Cooking filet mignon in a pan is a technique that can yield a deliciously tender and flavorful steak with a crispy crust. Here’s a step-by-step guide to help you achieve perfection.
Preparation
Before you start cooking, it’s crucial to prepare your filet mignon properly.
Remove the filet mignon from the refrigerator and let it sit at room temperature for about 30-60 minutes. This helps the steak cook more evenly[4][5][3].
Pat the steaks dry with paper towels to remove any excess moisture. This step is essential for creating a good crust[1][5][3].
Season both sides of the filet mignon generously with salt and pepper. You can also use other seasonings like Omaha Steaks Seasoning if you prefer[1][5].
Heating the Pan
The right pan and the right heat are key to a perfect pan-seared filet mignon.
Use a heavy-bottomed, oven-safe skillet, preferably a cast-iron skillet. This type of pan retains heat well and can be transferred to the oven if needed[3][5][4].
Heat the skillet over medium-high to high heat for at least 3-5 minutes. For cast-iron skillets, you may need to preheat for 10 minutes to ensure it is hot enough[1][4][5].
Adding Oil and Searing
Once your pan is hot, it’s time to add oil and sear the steak.
Add 1-3 tablespoons of oil with a high smoke point, such as grapeseed oil, canola oil, ghee, or olive oil. Let the oil get hot until it shimmers or slightly smokes[1][2][5].
Carefully place the filet mignon in the hot pan. Sear the steak for about 2-4 minutes on one side without moving it, until a nice crust forms. Flip the steak and sear the other side for another 2-4 minutes[2][3][5].
Finishing in the Oven (Optional)
If you prefer a more evenly cooked steak or want to ensure it reaches your desired level of doneness, you can finish cooking it in the oven.
Preheat your oven to 360°F to 400°F. After searing the steak, transfer the skillet to the preheated oven and cook for an additional 2-8 minutes, depending on the thickness of the steak and your desired level of doneness. Here’s a general guideline:
Rare: 2 minutes
Medium-rare: 3-4 minutes
Medium: 5 minutes
Medium-well: 6-7 minutes
Well-done: 8 minutes[2][3][4].
Basting and Resting
Adding butter and herbs can enhance the flavor of your filet mignon.
During the last minute of searing or after transferring the skillet to the oven, add butter, garlic, and fresh herbs like rosemary or thyme. Tilt the skillet to baste the steak with the melted butter and aromatics[1][3][5].
Once the steak is cooked to your liking, remove it from the heat and let it rest under tented foil for 5-10 minutes. This allows the juices to redistribute, making the steak even more tender and flavorful[1][2][5].
Most Important Facts About Cooking Filet Mignon in a Pan
Bring to Room Temperature: Let the filet mignon sit at room temperature for 30-60 minutes before cooking to ensure even cooking[4][5][3].
Dry the Steak: Pat the steak dry with paper towels to remove excess moisture, which helps in creating a good crust[1][5][3].
High Heat and Right Pan: Use a heavy-bottomed, oven-safe skillet over medium-high to high heat. Cast-iron skillets are ideal[3][5][4].
High Smoke Point Oil: Use oils like grapeseed, canola, or olive oil that have a high smoke point to prevent the oil from breaking down during high heat[1][2][5].
Searing Time: Sear the steak for 2-4 minutes per side to achieve a nice crust[2][3][5].
Oven Finishing: If needed, finish cooking the steak in a preheated oven at 360°F to 400°F for 2-8 minutes, depending on the desired doneness[2][3][4].
Basting and Resting: Baste the steak with butter and herbs during the last minute of cooking and let it rest for 5-10 minutes before serving[1][3][5].
By following these steps and tips, you can achieve a perfectly cooked filet mignon with a tender interior and a crispy, flavorful crust.
