How to Cook Filet Mignon in a Cast Iron Skillet
Skip the pricey steakhouse, and instead learn how to cook filet mignon in a cast iron skillet! You'll love the garlic herbed butter on top.
Servings 2 - 4 people
- 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
- 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)
Preheat oven to 425° F. In a small bowl, combine butter, chives, parsley, rosemary and garlic. Set aside.
Allow the steaks to sit on the counter and come to room temperature for about 20-30 minutes. Liberally season the meat on both sides with salt and pepper.
Heat the oil in a large cast iron skillet over medium-high heat until barely smoking. Sear the steaks for 3-4 minutes per side, then place the pan in the oven for about 3 more minutes, or until the steak reaches the desired temperature -- about 125-130° 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).
Let the steaks rest for 5 minutes, then top with a dollop of the garlic herb butter and serve.
- Cook about 2-4 steaks, depending on how many people you plan to serve. If you're only cooking two steaks, you can cut the butter, garlic and herbs in half -- you won't need as much as called for in the recipe.
- When cooking 4 steaks, you'll need to use a large enough cast iron skillet that you can comfortably fit all 4 without crowding. If your skillet isn't big enough, just cook the steaks in two separate batches.
- Don't be shy with the kosher salt. You need enough to coat the meat on both sides, which will help the filet mignon develop a nice seared crust in the pan.
- Sear the steaks in vegetable oil (rather than butter or olive oil), because the vegetable oil has a higher smoke point. You can add that great butter for flavor at the end!
- The total cooking time will vary depending on the size, thickness, and temperature of your filet mignon when you cook it. As a result, a meat thermometer is the best way to know when your meat has reached its ideal temperature.
- Check the temperature of your meat before you transfer the skillet to the oven. If the filet mignon is within about 5-10 degrees of your desired temperature, you may need even less than 3 minutes in the oven. If your steak isn't done after 3 minutes, check every minute or so to avoid over-cooking.
Serving: 1steak with ¼ 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