Table for One
For Perfect Filet Mignon, Reach for the *Pixie* Cast-Iron Skillet
The cutest pan for the cutest steak.
Photo by Rocky Luten
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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25 Comments
Claudia T.
December 8, 2018
I have a tiny cast iron skillet that came with cookie mix! I think I got it in a White Elephant holiday gift exchange? And I never even made the cookie. I still have the pan, I season it, but I really didn't know what to do with it! I was really thinking about pitching it in the Goodwill bin or just hanging it on the wall like a decoration. (If I cook a single egg I like to have space to flip it). Now I might finally have a cooking use for my tiny cast iron pan!
Diari
December 4, 2018
Lovely! Inspired by your risotto for one I recently made dinner for myself to celebrate crushing an exam. Green salad, seafood risotto, and creme brûlée. This steak and potato dish could’ve been perfect! I love the idea of parboiling the medallions it really makes a difference. 🙌🏿
Eric K.
December 5, 2018
Congrats on the exam! But can you tell me more about that crème brûlée please...? Was it a giant vat or a single-serving ramekin?
Diari
December 5, 2018
Thanks! It was a single serving. Sooo perfect and simple. Two yolks, about a quarter cup of cream, tablespoon-ish of sugar, and half-ish of a split/scrapped vanilla bean pod. Had to watch it like a hawk but it was worth it!
Eric K.
January 6, 2019
A month late in responding, but thank you for the recipe! I'll try it asap. God, I love crème brûlée.
Kathleen N.
December 1, 2018
You are an inspiration! I lost loved ones and my pets and I are on our own. I struggle to want to bother to cook for just myself. I am going to follow you for inspiration. Thank you!
Also, you leave me wondering, Pomegranate molasses, for serving?
Also, you leave me wondering, Pomegranate molasses, for serving?
Eric K.
December 1, 2018
Aw Kathleen, thank you so much. We all need a little inspiration every now and then to take care of ourselves.
Yes! Pomegranate molasses is a great steak sauce, turns out.
Yes! Pomegranate molasses is a great steak sauce, turns out.
Dan
December 1, 2018
Never tried the oven but I've heard a lot of people doing it. The one thing I would like to know is what do you set the oven too? I like to get it to a good medium.
Eric K.
December 1, 2018
Hey Dan, the oven's set at 425°F. After searing, I finish the filet in there at 3 minutes for rare; so for medium, I'd say 7 to 10 minutes, or until the internal temperature reaches 160°F. Recipe here: https://food52.com/recipes/78311-filet-mignon-with-perfect-roasted-potatoes
Dentman333
December 1, 2018
Eric, have you tried "reverse sear" where you start the steak on an oven at low temp (250f) until the inner temp is 20 degrees below what you are looking for when done then drop it in a hot pan to sear?
Eric K.
December 1, 2018
I have not! Is that what you do? Sounds like the method for sous vide steak (low and slow, then sear). Bet it cooks really evenly.
Dentman333
December 2, 2018
I've found the reverse sear method is the best way to cook a steak evenly. I finish it off by putting a small amount of canola oil in a very hot cast iron skillet then lay the steak in. Immediately add some high quality butter, a few hand crushed garlic cloves and a twig or two of thyme and rosemary. Spoon the sauce over the meat (this works just as well with a nice pork or veal chop) as the steak sears. Only takes a minute or 2 at most on each side.
Kevin
November 30, 2018
I love this article and you did a nice job honoring an awesome cut of meat. However, I am disappointed by your use of the word “gypped”. It’s just one of many derogatory ways for people to say they feel cheated. In this case, it refers to “gypsies” who are stereotyped as theiving criminals.
Just “food for thought”. :)
The rest of your writing is solid enough that I believe you could have found a word that actually described your sentiment without putting down an entire group of people in the process.
Just “food for thought”. :)
The rest of your writing is solid enough that I believe you could have found a word that actually described your sentiment without putting down an entire group of people in the process.
Eric K.
November 30, 2018
Oof, I've never made that connection. Thanks for pointing that out, Kevin. I've updated the piece with a new word. Learn something new every day--
SueBah
May 10, 2020
You are ongoingly gracious - and, I am totally digging your writing style as demonstrated both here and on your website. Certain you hear this regularly, but still, super-good writing and heart-piercingly honest. Thank you.
Dentman333
November 30, 2018
This recipe popped up when I opened Google. Thanks Google and thanks Eric! Glad I found you!
Sonja A.
November 30, 2018
Eric, I discovered you on Instagram stories and have been obsessively reading and aspiring to cook all your recipes. I am not a single man in NYC (I’m merely a teenager living under my parents’ roof) but your writing resonates somewhere deep in my soul. Thank you for being so authentic and inspiring.
Rhianna
November 30, 2018
I so so appreciate that this column includes recipes and ingredients that solo cook-ers might think of as too complicated or decadent to prepare just for one. Thank you.
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