How to Cook Filet Mignon in a Frying Pan?
Cooking filet mignon in a frying pan yields a deliciously seared exterior and a tender, juicy interior when done correctly; it involves proper preparation, high heat, and a carefully monitored cooking time to achieve the perfect degree of doneness. This article will show you exactly how.
Understanding Filet Mignon
Filet mignon, French for “tender fillet” or “cute fillet,” is a cut of beef taken from the smaller end of the tenderloin, located under the ribs, near the backbone. This muscle does very little work, making the filet extremely tender. It’s known for its buttery texture and mild flavor, making it a favorite among steak lovers.
Why Cook Filet Mignon in a Pan?
Pan-searing filet mignon offers several advantages over other cooking methods like grilling or broiling:
- Precise Temperature Control: Pan-searing allows you to easily control the temperature of the cooking surface, crucial for achieving a perfect sear and internal temperature.
- Even Cooking: A heavy-bottomed pan ensures even heat distribution, preventing hot spots that can lead to unevenly cooked steak.
- Creates a Crust: High heat and direct contact with the pan create a beautiful, flavorful crust through the Maillard reaction.
- Convenience: It’s a quick and relatively easy method, especially when weather conditions preclude outdoor grilling.
Essential Tools and Ingredients
To successfully pan-sear filet mignon, you’ll need the following:
- Filet Mignon Steaks: Choose steaks that are at least 1.5 inches thick for optimal results.
- Heavy-Bottomed Pan: A cast-iron skillet is ideal for its heat retention and even distribution. Stainless steel also works well.
- High-Heat Oil: Avocado oil, grapeseed oil, or clarified butter are excellent choices. Avoid olive oil, which has a lower smoke point.
- Salt and Pepper: Coarse sea salt and freshly ground black pepper are essential for seasoning.
- Butter (Optional): Adding butter during the final stages of cooking enhances the richness and flavor.
- Fresh Herbs (Optional): Thyme, rosemary, or garlic cloves can be added to the pan to infuse the steak with flavor.
- Meat Thermometer: A reliable meat thermometer is critical for ensuring the steak is cooked to your desired doneness.
- Tongs: For flipping and handling the steak.
The Pan-Searing Process: Step-by-Step
Follow these steps to achieve perfectly pan-seared filet mignon:
- Prepare the Steak: Pat the filet mignon steaks dry with paper towels. This is crucial for achieving a good sear. Season generously with salt and pepper on all sides. Let the steaks rest at room temperature for at least 30 minutes, or up to an hour. This allows for more even cooking.
- Heat the Pan: Place your heavy-bottomed pan over high heat. Add a generous amount of high-heat oil, enough to coat the bottom of the pan evenly. The oil should be shimmering and almost smoking.
- Sear the Steaks: Carefully place the steaks in the hot pan, ensuring they are not overcrowded. Sear for 2-3 minutes per side, or until a deep, golden-brown crust forms. Do not move the steaks during this time, as this will prevent proper searing.
- Reduce Heat and Add Butter (Optional): Reduce the heat to medium. If using, add butter, fresh herbs, and garlic cloves to the pan. Tilt the pan and use a spoon to baste the steaks with the melted butter, herbs, and pan juices. Continue cooking for another 2-4 minutes per side, depending on your desired doneness.
- Check Internal Temperature: Use a meat thermometer to check the internal temperature of the steaks. Insert the thermometer into the thickest part of the steak, avoiding bone.
- Rare: 125-130°F
- Medium-Rare: 130-135°F
- Medium: 135-145°F
- Medium-Well: 145-155°F
- Well-Done: 155°F+
- Rest the Steaks: Remove the steaks from the pan and place them on a 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.
- Serve: Slice the filet mignon against the grain and serve immediately.
Common Mistakes to Avoid
- Not Drying the Steak: Moisture prevents proper searing.
- Not Using Enough Heat: Low heat will result in a steamed, rather than seared, steak.
- Overcrowding the Pan: Overcrowding lowers the temperature of the pan and prevents proper searing.
- Moving the Steak Too Much: Allow the steak to develop a crust before flipping.
- Overcooking the Steak: Use a meat thermometer to avoid overcooking.
- Skipping the Resting Period: Resting is essential for tenderizing the steak.
Doneness Guide
| Doneness | Internal Temperature (°F) | Description |
|---|---|---|
| Rare | 125-130 | Cool red center |
| Medium-Rare | 130-135 | Warm red center |
| Medium | 135-145 | Warm pink center |
| Medium-Well | 145-155 | Slightly pink center |
| Well-Done | 155+ | Little or no pink |
Frequently Asked Questions (FAQs)
Can I use olive oil for searing filet mignon?
No, it is not recommended to use olive oil for searing filet mignon. Olive oil has a lower smoke point than other oils like avocado or grapeseed oil. Using olive oil at high heat can cause it to smoke and burn, imparting a bitter flavor to the steak.
How do I know if my pan is hot enough?
The pan is hot enough when the oil is shimmering and almost smoking. You can also test it by flicking a drop of water into the pan; if it sizzles and evaporates immediately, the pan is ready.
How long should I let the steak rest?
You should let the steak rest for at least 5-10 minutes after cooking. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful piece of meat. Tent the steak loosely with foil to keep it warm.
Can I use a different type of pan besides cast iron?
Yes, you can use a stainless steel pan with a heavy bottom. The key is to use a pan that distributes heat evenly and can withstand high temperatures. Non-stick pans are generally not recommended for searing steak, as they don’t achieve the same level of crust formation.
What’s the best way to season filet mignon?
The best way to season filet mignon is with coarse sea salt and freshly ground black pepper. Season generously on all sides before cooking. You can also add other seasonings, such as garlic powder or onion powder, to your preference.
How do I prevent the steak from sticking to the pan?
To prevent the steak from sticking, ensure the pan is hot enough and that you have used enough oil. Also, avoid moving the steak around in the pan during the initial searing process. Allow it to develop a crust before flipping.
Can I add a sauce to my pan-seared filet mignon?
Yes, you can add a sauce to your pan-seared filet mignon. Popular options include a red wine reduction, a béarnaise sauce, or a mushroom sauce. Add the sauce to the pan after the steak has rested, and let it simmer for a few minutes to thicken.
How do I cook frozen filet mignon in a frying pan?
It’s not recommended to cook frozen filet mignon directly in a frying pan. It’s best to thaw the steak completely in the refrigerator before cooking. This will ensure even cooking and prevent the outside from burning before the inside is cooked through.
What temperature should I set my stove to?
Start with high heat to sear the steak and develop a crust. Then, reduce the heat to medium to finish cooking the steak to your desired doneness.
Is it necessary to baste the steak with butter?
Basting the steak with butter is optional, but it can enhance the flavor and richness of the steak. The butter also helps to keep the steak moist during cooking.
What should I serve with pan-seared filet mignon?
Pan-seared filet mignon pairs well with a variety of side dishes, such as roasted vegetables, mashed potatoes, asparagus, or a salad.
Can I use ghee instead of oil for searing?
Yes, ghee is an excellent alternative to oil for searing filet mignon. It has a high smoke point and imparts a rich, nutty flavor to the steak. Use ghee in the same way you would use oil in the pan-searing process.