Perfect Filet Mignon on the Stovetop: A Simple Guide

I've always been a bit of a steak enthusiast. There's something about the rich, juicy flavour of a perfectly cooked steak that just makes me happy. But let's be honest, mastering the art of cooking a steak to perfection, especially on the stovetop, can be a real challenge. For years, I relied on the oven for my steak game, but I wasn't getting the crispiness and intense flavour I craved. So, I decided to take on the stovetop challenge. And boy, was it a game-changer!

After a few trials and errors, including some charred offerings that I won't mention, I finally cracked the code for the perfect filet mignon. And today, I'm excited to share my secrets with you. So, grab your favourite bottle of red, roll up your sleeves, and let's embark on this culinary adventure together!

(Part 1) choosing the right cut: The Foundation of a Delicious Steak

The first step towards a delicious steak is choosing the right cut. And when it comes to stovetop cooking, filet mignon reigns supreme. It's a lean cut with gorgeous marbling that translates into an incredibly tender and flavourful steak. It's also relatively easy to cook evenly, which makes it an ideal choice for beginner grillers like myself.

What to Look for in a Filet Mignon:

1. Marbling: The key to a juicy and flavorful filet mignon is marbling, those beautiful streaks of fat within the meat. As the steak cooks, the fat melts, adding moisture and enhancing the flavour profile. Look for a good amount of marbling, evenly distributed throughout the cut.
2. Thickness: For the best results on the stovetop, aim for a filet mignon that's at least 1.5 inches thick. This thickness allows for even cooking and helps to retain moisture, ensuring a juicy and tender centre.
3. Colour: The colour of the meat is another important indicator of quality. Look for a vibrant, bright red colour with a good amount of marbling. Avoid any meat that appears dull or has a grey hue, as this could indicate poor quality.
4. Firmness: A good quality filet mignon will feel firm and springy to the touch. It should bounce back slightly when pressed.

(Part 2) The Art of Seasoning: Elevating Your Steak's Flavour

Now, it's time to unleash your culinary creativity and add some flavour to your filet mignon. Remember, the goal is to keep it simple and let the natural flavour of the steak shine through.

Simple and Effective Seasoning:

My go-to seasoning for filet mignon is a classic salt and pepper combination. I use coarse kosher salt, which has a larger grain and adheres to the meat beautifully. And a freshly ground black pepper adds a nice spicy kick.

But if you're feeling adventurous, here are some other options that complement the natural sweetness of the meat beautifully:

• Garlic Powder: A hint of garlic powder adds a lovely savoury note that enhances the steak's flavour.
• Onion Powder: A touch of onion powder adds a subtle sweetness that complements the natural flavour of the meat beautifully.
• Paprika: A sprinkle of paprika adds a subtle smokiness and a gorgeous red hue to the steak.
• Herbs: Fresh herbs like rosemary, thyme, and oregano are a fantastic addition, providing a fragrant and aromatic boost.

(Part 3) The Stovetop Showdown: Achieving a perfect sear

This is where the action really heats up. Get your stovetop ready for battle, because we're about to sear a masterpiece!

The Cast Iron King:

My preferred weapon of choice for this task is a good quality cast iron skillet. Cast iron is an excellent conductor of heat, creating a beautiful, even sear. It's also perfect for achieving those crispy crusts we all crave.

Heating Up the Battleground:

The secret to a perfect sear is high heat. Get your cast iron skillet blazing hot over medium-high heat. We're talking about a skillet that's practically screaming hot. If you can't handle the heat, get out of the kitchen!

Oil Up for Success:

Once your skillet is piping hot, add a generous amount of oil. I prefer neutral oils like grapeseed or avocado oil, as they have high smoke points. This means they won't burn at high temperatures.

The Sear:

Now, it's time to get those steaks sizzling! Carefully place your seasoned filets in the hot skillet. Avoid overcrowding the pan, as this will lower the temperature and prevent a good sear. Let the steaks sizzle undisturbed for about 3-4 minutes per side. Resist the temptation to move them around. Let those steaks get a beautiful, crispy crust. You'll know they're ready when they easily release from the pan.

(Part 4) The Inside Story: Cooking to Perfection

We've got the crispy crust down, but the real magic lies within the centre of the steak. Now, we need to cook it to your desired level of doneness. This is where a bit of culinary knowledge comes in handy.

internal temperature:

The most accurate way to ensure your steak is cooked to perfection is to use a meat thermometer. I've tried all sorts of methods, but nothing beats the accuracy of a good thermometer.

Here's a handy table to guide you:

Doneness	Internal Temperature (°F)
Rare	125-130°F
Medium Rare	130-135°F
Medium	135-140°F
Medium Well	140-145°F
Well Done	145-150°F

cooking times:

It's also helpful to have a general idea of cooking times, but remember that these are estimates and will vary based on the thickness of your steaks.

• Rare: 2-3 minutes per side
• Medium Rare: 3-4 minutes per side
• Medium: 4-5 minutes per side
• Medium Well: 5-6 minutes per side
• Well Done: 6-7 minutes per side

Resting Time:

Once you've cooked your steak to perfection, it's essential to let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

(Part 5) Mastering the Finish: A Sauce That Makes the Difference

The steak is cooked, it's resting, but we're not done yet. A good sauce can take your filet mignon from delicious to absolutely phenomenal.

Simple Butter Sauce:

This is my go-to sauce, and it's incredibly easy to make. While your steak is resting, add a tablespoon of butter to the pan. Once the butter is melted, add a tablespoon of chopped fresh herbs (like rosemary, thyme, or oregano) and a squeeze of lemon juice. Whisk everything together and let it simmer for a few minutes.

When your steak is ready, drizzle this buttery goodness over it and get ready for a taste explosion.

Red Wine Reduction:

If you're feeling fancy, a red wine reduction is a classic choice. Deglaze the pan with a splash of red wine, scraping up any delicious bits. Bring it to a simmer and reduce it by half. This creates a rich, flavorful sauce.

Other Sauces:

Of course, you can always get creative and experiment with other sauces.

• Mushroom Sauce: Sautéed mushrooms with a splash of sherry and cream create a luxurious sauce.
• Peppercorn Sauce: Black peppercorns, brandy, and cream come together for a rich and spicy sauce.
• Béarnaise Sauce: A classic French sauce made with egg yolks, butter, and tarragon, for a luxurious and decadent touch.

(Part 6) side dishes: Completing the Culinary Masterpiece

Your steak is ready, the sauce is shimmering, and now it's time to think about the side dishes.

Classics that Never Fail:

My go-to side dishes for a filet mignon are simple yet satisfying.

• Roasted Vegetables: roasted asparagus, Brussels sprouts, or broccoli complement the steak perfectly.
• mashed potatoes: creamy mashed potatoes are the ultimate comfort food pairing.
• Creamy Polenta: Polenta adds a touch of elegance and contrasts beautifully with the tender steak.

Get Creative:

Don't be afraid to experiment with other side dishes.

• green beans Almondine: Green beans sautéed with slivered almonds add a crunchy texture and a hint of nuttiness.
• Risotto: A creamy and comforting risotto, seasoned with Parmesan cheese and herbs.
• grilled corn on the Cob: Grilled corn adds a smoky sweetness to the dish.

(Part 7) The Grand Finale: Plate Up and Enjoy!

You've reached the end of your culinary journey! It's time to plate up and enjoy your masterpiece.

Presentation Matters:

Start with a beautiful plate, and then arrange your steak in the centre. Drizzle the sauce over the steak and arrange your chosen side dishes around the plate.

The Final Touch:

For a touch of elegance, sprinkle a few fresh herbs over your steak. A sprig of rosemary or thyme adds a touch of sophistication.

Time to Dig In:

Now it's time to enjoy the fruits of your labour. Take a moment to appreciate the beautiful sear, the tender interior, and the delicious flavour. Remember, every bite should be a celebration of your culinary skills.

(Part 8) Don't Be Afraid to Experiment!

Cooking a perfect filet mignon on the stovetop is a journey, not a destination. Don't be afraid to experiment and find what works best for you. Try different seasonings, sauces, and side dishes. The most important thing is to have fun and enjoy the process.

FAQs:

1. Can I use a different cut of steak for this recipe?

While filet mignon is my personal favourite for stovetop cooking due to its tenderness and flavour, you can certainly use other cuts of steak. However, you'll need to adjust cooking times accordingly. For instance, a ribeye steak will require a longer cooking time to reach your desired doneness.

2. What if I don't have a cast iron skillet?

No worries! You can use a heavy-bottomed stainless steel skillet or even a non-stick skillet. Just make sure it's heated to a high temperature and that you use enough oil to prevent the steak from sticking.

3. How do I know if my steak is cooked to my liking?

Using a meat thermometer is the most accurate way to ensure your steak is cooked to your desired doneness. If you don't have a thermometer, use the "finger test" as a rough guide. Press the steak to feel its firmness. Rare will be very soft, medium rare will be slightly springy, medium will be firm, and well-done will be very firm.

4. Can I cook filet mignon in the oven instead of on the stovetop?

Absolutely! You can cook filet mignon in the oven, but it won't achieve the same beautiful sear and crispy crust as stovetop cooking. If you're looking for a less hands-on approach, oven cooking is a good option. Simply preheat your oven to 400°F (200°C), season your steaks, and place them on a baking sheet. Cook for 10-12 minutes for medium-rare.

5. What are some good wines to pair with filet mignon?

Filet mignon pairs beautifully with a variety of red wines, including Cabernet Sauvignon, Merlot, Pinot Noir, and Zinfandel. For a lighter pairing, try a Sauvignon Blanc or Chardonnay.