Just when you thought your steak couldn’t get any better, this filet mignon pan recipe comes along to prove you wrong. Juicy, tender, and packed with flavor, it’s the ultimate indulgence for any meat lover.
Why This Recipe Works
- The high-heat sear locks in juices, ensuring a moist and flavorful steak.
- Resting the steak after cooking allows the juices to redistribute, making every bite as tender as the last.
- Simple seasoning lets the natural flavors of the filet mignon shine through.
Ingredients
- 2 filet mignon steaks, 1.5 inches thick
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
Equipment Needed
- Heavy-bottomed skillet (preferably cast iron)
- Tongs
- Meat thermometer
Instructions
Step 1: Preparing the Steaks
Remove the filet mignon from the refrigerator at least 30 minutes before cooking to bring them to room temperature. This ensures even cooking. Pat the steaks dry with paper towels to remove any moisture, which is the enemy of a good sear. Season both sides generously with salt and pepper.
Step 2: Heating the Pan
Place your skillet over medium-high heat and add the olive oil. You’ll know the pan is ready when the oil starts to shimmer but not smoke. This is crucial for achieving that perfect crust without burning the steak.
Step 3: Searing the Steaks
Carefully place the steaks in the hot pan. Cook for about 4 minutes on the first side without moving them to get a beautiful crust. Flip the steaks and add the butter to the pan. Tilt the pan slightly and spoon the melted butter over the steaks for an extra layer of flavor.
Step 4: Checking for Doneness
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F. Remember, the steaks will continue to cook slightly while resting. Remove them from the pan once they’re 5°F below your desired doneness.
Step 5: Resting the Steaks
Transfer the steaks to a plate and let them rest for at least 5 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful bite every time.
Tips and Tricks
For an even more flavorful steak, try basting with garlic and herbs during the last minute of cooking. Always use a meat thermometer to avoid overcooking. Letting the steak come to room temperature before cooking is a game-changer for even doneness. Experiment with different types of salt for seasoning to discover new flavor profiles.
Recipe Variations
- Add a red wine reduction sauce for an elegant touch.
- Top with a pat of herb butter right before serving for extra richness.
- Try smoking the steak lightly before searing for a unique flavor.
Frequently Asked Questions
Can I use a different cut of beef?
While filet mignon is ideal for this recipe due to its tenderness, you can certainly try it with other cuts like ribeye or New York strip. Just adjust the cooking time based on the thickness and fat content of the steak.
How do I know when the pan is hot enough?
The oil should shimmer but not smoke. A good test is to sprinkle a few drops of water into the pan; if they sizzle and evaporate immediately, the pan is ready.
Can I cook the steak to well-done?
Yes, but be aware that cooking filet mignon to well-done can dry it out. If you prefer your steak well-done, consider using a thicker cut to retain some juiciness.
Summary
This pan-seared filet mignon recipe is a simple yet sophisticated way to enjoy a luxurious steak at home. With the right technique and a little patience, you can achieve restaurant-quality results every time.