To cook filet mignon on the stove, follow these general guidelines for pan- searing:
- Let the filet mignon sit at room temperature for about 30 minutes before cooking to ensure even cooking
- Heat a heavy skillet (preferably cast iron) over medium-high to high heat and add oil
- Sear the filet mignon for about 3 to 4 minutes on one side without moving it to develop a nice crust
- Flip and sear the other side for another 3 to 4 minutes for medium-rare doneness. Adjust time slightly for rarer or more well-done preferences (less time for rare, more for medium or well-done)
- Optionally, add butter, garlic, and herbs during the last minute of cooking and baste the steak for extra flavor
- After searing, you can transfer the skillet to a preheated oven (around 360°F to 400°F) and bake for 2 to 8 minutes depending on thickness and desired doneness (shorter for rare, longer for well-done)
- Use an instant-read thermometer to check doneness:
- Rare: 120-125°F (about 4 minutes per side)
- Medium-rare: 125-130°F (5 minutes per side)
- Medium: 135-140°F (6 minutes per side)
- Medium-well: 145-150°F (7-8 minutes per side)
- Well done: 160°F+ (8-10 minutes per side)
- Let the steak rest for 5-10 minutes after cooking to allow juices to redistribute before serving
In summary, for a typical 1.5 to 2-inch thick filet mignon, sear about 3-4 minutes per side on the stove, then optionally finish in the oven for a few minutes depending on your preferred doneness. Using a meat thermometer is the best way to ensure perfect results
