Pan Seared Filet Mignon — Culinary Seasons
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Whatever the occasion… Date Night, Valentine’s Day, Celebrating that Special Event or just to Treat Yourself...this is an easy to make seared steak and pan sauce.
What’s in the Post?
Filet Mignon – “The Dainty Cut”
Filet Mignon steaks are cut from the whole beef tenderloin. Cut from the tenderloin are a few different cuts, steaks, roasts and even some diced. In fact, there is usually enough trim meat to have diced to make one or two meals, such as a quick stroganoff or sauteed beef tips with a hearty sauce.
Cuts of a Beef Tenderloin
Surprisingly, the name Filet Mignon was not given to the tender cut by the French. According to Harry and David, the word, filet, literally translates to “a small cut of meat without the bone.” A mignon means “cute” or “dainty”. Thus, combining the two words together have become the 6-8 oz portions that we consider to be a filet mignon cut.
“In France, the beef cut is known as filet de boeuf, whereas filet mignon describes a pork tenderloin. The attribution for the steak terminology generally goes to the revered American writer O. Henry, who described beef tenderloin steak as filet mignon in The Four Million, his 1906 collection of stories about New Yorkers.”
Filet mignon steaks do not need a marinade. Because filet mignon work so well with high cooking temperatures, it is best to pair the steaks with herbs and butter or with sauces that help enhance the dining experience.
Pan Searing & Roasting
Pan Seared Filet Mignon is easier to prepare than you may think! Medium high heat under a saute pan or cast iron, with a touch of fat, is all you need to sear off these tender steaks.
Pan Searing works well for this steak because beef tenderloin is a very lean cut of meat. Because of the low fat content, searing develops a crust thanks to the Maillard Reaction.
Maillard Reaction is a chemical reaction between amino acids and sugars creating melanoidins. As a result, Melanoidins give the flavor we relate to seared meats and other foods. This is created by a caramelized reaction at high temperatures.
Pairing the pan seared and high temp roasted filet mignon with other flavors help to give the beef more flavor. High heat roasting helps finish the cooking without over searing the crust that is developed in the pan.
Flavor Pairings with Filet Mignon
One of the great things about Filet Mignon is that it pairs so well with different flavors and sauces. As stated above, marinating these steaks is not necessary.
Seasonings on the steaks can be as simple as salt and pepper or as elaborate as you want them to be. Keep the seasoning to spices as herbs directly on the steak may burn under high heat during the searing.
Au Poivre (black pepper crusted and seared) or basting the searing filet with butter that is infused with garlic, rosemary and thyme are a couple of classic preparations. Serving a Filet Mignon with a sauce is a natural pairing.
Classic Sauces
Sauces that include Demi Glace such as Bordelaise (Red Wine Reduced and added Demi Glace), Chasseur (Hunter’s Sauce) or even a cream based peppercorn sauce or cognac sauce are classic pairings.
Any sauce you choose to pair with a pan seared Filet Mignon that has developed a great crust is a no lose situation. Whether you choose one of the classics or go with one that is in your rotation, ENJOY!
Print Recipe
Servings: 2 servings
Author: Chef Tony Zentgraf
Searing a Filet Mignon to develop a seasoned crust is delicious, but when you pair it with this sauce it will knock your socks off!
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Making Beurre Manie –· 1/2 stick of butter at room temperature
· 1/2 cup all purpose flour
– Using your hands or a spatula, combine the butter with the flour. Mix until the two have combined and hold into a ball. Flatten into a disc and keep refrigerated.– The Beurre Manie can be kept in the refrigerator for up to a week.
Break apart the amount you need and whisk into a rolling simmering sauce to thicken.