How to cook filet mignon in a pan: Filet mignon is renowned for its tenderness and rich flavor. Cooking this premium cut of beef in a pan is a quick and easy way to achieve a restaurant-quality steak at home. Whether you’re preparing a special dinner or just want to enjoy a luxurious meal, this guide will walk you through the steps to cook filet mignon perfectly in a pan.
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Ingredients:
- 2 filet mignon steaks (6-8 oz each)
- 2 tablespoons olive oil or unsalted butter
- Salt and freshly ground black pepper
- 2-3 cloves garlic (optional)
- Fresh thyme or rosemary (optional)
Tools You’ll Need:
- Heavy-duty skillet (cast iron preferred)
- Tongs
- Meat thermometer (optional, but recommended)
- Paper towels
Step-by-Step Instructions:
1. Prepare the Steaks
Take the filet mignon steaks out of the refrigerator about 30 minutes before cooking. This allows them to come to room temperature, ensuring even cooking. Pat the steaks dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper.
2. Heat the Pan
Place a heavy-duty skillet over medium-high heat and add the olive oil or unsalted butter. Allow the pan to get hot; you want it to be very hot before adding the steaks. The oil should shimmer but not smoke.
3. Sear the Steaks
Carefully place the steaks in the hot pan using tongs. Sear the steaks for about 3-4 minutes on each side for a medium-rare finish. For a thicker steak, you may need to adjust the time slightly. Avoid moving the steaks around; let them sear undisturbed to develop a nice, caramelized crust.
4. Add Flavor (Optional)
For added flavor, you can add a couple of cloves of smashed garlic and a few sprigs of fresh thyme or rosemary to the pan. Baste the steaks with the melted butter and aromatics by tilting the pan slightly and spooning the flavored butter over the steaks.
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5. Check Doneness
Use a meat thermometer to check the internal temperature of the steaks. For medium-rare, aim for 130°F (54°C); for medium, aim for 140°F (60°C). Remember that the steaks will continue to cook slightly after you remove them from the pan.
6. Rest the Steaks
Transfer the steaks to a plate and cover loosely with foil. Let them rest for about 5 minutes. This allows the juices to redistribute, resulting in a more tender and juicy steak.
7. Serve and Enjoy
Slice the filet mignon against the grain and serve immediately. It pairs wonderfully with a variety of side dishes such as mashed potatoes, sautéed vegetables, or a fresh salad.
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Tips for Cooking Filet Mignon in a Pan:
Use a cast iron skillet for even heat distribution and better searing.
Don’t overcrowd the pan; cook the steaks in batches if necessary to avoid steaming.
Let the steaks come to room temperature before cooking to ensure even doneness.
Invest in a meat thermometer to help you achieve your desired level of doneness accurately.
FAQ
1. Can I cook filet mignon without a cast iron skillet?
Yes, you can use any heavy-duty skillet, but cast iron is preferred for its superior heat retention and even cooking.
2. How do I know when my filet mignon is done?
Using a meat thermometer is the best way to ensure accurate doneness. For medium-rare, the internal temperature should be around 130°F (54°C).
3. What should I serve with filet mignon?
Filet mignon pairs well with sides like roasted vegetables, creamy mashed potatoes, sautéed greens, or a crisp salad.
4. Can I use a marinade for filet mignon?
While filet mignon is tender on its own, a simple marinade or rub can add extra flavor. Just be sure not to overpower the natural taste of the beef.
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