1. Preparing the Filet

Start with high-quality beef tenderloin or filet mignon, about 1½–2 inches thick. The thickness allows for a crispy exterior and a tender, medium-rare center.

Preparation steps:

1. Remove from refrigerator 30–40 minutes before cooking to reach room temperature.

2. Pat dry with paper towels to eliminate surface moisture (essential for a good crust).

3. Season simply with salt and freshly ground black pepper. You can add a light brush of olive oil or melted butter for extra browning.

4. Optional: Add crushed garlic or herbs like thyme and rosemary for fragrance.

2. Preheating the Plancha

Preheat your plancha to high heat—around 450–500°F (230–260°C).

• A well-heated surface is crucial: it instantly sears the steak, locking in juices.

• To test readiness, sprinkle a few drops of water—if they sizzle and evaporate immediately, it’s ready.

Brush the plancha lightly with high-smoke-point oil (like canola or avocado oil). Avoid excessive oil; a thin layer is enough to prevent sticking.

3. Searing the Filet

1. Place the filet on the hot plancha and let it cook undisturbed for 2–3 minutes on the first side. You’ll hear a strong sizzle—that’s the Maillard reaction forming the crust.

2. Flip carefully with tongs (not a fork, to avoid piercing). Cook the other side for another 2–3 minutes.

3. For thicker filets, reduce heat slightly and cook another 2–4 minutes, flipping occasionally to ensure even doneness.

4. If desired, baste with melted butter and herbs during the final minute to enhance flavor.

Tip: For perfect control, use a meat thermometer to check the internal temperature without cutting the steak.

4. Resting the Filet

Once seared, transfer the filet to a plate and let it rest for 5–7 minutes under a loose foil cover. This allows juices to redistribute, resulting in a tender, moist interior.

5. Optional Finishing Touches

Enhance your seared filet with:

• Compound butter: Mix softened butter with garlic, parsley, and sea salt. Add on top while hot.

• Balsamic glaze or red wine reduction: Adds rich, tangy depth.

• Sea salt flakes: Sprinkle right before serving for a touch of crunch and flavor.

6. Common Mistakes to Avoid

• Don’t move the filet too soon: Let the crust form before flipping.

• Don’t overcrowd the plancha: Each piece needs space to brown properly.

• Don’t cook over low heat: The meat will steam instead of sear.

• Avoid constant flipping: One or two turns are enough for even cooking.

7. Serving Suggestions

Serve your seared filet with sides that complement its rich flavor:

• Grilled asparagus or sautéed mushrooms

• Roasted potatoes or garlic mash

• Green beans with butter and herbs

• Red wine, peppercorn, or chimichurri sauce

8. Conclusion

Searing a filet on a plancha delivers an exceptional combination of crispy exterior and buttery-soft interior. The high, even heat ensures a deep caramelized crust without losing juiciness. In just 6–10 minutes, you can achieve steakhouse perfection at home. Using a TopGrill Outdoor gas grill with plancha setup guarantees consistent heat, fast searing, and a flawless finish—every time you grill.