Cooking the perfect Filet Mignon on the stove involves a combination of searing and oven-roasting to achieve a beautifully caramelized crust on the outside and a tender, juicy interior. Here's a step-by-step guide to help you achieve delicious results:
Ingredients:
- Filet Mignon steaks (1 to 1.5 inches thick)
- Salt and freshly ground black pepper
- Olive oil or clarified butter (for searing)
- Garlic cloves (optional, for flavor)
- Fresh herbs (such as thyme or rosemary, optional, for flavor)
- Butter (for basting, optional)
Instructions:
Prepare the Filet Mignon: Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps ensure even cooking.
Preheat the Oven: Preheat your oven to 400°F (200°C).
Season the Steaks: Pat the steaks dry with a paper towel to remove excess moisture. Season both sides of the steaks generously with salt and freshly ground black pepper.
Sear the Steaks:
a. Heat a skillet or a heavy-bottomed oven-safe pan over high heat on the stove. Add a small amount of olive oil or clarified butter to the pan. b. Once the oil or butter is hot and shimmering, carefully place the steaks in the pan. Sear them for about 2-3 minutes on each side until you achieve a deep brown crust. If desired, you can add whole garlic cloves and fresh herbs (thyme or rosemary) to the pan for added flavor during the searing process. c. Optional: During the searing process, you can add a knob of butter to the pan and baste the steaks with the melted butter to enhance their flavor.
Finish in the Oven:
a. Once the steaks are seared on both sides, transfer the pan (if oven-safe) directly into the preheated oven. Alternatively, you can transfer the steaks to a baking sheet lined with a wire rack. b. Cook the steaks in the oven for about 5-7 minutes (for medium-rare doneness). Adjust the time based on your desired level of doneness. Use a meat thermometer to check the internal temperature: 120-125°F (49-52°C) for rare, 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium.
Resting: Remove the steaks from the oven and let them rest for a few minutes before serving. This allows the juices to redistribute and ensures a tender result.
Serve: Slice the Filet Mignon against the grain and serve with your favorite sides or sauces.
Remember, cooking times may vary based on the thickness of the steaks and your stove's heat output, so use a meat thermometer to achieve your desired level of doneness. With practice, you'll be able to master the art of cooking the perfect Filet Mignon on the stove!