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Square side shot of cast iron filet mignon with herbed butter on top.
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5 from 14 votes

Cast Iron Filet Mignon

Skip the pricey steakhouse and learn how to cook filet mignon in a cast iron skillet. A quick sear plus a few minutes in the oven gives you a perfect crust and tender, juicy center. Topped with garlic herb butter for a steakhouse dinner at home.
Course Dinner
Cuisine American, French
Keyword cast iron filet mignon, how to cook filet mignon, pan seared filet mignon
Prep Time 15 minutes
Cook Time 11 minutes
Resting Time 5 minutes
Total Time 31 minutes
Servings 2 people
Calories 519kcal
Author Blair Lonergan

Equipment

  • large cast iron skillet

Ingredients

  • ½ cup salted butter, at room temperature
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh rosemary
  • 1 clove garlic, minced or grated
  • Kosher salt and freshly-ground black pepper
  • 2 tablespoons vegetable oil
  • 2-4 filet mignon steaks (about 6 ounces each and 1 ½ inches thick)

Instructions

  • Preheat oven to 425°F. In a small bowl, combine butter, chives, parsley, rosemary, and garlic. Set aside.
    Garlic and herb butter in a blue and white dish.
  • Allow the steaks to sit on the counter and come to room temperature for about 20 to 30 minutes. Pat the meat dry with a paper towel, then liberally season on both sides with salt and pepper.
    Two filet mignon raw on a cutting board with seasoning.
  • Heat the oil in a large cast iron skillet over medium-high heat until shimmering and barely smoking. Sear the steaks for 3 to 4 minutes per side without moving them.
    Process shot showing how to cook filet mignon in a cast iron skillet.
  • Transfer the skillet to the preheated oven for about 3 more minutes, or until the steak reaches your desired internal temperature: 125°F to 130°F for rare (a cool red center), 135°F for medium-rare (a warm red center), or 145°F for medium (a warm pink center). Thicker steaks will require a bit more time in the oven.
  • Let the steaks rest for 5 minutes, then top each with a generous dollop of the garlic herb butter and serve.
    Horizontal side shot of cast iron filet mignon.

Video

Notes

  • Bring steaks to room temperature for 20 to 30 minutes before cooking. Cold steaks won't cook evenly.
  • Pat steaks completely dry with paper towels before seasoning. Moisture prevents a good sear.
  • Use a meat thermometer to check doneness. Pull steaks a few degrees before your target temperature, as they'll continue cooking while resting.
  • Don't be shy with the salt. You need enough to coat the meat on both sides for a nice seared crust.
  • Use vegetable oil for searing (not butter or olive oil). It has a higher smoke point and won't burn at high heat.
  • Check temperature before the oven. If the steaks are within 5 to 10 degrees of your target after searing, you may need less than 3 minutes in the oven.
  • When cooking 4 steaks, make sure your skillet is large enough to fit them without crowding. Sear in batches if needed.
  • If cooking only 2 steaks, you can cut the butter and herbs in half.
  • Resting is essential. Let steaks rest for at least 5 minutes so the juices redistribute. Cutting too soon causes the juices to run out.
  • No cast iron? You can use any oven-safe heavy-bottomed skillet, though cast iron gives the best sear due to its heat retention.

Nutrition

Serving: 1steak with 1/4 of the butter | Calories: 519kcal | Carbohydrates: 1g | Protein: 38g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 170mg | Sodium: 298mg | Potassium: 613mg | Fiber: 1g | Sugar: 1g | Vitamin A: 972IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 3mg