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How to Pan Fry the Perfect Steak (Filet Mignon)

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Pan fry the perfect steak (Filet Mignon)

How to Pan Fry the Perfect Steak (Filet Mignon)

Fillet is light, full of flavour and a low fat cut of beef, it's often renowned as the best and this guide will show you why.

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Step 1 of 9
Firstly start with a really great steak, dark red in colour, thicker than three fingers with very fine light yellow fat running throughout the meat.

Firstly start with a really great steak, dark red in colour, thicker than three fingers with very fine light yellow fat running throughout the meat.

Step 2 of 9
On a thick and solid wooden board lightly rub the meat with sea salt and a good splash of olive oil. Don't add pepper until the end or it will scorch and turn to charcoal in the hot pan.

On a thick and solid wooden board lightly rub the meat with sea salt and a good splash of olive oil. Don't add pepper until the end or it will scorch and turn to charcoal in the hot pan.

Step 3 of 9
Use your fist to tenderise the steak by gently punching the meat into the chopping board. Using your fist really makes a difference and stops the meat separating and tearing. (it's also less messy)

Use your fist to tenderise the steak by gently punching the meat into the chopping board. Using your fist really makes a difference and stops the meat separating and tearing. (it's also less messy)

Step 4 of 9
Add a teaspoon of good olive oil to a cold pan. Rapeseed oil is good as well.

Add a teaspoon of good olive oil to a cold pan. Rapeseed oil is good as well.

Step 5 of 9
Using your fingers, rub the oil around the pan so the surface has a light greasy surface. Then heat the pan to a high heat. A very thin layer of oil grease will stop it burning on a high heat.

Using your fingers, rub the oil around the pan so the surface has a light greasy surface. Then heat the pan to a high heat. A very thin layer of oil grease will stop it burning on a high heat.

Step 6 of 9
Once the pan is smoking gently place your steak onto the pan and lightly spread out so all of the steak is touching the pan. You should hear the meat hiss and crackle.

Once the pan is smoking gently place your steak onto the pan and lightly spread out so all of the steak is touching the pan. You should hear the meat hiss and crackle.

Step 7 of 9
After the first 30 seconds shake the pan to loosen the steak and turn. Turn every 30-40 seconds or so until cooked to your liking. I would say 3 minutes for rare, 4 medium rare, 5 medium etc etc.

After the first 30 seconds shake the pan to loosen the steak and turn. Turn every 30-40 seconds or so until cooked to your liking. I would say 3 minutes for rare, 4 medium rare, 5 medium etc etc.

Step 8 of 9
Fillet is best rare, the meat is so lean it shouldn't appear bloody even if rare. Once taken out of the pan, rest in a warm spot for 2/3 minutes and let the excess juices run out.

Fillet is best rare, the meat is so lean it shouldn't appear bloody even if rare. Once taken out of the pan, rest in a warm spot for 2/3 minutes and let the excess juices run out.

Step 9 of 9
I've served this beauty up with some light peppery leaves and oven roasted tomatoes.

I've served this beauty up with some light peppery leaves and oven roasted tomatoes.

You're Done

Check out other guides by this author!
Devon
Sharing tips and tricks for natural nutritious food. Im trying hard to make my recipes as great as possible any feedback is much appreciated!

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Start Over

507
14 Comments
Supplies
Embed

Good fillet steak

Olive oil

A good gas hob

A good heavy pan or skillet

Rob Hartman

You could try using a thicker pan, it will absorb more heat and should help stop the outside cooking too quickly :)

(author) 3 weeks ago

Alina Alina

Mine came pink and tender in the middle, the edges were chewy but eatable, I bet yours is a lot juicier thou. I promise to use it ASAP!

Alina Alina 4 months ago

Rob Hartman

Ahh no! That's a great way of cooking a rib of beef, but you can beat it cooked like this!!

(author) 4 months ago

Alina Alina

I wish I had remembered your guide last night, I had a nice big piece of steak that I have roasted in the Avon after sealing it in the pan. Too big to cook in a reasonable amount of time, so I've cut it in half and it got kind of chewy :( will try your method tonight :)

Alina Alina 4 months ago

Anne Anderson

Turned out great! Will be cooking this way from now on.

Anne Anderson 6 months ago

Kendricks DeCamps

Also should try Foundling Filet Minon where instead of salt you use Adobo in in the oil...Good guide.

Kendricks DeCamps 8 months ago

Alex Scott

You forgot to mention; let your meat reach 'room temperature' - important, it also stops the meat smoking when on the frying pan'.

Alex Scott 9 months ago

Alex Scott

That's how it should be done, also a good tip for anyone using fatter cuts like sirloin or rump - flip every 15secs 'creates the crispy fat'.

Alex Scott 9 months ago

Goi Haru

Looks beautiful!

Goi Haru 9 months ago

Betty :)

Made it Ate it Loved it!!!! Thanks!!

Betty :) 9 months ago

Y P

Yowza!!

Y P 9 months ago

Noni Mouse

Drooling..

Noni Mouse 9 months ago

Betty :)

Perfection!

Betty :) 9 months ago

Tiffany Shaw

A little more pink than I would like but still appreciate the guide. I tend to eat my meat medium or medium well.

Tiffany Shaw 9 months ago

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Alina Alina

That's a good looking piece of meat!!! Very sexy!

Alina Alina 4 months ago

Daniel Martinez

Ha! As a close friend would put it, this is 'foodporn'.

Daniel Martinez 8 months ago

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