Searing filet mignon locks in juices, flavor, and nutrients. Thaw frozen meat before searing and use a hot skillet. Use a meat thermometer to test doneness. Rest the meat for five minutes before serving.
The perfectly seared filet mignon is typically browned and slightly charred on the outside, deep pink on the inside, and hot through and through. Searing filet mignon locks the juices, flavor and nutrients into the meat, often resulting in a very tasty and nutritious entree. There are three ways to sear filet mignon, although all three generally produce the same results. Some of the best tips for searing filet mignon, regardless of the technique the cook uses, include fully thawing the frozen cuts and placing them in a very hot skillet to cook. Additional tips involve leaving the meat alone while it sears and using a meat thermometer to test for doneness.
Before searing the filet mignon, the cook must thaw the meat if it is frozen. Frozen meat takes much longer to cook than fresh or thawed meat, often resulting in a dry and tasteless steak. Fully thawed filet mignon usually heats up quickly, making it not only tasty, but generally safe to eat. Those who buy their steaks fresh and plan to use them the same day shouldn’t freeze them. Fresh steaks can sit in the refrigerator for up to 24 hours before cooking if needed.
The second tip for properly searing filet mignon is to place the meat in a hot pan or skillet. The first way to heat the burning pan is to place it on a stove and allow it to warm slightly over medium heat for about five minutes. Cooks can also place a safe pan in an oven at around 190°C for 5-10 minutes. Cast iron skillets or skillets generally work best for this type of cooking. The pan should be lightly oiled if placed on the stove, but left dry if placed in the oven. Because a hot oven surrounds the meat with heat, any oil on the bottom of the pan can cause the tenderloins to sear in the oven method.
The cook should typically place the fillets in the hot pan and allow them to heat through. Some may have the urge to lift the pieces to see if they’re done, but fighting that urge allows the steak to heat evenly and acquire a nice brown sear. Most 1-inch (about 2 cm) thick steaks take about 3 to 5 minutes to cook on each side, whether in the oven or above. Some techniques also require the cook to sear the meat for just a minute or two on the stovetop, then move it into the heated oven for about five minutes to heat through. This is the third technique for searing filet mignon.
Some cooks may be able to tell if their tenderloins are fully cooked just by the way they look, feel, or smell, but others may want to measure the temperature of the tenderloins. Slipping a meat thermometer into a steak eliminates the need to cut into the meat — which can release juices and make the meat taste dry — to check for doneness. Generally, 135°F (about 57°C) indicates rare meat, while 145°F (62°C) and 155°F (68°C) indicate medium and well done steaks, respectively. Resting the beef for about five minutes before serving allows the juices to seep back into the tenderloin, typically resulting in a juicy piece of beef.
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