How to Cook Filet Mignon in a Cast Iron Skillet: A Louisiana-Inspired Guide
Cooking filet mignon in a cast iron skillet is a culinary art form, especially in Louisiana – a state renowned for its rich and flavorful cuisine. Here, I’ll guide you through the steps to achieve a perfectly seared and juicy filet mignon using a cast iron skillet, reminiscent of the Southern cooking traditions.
Choosing the Perfect Filet Mignon
Start by selecting the highest quality filet mignon available. Look for well-marbled cuts that are bright red in color. In Louisiana, places like Wayne’s Market in New Orleans or Tramonte’s Meat & Seafood Market in Baton Rouge offer top-notch filet mignon cuts.
Preparing the Filet Mignon
Before cooking, allow the filet mignon to come to room temperature. Season generously with kosher salt, freshly ground black pepper, and a sprinkle of Cajun seasoning for a Louisiana twist. Let the seasonings marinate on the filet mignon for at least 30 minutes.
Get the Cast Iron Skillet Ready
Preheat your cast iron skillet on medium-high heat. Cast iron retains heat exceptionally well, providing the perfect sear for your filet mignon. Add a touch of clarified butter or oil to the skillet to prevent sticking and enhance flavor.
Cooking the Filet Mignon
Carefully place the filet mignon in the hot cast iron skillet. Sear each side for 2-3 minutes, depending on the thickness of the steak. For a perfect medium-rare, aim for an internal temperature of 130-135°F. Use a meat thermometer to check the doneness.
Resting and Serving
Once cooked to your liking, remove the filet mignon from the skillet and let it rest for 5 minutes. This allows the juices to redistribute, resulting in a tender and flavorful steak. Serve your filet mignon with a side of garlic mashed potatoes or creamy crawfish étouffée for a true Louisiana experience.
Extra Tips for Success
– Letting the filet mignon rest is crucial for a juicy outcome.
– Don’t overcrowd the skillet; cook one or two steaks at a time.
– Experiment with different seasonings like a blackened spice rub for a unique Louisiana flavor profile.
Frequently Asked Questions
Q: How do I know when my filet mignon is cooked to perfection?
A: The best way to ensure your filet mignon is cooked to your desired level of doneness is by using a meat thermometer. Here are some internal temperature guidelines:
– Rare: 120-125°F
– Medium Rare: 130-135°F
– Medium: 140-145°F
Remember that the steak will continue to cook as it rests, so factor in this carryover cooking time.
Q: Can I marinate my filet mignon before cooking?
A: While filet mignon is a tender cut that doesn’t require marinating for flavor, you can do a quick marinade with olive oil, garlic, and herbs for extra taste. Keep the marinating time short to avoid overpowering the natural flavor of the steak.
Q: Should I cover the steak while cooking in the cast iron skillet?
A: It’s best not to cover the filet mignon while searing in the cast iron skillet. Covering the steak can trap steam, hindering the development of a nice sear on the exterior. Let it sizzle without a lid for that perfect crust.
For additional tips and recipes, visit:
Beef It’s What’s For Dinner – Cast Iron Skillet Cooking
Explore Louisiana’s culinary scene at:
Louisiana Travel
For premium quality meat options in Louisiana, check out:
Wayne’s Market
Great steaks in Louisiana