10 Steps to Cook Perfect Pan-Cooked Filet Mignon
You might not realize that letting your filet mignon dry brine in the fridge before cooking can immensely enhance its flavor and texture. Dry brining is a crucial step in cooking the perfect pan-cooked filet mignon, and it helps achieve that ideal balance of seasoning and tenderness. Most people skip this vital step, which can mean the difference between a decent steak and an exceptional one.
If you want to master the art of pan-cooked filet mignon, there are a few more indispensable techniques you’ll want to follow closely. These methods will help you get that perfect sear and juicy interior every time. Paying attention to each step ensures your steak turns out restaurant-quality right in your own kitchen.
Thaw Your Filet Mignon Completely
Before you start cooking, make sure your filet mignon is fully thawed by leaving it in the refrigerator for 24 to 48 hours. This slow thawing process guarantees even defrosting while minimizing bacterial growth. Place your frozen steaks on a plate covered with plastic wrap to catch any drips during the thawing time.
If you’re pressed for time, submerge the sealed filet mignon in cold water, changing the water every 30 minutes until fully thawed. Avoid partial thawing or leaving steaks out at room temperature, as this encourages bacterial growth and uneven cooking.
You’ll know your filet mignon is ready when it feels evenly soft with no icy spots. Properly thawed steaks cook more evenly and retain their tenderness and flavor.
Bring Steaks to Room Temperature
Let your filet mignon sit at room temperature for 30 to 45 minutes before cooking to guarantee even heat distribution. To bring your steak to room temperature, remove it from the refrigerator and place it on a plate in a draft-free area.
This resting steak step ensures the interior cooks evenly without overcooking the exterior during searing. Once your filet mignon reaches room temperature, pat it dry with paper towels.
This vital part of steak preparation enhances crust formation and helps achieve a perfect sear.
Season or Dry Brine the Steaks
Two key methods can elevate your filet mignon’s flavor and crust: seasoning generously with coarse salt or dry brining. Start by applying coarse sea salt or kosher salt liberally on both sides for flavor enhancement.
If you choose to dry brine, place the seasoned steaks on a wire rack over a baking sheet and refrigerate uncovered for at least one hour or overnight. This process draws out moisture, concentrates flavor, and improves texture.
Before cooking, dry pat the steaks with paper towels to remove excess moisture, ensuring a crisp sear.
Let the steaks come to room temperature for 30-45 minutes after dry brining to promote even cooking.
Avoid adding extra salt afterward since the dry brine already seasons the steak thoroughly during preparation.
Preheat Your Skillet Over High Heat
Although it might seem simple, preheating your skillet over high heat is essential for achieving that perfect sear on your filet mignon. Use a heavy-duty cast iron pan or stainless steel skillet to retain and conduct heat effectively.
Preheat the skillet for at least 5 to 10 minutes until it reaches around 400°F to 500°F. To check if your pan is ready, sprinkle a few drops of water on the surface. If they evaporate immediately and dance, the temperature is just right.
Proper preheating seals in the steak’s juices by creating a caramelized crust during cooking. Remember, the skillet must be hot before you add oil, ensuring the pan is fully ready to develop that ideal sear and enhance flavor throughout the cooking process.
Add High-Smoke-Point Oil to the Pan
Before adding your filet mignon, pour 1 to 3 tablespoons of a high-smoke-point oil like grapeseed or avocado into the hot skillet. This oil guarantees proper searing without burning, thanks to its high smoke point.
Heat the oil over medium-high heat until it shimmers or lightly smokes, signaling the right oil temperature. An even oil coating on the skillet promotes ideal caramelization and the Maillard reaction, creating a flavorful crust.
Avoid low smoke point oils like olive oil initially; they can burn and impart bitterness. Proper oil and heat management are key to pan-seared perfection.
| Step | Purpose |
|---|---|
| Pour oil | Even oil coating in skillet |
| Heat oil | Reach ideal oil temperature |
| Observe shimmer | Signal oil is ready |
| Avoid low smoke oils | Prevent burning and bitterness |
| Maintain heat | Support caramelization & searing |
Place the Steaks Carefully in the Skillet
Once your oil is shimmering and the skillet is hot, carefully lower each filet mignon into the pan using tongs to prevent splatters and keep safe.
When the oil shimmers and the skillet is hot, gently lower each filet mignon with tongs to avoid splatters.
You want to place the steaks carefully, ensuring proper contact with the meat surface but without pressing down. Remember, overcrowding the pan lowers temperature, ruining the searing process.
Keep these tips in mind:
- Use tongs for controlled placement to avoid splatters and tearing the meat surface.
- Leave at least one inch of space between steaks for proper searing and airflow.
- Gently set steaks flat on the hot skillet without pushing down to maintain even contact.
Sear Each Side Without Moving
To develop a perfect crust on your filet mignon, you need to sear each side without moving the steak. Place your steak in the pan over high heat and let it cook undisturbed for the initial 2-3 minutes.
This steady contact allows the Maillard reaction to occur, creating that rich, caramelized crust you want.
Resist the urge to flip or shift the steak early; moving it disrupts the sear and can tear the meat. When pan-seared properly, the steak bonds quickly to the pan, locking in juices and flavor.
After the crust fully forms on one side, flip it carefully to sear the other side the same way.
This method guarantees an even, flavorful crust and a perfectly cooked filet mignon every time.
Butter Baste With Garlic and Herbs
While your filet mignon finishes cooking, add a tablespoon of unsalted butter, garlic cloves, and fresh herbs like rosemary or thyme to the hot skillet.
Let the butter melt and begin to brown slightly, releasing a nutty aroma that enhances the steak’s flavor.
Use a spoon to continuously butter baste the steak by scooping the infused butter and pouring it over the top.
This basting process:
- Infuses the meat with rich garlic and herb aroma
- Builds a golden, savory crust
- Keeps the filet moist and flavorful
Once the butter turns golden and fragrant, remove the skillet from heat.
Drizzle the remaining infused butter over your rested filet mignon before serving to maximize that delicious flavor and aroma.
Finish Cooking in the Oven if Needed
If your filet mignon isn’t quite at the desired doneness after searing, you can finish cooking it in a preheated 400°F (204°C) oven to guarantee even heat distribution. Use an oven-safe skillet to transfer the steak directly into the oven.
Finish searing your filet mignon in a 400°F oven using an oven-safe skillet for perfect doneness.
If your pan isn’t ovenproof, move the filet to a baking sheet before placing it in the preheated oven. Bake the steak for 2 to 8 minutes, depending on thickness and your preferred internal temperature.
To avoid overcooking, insert a meat thermometer into the side of the meat and monitor the temperature closely. Once it reaches your target doneness, remove the filet from the oven.
This method ensures the steak finishes cooking evenly while maintaining a perfect sear from the stovetop.
Rest the Steaks Before Serving
Although it’s tempting to dig in right away, you should let your filet mignon rest for at least 5 minutes before serving. Resting allows the steak’s juices to redistribute, keeping it tender and moist.
If your steak is thicker, aim for about 10 minutes to retain ideal moisture and stabilize the internal temperature. To keep the steak warm without steaming it, loosely tent it with foil during this time.
Here’s how to rest your steak perfectly:
- Let it rest for 5–10 minutes depending on thickness
- Tent loosely with foil to maintain warmth
- Avoid cutting too soon to prevent juice loss
Frequently Asked Questions
How Do You Cook Filet Mignon in a Pan?
You heat a heavy skillet until very hot, season the filet generously, then sear each side for 2-3 minutes. Add butter and herbs near the end, baste, rest, and enjoy your tender, flavorful steak.
How Does Gordon Ramsay Cook Filet Mignon in a Pan?
You’ll season the filet generously, sear it on high heat for a few minutes per side, then add butter, garlic, and herbs to baste.
Finish cooking gently, rest it, and maybe top with herb butter.
What Is the Best Way to Get a Filet Mignon Cooked?
You don’t just cook a filet mignon; you transform it. Sear it hot, then finish in the oven. Use a thermometer, baste with butter, and rest it. That’s how you get perfect, tender flavor every time.
Should I Use Butter or Oil to Cook Filet Mignon?
You should use oil with a high smoke point to sear the filet mignon, then add butter towards the end for flavor. This combo gives you a perfect crust and rich, buttery taste without burning.
Conclusion
Now, you hold the key to a tender masterpiece, where every sizzling second shapes a symphony of flavor. Let your filet mignon rest like a whispered secret, juices settling like soft rain, ready to dance on your palate.
With these steps, you’re not just cooking—you’re crafting an experience, a moment of pure indulgence. So, savor every bite, and let your kitchen become a stage where culinary magic unfolds effortlessly.
Mastering pan-cooked filet mignon means enjoying a perfectly seared crust and a juicy, tender center. Follow these 10 steps to cook perfect pan-cooked filet mignon and elevate your meals to a whole new level of deliciousness.
