Sautéing Filet Mignon Steak
Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. Sauter means “to jump,” in French, and the food being sautéed is kept moving, not unlike the stir fry technique using a wok.
A high quality sauté pan is imperative for successful sautéing. Heavy gauge stainless steel with aluminum sandwiched in-between is the way to go. Such a pan will distribute heat evenly without burning your food and be highly responsive to sudden temperature adjustments. Heavy metal plating will also ensure the base of the pan stays flat and does not warp with use. An uneven bottom will produce unevenly cooked food and ?hot spots? where food can scorch.
