How to Cook Filet Mignon in a Skillet?
Cooking filet mignon in a skillet is a quick and reliable method for achieving a restaurant-quality sear and perfectly cooked interior. The secret lies in high heat, proper seasoning, and knowing when to pull the steak from the pan.
The Allure of Skillet-Cooked Filet Mignon
Filet mignon, prized for its tenderness and subtle flavor, doesn’t need elaborate preparation. A simple sear in a skillet delivers a crust that contrasts beautifully with the melt-in-your-mouth center. This method is accessible to home cooks, offering consistent results without specialized equipment. It’s also quick – perfect for a weeknight dinner or an impromptu celebration.
Essential Ingredients & Equipment
Success starts with sourcing quality ingredients and having the right tools. Here’s what you’ll need:
- Filet Mignon Steaks: Choose steaks that are at least 1.5 inches thick for optimal cooking. Look for good marbling.
- High Smoke Point Oil: Avocado oil, grapeseed oil, or refined coconut oil are excellent choices. Avoid olive oil as it can burn at high temperatures.
- Salt and Pepper: Coarse sea salt and freshly ground black pepper are essential.
- Butter (Optional): Adds richness and flavor, especially when basting.
- Aromatics (Optional): Garlic cloves and fresh herbs like thyme or rosemary enhance the flavor.
- Cast Iron Skillet: A cast iron skillet is ideal because it retains heat evenly and reaches high temperatures. A heavy-bottomed stainless-steel skillet can also work.
- Meat Thermometer: A reliable meat thermometer is crucial for ensuring the steak is cooked to your desired doneness.
- Tongs: Use tongs to turn the steak; avoid piercing it with a fork.
The Skillet-Cooking Process: Step-by-Step
Achieving the perfect skillet-cooked filet mignon involves several key steps:
Preparation: Remove the steaks from the refrigerator at least 30 minutes before cooking to allow them to come to room temperature. This promotes even cooking. Pat them dry with paper towels; moisture is the enemy of a good sear.
Seasoning: Generously season both sides of the steaks with salt and pepper. Don’t be shy! Proper seasoning is crucial for flavor.
Heating the Skillet: Place the skillet over high heat. Add enough oil to coat the bottom of the pan. Wait until the oil shimmers and just begins to smoke. This is essential for a good sear.
Searing: Carefully place the steaks in the hot skillet. Do not overcrowd the pan; cook in batches if necessary. Sear for 2-3 minutes per side, or until a deep brown crust forms.
Adding Butter and Aromatics (Optional): Reduce the heat to medium. Add a knob of butter, garlic cloves, and herbs to the pan. Tilt the pan and use a spoon to baste the steaks with the melted butter mixture.
Cooking to Desired Doneness: Continue cooking the steaks, basting frequently, until they reach your desired internal temperature (see chart below). Use a meat thermometer to check the temperature.
Resting: Remove the steaks from the skillet and place them on a plate or cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Internal Temperature Guide
| Doneness | Internal Temperature |
|---|---|
| Rare | 125-130°F (52-54°C) |
| Medium-Rare | 130-135°F (54-57°C) |
| Medium | 135-145°F (57-63°C) |
| Medium-Well | 145-155°F (63-68°C) |
| Well-Done | 155°F+ (68°C+) |
Remember that the temperature will continue to rise a few degrees during resting.
Common Mistakes to Avoid
- Not Preheating the Skillet: A hot skillet is essential for a good sear.
- Overcrowding the Pan: Overcrowding lowers the temperature of the skillet and prevents proper searing.
- Using Insufficient Oil: Enough oil is needed to prevent the steak from sticking and to promote even searing.
- Overcooking: Overcooking filet mignon results in a dry, tough steak. Use a meat thermometer!
- Not Resting the Steak: Resting allows the juices to redistribute, resulting in a more tender and flavorful steak. Don’t skip this step!
Finishing Touches and Serving Suggestions
After resting, slice the filet mignon against the grain and serve immediately. Consider pairing it with:
- Roasted vegetables: Asparagus, Brussels sprouts, or potatoes.
- Mashed potatoes: Creamy mashed potatoes are a classic pairing.
- Sauces: Béarnaise sauce, red wine reduction, or a simple pan sauce made with the pan drippings.
- Salad: A fresh green salad provides a refreshing contrast to the richness of the steak.
Frequently Asked Questions (FAQs)
1. What’s the best type of skillet for cooking filet mignon?
A cast iron skillet is the best choice due to its superior heat retention and even heat distribution. A heavy-bottomed stainless steel skillet is a good alternative. Avoid using non-stick skillets, as they don’t typically reach high enough temperatures for proper searing.
2. How thick should my filet mignon steaks be?
For optimal results, choose filet mignon steaks that are at least 1.5 inches thick, and ideally closer to 2 inches. Thicker steaks are easier to cook to your desired doneness without overcooking the outside.
3. Do I need to bring the steak to room temperature before cooking?
Yes! Allowing the steak to sit at room temperature for at least 30 minutes before cooking ensures more even cooking throughout. Cold steak straight from the fridge will take longer to cook in the center, increasing the risk of overcooking the outside.
4. How do I know when the skillet is hot enough?
The oil in the skillet should be shimmering and just beginning to smoke. A drop of water flicked into the pan should sizzle and evaporate almost immediately. Don’t let the oil burn, though.
5. How long should I sear each side of the steak?
Sear each side of the steak for 2-3 minutes, or until a deep brown crust forms. Avoid moving the steak around in the pan during searing; let it sit undisturbed to develop a good sear.
6. What’s the best way to check the internal temperature of the steak?
Use a reliable meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone. Don’t rely on visual cues alone.
7. Why is resting the steak so important?
Resting allows the juices within the steak to redistribute evenly. This results in a more tender and flavorful steak. Cutting into a steak immediately after cooking causes the juices to run out, leading to a drier steak.
8. Can I use olive oil for cooking filet mignon in a skillet?
No, it is best to avoid using olive oil for high-heat searing. Olive oil has a relatively low smoke point and can burn easily, imparting a bitter flavor. Use a high smoke point oil like avocado oil, grapeseed oil, or refined coconut oil instead.
9. How do I baste the steak while it’s cooking?
Tilt the skillet slightly and use a spoon to scoop up the melted butter and pan drippings. Pour the mixture over the steak, ensuring that it coats the surface. Basting adds moisture and flavor.
10. What if I don’t have a cast iron skillet?
A heavy-bottomed stainless steel skillet is a suitable alternative. It will not retain heat as well as cast iron, but it can still achieve a good sear. Avoid using thin, lightweight skillets as they don’t distribute heat evenly.
11. Can I add a sauce to the skillet after cooking the steak?
Yes, absolutely! After removing the steak from the skillet, you can deglaze the pan with red wine, beef broth, or stock to create a delicious pan sauce. Simmer until the sauce has reduced to your desired consistency. Be sure to scrape up any browned bits from the bottom of the pan for maximum flavor.
12. How do I reheat leftover filet mignon without drying it out?
The best way to reheat leftover filet mignon is in a low oven (250°F). Place the steak on a wire rack set inside a baking sheet. Add a few tablespoons of beef broth or water to the pan to create steam. Reheat until the steak reaches an internal temperature of 120°F (49°C). Avoid microwaving, as this can make the steak tough and dry.