Tillie Doyle
Pan-seared filet mignon is a surprisingly easy dish to perfect at home, despite its association with fancy steakhouses and extravagant price tags. The filet mignon is known for its tenderness and buttery texture, and is considered a luxury cut of meat.
To cook this dish, you'll need a good-quality filet mignon, preferably labelled as Premium Angus, USDA Prime, or Wagyu. You'll also need a heavy-bottomed skillet, preferably cast iron, and some oil with a high smoke point, such as vegetable, canola, or avocado oil.
The key to a perfect pan-seared filet mignon is a super-hot pan. You'll want to heat your skillet over medium-high heat, add oil, and wait until it's almost smoking before adding the meat. Be patient, as a deep crusty sear will take about 3-5 minutes per side. After searing both sides, finish the steak in the oven to reach your desired internal temperature.
With the right technique and a little practice, you'll be able to recreate this steakhouse classic in the comfort of your own home.
What You'll Learn
Choosing the right cut
Firstly, look for filet mignon labelled as Premium Angus, USDA Prime, or Wagyu. These are the highest grades of steak, renowned for their superior marbling, colour, and overall quality. The marbling, or fat content, is essential, as it imparts flavour and helps keep the steak juicy during cooking.
Secondly, consider the ageing process. Opt for steaks that have been wet-aged or dry-aged for several weeks, as this enhances the quality of the meat.
When selecting your filet mignon, choose steaks that are about 2 inches thick, with a plump shape and a deep red colour. Avoid any steaks showing signs of browning or a slimy texture. A good filet mignon should be well-marbled and have a delicate flavour compared to other cuts of beef, such as ribeye or New York strip.
If you're cooking for a large group, consider alternative methods such as reverse searing a whole tenderloin or grilling, as cooking more than six steaks in a single skillet will result in significant heat loss.
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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, which will affect the quality of the crust and the cooking time.
To ensure your pan isn't crowded, you should only cook a few steaks at a time. The exact number will depend on the size of your pan, but generally, you shouldn't cook more than four steaks at once in a standard skillet. If you're cooking for a large crowd, it's best to use two skillets or try a different cooking method, such as reverse searing a whole tenderloin or grilling.
When placing the steaks in the pan, make sure they don't touch each other. This will give them space to cook evenly and form a nice crust.
It's also important to choose the right type of pan for searing. A cast-iron skillet or another oven-safe pan is best, as it can easily transfer from the stovetop to the oven. Non-stick pans are not ideal, as they can be damaged by high heat and are usually not oven-safe.
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Resting after cooking
Resting your filet mignon after cooking is a crucial step in the cooking process. This allows the juices to redistribute and be reabsorbed back into the steak, ensuring that your steak is moist and flavourful.
When you cook a steak, the heat causes the cells in the meat muscle fibres to heat up and contract, forcing moisture—a mix of water, fats, and proteins called myoglobin—towards the centre of the steak. If you cut into the steak immediately after cooking, this moisture will end up on your plate or cutting board. However, if you let the steak rest, the cells will cool and reabsorb this moisture, keeping it in the steak where you want it.
To rest your steak, place it on a clean plate or cutting board and loosely tent a piece of foil over it. The ideal resting time is around 5-10 minutes, which will bring the steak to its final serving temperature. This time also allows the steak to continue cooking and the temperature to rise slightly, so it is important to remove the steak from the heat source when it is about 5 degrees Fahrenheit below your desired final internal temperature.
Remember, the juices will escape if you cut into the steak immediately, so always let your steaks rest!
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Check with a thermometer
Checking the temperature of your filet mignon with a thermometer is crucial to achieving your desired level of doneness. Using a thermometer ensures that you don't overcook or undercook your steak, allowing you to serve it at the perfect temperature.
When cooking filet mignon, it's important to remember that the steak will continue to cook even after you remove it from the heat source. This is known as the "carry-over cooking effect." To account for this, it's recommended to remove the steak from the heat when it's about 5 degrees Fahrenheit (3 degrees Celsius) below your desired final internal temperature.
For example, if you prefer your steak rare, you should aim for an internal temperature of 120-125°F (49-52°C). For medium-rare, target an internal temperature of 130-135°F (54-57°C). Medium-well steaks should reach an internal temperature of 145-150°F (63-66°C), while well-done steaks should be cooked to 155°F (68°C) or higher.
It's worth noting that the timing of when you check the temperature can vary depending on the thickness of your steak, the temperature of your oven, and your desired level of doneness. For thinner steaks or if you're aiming for a rare finish, it's advisable to check the temperature when the steak first goes into the oven. For thicker cuts or if you prefer a more well-done steak, check the temperature after 4-5 minutes of cooking time in the oven.
Additionally, it's important to let the steak rest for a few minutes after removing it from the heat. This resting period allows the juices to redistribute, ensuring a moist and tender filet mignon.
Remember, cooking filet mignon to perfection is an art, and using a thermometer is a crucial tool to help you master it.
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Use a cast-iron skillet
Using a cast-iron skillet to pan-sear a filet mignon is a great way to achieve a perfect crust and a tender, juicy centre. Here's a step-by-step guide:
Prepare the Steak:
Take your filet mignon out of the fridge about 30 minutes before cooking to bring it to room temperature. This helps the steak cook more evenly. Blot the steak with paper towels to remove any excess moisture, then season both sides generously with salt and pepper. You can also try dry brining: place the steaks on a wire rack, season liberally with salt and pepper, and leave uncovered in the fridge for at least an hour or overnight.
Prepare the Cast-Iron Skillet:
Preheat your oven to 415°F (210°C). Add a light coating of vegetable oil, canola oil, or another high smoke-point oil to your cast-iron skillet and place it on the stovetop over high heat. You only need a small amount of oil—enough to coat the bottom of the pan.
Sear the Steaks:
Once the oil is smoking, it's time to sear. Carefully place your seasoned steaks in the hot skillet, making sure they're not crowded. Sear the steaks for 2-4 minutes on each side, until a nice crust forms. For a rare steak, reduce the cooking time slightly. For a medium-rare steak, aim for an internal temperature of 130-135°F (54-57°C).
Add Butter and Herbs (Optional):
For extra flavour, add a dollop of herb butter, a few cloves of garlic, and some herbs like thyme or rosemary to the pan during the last minute of cooking. Baste the steaks with the melted butter and aromatics for extra flavour.
Transfer to the Oven:
When the steaks have a nice sear, transfer the cast-iron skillet directly to the preheated oven. Be very careful, as the skillet will be extremely hot. For a rare steak, bake for 4 minutes; for medium-rare, 5-6 minutes; for medium, 6-7 minutes; and for medium-well, 8-9 minutes. These timings are for an 8-10 ounce steak, about 1.5-2 inches thick. Adjust the time according to the size of your steak.
Rest and Serve:
Remove the steaks from the skillet and let them rest for 5-10 minutes before serving. This allows the juices to redistribute and the steak to reach its final serving temperature. Top with a slice of garlic herb butter, if desired, and serve with your favourite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Tips:
- Always let your steaks rest after cooking—this is crucial for the perfect bite.
- Use a meat thermometer to check the doneness of your steak.
- Don't crowd the pan—make sure there's enough space between the steaks for even cooking and proper searing.
- Cast iron retains and distributes heat evenly, so it's an ideal tool for cooking filet mignon.
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Frequently asked questions
Use a cast-iron skillet or another oven-safe pan. Oven-safe pans are best because you can transfer them directly from the stovetop to the oven.
Use an oil with a high smoke point, such as extra virgin olive oil, canola oil, or avocado oil. These oils don't break down easily at high temperatures and don't add unwanted flavours.
It's optional, but searing the outer edges adds a crispy crust to each bite and helps lock in juices during cooking.
Allow the filet mignon to rest for 5-10 minutes after removing it from the oven. This lets the temperature rise slightly and the juices to reabsorb.
Use a thermometer to check the doneness of the steak. For medium-rare, aim for an internal temperature of 130-135°F.
