What To Know
- Indulge in the exquisite flavors of a perfectly cooked filet mignon, seared to perfection in a cast iron skillet.
- Mastering the art of cooking filet mignon in a cast iron skillet is a culinary triumph that will impress even the most discerning palate.
- Heat the skillet to a very high temperature and use a small amount of oil to coat the surface.
Indulge in the exquisite flavors of a perfectly cooked filet mignon, seared to perfection in a cast iron skillet. Under the guidance of culinary maestro Gordon Ramsay, this blog post will unveil the secrets to crafting this succulent dish, elevating your home cooking to restaurant-worthy heights.
Ingredients: The Foundation of Flavor
- 1 (8-ounce) filet mignon steak, trimmed of excess fat
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
Equipment: Cast Iron Magic
- 12-inch cast iron skillet
- Tongs
- Kitchen thermometer
Method: A Step-by-Step Guide
1. Season and Prepare
Season the filet mignon generously with salt and black pepper. Pat it dry with paper towels to remove any excess moisture.
2. Heat the Skillet
Heat the olive oil over medium-high heat in the cast iron skillet. Once the oil is shimmering, carefully place the filet mignon in the skillet.
3. Sear the Steak
Cook the steak for 2-3 minutes per side, or until a golden-brown crust forms. Use tongs to rotate the steak for even cooking.
4. Add Aromatics
Add the butter, garlic, thyme, and rosemary to the skillet. Baste the steak with the melted butter and aromatics as it cooks.
5. Cook to Desired Doneness
Continue cooking the steak for an additional 4-6 minutes per side, or until it reaches your desired internal temperature. For medium-rare, aim for 125°F; for medium, 135°F; and for medium-well, 145°F.
6. Rest the Steak
Remove the steak from the skillet and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a tender and juicy steak.
7. Serve and Enjoy
Slice the filet mignon against the grain and serve it with your favorite sides. Enjoy the exquisite flavors of this perfectly cooked masterpiece.
Tips from the Master: Gordon Ramsay’s Secrets
- Use a high-quality filet mignon steak for optimal flavor and tenderness.
- Season the steak liberally with salt and black pepper to enhance its natural flavors.
- Heat the skillet to a very high temperature before adding the steak to ensure a quick sear.
- Baste the steak with melted butter and aromatics to infuse it with additional flavors.
- Cook the steak to your desired doneness using a kitchen thermometer for accuracy.
- Allow the steak to rest before slicing to retain its juices.
Flavored Butter Enhancements
Elevate the flavor of your filet mignon with a variety of flavored butters. Try these tantalizing options:
- Herb Butter: Combine chopped fresh herbs, such as parsley, chives, and basil, with softened butter.
- Garlic Butter: Add minced garlic and a touch of lemon zest to softened butter for a savory twist.
- Horseradish Butter: Mix grated horseradish with softened butter for a spicy kick.
Accompaniment Ideas: Perfect Pairings
Complement your filet mignon with these delectable side dishes:
- Roasted Asparagus: Toss asparagus spears with olive oil, salt, and pepper, and roast until tender.
- Creamy Mashed Potatoes: Prepare creamy mashed potatoes using Yukon Gold potatoes and a touch of butter and milk.
- Grilled Mushrooms: Sauté sliced mushrooms in butter until golden brown and flavorful.
Recommendations: A Culinary Triumph, Inspired by Gordon Ramsay
Mastering the art of cooking filet mignon in a cast iron skillet is a culinary triumph that will impress even the most discerning palate. By following Gordon Ramsay’s meticulous techniques and incorporating your own creative flair, you can transform this classic dish into an unforgettable dining experience.
Frequently Asked Questions
Q: What is the best cut of steak for a cast iron skillet?
A: Filet mignon, ribeye, and New York strip are all excellent choices for cooking in a cast iron skillet.
Q: How do I prevent the steak from sticking to the skillet?
A: Heat the skillet to a very high temperature and use a small amount of oil to coat the surface.
Q: What is the ideal internal temperature for a medium-rare steak?
A: For medium-rare, aim for an internal temperature of 125°F.
Q: Can I cook multiple steaks in the same skillet?
A: Yes, but be sure to not overcrowd the skillet and adjust the cooking time accordingly.
Q: What is the best way to season a cast iron skillet?
A: Heat the skillet over medium heat and apply a thin layer of vegetable oil. Wipe away any excess oil and let the skillet cool completely. Repeat this process several times to build up a protective layer.
