What To Know
- Once the desired internal temperature is reached, remove the steak from the pan and transfer it to a cutting board.
- Pan grilling filet mignon is a culinary skill that requires precision, technique, and a deep appreciation for the quality of the ingredients.
- Adding butter to the pan is optional, but it can enhance the flavor and create a richer crust.
Are you ready to elevate your culinary skills and indulge in the exquisite flavor of pan-grilled filet mignon? This detailed guide will provide you with step-by-step instructions, tips, and techniques to master the art of pan grilling this premium cut of beef.
Ingredients You’ll Need
- Filet mignon steak (1-inch thick)
- Salt and black pepper
- Olive oil
- Butter (optional)
- Garlic cloves (optional)
- Fresh herbs (optional, such as thyme, rosemary, or parsley)
Equipment
- Cast iron skillet or heavy-bottomed pan
- Tongs
- Digital thermometer (optional)
Step-by-Step Instructions
1. Season the Steak
Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Season both sides liberally with salt and black pepper.
2. Heat the Pan
Heat the cast iron skillet or heavy-bottomed pan over high heat. Add a drizzle of olive oil and allow it to shimmer.
3. Sear the Filet Mignon
Gently place the steak in the hot pan. Sear for 2-3 minutes per side, or until a deep golden-brown crust forms.
4. Add Butter and Aromatics (Optional)
If desired, add a knob of butter, garlic cloves, and fresh herbs to the pan. Baste the steak with the melted butter for extra flavor.
5. Check the Internal Temperature
Insert a digital thermometer into the thickest part of the steak to check the internal temperature. For medium-rare, the internal temperature should reach 130-135°F (54-57°C).
6. Rest the Steak
Once the desired internal temperature is reached, remove the steak from the pan and transfer it to a cutting board. Allow it to rest for 5-10 minutes before slicing and serving.
7. Slice and Serve
Slice the steak against the grain and serve with your favorite sides, such as mashed potatoes, grilled asparagus, or a rich red wine sauce.
Tips for Perfect Pan-Grilled Filet Mignon
- Use a high-quality cut of filet mignon for optimal tenderness and flavor.
- Season the steak generously to enhance its natural flavors.
- Sear the steak over high heat to create a crispy crust while maintaining a juicy interior.
- Allow the steak to rest before slicing to ensure even cooking and prevent the juices from escaping.
- Use a digital thermometer to accurately monitor the internal temperature and achieve the desired level of doneness.
- Experiment with different seasonings and aromatics, such as garlic, herbs, or a compound butter, to add extra flavor to your steak.
Wrap-Up: The Art of Pan Grilling Filet Mignon
Pan grilling filet mignon is a culinary skill that requires precision, technique, and a deep appreciation for the quality of the ingredients. By following these detailed instructions and incorporating the tips provided, you can consistently create mouthwatering, pan-grilled filet mignon that will impress your taste buds and delight your guests.
Questions We Hear a Lot
1. What is the best cut of steak for pan grilling?
Filet mignon is an excellent choice for pan grilling due to its tenderness, flavor, and ease of cooking.
2. How long should I sear the steak per side?
Sear for 2-3 minutes per side, or until a deep golden-brown crust forms.
3. What is the ideal internal temperature for medium-rare filet mignon?
The ideal internal temperature for medium-rare filet mignon is 130-135°F (54-57°C).
4. Should I add butter to the pan?
Adding butter to the pan is optional, but it can enhance the flavor and create a richer crust.
5. How long should I rest the steak before slicing?
Allow the steak to rest for 5-10 minutes before slicing to ensure even cooking and prevent the juices from escaping.
