Are you a steak aficionado looking to elevate your culinary game? Look no further. Filet mignon is the crème de la crème of steaks, perfect for a romantic dinner or a fancy soirée. But fear not, cooking filet mignon in a pan on an electric stove is easier than it seems. With just a few simple steps, you can cook up a succulent, juicy steak that will have your guests begging for seconds.
It all starts with high-quality filet mignon from a trusted butcher, brought to room temperature before cooking. Season your steak with salt, pepper, and any other seasonings you prefer. Heat up your pan over medium-high heat, add some oil or butter, and sear the steak for just a few minutes on each side until it forms that coveted crust. Finally, transfer the pan to the oven to finish cooking to your desired level of doneness.
But wait, there’s more. From selecting the right pan to monitoring time and temperature like a pro – we’ll cover everything you need to know to create the perfect filet mignon in a pan on an electric stove. So dust off that trusty skillet and slip on that apron – it’s time to impress with your culinary prowess as we delve into the details of how to cook filet mignon in a pan on an electric stove.
Contents
What Is Filet Mignon?
This delicious cut of beef is a French term that translates to “cute fillet” or “dainty fillet.” It’s taken from the tenderloin, which is the long, cylindrical muscle that runs along the spine of the cow. Filet mignon’s tenderness and mild flavor make it one of the most sought-after cuts of beef.
To prepare filet mignon, it’s typically trimmed of any excess fat and connective tissue before cooking. The steak is usually cut into thick, round slices that are about 1-2 inches in diameter. Depending on personal preference and cooking method, filet mignon can be seasoned with salt and pepper or a variety of herbs and spices. However, it’s important not to over-season the steak, as this can mask its natural flavor.
There are many ways to cook filet mignon, from grilling to broiling or pan-searing. When cooking on an electric stove, there are a few things to keep in mind to ensure your steak turns out perfectly. First, let the steak come to room temperature before cooking it. This allows the meat to cook more evenly and reduces the risk of overcooking. Second, use a heavy-bottomed pan that retains heat well. This helps ensure that the steak cooks evenly and gets a nice sear on the outside.
To cook filet mignon on an electric stove, season the steak with kosher salt and freshly ground black pepper on both sides. Heat a heavy-bottomed, oven-safe skillet over medium-high heat with a tablespoon of oil. Once the oil is hot, carefully place the filet mignon in the skillet. Allow the steak to cook for about 3-4 minutes on each side, flipping it once halfway through cooking. Once both sides are seared, transfer the skillet to a preheated oven at 400°F or 200°C and let it cook for an additional 5-7 minutes until it reaches your desired level of doneness.
Preparing the Filet Mignon
Then let’s start with the preparation process. As an expert in this field, I have some valuable tips that will make your steak the star of the show.
Firstly, it’s crucial to let your filet mignon sit at room temperature for at least 30 minutes before cooking. This ensures even cooking and allows the seasoning to penetrate the meat better. While waiting, grab some paper towels and pat the steak dry. This removes any excess moisture on the surface, allowing for a mouthwatering sear.
Now, it’s time to season your steak. Don’t hold back on the salt and pepper. Generously sprinkle both sides of your filet mignon with these key ingredients. For an extra flavor boost, add garlic powder or rosemary to elevate the taste experience.
Remember to choose a high-quality cut of filet mignon. Look for steaks that are at least 1 inch thick and have plenty of marbling. This adds flavor and tenderness to the meat, making it even more satisfying to eat.
Once seasoned, let your filet mignon rest for a few minutes before cooking. This allows the seasoning to absorb into the meat properly, resulting in a flavorful and evenly seasoned steak.
Now that you have prepared your filet mignon beautifully, it’s time to cook it to perfection. Use a heavy-bottomed pan on an electric stove for even cooking and searing. Cook each side of the steak for 3-4 minutes before transferring it to a preheated oven at 400°F or 200°C for an additional 5-7 minutes until it reaches your desired level of doneness.
To summarize, preparing a filet mignon involves letting it sit at room temperature, patting it dry, generously seasoning it, using a high-quality cut, and allowing it to rest before cooking. But wait, there’s more. Here is a checklist to help you achieve the perfect filet mignon:
- Let it sit at room temperature for at least 30 minutes
- Pat it dry with paper towels
- Season generously with salt and pepper
- Choose a high-quality cut with ample marbling
- Allow the seasoning to absorb into the meat by letting it rest
- Cook in a heavy-bottomed pan on an electric stove, then transfer to a preheated oven
Cooking the Filet Mignon on an Electric Stove
While it may seem daunting, with the right techniques, you can achieve a juicy and flavorful steak that will impress any foodie.
To begin, allow your filet mignon to come to room temperature before cooking. This helps ensure even cooking and prevents the meat from being shocked by sudden temperature changes. Once it has reached room temperature, season it generously with salt and pepper or your favorite steak seasoning. Don’t be afraid to experiment with different herbs and spices to create a unique flavor profile.
Preheat a heavy-bottomed pan on high heat for a few minutes before adding oil. Once the pan is hot enough, add your filet mignon and sear it for two to three minutes on each side until a golden-brown crust forms. Use tongs to flip the steak and avoid using a fork as it can pierce the meat and lead to loss of juices.
After searing, transfer your pan into a preheated oven at 400°F. Cook for six to eight minutes for medium-rare doneness or adjust accordingly for your desired level of doneness. Always use a meat thermometer to ensure that your steak is cooked to perfection.
Once your steak is done cooking, remove the pan from the oven and transfer the filet mignon onto a cutting board. Allow it to rest for five to ten minutes before slicing and serving. This crucial step allows the juices in the meat to redistribute, resulting in a more tender and flavorful steak.
In summary, cooking filet mignon on an electric stove requires proper searing on high heat before finishing it off in the oven. Here are some key steps to follow:
- Bring your filet mignon to room temperature before cooking.
- Season generously with salt and pepper or other herbs and spices.
- Sear on high heat for two to three minutes on each side.
- Finish in a preheated oven at 400°F for six to eight minutes.
- Allow the steak to rest for five to ten minutes before serving.
Tips for Perfectly Seared Filet Mignon
Look no further than these easy steps for achieving a perfectly seared filet mignon on an electric stove.
Choose the Right Cut of Meat
The first step in cooking a perfect filet mignon is choosing the right cut of meat. Opt for a steak that is at least 1 1/2 inches thick with good marbling. This helps keep the steak moist and tender during cooking. Avoid thinner cuts as they tend to overcook quickly and lack the desired tenderness.
Bring the Steak to Room Temperature
Before cooking, take the steak out of the refrigerator and allow it to come to room temperature for about an hour. This step ensures that the steak cooks evenly throughout and prevents it from becoming tough.
Season Generously
Season the steak generously with kosher salt and freshly ground black pepper on both sides. Add any other desired seasonings such as garlic or rosemary to enhance the flavor profile.
Heat the Pan
Heat a heavy-bottomed, oven-safe skillet over medium-high heat for several minutes until it is very hot. Add a tablespoon of oil (such as vegetable or canola) and swirl it around to coat the bottom of the pan evenly. The hot pan helps create a beautiful crust on the steak, locking in flavor and juices.
Sear Each Side
Gently place the filet mignon in the hot pan and let it cook without moving it for 3-4 minutes, until a golden crust forms on the bottom. Use tongs to flip the steak over and cook for another 3-4 minutes on the other side. Avoid overcooking by testing for doneness with a meat thermometer or gently pressing on the center of the steak – it should slightly give for medium-rare, or feel firm for medium.
Finish in the Oven (Optional)
For thicker steaks or if you prefer your steak more well-done, you can finish cooking it in the oven. Preheat the oven to 400°F and transfer the skillet with the steak to the oven for another 5-10 minutes depending on your desired level of doneness.
Let it Rest
Once you have achieved your desired level of doneness, remove the steak from heat and let it rest for five minutes before slicing into it. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy steak.
Internal Temperature of Cooked Filet Mignon
A succulent filet mignon is a carnivore’s delight, but achieving the perfect texture and flavor requires attention to detail – specifically, the internal temperature of the meat. As a lean cut of steak, filet mignon is particularly prone to drying out if overcooked. So, how can you ensure that your filet mignon is cooked to perfection every time? Read on to learn more.
The ideal internal temperature for a medium-rare filet mignon is between 135-140°F (57-60°C). For a medium steak, shoot for 145°F (63°C). It’s important to note that your steak will continue to cook slightly even after it’s removed from the heat source, which is why it’s necessary to take it off the heat a few degrees before it reaches your desired temperature.
To check the internal temperature of your filet mignon, you’ll need a meat thermometer. Insert it into the thickest part of the steak, being careful not to touch any bone or fat. Wait until the reading stabilizes before removing it from the meat.
Before cooking your filet mignon, make sure that it has reached room temperature. Season your steak generously with salt and pepper (or any other seasoning you prefer) before heating up a pan on medium-high heat. Once the pan is hot, add some oil and place your steak in the center. Cook each side for about 3-4 minutes until it develops a rich crust.
Once your filet mignon has reached its desired internal temperature, remove it from the heat source and let it rest for 5-10 minutes. Tent it with foil to keep it warm while resting. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful cut of meat.
Letting the Steak Rest
Cooking a perfect filet mignon is an art, and one of the keys to achieving that perfectly tender and juicy steak is letting it rest after cooking. So, you’ve seared your steak to perfection, and you’re dying to dig in – but hold on just a minute. Trust us when we say that patience is indeed a virtue in this case, and the payoff will be a delicious, mouth-watering meal.
As the steak cooks, the heat causes the juices within it to move towards the center. If you cut into the meat right away, all those juices will spill out onto your plate, leaving your steak tough and dry. Yuck. But if you let the steak rest for at least five minutes after cooking, the juices will have time to redistribute throughout the meat, resulting in a more flavorful and tender steak.
To let your filet mignon rest, simply remove it from the heat source and place it on a cutting board or plate. Tent the steak with aluminum foil to keep it warm while it rests. The amount of time you let the steak rest will depend on its thickness. A general rule of thumb is to let it rest for one minute per every half-inch of thickness.
While your steak is resting, take the opportunity to prepare any side dishes or sauces that you plan on serving with it. As you wait for your steak to rest, your side dishes can be simmering on the stove or roasting in the oven. This way, everything is ready to serve once your steak is perfectly rested.
When your filet mignon has had enough time to rest, slice it against the grain and serve it up with all your favorite accompaniments. Whether you’re pairing it with creamy mashed potatoes or a fresh green salad, that extra bit of patience will pay off when you take that first juicy bite.
Slicing and Serving the Filet Mignon
To start, it’s essential to let your steak rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak. Think of it as letting your steak catch its breath before the big reveal.
Now that your steak has had time to rest, it’s time to get slicing. Using a sharp knife, cut against the grain into slices that are approximately 1/2 inch thick. Cutting against the grain ensures that each slice is as tender as possible, while a sharp knife will give your slices a clean, smooth texture. Additionally, be sure to angle your knife slightly when slicing to create a slight bias cut, which will add visual appeal to the dish.
When serving filet mignon, there are several options available. One popular method is to serve each slice on its own plate with a side of vegetables or starch. Alternatively, you could slice the steak into medallions and serve them on top of mashed potatoes or other complementary side dishes – think roasted vegetables or sautéed mushrooms.
No matter how you choose to serve your filet mignon, presentation is key. Consider adding fresh herbs or drizzling sauce over your meat for an extra touch of flavor and elegance. Don’t forget to garnish your dish with some sprinkles of salt and pepper for that perfect finishing touch.
Other Ways to Cook Filet Mignon
While pan-searing this cut is a classic way to cook it, there are plenty of other options to explore. Here are five additional ways to cook filet mignon:
Grilling
Grilling filet mignon is a popular choice for a reason. The high heat creates a perfect char on the outside while keeping the inside juicy and tender. To grill your steak, preheat your grill to high heat, brush the meat with oil, season with salt and pepper, and then place it on the grill grates. Cook for about 4-5 minutes on each side for medium-rare doneness.
Broiling
If you’re looking for an indoor cooking option, broiling is an excellent choice. It allows you to achieve that perfect sear without having to go outside. To broil your steak, preheat your broiler with the rack set about 6 inches from the heat source. Brush your steak with oil, season with salt and pepper, and then place it on a broiler pan. Cook for about 4-5 minutes on each side for medium-rare doneness.
Sous Vide
Sous vide is a cooking method that involves sealing the meat in a vacuum-sealed bag and cooking it in a water bath at a precise temperature for an extended period of time. This method ensures that the steak cooks evenly throughout and retains its natural juices and flavors. To sous vide your filet mignon, season it with salt and pepper, vacuum seal it in a bag, and then cook it in a water bath at 130°F for about 1-2 hours.
Oven Roasting
Roasting your filet mignon is another way to achieve tender meat with a crispy exterior. To roast your steak, preheat your oven to 400°F. Season your steak with salt and pepper, place it on a roasting rack in a baking dish, and then roast for about 15-20 minutes for medium-rare doneness.
Smoking
Smoking filet mignon is an excellent way to add a unique flavor profile to this classic cut of meat. To smoke your steak, preheat your smoker to 225°F, season your steak with salt and pepper, and then place it on the smoker grates. Smoke for about 1-2 hours or until it reaches your desired level of doneness.
2ceVrEHytQM” >
Conclusion
Cooking filet mignon in a pan on an electric stove is a simple and delicious way to prepare this premium cut of beef.
By following these steps, you can achieve a perfectly cooked steak every time. Remember to let the meat rest before cutting into it, as this allows the juices to redistribute and results in a more tender and flavorful meal.
With practice and patience, you’ll soon be able to impress your guests with restaurant-quality filet mignon right from your own kitchen.
