can be cooked at home with relative ease. The key to achieving a perfect steak is to combine pan-searing with an oven finish, resulting in a juicy interior and a nicely seared exterior. This method is commonly used in steakhouses, and you can replicate it at home with a few simple steps.

Choosing the right cut of meat

Type of Meat

Filet mignon is typically cut from the beef tenderloin, specifically the smaller end of the tenderloin, also known as the psoas major. This cut is known for its exceptional tenderness and leanness. However, it's important to note that in some places, like France, the term "filet mignon" refers to pork tenderloin. So, ensure you select beef if you want the classic filet mignon experience.

Quality

When it comes to quality, look for grades like USDA Prime, Premium Angus, or Wagyu. These grades signify superior marbling (the amount and distribution of intramuscular fat), colour, and overall quality. Additionally, consider choosing steaks that have been wet-aged or dry-aged, as this process enhances the flavour and texture of the meat.

Size and Thickness

The size and thickness of the filet mignon steaks you choose will impact their cooking time and doneness. For a standard-sized steak, aim for a thickness of around 1.5 to 2 inches. If you're cooking for a larger group, you may need to adjust the cooking time accordingly.

Freshness and Colour

Always inspect the meat for signs of freshness. Avoid steaks with any browning or slimy texture. Instead, look for a plump, deep red colour, which indicates a fresh and high-quality cut.

Marbling

Marbling refers to the amount and distribution of intramuscular fat within the meat. A good amount of marbling will contribute to the juiciness and flavour of the steak. When selecting your filet mignon, look for cuts with a nice, even distribution of marbling throughout the meat.

Butcher or Supplier

Where you purchase your meat can also make a difference. Consider visiting a reputable butcher shop or a trusted supermarket with a good meat department. If possible, talk to the butcher about the different options and their recommendations. They can guide you towards the best cuts for your specific needs.

Remember, the right cut of meat will make all the difference in the final dish. Taking the time to select quality filet mignon will ensure a delicious and memorable dining experience.

Don't crowd the pan

When cooking filet mignon, it's important not to crowd the pan. This means leaving enough space between the steaks in the pan to allow for even cooking and proper searing. If the pan is crowded, the steaks will steam instead of searing.

To ensure even cooking, use a heavy-bottomed skillet, preferably cast iron, and heat it over medium-high heat. Add a tablespoon of olive oil, vegetable oil, canola oil, or avocado oil—oils with a high smoke point that can withstand high temperatures without smoking or burning. Swirl the pan to coat the bottom evenly.

Once the skillet is hot, carefully place the filet mignon steaks in the pan, making sure they are not crowded. For a nice crust, sear the steaks for about 3-4 minutes on one side without moving them. Then, use tongs to flip the steaks and sear the other side for an additional 3-4 minutes. If you prefer your steaks rare, reduce the cooking time slightly.

If you're cooking more than four steaks, you may need to adjust the cooking time or use two skillets to avoid crowding the pan.

Resting after cooking

Resting your steak is a crucial step in the cooking process, and it's important to do it right. Here's a detailed guide on resting your filet mignon after cooking:

Temperature Control:

When you take your filet mignon out of the oven, it's important to let it rest in a warm area. You can place it on a warm plate, a cutting board, or even an oven rack. Avoid placing it in a cold area, as you want to maintain the temperature of the steak. Covering it with aluminium foil will help retain the heat, but it's best to keep the foil loose.

Resting Time:

The resting time for your steak will depend on its size and thickness. As a general rule, larger cuts of meat will require a longer resting time. For a filet mignon, a resting period of 5-10 minutes is usually sufficient. This allows the juices to reabsorb evenly throughout the steak, ensuring it stays moist and juicy.

Internal Temperature:

It's important to note that your steak will continue to cook even after you take it out of the oven due to carryover cooking. The internal temperature can rise by as much as 13 degrees Fahrenheit. Therefore, it's crucial to remove your steak from the heat source when it's about 5 degrees Fahrenheit below your desired final internal temperature. This will ensure that your steak reaches the perfect level of doneness while resting.

Resting Surface:

When resting your steak, you can use a warm plate, a cutting board, or an oven rack. If you plan on slicing the steak before serving, a cutting board is a convenient option. An oven rack is also a good choice, as it helps to keep the crusty, seasoned exterior intact.

Don't Cover Small Cuts:

While covering larger cuts of meat with aluminium foil is recommended, it's best not to cover smaller cuts like steaks. This is because the foil can trap heat too effectively, resulting in overcooked meat.

Resting Benefits:

Resting your steak after cooking has several benefits. Firstly, it allows the muscle proteins to relax as the temperature cools down. Secondly, the pressure in the centre of the steak reduces, allowing the juices to redistribute and be reabsorbed by the fibres. As a result, you'll end up with a juicy and tender steak.

Resting vs. Serving Temperature:

It's worth noting that the resting temperature of your steak will be slightly lower than the serving temperature. This is because the steak's internal temperature will continue to rise during the resting period. Therefore, if you're aiming for a specific serving temperature, you should remove the steak from the heat a few degrees below that target.

Resting Time Guidelines:

• Minimum of 5-7 minutes if you're in a rush.
• At least 10 minutes for thicker cuts.
• 5 minutes for every inch of thickness.
• 10 minutes for every pound of weight.
• Rest for half the time it took to cook the steak.

Resting Multiple Steaks:

If you're cooking multiple steaks, it's important to note that the resting time may vary depending on the thickness and size of each steak. Adjust the resting time accordingly to ensure optimal results.

Remember, resting your filet mignon is a critical step to ensure a juicy and tender steak. By following these instructions, you'll be able to master the art of cooking the perfect steak.

Using a thermometer

• Rare: 120°F to 130°F (49°C to 54°C)
• Medium-rare: 130°F to 135°F (54°C to 57°C)
• Medium: 135°F to 140°F (57°C to 60°C)
• Medium-well: 145°F to 150°F (63°C to 66°C)
• Well done: 155°F (68°C) or higher

It is important to note that the temperature will continue to rise a few degrees while the steak is resting, so remove the steak from the heat a few degrees below your desired final temperature.

Additionally, the timing of your cooking will depend on various factors such as the thickness of your steak, the starting temperature, the heat of your pan, and the oven temperature. Therefore, it is essential to use a thermometer to check the internal temperature of your steak rather than relying solely on cooking time.

Remember, you can always cook your steak a bit more if it is undercooked, but you cannot undo an overcooked steak. So, invest in a good meat thermometer and let it be your guide to achieving the perfect filet mignon.

Using the right pan

Choosing the Right Pan

The best pan to use for pan-searing filet mignon is a cast-iron skillet. Cast iron skillets are preferred because they retain heat effectively, ensuring a consistent sear on your steaks. They can also go directly from the stovetop to the oven, making them ideal for the searing and oven-finishing process.

If you don't have a cast-iron skillet, you can use any other heavy-bottomed, oven-safe pan. Look for a pan with a thick base that can distribute heat evenly. Stainless steel or carbon steel pans are good alternatives, but make sure they are oven-safe. Avoid using non-stick pans, as they are not suitable for high-heat searing.

Preparing the Pan

Before you start cooking, make sure your pan is clean and dry. Preheat your pan over medium-high heat for a few minutes to ensure it's hot enough. You'll know it's ready when the oil you add to the pan starts to smoke.

Use an oil with a high smoke point, such as vegetable oil, canola oil, avocado oil, or extra virgin olive oil. Avoid using butter alone for searing, as it has a lower smoke point and can burn. You can add butter during the last minute of cooking to baste the steaks and add flavor.

Pan-Searing Tips

When searing your filet mignon, make sure the pan is not crowded. Place the steaks in the pan with enough space between them to allow for even cooking and a proper sear. Depending on the size of your pan, you may need to sear the steaks in batches.

Sear the steaks for about 2-4 minutes on each side, without moving them, to create a nice crust. Use tongs to flip them carefully. After searing, you can transfer the pan directly to the oven to finish cooking, or use a separate oven-safe dish if your pan is not oven-safe.

Remember, the key to a successful pan-seared filet mignon is choosing the right pan, preparing it properly, and controlling the heat to achieve the perfect sear.

Frequently asked questions