How to Make Filet Mignon in a Skillet: Easy Step-by-Step Guide
Making a perfect filet mignon at home might seem intimidating, but it’s easier than you think. With just a skillet and a few simple steps, you can create a tender, juicy steak that rivals any restaurant dish.
You don’t need fancy equipment or complicated techniques to enjoy this classic cut. Whether you’re cooking for a special occasion or just want to treat yourself, mastering skillet-cooked filet mignon will elevate your dinner game.
Get ready to impress with a rich, flavorful steak cooked to perfection right on your stovetop. Let’s dive into how you can make filet mignon in a skillet that’s bursting with taste and texture.
Choosing the Right Cut of Filet Mignon
Select filet mignon cuts with consistent thickness between 1.5 and 2 inches to ensure even cooking and optimal tenderness. Prioritize beef labeled USDA Prime or Choice for superior marbling, which enhances flavor and juiciness when seared in a skillet. Examine cuts for a bright red color and firm texture to guarantee freshness and quality. Avoid filet mignon with visible discoloration or excessive moisture, as these indicate lower quality. Opt for individual steaks weighing 6 to 8 ounces to balance portion size and cooking control. Purchasing from reputable butchers or trusted sources increases the likelihood of receiving premium cuts suited for skillet preparation.
Preparing the Steak for Cooking
Preparing filet mignon correctly ensures even cooking and enhances its natural flavor. Focus on seasoning well and letting the steak reach room temperature before cooking.
Seasoning Tips for Maximum Flavor
Use coarse kosher salt and freshly ground black pepper to season both sides of the filet mignon generously. Apply the seasoning just before cooking to retain moisture and develop a crust. Add a light brush of olive oil or melted butter to help the seasoning adhere evenly. For extra flavor, consider rubbing with garlic powder or fresh herbs like rosemary, but keep it simple to let the steak’s tenderness stand out.
Bringing the Steak to Room Temperature
Allow the filet mignon to rest at room temperature for 30 to 45 minutes before cooking. This step promotes even heat distribution during searing and prevents the steak from cooking unevenly. Avoid leaving the steak out longer to reduce the risk of bacterial growth. Pat the steak dry with paper towels before seasoning to remove excess moisture for a better sear.
How to Make Filet Mignon in a Skillet
Master skillet-cooked filet mignon by choosing the right tools and following precise steps. Achieving a perfect sear and ideal doneness hinges on skillet quality, cooking fat, and temperature control.
Selecting the Best Skillet and Cooking Fat
Choose a heavy-bottomed cast iron skillet or stainless steel pan for even heat distribution and excellent searing ability. Avoid nonstick pans, which don’t retain high heat well. Use enough cooking fat to coat the pan—high smoke point oils like grapeseed, avocado, or refined canola oil work best. Add a tablespoon of unsalted butter near the end of cooking for flavor and a golden crust. Avoid using only butter at the start, as it burns easily at high heat.
Step-by-Step Cooking Process
- Preheat the skillet over medium-high heat for 5 minutes until hot.
- Add cooking oil to coat the surface evenly.
- Place the filet mignon in the skillet without crowding, let it sear untouched for 3 to 4 minutes.
- Flip the steak and sear the other side for 3 to 4 minutes.
- Reduce heat to medium, add butter, garlic cloves, and fresh thyme or rosemary if desired.
- Tilt the skillet slightly and spoon melted butter over the steak repeatedly for 1 to 2 minutes.
- Transfer the skillet to a preheated oven at 400°F if the steak needs additional cooking; roast for 3 to 5 minutes depending on thickness.
- Remove the steak and let it rest on a cutting board covered loosely with foil for 5 to 10 minutes before serving.
Using a Meat Thermometer for Perfect Doneness
Insert an instant-read meat thermometer into the side of the filet mignon near the center. Cook until the internal temperature reaches:
| Doneness Level | Internal Temperature (°F) |
|---|---|
| Rare | 120–125 |
| Medium Rare | 130–135 |
| Medium | 140–145 |
| Medium Well | 150–155 |
Pull the steak from heat at the lower end of your desired range; it will continue to cook during resting. This method guarantees precise doneness without overcooking.
Resting and Serving Your Filet Mignon
Resting your filet mignon after cooking ensures optimal juiciness and flavor. Pairing it with complementary sides and sauces enhances the dining experience.
How Long to Rest and Why It Matters
Rest the filet mignon for 5 to 10 minutes after removing it from the skillet. This resting period allows the juices to redistribute evenly throughout the meat. Cutting into the steak immediately causes the juices to escape, resulting in a drier texture. Use a loosely tented foil to cover the steak while resting to maintain warmth without steaming the crust.
Suggested Side Dishes and Sauces
Serve your filet mignon with classic sides like roasted asparagus, garlic mashed potatoes, or sautéed mushrooms to balance rich flavors. Consider sauces such as red wine reduction, béarnaise, or a simple compound butter with herbs to complement the steak’s tenderness without overpowering it. For a lighter option, a drizzle of balsamic glaze adds acidity and depth.
Conclusion
Mastering filet mignon in a skillet puts restaurant-quality steak right in your kitchen. With the right cut, simple seasoning, and careful cooking, you’ll enjoy a tender, juicy steak every time.
Taking the time to rest your steak and choosing complementary sides or sauces will elevate your meal without overshadowing the filet’s natural flavor.
Once you get comfortable with these techniques, skillet-cooked filet mignon can become your go-to for special dinners or anytime you want to treat yourself.
