how should i pan fry this filet mignon?

Question

2 6oz filets
approx 3/4 in thick

what temperature and how long?
any other advice?

Answer 1

I would rub olive oil all over the pieces, put salt and pepper on both sides then sear them over high heat in a frying pan on one side about two minutes. Flip over and sear the other side. Turn down the heat to med and cook till done to your liking. It should feel like the area between your thumb and first finger when you put your hand in a fist when it is med. rare. Overcooked meat is tough and has less flavor and moistness. It is best to cut a small slit in the top and look inside to see the color down in the middle part of the meat. Let sit under foil to keep warm for a few minutes to redistribute the juices before eating.

Answer 2

I agree with these answers - my only comment is to be sure to use fresh ground/cracked pepper and not old stuff in a jar from months ago. Superb meat like this filet deserve the best. Also, seasoning it with coarse grain Kosher or Sea salt (aka Sel de Mer) is the way to go to really enhance the flavor. Another way to prepare it is to make Steak au Poivre (Steak with pepper). Season both sides with sea salt and fresh cracked pepper - quite liberally with the pepper. Sear as above, then add about 1/3 c. brandy to the pan to deglaze it. Light it to burn off the alcohol, then reduce it to a nice glaze. Add some cream and reduce until it coats the back of a spoon. You should tent the steaks while you do the sauce - otherwise they will cool too much. Pour on the steak and serve. If someone has not had this before, you will be amazed.

Answer 3

this must be shallow fried, don't forget to fry the bacon surrounding the filet first, then the sides of the beef should be crispy so fry at a high heat to seal the meat, then depending whether you want it rear or medium, medium means that the juices will come to the top of the meat, then turn and wait till that happens again on the other side, if rear, wait till it happens on one side then turn to the other side and sear then remove and let the meat rest. If well done, I don't know, just let the hell cook out of th e meat on both sides.

good luck

Answer 4

The best way is to start with veg oil and a little butter, just a tiny bit. Season them with salt and pepper, then sear them on high heat in the pan on both sides, just for about 30 to 45 seconds each side. Then put the saute pan in a pre-heated (350F) oven for 3-5 minutes. You could not put them in the oven and cook them in the pan at lower heat, about 2 minutes each side, but it will be much better in the oven.

Answer 5

Apply a light coating of butter to both sides of the steaks. Using a good sturdy pan, heat the pan to a fairly high temperature and then place the steaks in the pan. Do one side for about a minute, then the other side. Now cook them on each side equally for about two minutes. That ought to do it for a medium-rare finish.

Answer 6

Pan Seared Filet Mignon with Roasted Potatoes and Trio Sauce

For garnish:
12 assorted red and yellow pearl onions, unpeeled
2 cups vegetable oil for frying onions

4 large russet (baking) potatoes (about 2 pounds total)
1/4 cup vegetable oil
Six 1-1/4 inch thick filets mignons (about 3 pounds total)


Make garnish:

In a medium saucepan of salted boiling water, blanch onions 3 minutes, or until barely tender, and drain in a colander. Peel skin away form each onion, keeping it attached at root end, and pat onion dry. In a heavy saucepan, heat 2 cups oil until a deep-fat thermometer registers 375°F. and fry onions in 2 batches until crisp and brown, about 1 minute. Transfer onions as fried with a slotted spoon to paper towels and drain. Season onions with salt and pepper and cool.

Preheat oven to 425°F and oil 2 baking sheets.

Cut potatoes lengthwise into 1/2-inch thick slices and arrange in one layer on baking sheets. Lightly brush slices with some oil and season with salt and pepper. Roast potatoes in middle and lower thirds of oven until golden brown and tender, about 35 minutes, and keep warm.

Pat filets dry and season with salt and pepper. In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not soaking and brown filets on both sides, without crowding, about 5 minutes total. Transfer filets to a shallow baking pan and roast in middle of oven about 10 minutes for medium-rare.

On each of 6 plates, fan 3 potato slices and top with a filet. Drizzle filets with sauce and garnish with onions. Serve remaining sauce on the side.

Answer 7

Hot, until its done to your liking.

To test for doneness put first fingertip together with thumb, then feel the fleshy part under your thumb this is rare, if you push the steak with a finger and it feels like your palm did its rare.
Second finger and thumb is medium, Third is medium to well and pinky is well done.

P.S. Dude up there is right, griddle pan if you have too.

Answer 8

DO NOT PAN FRY FILET MIGNON!

that is friggin' sacrelige! if you cannot grill it, at least broil it, but for Pete's sake - don't put it in a frying pan!

Answer 9

Depends on how you want it cooked.. I prefer lightly marinated, 3 minutes each side