How to cook Filet Mignon well done without using broiler or grill?

Question

The steak is 12oz. I know, I know, they are not recommended well done but that's how we want them. I was unsure of how long and at what temp they needed to be cooked in an oven to achieve this or on a skillet, and how it would be done exactly. Thanks for your help!!

Answer 1

Fry in a medium/high skillet with a bit of margarine until you see the blood rising to the top of the meat, wait a minute, turn, and you will see a small amount of blood rise again. turn again to cook the blood, about 30 seconds. DO NOT poke the meat while it's cooking, it drys it out!. After you transfer the meat to a platter, let it sit for a minute to finish cooking inside before you poke it or cut it.

Answer 2

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RE:
How to cook Filet Mignon well done without using broiler or grill?
The steak is 12oz. I know, I know, they are not recommended well done but that's how we want them. I was unsure of how long and at what temp they needed to be cooked in an oven to achieve this or on a skillet, and how it would be done exactly. Thanks for your help!!

Answer 3

Filet Mignon Well Done

Answer 4

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Butterfly it and pan fry it in a cast iron skillet for just a few minutes per side--you don't want to overcook it! Don't put any kind of oil or spray or anything like that in the skillet--dry fry it. Throw on a little salt when it's done, and voila!

Answer 5

You can put it in the oven (I usually do it on 350 degrees) and check it after about 30 minutes. Just keep checking until the pink is gone. When I do it in the skillet, I usually don't keep the steak whole, I will cut it in half or quarters and fry it up like that. It gets an even cook that way, you don't want the outside to be too done and the inside never gets done. Happy Eating!!

Answer 6

If it's that big, I'd butterfly it first, then fry it in a cast iron skillet for about 5 minutes on each side. Season with salt and you're done! If the juices don't run clear when you're finished cooking it, put it back on the heat for a minute or two more per side.

Answer 7

I would butterfly it first, then sear both sides on the stove top (4 mins each side) in either a grill pan or a fry pan with just a little oil and salt and pepper, then I would finish it off in a preheated 350 degree oven for about another 10-12 mins. you know when it is well done when you touch it with your finger and it is firm in the middle. take it out of the oven and let it rest on the counter top, covered with foil for about 10 mins to let it rest, it will cook a little more. this will ensure that it is not dry.

Answer 8

I would say cook it in the oven. Put it in a pan with some beef broth or consomme and then bast it every 5-7 mintues to make sure the meat stays moist. Then you will not only have a moist well done meat, but a flavourful one as well. You could also use some sort of beef marinade instead of beef broth.

Answer 9

If you want well done, go with sirloin or some less expensive cut of meat. Marinate to help flavor and tenderize. Either way, the best way to cook a one-inch or thicker steak is a combo of saute and oven.

Preheat oven to 500 degrees. (If your oven isn't squeaky clean this may cause a lot of smoke. Either clean the oven or reduce heat to 400)

Let the steaks come to room temperature.

Season with salt and pepper.

Heat heavy skillet (preferably cast iron) with a small amount of oil (peanut or canola)

When pan is smoking hot, carefully put steaks in pan. Do not touch them for one minute. Flip and sear one minute on the other side.

Place the pan with the steaks in the oven. Cook for 3 minutes, flip and cook another 3 minutes. (If your oven was at 400 you may need to cook another minute on each side.) Assuming your steaks were about an inch thick, this should produce a medium well to well done steak.

Be sure to let the steaks rest (covered with aluminun foil) for 3-5 minutes before serving.

Answer 10

Here is the Chef's method for testing cooked steak:

Make a fist, and the space where your thumb and index finger meet feels like the firmness of a well-done steak. Hold your thumb lightly against your forefinger, and that area of your hand will compare in firmness to a steak cooked medium. Let your hand go limp, and that's rare.

You can very easily cook a steak in a frying pan. I suggest you add butter and olive oil to the warmed pan first (olive oil raises the burn temperature of the butter). If you like steak spices, sprinkle them on the meat and add the meat to the hot pan. I really think that Montreal Steak Seasoning mix ( found at most grocer's) is one of the best blends out there.

Turn the pan up fairly high and sear both sides of the steak to seal in the juice and flavors. Turn the heat down and continue cooking and turning until it reaches that well done state.