Filet mignon is the ultimate cut of beef, known for its tender texture and succulent flavor. It’s a favorite of steak connoisseurs and is perfect for a special occasion dinner. However, cooking filet mignon can be intimidating, especially if you’re not accustomed to cooking beef.
Fortunately, celebrity chef Alton Brown has shared his technique for cooking filet mignon in a pan. With his expert tips and tricks, you can enjoy a perfectly cooked filet mignon in the comfort of your own home. In this article, we’ll take a closer look at Alton Brown’s recipe and explore the best ways to cook filet mignon on the stovetop.
Choosing the best cut of filet mignon – tips from Alton Brown
Alton Brown is a renowned chef and host of the popular show, Good Eats. He has shared his tips for choosing the best cut of filet mignon. According to Brown, the most important factor is the marbling of the meat. Marbling refers to the white streaks of fat that run through the meat, and it helps to keep the meat moist and adds flavor. Brown suggests choosing a cut with consistent marbling throughout the meat, rather than just on the outside.
Another factor to consider is the age of the meat. Brown advises choosing a cut that is at least 14 to 21 days old, as this allows the meat to rest and develop more flavor. Additionally, the meat should be deep ruby-red in color, with a smooth and shiny surface. By following Alton Brown’s tips for choosing the best cut of filet mignon, you can ensure that your dish is flavorful and tender every time.
Preparing your filet mignon for the pan
When it comes to cooking filet mignon, preparing the meat beforehand is crucial to achieving a delicious and succulent result. Begin by letting the filet mignon rest at room temperature for about 30 minutes prior to cooking. This helps to ensure even cooking throughout the steak.
Next, season the steak with kosher salt and freshly ground black pepper, and rub with a small amount of oil. You can also add additional seasonings such as garlic powder or dried herbs if desired. Make sure to evenly coat the steak and press the seasonings into the meat.
Lastly, heat a large skillet over high heat and add a small amount of oil. Once the pan is hot, carefully add the filet mignon and sear for 2-3 minutes per side, until a nice crust develops. It’s important not to move the steak around too much while cooking to allow for a good sear. Once finished, let the steak rest for a few minutes before slicing and serving.
Pan-searing techniques for perfect filet mignon
Pan-searing is a quick and easy way to cook filet mignon in a pan, while still achieving a flavorful and juicy dish. One technique is to preheat a heavy-bottomed pan on high heat for several minutes before adding the filet mignon. This helps create a nice sear on the meat. Pat the filet dry with paper towels and season with salt and pepper before placing it in the hot pan.
Another technique to try is basting the filet with melted butter and herbs while it is cooking. This adds extra flavor and moisture to the meat. After cooking for a few minutes on each side, use a meat thermometer to check the internal temperature. Medium-rare is typically recommended for filet mignon, which is around 130 to 135°F. Let the meat rest for a few minutes before slicing and serving to allow the juices to redistribute. Overall, pan-searing is a simple and delicious way to cook filet mignon in a pan.
How to achieve the perfect level of doneness for your filet mignon
Achieving the perfect level of doneness for your filet mignon is crucial for a delicious dining experience. To get the perfect doneness, you need to consider the thickness of your steak and the heating temperature. A meat thermometer can come in handy in this process as it ensures that you get the perfect degree of doneness. For rare steak, the internal temperature should be around 120-130°F, for medium-rare, it should be between 130-135°F, and for medium-well, it should be around 150-155°F.
Besides, the resting time of the filet mignon is also important in determining the doneness. After removing the steak from the pan, let it rest for 5-10 minutes to allow the juices to redistribute evenly inside. Keep in mind that the longer you cook the steak, the drier it becomes, which can make it less tasty. Therefore, it’s essential to pay close attention to the temperature and timing when cooking filet mignon in a pan.
Tips for seasoning and basting your filet mignon during cooking
Seasoning and basting are crucial steps when it comes to cooking filet mignon. Since filet mignon has a mild flavor, the right seasoning can really elevate its taste. Keep it simple yet flavorful by using kosher salt and freshly ground black pepper. Rub the seasoning all over the steak before cooking. You can also add other seasonings like garlic powder, rosemary, or thyme for more depth of flavor.
Basting your filet mignon as it cooks helps to keep it moist and flavorful. You can use either butter or oil to baste the steak. Add a few sprigs of fresh thyme or rosemary to the pan for added flavor. Spoon the melted butter or oil over the steak every 30 seconds or so while cooking to ensure that it stays juicy. Remember to let the steak rest for a few minutes after cooking to allow the juices to settle and the meat to become more tender. With these tips, your filet mignon will be a delicious and memorable meal.
Resting and serving your filet mignon like a pro
After cooking your filet mignon to your desired level of doneness, it is crucial to let it rest before cutting into it. This allows the juices to redistribute throughout the steak for maximum flavor and tenderness. Alton Brown recommends letting your filet rest for at least 5 minutes but no more than 10 minutes.
While your steak is resting, use this time to prepare any other sides or sauces you may want to serve alongside it. Once your filet has rested, use a sharp knife to cut it against the grain into thin slices. Be sure to serve the steak hot and garnish it with fresh herbs or a drizzle of sauce for an added touch of elegance to your dish. Following these simple steps will ensure that you serve a perfectly cooked and expertly presented filet mignon like a pro.
Variations on Alton Brown’s filet mignon pan-searing method
Alton Brown’s filet mignon pan-searing method is a classic and highly effective way to cook filet mignon. However, there are several variations on this method that can allow you to put your own unique spin on this classic dish.
One variation is to use a different type of seasoning than what Brown recommends. For example, you could season your filet mignon with a Cajun blend, a dry rub, or any other type of seasoning that you prefer. Another variation is to cook your filet mignon to a different level of doneness than what Brown recommends. For example, you could cook it to rare, medium-rare, medium, or even well-done, depending on your personal preference. Finally, you could experiment with different types of sauces or toppings to add even more flavor to your filet mignon. Whether you prefer a classic red wine reduction or something more adventurous, like a blue cheese sauce or a mushroom gravy, there are plenty of options to choose from.
Conclusion
Cooking filet mignon is an art, and it takes time and patience to perfect it. Alton Brown has been able to explain the most effective way to cook the filet mignon in a pan and get the perfect crust and juicy center. It is not only simple but also relatively quicker as compared to other methods of cooking. By following these simple steps, you can make a flavorful and succulent filet mignon at home.
In conclusion, cooking filet mignon in a pan is possible, and with a little practice, you can cook the perfect steak. You no longer have to pay a fortune at a fancy restaurant to enjoy the tender and juicy filet mignon. With the help of Alton Brown’s recipe, you can impress your family and friends with a deliciously cooked steak, right in the comfort of your own home.