How to Cook a Filet Mignon on the Stove Top in Louisiana
Cooking filet mignon on the stove top is a classic method that yields juicy and tender results. Here’s how to perfect this dish in your kitchen, whether you’re in Louisiana or anywhere else:
When it comes to preparing filet mignon on the stove top, choosing the right cut of meat is crucial. Look for well-marbled filet mignon steaks that are about 1 to 1.5 inches thick for the best results. Let the steaks sit at room temperature for around 30 minutes before cooking to ensure even cooking.
Before cooking the filet mignon, pat each steak dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper, allowing the seasonings to adhere to the meat. Let the steak sit for a while to absorb the flavors before proceeding with cooking.
Cooking Process
1. Heat a heavy-bottomed skillet over medium-high heat until hot. Add a high smoke point oil like avocado oil or clarified butter to the skillet.
2. Carefully place the seasoned filet mignon in the hot skillet and let it sear without moving for 3-4 minutes per side for a medium-rare steak.
3. A meat thermometer can help you achieve the perfect doneness. For medium-rare, aim for an internal temperature of around 135-140°F.
4. Once cooked to your desired doneness, remove the filet mignon from the skillet and let it rest for a few minutes before slicing and serving.
When serving your stove-top filet mignon in Louisiana, consider pairing it with local flavors and ingredients. Cajun spices, fresh Gulf seafood, and sweet potatoes are excellent accompaniments that add a unique Louisiana twist to your meal.
Related Questions and Answers
Q: Is it necessary to let the filet mignon rest after cooking?
A: Allowing the filet mignon to rest for a few minutes after cooking is essential. Resting the steak helps redistribute the juices, making it juicier and more flavorful when you slice into it.
Q: What are some creative ways to season filet mignon?
A: While salt and pepper are classic seasonings for filet mignon, you can get creative with your seasoning choices. Consider using garlic powder, smoked paprika, fresh herbs like rosemary or thyme, or even a drizzle of truffle oil for a gourmet touch.
Q: How do I know when the filet mignon is done without cutting into it?
A: Use a meat thermometer to check the internal temperature of the filet mignon. For a medium-rare steak, aim for an internal temperature of 135-140°F. With practice, you can also gauge the doneness by the steak’s firmness when touched.
Great steaks in Louisiana