What To Know
- Look for a filet that is evenly marbled, with a deep red color and a velvety texture.
- Consider pairing it with a flavorful sauce, such as a red wine reduction or a creamy béarnaise sauce.
- For other doneness levels, refer to the guide provided in the “Cooking the Filet Mignon to Perfection” section.
Indulge in the culinary delight of perfectly cooked filet mignon, prepared with precision and finesse on your stovetop. This succulent cut of beef deserves the utmost care and attention, and this guide will empower you with the knowledge and techniques to create an unforgettable dining experience.
Selecting the Perfect Filet Mignon
The foundation of a remarkable filet mignon lies in selecting a high-quality cut of beef. Look for a filet that is evenly marbled, with a deep red color and a velvety texture. Opt for a steak that is at least 1.5 inches thick for optimal flavor and tenderness.
Seasoning the Filet Mignon
Seasoning the filet mignon is an essential step that enhances its natural flavors. Generously season the steak with kosher salt and freshly ground black pepper. You can also incorporate other spices, such as garlic powder, onion powder, or herbs de Provence, to add depth and complexity.
Preparing the Pan
Heat a heavy-bottomed skillet over high heat. Add a drizzle of olive oil or grapeseed oil to the pan and allow it to heat until shimmering. The high heat will create a flavorful crust on the filet mignon.
Searing the Filet Mignon
Carefully place the seasoned filet mignon in the hot skillet. Cook for 3-4 minutes per side, or until a deep golden-brown crust forms. This crust will lock in the juices and prevent the steak from becoming dry.
Cooking the Filet Mignon to Perfection
Once seared, reduce the heat to medium-low. Continue cooking the filet mignon for an additional 5-7 minutes per side, or until it reaches your desired doneness. Use a meat thermometer to ensure accuracy:
- 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
Allow the cooked filet mignon to rest for 10-15 minutes before slicing and serving. This resting period allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful experience.
Finishing Touches
Slice the filet mignon against the grain and serve it immediately. Consider pairing it with a flavorful sauce, such as a red wine reduction or a creamy béarnaise sauce. Accompany the steak with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.
Tips for Success
- Use a high-quality cut of beef: The quality of the filet mignon will directly impact the final flavor and texture.
- Season generously: Don’t be afraid to season the steak liberally with salt and pepper.
- Sear the steak over high heat: This creates a flavorful crust that locks in the juices.
- Cook to your desired doneness: Use a meat thermometer to ensure the steak is cooked to your liking.
- Rest the steak before slicing: This allows the juices to redistribute for a more tender experience.
- Serve immediately: Enjoy your perfectly cooked filet mignon while it’s hot and flavorful.
Elevate Your Culinary Journey
Experiment with different seasoning blends and sauces to create unique and unforgettable flavors. Consider dry-aging your filet mignon for an even more intense beefy flavor. Pair your steak with a fine wine to complement its richness and complexity.
Basics You Wanted To Know
Q: What is the best way to season a filet mignon?
A: Liberally season the steak with kosher salt and freshly ground black pepper. You can also add other spices, such as garlic powder, onion powder, or herbs de Provence, to enhance the flavor.
Q: How long should I cook a filet mignon on the stovetop?
A: The cooking time will vary depending on the thickness of the steak and your desired doneness. As a general guideline, cook for 3-4 minutes per side to sear, then continue cooking for an additional 5-7 minutes per side for medium-rare doneness.
Q: What is the best temperature to cook a filet mignon to?
A: For medium-rare doneness, cook the filet mignon to an internal temperature of 130-135°F. For other doneness levels, refer to the guide provided in the “Cooking the Filet Mignon to Perfection” section.
