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This Cast Iron Filet Mignon is a simple recipe that will revolutionize how you cook steak. Get tender and juicy filets every time with this fool-proof method.
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I make this Cast Iron Filet Mignon every Christmas Eve for me and my husband. It turns out so tender and juicy and uses just a few simple ingredients. Filet Mignon is one of the most delicious cuts of beef because it is so tender. This also means it is the most expensive cut of beef, so you need a recipe you can trust and this is it!
Ingredients in Cast Iron Filet Mignon
- Beef filets – I get mine in the butchers section at Costco. The label usually reads “beef tenderloin steak (filet mignon)” Don’t mix it up with regular beef tenderloin. Filet mignon is cut from the very end, the most tender part, of the tenderloin.
- Fresh ground kosher salt and black pepper – when you are working with high quality meat like filet mignon, you can let the flavor of the meat shine. No need to add a ton of extra seasonings.
- Avocado oil – avocado oil has a high smoke point which makes it perfect for high temperature cooking like this.
- Butter – basting the meat in butter gives the steak the best flavor and finish
- Fresh garlic and fresh rosemary – These are optional, but I love how fresh herbs infuse the butter with flavor. You can also use fresh thyme.
Cooking Method
Over the years of making our filet mignon Christmas Eve dinner, I discovered that the perfect filet mignon can be achieved every time with this cast iron method. First sear filet mignon on a hot cast iron pan. Then, flip and add butter and herbs. Finally, let the steak finish cooking in the oven until it reaches your desired internal temperature (see notes in the recipe card below). This method results in a crisp crust on the outside and a tender and juicy center.
What to Serve with Cast Iron Filet Mignon
We usually serve our Cast Iron Filet Mignon with mashed potatoes and a vegetable side dish like asparagus, brussels sprouts, green beans, or broccoli. You can also serve it with a salad. If you want to go all out and make an extra special dinner, try our Fancy Filet Mignon Dinner recipe. In this unforgettable dinner recipe, the filets are placed on a bed of asparagus and loaded mashed potatoes and then topped with a balsamic glaze, blue cheese sauce, and sautéed mushrooms and onions.
Recipe Tip
Let the filets sit at room temperature for at least 30 minutes before cooking. If you cook cold meat right out of the fridge, the heat will shock the meat, and the fibers will tighten and toughen.
Frequently Asked Questions about Cast Iron Filet Mignon
In this recipe we utilize both. To sear the steaks you want to use an oil with a high smoke point like avocado oil, grapeseed oil, peanut oil, or canola oil. Once you flip the steaks, you add butter and fresh herbs for taste.
You can use olive oil but it has a lower smoke point, so you won’t be searing the steak at quite as high of a temperature. It will still work if olive oil is all you have.
You should only flip the steak once, using tongs, when you cook it in a cast iron skillet. This way you get a crispy crust on each side to lock in all the juices.
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How to Make Cast Iron Filet Mignon
Cast Iron Filet Mignon
Equipment
- Cast Iron Pan or other oven-safe pan
Ingredients
- 2 thick cut tenderloin beef filets about 10 ounces each
- salt and pepper
- 3 tablespoons avocado oil
- 3 tablespoons butter
- 2 cloves garlic
- rosemary sprigs
Instructions
- Place filets on a plate and let sit at room temperature for 30 minutes. Then, pat dry with a paper towel and generously sprinkle each side of the filets with salt and pepper. Preheat oven to 450.
- Once the oven is preheated, add avocado oil to the skillet and heat over medium-high heat. When the oil is hot and starts to smoke, add each filet presentation side down to the skillet. Let cook for 3 minutes. DO NOT move them around in the pan. Leave them untouched.
- After 3 minutes, flip the steaks and add butter, garlic cloves, and rosemary. Stir them around in the pan and spoon some of the butter over the steaks.
- Place the pan directly into the oven and cook for 6-7 minutes for a medium cooked steak. Check for doneness with a meat thermometer – it should read between 130 and 135 degrees. See notes for more information on cooking times and temperatures. Pull the skillet out of the oven and spoon more of the melted butter over the steaks. Remove from skillet and place on a plate. Cover with aluminum foil and let rest for 10 minutes.
- Serve with your favorite side dishes and garnish with more butter and chopped chives if desired.
Notes
- Because of variations in oven temperatures, it is always best to check if your meat is done with an instant-read thermometer.
- The steak will continue to cook during the resting time so it is best to remove the steak from the oven when it is about 5 degrees below the desired final temperature.
- For rare steak: 120-125 degrees (remove from oven at 115 degrees)
- For medium rare: 125-130 degrees (remove from oven at 120 degrees)
- For medium: 135-140 degrees (remove from oven at 130 degrees)
- For medium well: 145-150 degrees (remove from oven at 140 degrees)
- For well done (not recommended): 160 degrees and above (remove from oven at 155 degrees)
- Remember to never use dish soap on your cast iron pan! Wipe clean with a sponge and dry completely right away. Add a little oil to a paper towel and coat the inside of the pan with it.
The steak turned out perfectly and was so flavorful! I loved how easy this was to make too, thank you!
This is one of the easiest filet mignon recipes I’ve tried! It is indeed so tender and juicy plus it is seasoned well!
Such a simple way to cook a steak, but works so well! We loved it.