What To Know
- Use a spoon to baste the filet mignon with the melted butter and juices in the skillet.
- Once the desired doneness is reached, remove the filet mignon from the skillet and let it rest for 10-15 minutes before slicing and serving.
- Mastering the art of cooking a filet mignon in a cast iron skillet is a culinary skill that will impress your friends and family.
Indulge in the delectable flavors of a perfectly seared filet mignon, cooked to perfection in a cast iron skillet. This guide will walk you through every step to create a restaurant-quality steak in the comfort of your own kitchen.
Choosing the Right Cast Iron Skillet
Select a cast iron skillet that is large enough to accommodate the filet mignon comfortably. A 12-inch skillet is ideal for most sizes. Ensure the skillet is well-seasoned to prevent sticking.
Selecting a High-Quality Filet Mignon
Opt for a high-quality filet mignon, preferably from a reputable butcher. Look for a steak that is at least 1 inch thick and has good marbling.
Seasoning the Filet Mignon
Generously season the filet mignon with salt and freshly ground black pepper. Allow the steak to rest at room temperature for 30 minutes before cooking to ensure even cooking.
Heating the Cast Iron Skillet
Place the cast iron skillet over high heat and allow it to get screaming hot. Add a drizzle of high-smoke point oil, such as grapeseed or canola oil.
Searing the Filet Mignon
Carefully place the filet mignon in the hot skillet and sear for 2-3 minutes per side, or until a golden-brown crust forms. Do not move the steak during this process.
Basting the Filet Mignon
Use a spoon to baste the filet mignon with the melted butter and juices in the skillet. This will help create a flavorful crust and keep the steak moist.
Cooking to Desired Doneness
Continue cooking the filet mignon to your desired doneness. Use a meat thermometer to check the internal temperature:
- Rare: 125-130°F
- Medium-Rare: 130-135°F
- Medium: 135-140°F
- Medium-Well: 140-145°F
- Well-Done: 145°F and above
Resting the Filet Mignon
Once the desired doneness is reached, remove the filet mignon from the skillet and let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful cut.
Tips for a Perfect Cast Iron Skillet Filet Mignon
- Use a sharp knife to cut the filet mignon against the grain. This will make the steak more tender.
- Avoid overcooking the steak. Remove it from the skillet as soon as it reaches your desired doneness.
- Let the steak rest for the full 10-15 minutes before slicing and serving. This will help the juices redistribute and create a more flavorful steak.
- Serve the filet mignon with your favorite sides, such as mashed potatoes, asparagus, or a simple green salad.
In a nutshell: Cast Iron Skillet Filet Mignon Mastery
Mastering the art of cooking a filet mignon in a cast iron skillet is a culinary skill that will impress your friends and family. By following these steps and incorporating the tips provided, you can create a perfectly seared, juicy, and flavorful steak that will leave your taste buds craving for more.
Frequently Asked Questions
How do I know if my cast iron skillet is properly seasoned?
- A properly seasoned cast iron skillet will have a dark, almost black patina.
- It will be non-stick and easy to clean.
Can I use other types of oil to sear the filet mignon?
- Yes, you can use other high-smoke point oils, such as grapeseed or canola oil.
- Avoid using olive oil, as it has a lower smoke point and can burn.
How long should I rest the filet mignon before slicing and serving?
- Rest the filet mignon for at least 10-15 minutes before slicing and serving.
- This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful cut.
