The preparation of a tender, high-quality cut of beef within a heavy, seasoned pan offers a method for achieving a desirable crust and evenly cooked interior. This cooking technique leverages the thermal properties of the pan to sear the surface while maintaining a consistent temperature throughout the meat. The desired outcome is a steak that possesses a crisp exterior and a moist, tender center.
Employing this method yields several advantages. The consistent heat distribution of the cooking vessel ensures even cooking, reducing the likelihood of overcooked edges and an undercooked center. The searing process locks in juices, resulting in a more flavorful and tender product. Historically, this approach has been favored in both professional and home kitchens for its reliability and superior results compared to other cooking methods.
The following sections will detail the essential steps involved, including selecting the appropriate cut of beef, proper seasoning techniques, the optimal cooking process for achieving the desired doneness, and recommended resting periods to ensure maximum tenderness and flavor. Specific attention will be given to maintaining the correct temperature throughout the process, resulting in a superior final product.
1. Searing Temperature
The searing temperature is a critical determinant in the successful preparation of a filet mignon within a cast-iron skillet. The application of appropriate heat facilitates the Maillard reaction, a chemical process that contributes significantly to flavor and texture development.
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Ideal Temperature Range
The optimal searing temperature for this method generally falls within the range of 400F to 450F (204C to 232C). This range allows for rapid browning without excessively drying out the interior of the meat. Lower temperatures impede the Maillard reaction, resulting in a less flavorful crust. Higher temperatures can lead to burning and uneven cooking.
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Impact on Crust Formation
The high heat applied during searing promotes rapid evaporation of surface moisture, which concentrates the natural sugars and amino acids present in the meat. These compounds then undergo the Maillard reaction, forming hundreds of flavor compounds and creating the desired browned crust. Insufficient heat results in a pale, unappetizing surface lacking in desirable flavor notes.
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Oil Selection and Smoke Point
The choice of cooking oil directly influences the searing process. Oils with high smoke points, such as clarified butter, avocado oil, or grapeseed oil, are essential for maintaining consistent searing temperatures without producing acrid smoke. Oils with low smoke points, such as olive oil, can degrade and impart undesirable flavors at the required searing temperatures.
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Pan Preheat Duration
Sufficient preheating of the cast-iron skillet is crucial for maintaining a consistent searing temperature once the meat is introduced. A cold or insufficiently heated pan will draw heat away from the meat, hindering the Maillard reaction and resulting in uneven cooking. The pan should be heated for several minutes over medium-high heat until a drop of water flicked onto the surface evaporates immediately.
Therefore, careful management of the searing temperature, combined with appropriate oil selection and skillet preheating, is fundamental to achieving a properly seared, flavorful filet mignon using the cast-iron skillet method. The interplay of these factors dictates the quality of the crust and the overall success of the cooking process.
2. Internal Doneness
Internal doneness represents the degree to which the internal temperature of the filet mignon has reached a specific target, signifying a particular level of cooking. Achieving the desired internal doneness is paramount to the success of the cooking process. Under-cooked meat may present food safety concerns and possess an undesirable texture, while overcooked meat becomes dry and loses its inherent tenderness. In the context of this cooking approach, where a high-heat sear is employed, accurately determining internal doneness prevents overcooking of the center while ensuring the exterior crust is adequately developed. For instance, a steak cooked to medium-rare, typically 130-135F (54-57C), will exhibit a warm red center, whereas a medium steak, at 135-145F (57-63C), will have a pink center. Failure to precisely monitor internal temperature often results in a final product inconsistent with the intended quality.
The primary tool for accurately assessing internal doneness is a reliable instant-read thermometer. This device allows for precise temperature measurement without excessively disrupting the cooking process. Alternative methods, such as the “touch test,” while potentially useful, are subjective and less reliable. The location of temperature measurement is also crucial; the thermometer should be inserted into the thickest part of the filet mignon, avoiding contact with bone or excessive fat, to obtain an accurate reading of the meat’s core temperature. Moreover, the “carryover cooking” phenomenon must be considered. The internal temperature of the meat will continue to rise by several degrees even after it’s removed from the heat. Therefore, the filet mignon should be taken off the heat slightly before reaching the target internal temperature to account for this residual cooking.
Ultimately, achieving the desired internal doneness when preparing a filet mignon in a cast-iron skillet relies on a combination of precise temperature control, accurate measurement, and an understanding of the carryover cooking effect. These elements, when effectively managed, ensure a final product that is both safe for consumption and exhibits the optimal balance of tenderness and flavor. Mastering the relationship between searing and internal temperature is essential to consistently delivering a high-quality result.
3. Resting Period
The resting period is a crucial, yet often overlooked, step in the process of cooking a filet mignon in a cast-iron skillet. Immediately after searing, the internal temperature of the steak is at its highest, and the muscle fibers are tightly contracted, forcing moisture towards the center. Cutting into the steak at this point will result in a significant loss of juices, leading to a drier, less flavorful final product. The resting period allows these muscle fibers to relax and reabsorb the accumulated moisture, resulting in a more tender and succulent steak. For example, a steak cut immediately after cooking may lose up to 15% of its weight in juices, while a rested steak loses significantly less. This phenomenon is rooted in the protein structure of the meat and the physical changes induced by heat. The application of heat denatures proteins, causing them to tighten and expel moisture. Allowing the meat to rest provides an opportunity for some of this moisture to be drawn back into the fibers, counteracting the initial effects of cooking.
The optimal resting period for a filet mignon cooked in a cast-iron skillet is typically between 5 and 10 minutes, depending on the thickness of the cut. A thicker steak will require a longer resting period to allow for adequate moisture redistribution. During this time, the steak should be loosely tented with aluminum foil to help retain heat without steaming the crust, which can compromise its texture. The resting period also contributes to a more even distribution of heat throughout the steak, minimizing temperature gradients and resulting in a more consistent level of doneness. A practical illustration of the resting period’s importance is evident when comparing two steaks cooked identically, with one being sliced immediately and the other being rested for the recommended time. The rested steak will exhibit a significantly more even color throughout, indicating a more uniform distribution of moisture and heat, and will yield a noticeably more tender and juicy eating experience. This is not mere subjective preference; it is a demonstrable effect of allowing the meat to undergo the necessary physical changes after being subjected to intense heat.
In summary, the resting period is not merely a pause in the cooking process but an integral step that directly impacts the tenderness, juiciness, and overall quality of a filet mignon cooked in a cast-iron skillet. The practice allows for moisture redistribution, temperature equalization, and muscle fiber relaxation, resulting in a superior final product. The challenge lies in resisting the urge to cut into the steak immediately, requiring patience and an understanding of the underlying scientific principles at play. Ignoring the resting period undermines all the preceding efforts in selecting, seasoning, and searing the meat, leading to a suboptimal outcome and demonstrating the interconnectedness of each stage in the cooking process.
4. Pan Seasoning
The seasoning of a cast-iron skillet plays a critical role in successfully preparing a filet mignon. A properly seasoned pan provides a naturally non-stick surface, crucial for achieving an even sear and preventing the meat from sticking and tearing during the cooking process.
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Formation of a Non-Stick Surface
Seasoning refers to the process of polymerizing fats and oils on the surface of the cast iron through repeated heating and cooling cycles. This polymerization creates a smooth, non-reactive layer composed of carbonized fats. This layer prevents direct contact between the meat and the iron, minimizing sticking. For example, a well-seasoned pan will allow the filet mignon to release easily after searing, while an unseasoned pan will cause it to adhere, potentially damaging the crust. This directly impacts the final presentation and texture of the steak.
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Heat Distribution and Retention
A seasoned cast-iron skillet exhibits superior heat distribution and retention properties compared to an unseasoned one. The polymerized oil layer enhances the pan’s ability to absorb and maintain heat evenly across its surface. This is vital for achieving a consistent sear across the entire filet mignon. An evenly heated surface ensures that all parts of the steak come into contact with the same temperature, promoting uniform browning and crust formation. Uneven heat distribution can result in some areas of the steak being overcooked while others remain under-seared.
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Flavor Enhancement
While not directly contributing flavor itself, a well-seasoned pan minimizes the risk of metallic flavors being imparted to the filet mignon. Raw cast iron can react with acidic foods, leading to undesirable tastes. The seasoned layer acts as a barrier, preventing this interaction and ensuring that the natural flavors of the steak are not compromised. A properly seasoned pan allows the filet mignon’s own flavors to shine through, unadulterated by metallic undertones.
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Protection Against Rust
The polymerized oil layer of a seasoned cast-iron skillet also provides a protective barrier against moisture and oxygen, preventing rust formation. Rust can not only damage the pan but also contaminate the food. Maintaining a well-seasoned surface ensures the longevity of the skillet and eliminates the risk of rust affecting the flavor or safety of the filet mignon. Regular seasoning is therefore essential for preserving the integrity of the cooking surface.
In conclusion, the seasoning of a cast-iron skillet directly influences the searing process, heat distribution, flavor profile, and longevity of the cooking surface. It is an indispensable element for achieving a perfectly seared and flavorful filet mignon. Neglecting proper seasoning compromises the entire cooking process, highlighting its foundational importance.
5. Fat Selection
The selection of fat is a crucial consideration when preparing a filet mignon in a cast-iron skillet. The type of fat employed directly influences the sear, flavor profile, and overall cooking experience.
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Smoke Point Considerations
The smoke point of the chosen fat dictates the maximum temperature at which it can be heated before producing acrid smoke and potentially harmful compounds. For the high-heat searing required to create a desirable crust, fats with high smoke points are essential. Examples include clarified butter (ghee), avocado oil, grapeseed oil, and refined coconut oil. Using fats with low smoke points, such as extra virgin olive oil, can lead to off-flavors and an unhealthy cooking environment. The proper fat selection ensures optimal sear quality without compromising flavor or safety.
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Flavor Contribution
Different fats impart distinct flavors to the filet mignon. Neutral-flavored oils, such as grapeseed or avocado oil, allow the natural flavors of the beef to predominate. Conversely, clarified butter contributes a rich, nutty flavor that complements the steak. The choice depends on the desired flavor profile. Some culinary professionals may prefer to use a combination of oil and butter, leveraging the oil’s high smoke point for searing and the butter’s flavor during the later stages of cooking. The judicious selection of fats enhances the overall sensory experience.
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Impact on Crust Development
The type of fat used can significantly affect the development of the crust. Fats containing milk solids, such as butter (unclarified), can contribute to a darker, more rapidly developed crust due to the Maillard reaction occurring with the milk proteins. However, these fats also burn more easily, necessitating careful monitoring of the cooking temperature. Oils lacking these solids produce a cleaner sear, but may require a longer cooking time to achieve a comparable level of browning. The understanding of these nuances allows for precise control over crust formation.
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Fat Stability and Oxidation
The stability of the fat at high temperatures is another important factor. Unsaturated fats are more prone to oxidation, which can lead to the formation of undesirable flavors and potentially harmful compounds. Saturated and monounsaturated fats are generally more stable at high temperatures. Selecting fats that are resistant to oxidation ensures that the flavor and nutritional value of the filet mignon are preserved throughout the cooking process. A deliberate approach to fat selection mitigates the risks associated with high-heat cooking.
Ultimately, the selection of fat when preparing a filet mignon in a cast-iron skillet requires careful consideration of smoke point, flavor contribution, impact on crust development, and fat stability. An informed choice enhances both the technical execution and the overall sensory experience of the dish, demonstrating the interconnectedness of cooking technique and ingredient selection. The fat is not merely a medium for heat transfer; it is an active participant in the creation of flavor and texture.
6. Even Cooking
Achieving consistent internal temperature throughout the filet mignon, often referred to as even cooking, is paramount when employing the cast-iron skillet method. Uneven cooking can result in a steak that is overcooked in some areas and undercooked in others, compromising both the texture and flavor of the final product. Addressing this challenge requires careful attention to several factors during the cooking process.
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Heat Distribution of the Skillet
The cast-iron skillet’s ability to distribute heat uniformly is a key determinant of even cooking. Inherent variations in skillet thickness or contact with the heat source can lead to hot spots. Preheating the skillet thoroughly over medium heat minimizes these variations by allowing the entire cooking surface to reach a stable temperature before the steak is introduced. For example, a skillet that is not fully preheated may sear the center of the filet mignon more rapidly than the edges, leading to uneven doneness. Addressing this requires patience and a consistent heat source.
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Steak Thickness and Uniformity
The thickness of the filet mignon directly impacts the cooking time and the potential for uneven doneness. Steaks of varying thickness will cook at different rates, making it difficult to achieve a consistent internal temperature. Selecting steaks of uniform thickness ensures that each piece cooks at a similar rate, promoting even cooking. Furthermore, irregularities in the steak’s shape can also contribute to uneven cooking, as thinner sections will cook faster than thicker ones. Trimming the steak to achieve a more consistent shape helps mitigate this issue.
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Proper Searing Technique
The searing process, while primarily intended to develop a flavorful crust, can also contribute to uneven cooking if not executed properly. Excessive pressure applied to the steak during searing can force moisture out, leading to localized drying and uneven doneness. Conversely, insufficient contact between the steak and the skillet will result in a pale, uneven sear and a prolonged cooking time, increasing the risk of uneven cooking. Employing gentle pressure and ensuring consistent contact between the steak and the skillet promotes even searing and minimizes moisture loss.
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Temperature Monitoring and Adjustment
Accurate temperature monitoring is essential for achieving even cooking. An instant-read thermometer inserted into the thickest part of the steak provides a reliable indication of internal temperature. However, relying solely on a thermometer can be misleading if the heat is not distributed evenly throughout the steak. Adjusting the cooking time and/or skillet position can compensate for localized hot spots or uneven searing. For instance, rotating the steak periodically can help ensure that all sides are exposed to consistent heat, promoting even cooking.
In summary, achieving even cooking when preparing a filet mignon in a cast-iron skillet requires careful attention to skillet preheating, steak selection, searing technique, and temperature monitoring. These factors interact synergistically to determine the final outcome. Addressing each aspect individually increases the likelihood of producing a steak that is consistently cooked throughout, maximizing both its flavor and texture. A failure to control for these variables leads to an inconsistent and less desirable end product.
7. Crust Development
Crust development, in the context of filet mignon preparation within a cast-iron skillet, is not merely an aesthetic consideration but a critical component affecting the steak’s flavor, texture, and overall sensory experience. It represents the culmination of several interconnected factors, and its successful execution distinguishes a properly prepared filet mignon from a merely cooked one.
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Maillard Reaction and Flavor Compounds
The Maillard reaction, a non-enzymatic browning process occurring between amino acids and reducing sugars at high temperatures, is the primary driver of crust formation. This reaction produces hundreds of volatile flavor compounds that contribute to the complex and savory taste associated with a well-seared steak. For example, the browning of the steak’s surface results in the creation of pyrazines, furans, and thiazoles, which impart roasted, nutty, and meaty notes. Insufficient crust development diminishes the intensity of these flavors, resulting in a less satisfying culinary experience. Effective crust development, therefore, is integral to maximizing the flavor potential of the filet mignon.
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Surface Moisture Management
The presence of surface moisture inhibits effective crust formation by diverting heat energy towards evaporation rather than the Maillard reaction. Prior to searing, it is imperative to pat the filet mignon dry with paper towels to remove excess moisture. This allows the surface temperature to rise more rapidly, facilitating the Maillard reaction and promoting a darker, more uniform crust. Conversely, a steak with excessive surface moisture will steam rather than sear, resulting in a pale and unappetizing exterior. Proper surface moisture management is, therefore, essential for achieving the desired crust characteristics.
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Fat Selection and Heat Transfer
The type of fat used in the searing process influences the efficiency of heat transfer and, consequently, the quality of crust development. Fats with high smoke points, such as clarified butter or avocado oil, are preferred as they can withstand the high temperatures required for effective searing without burning or producing off-flavors. The fat acts as a medium to conduct heat from the skillet to the steak’s surface, promoting even browning and crust formation. Insufficient fat or the use of a fat with a low smoke point can result in uneven heating and inadequate crust development. The correct fat selection is, therefore, crucial for optimizing heat transfer and achieving a desirable crust.
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Pan Temperature and Contact
The temperature of the cast-iron skillet and the degree of contact between the steak and the skillet’s surface are critical determinants of crust development. A sufficiently heated skillet provides the necessary energy to initiate the Maillard reaction and promote rapid browning. Insufficient preheating will result in a slow sear and a less developed crust. Similarly, poor contact between the steak and the skillet, due to an uneven surface or insufficient pressure, will impede heat transfer and hinder crust formation. Ensuring the skillet is thoroughly preheated and applying gentle pressure to the steak during searing maximizes contact and promotes uniform crust development. The control of pan temperature and contact is, therefore, indispensable for achieving the desired crust characteristics.
The facets discussed – the Maillard reaction, surface moisture management, fat selection, and pan temperature control – collectively determine the degree and quality of crust development when preparing filet mignon in a cast-iron skillet. Their successful management yields a steak with a flavorful, texturally satisfying crust that enhances the overall eating experience. Failure to address these aspects results in a sub-optimal product, underscoring the integral role of crust development in achieving culinary excellence.
8. Proper Seasoning
In the context of filet mignon preparation within a cast-iron skillet, proper seasoning extends beyond mere salt and pepper application. It represents a strategic enhancement of the meat’s inherent flavors and a crucial element for achieving optimal crust formation. The absence of proper seasoning compromises the steak’s taste profile and impairs the Maillard reaction, a chemical process vital for developing a desirable sear. For instance, a filet mignon cooked without adequate salt will taste bland, regardless of the cooking technique. Conversely, a properly seasoned steak exhibits a depth of flavor that complements the Maillard reaction, creating a balanced and satisfying culinary experience. The selection and application of seasonings, therefore, directly influence the final quality of the dish. Furthermore, seasoning creates a surface conducive to browning. Salt, for example, draws moisture to the surface of the steak, which then evaporates during searing, promoting the Maillard reaction and crust development. This demonstrates a direct cause-and-effect relationship between seasoning and the technical outcome of the cooking process.
The timing of seasoning application also holds significance. Seasoning well in advance of cookingtypically 30 to 60 minutesallows the salt to penetrate the meat, resulting in enhanced flavor throughout. This process, often referred to as dry brining, not only seasons the steak internally but also aids in tenderizing the meat. An alternative approach involves seasoning immediately before cooking, particularly if a coarser salt is used. The choice between these methods depends on the desired outcome and the characteristics of the chosen seasoning. Beyond salt and pepper, other seasonings can be incorporated to customize the flavor profile. Garlic powder, onion powder, smoked paprika, and various herbs can be used to add complexity and depth. However, the judicious use of these additions is essential, as excessive seasoning can overpower the delicate flavor of the filet mignon. Experimentation with different seasoning combinations allows for personalized flavor profiles, tailored to individual preferences.
In summary, proper seasoning is an indispensable component of preparing a filet mignon in a cast-iron skillet. It not only enhances the steak’s inherent flavors but also plays a critical role in crust development and tenderization. The careful selection and application of seasonings, combined with an understanding of timing and flavor balance, contribute significantly to the overall success of the cooking process. A lack of attention to seasoning undermines all other efforts, resulting in a less flavorful and less satisfying final product. Thus, mastering the art of proper seasoning is essential for consistently producing high-quality filet mignon in a cast-iron skillet, and the final product directly reflects the attention to these details.
Frequently Asked Questions
This section addresses common inquiries regarding the preparation of filet mignon within a cast-iron skillet, providing clarification on potential challenges and best practices for optimal results.
Question 1: What is the ideal thickness for a filet mignon cooked in a cast-iron skillet?
A thickness of 1.5 to 2 inches (approximately 3.8 to 5 centimeters) is generally recommended. This dimension provides a balance between searing the exterior and achieving the desired internal doneness without overcooking. Thinner cuts are more susceptible to overcooking, while significantly thicker cuts may require additional cooking methods, such as oven finishing, to ensure even doneness.
Question 2: Why is it crucial to preheat the cast-iron skillet adequately?
Adequate preheating ensures consistent heat distribution across the cooking surface. A cold or insufficiently heated skillet will draw heat away from the filet mignon, hindering the Maillard reaction and resulting in a pale, uneven sear. Furthermore, inadequate preheating can cause the meat to stick to the skillet, damaging the crust.
Question 3: What type of fat is most suitable for searing a filet mignon in a cast-iron skillet?
Fats with high smoke points are essential for withstanding the high temperatures required for searing. Clarified butter (ghee), avocado oil, and grapeseed oil are suitable options. These fats provide a neutral flavor profile, allowing the natural flavors of the filet mignon to predominate, and resist burning or producing acrid smoke.
Question 4: How does the resting period impact the final quality of the filet mignon?
The resting period allows muscle fibers to relax and reabsorb moisture, resulting in a more tender and succulent steak. Cutting into the steak immediately after cooking results in a significant loss of juices. A resting period of 5 to 10 minutes is generally recommended, loosely tented with aluminum foil to retain heat without steaming the crust.
Question 5: What is the best method for determining the internal doneness of a filet mignon?
An instant-read thermometer inserted into the thickest part of the steak provides the most accurate indication of internal doneness. The thermometer should not come into contact with bone or excessive fat. The filet mignon should be removed from the heat slightly before reaching the target temperature to account for carryover cooking.
Question 6: How frequently should a cast-iron skillet be seasoned?
The frequency of seasoning depends on usage. If the skillet is used frequently and cleaned aggressively, it may require seasoning after each use. If used less often and cleaned gently, seasoning may only be necessary every few uses. Visual inspection of the skillet’s surface can indicate the need for re-seasoning; a dull, dry appearance suggests that the protective layer of polymerized oil has diminished.
Consistent attention to these details contributes significantly to the successful preparation of filet mignon in a cast-iron skillet, ensuring a consistently high-quality outcome.
The subsequent section will provide a step-by-step guide to the cooking process, integrating the principles discussed herein.
Expert Tips for Filet Mignon Perfection in Cast Iron
These evidence-based strategies refine the process of cooking filet mignon in cast iron, addressing critical points that elevate the final outcome from satisfactory to exceptional.
Tip 1: Employ Reverse Searing for Uniform Doneness. Commence cooking in a low-temperature oven (approximately 275F or 135C) until the steak reaches an internal temperature approximately 20F (11C) below the target doneness. This promotes even cooking from edge to center before searing, minimizing the risk of an overcooked exterior.
Tip 2: Maximize Surface Contact for Optimal Sear. Use a weight, such as a cast-iron press or a heavy skillet, to maintain consistent contact between the filet mignon and the hot surface of the cast-iron skillet during searing. This ensures uniform browning and maximizes the Maillard reaction across the entire surface area.
Tip 3: Clarify Butter for Enhanced Flavor and Smoke Point. Utilize clarified butter (ghee) instead of whole butter. Removing milk solids elevates the smoke point and imparts a richer, nuttier flavor without the risk of burning. The clarified butter also promotes a more even and flavorful crust.
Tip 4: Monitor Internal Temperature with Precision. Employ a digital instant-read thermometer with a high degree of accuracy. Insert the probe into the thickest part of the steak, avoiding contact with fat or bone. Accurate temperature monitoring is paramount for achieving the desired level of doneness.
Tip 5: Season Aggressively and Evenly. Apply a generous and uniform coating of kosher salt and freshly ground black pepper at least 30 minutes prior to cooking. This allows the salt to penetrate the meat, enhancing flavor and promoting moisture retention during searing.
Tip 6: Deglaze the Pan for an Enhanced Sauce. After searing, deglaze the cast-iron skillet with red wine, beef broth, or cognac. Scrape up the browned fond (the flavorful residue left in the pan) to create a rich sauce that complements the filet mignon. Reduce the sauce to the desired consistency before serving.
Tip 7: Consider the Carryover Cooking Effect. Remove the filet mignon from the heat source when it reaches an internal temperature approximately 5F (3C) below the target doneness. The residual heat will continue to cook the steak during the resting period, ensuring it reaches the precise desired temperature.
These refined techniques aim to transform the preparation into a meticulous and calculated process, improving not only the flavor and texture of the filet mignon but the predictability of the outcome. By applying these steps, you have the technical acumen for a perfectly prepared product.
Having detailed specific refinements of the execution, a conclusive synthesis of technique and objective will provide a useful review.
how to cook a filet mignon in a cast-iron skillet Conclusion
The preceding exploration of “how to cook a filet mignon in a cast-iron skillet” has detailed the multifaceted process required to produce a high-quality result. Key elements, including seasoning, searing temperature, internal doneness, resting period, pan preparation, fat selection, even cooking techniques, and crust development, have been addressed. The importance of each element and their synergistic interactions were emphasized to achieve a flavorful, tender, and texturally satisfying dish.
Consistent application of these principles will yield a filet mignon of superior quality. Mastery of this cooking method allows for a predictable and repeatable outcome, ensuring a consistently exceptional culinary experience. The diligent practitioner, armed with this knowledge, can confidently approach the preparation, knowing that adherence to these guidelines will result in a demonstrably superior product. Continued refinement of these techniques will undoubtedly further enhance the art of cooking a perfect filet mignon in cast iron.
