No one wants to mess up on an expensive cut of meat, which is why a foolproof method for cooking flawless filets is 100% necessary. This Cast Iron Filet Mignon recipe was created for home cooks just like you, and it comes out perfect every single time. Ready your plates; this is what steak night dreams are made of.
Today, I'll be walking you through:
- How to pick your steaks.
- How to cook them to the perfect temperature.
- And, why that rest time is absolutely crucial!
The recipe begins with steaks in a cast iron pan, followed up by a brief cooking stint in the oven. These two cooking methods combined promote both flavor and even cooking, resulting in a delicate, buttery texture and delicious beefy flavor.
This recipe is absolutely perfect for spoiling your loved one with a date night-in, or flexing your newfound meat-master skills at the next dinner party. Take your steaks to the next level with our easy bearnaise sauce!
WHY THIS RECIPE WORKS
When it comes to cooking filet mignon, a cast iron pan is best because it retains heat all over for even cooking. It also creates a nice crust on the steak. Enameled cast iron will work just as well as a traditional cast iron skillet.
I do not recommend a Dutch oven, because walls will create steam and that is bad news for your filet.
WHY DO YOU BAKE IT IN THE OVEN?
By cooking the filet mignon in the oven, you avoid a smoky kitchen and a charred exterior. It also promotes even cooking, keeping the exterior from burning before the interior can cook through.
INGREDIENTS
8 oz filet | This recipe calls for 1-½-inch-thick filets that are right around 6-8 oz each. Here's why this information matters: a thinner, smaller filet will cook through much, much faster than a thick, 8-oz filet. If you want to use the suggested cook times within this recipe and yield flawless results, your steak needs to fit the bill in both thickness and weight.
Seasoning | Keep seasoning simple with a cut like this and let the meat speak for itself. This is what is done in the fanciest of steakhouses, and if it's good enough for the pros, it's good enough for us! Kosher salt and black pepper are all you need.
Oil | Use oil with a high smoke point since you will be searing over a high heat setting. Avocado or canola oil is great because they are flavorless.
Butter | This recipe keeps it simple and uses unsalted butter to add a bit of fat and juiciness to the steaks once they are finished cooking. If you want to use a herbed butter to add more flavor, you can certainly do so. Garlic, thyme, and rosemary all work great with steak.
HOW TO COOK FILET MIGNON IN A CAST IRON SKILLET
- Prep the Steaks | Remove excess moisture from the exterior of the steak by gently patting the filet all over with a handful of paper towels. Set aside for 20 minutes at room temperature. We recommend this step for every single one of our steak recipes, like our Top Sirloin Steak. It's a must-follow step!
2. Season | Drizzle the steaks with a bit of oil and sprinkle them with salt and
black pepper. Rub all over until the steaks are evenly coated and set aside.
3. Sear | Add the oil to your oven-safe pan and heat the oil through. For a
perfectly brown crust, resist the urge to jostle or move the steaks around. The
steaks will need to cook for about 3 minutes per side. Place the steaks in the
pan, cook for 3 minutes, flip the steaks, and cook for 2-3 minutes more.
4. Transfer to Oven | Place the pan in the preheated oven and cook for 3-to-7
minutes. How long you cook the filet mignon in the oven depends on your
desired temperature. More on that below.
5. Rest | After removing them from the oven, transfer immediately to either a
plate or a serving dish. Cut 2 tablespoons of butter into pats and add to the
top of each steak. Tent with aluminum foil. Allow your steaks to rest for about
10 minutes before serving, then, dig in and enjoy!
Note: It is important that the filet mignon does not go into your cast iron pan ice cold. This would affect both the steak's ability to sear properly and the cooking time. Allow the steaks to sit out at room temperature for about 20 minutes. In the meantime, get your oven preheated to 450°F.
Pst! For more beefy goodness, try our T-bone steaks too!
HOW LONG TO COOK FILET MIGNON
There are a lot of things that can affect the temperature of your steak. One is the size and weight of the steak, another is the temperature of the steak when it first hits the skillet, and the third reason for any variance is hot spots in your oven. Knowing this, here is a basic guide for how long to cook filet mignon.
TIME IN THE PAN | Your steaks will need to cook for a total of 5-6 minutes on the stovetop. This is so you can develop a nice crust on both sides.
TIME IN THE OVEN | This is where the time can vary. Your filets will finish cooking in the oven, but the stint of time depends on how you like your steaks. For medium-rare (which is what we would recommend), you're looking at about 4 minutes in the oven.
In general, filet mignon cooked in a cast iron skillet and finished in the oven should take right around 10 minutes to cook through.
TEMPERATURE GUIDE FOR STEAK
Having a digital thermometer on hand is a necessity when it comes to cooking expensive cuts of beef, and this Cast Iron Filet Mignon recipe is no exception!
- Rare | 125°F
- Medium Rare | 135°F
- Medium | 145°F
- Medium Well | 150°F
- Well-Done | 160°F
As your steaks are resting, they will continue to rise in temperature. Pull your steak 5° before you hit your desired temperature.
WHY YOUR STEAKS NEED TO REST
If you don't want juices flowing out all over your plate, don't cut into a steak immediately. Allow your filet time to rest so that its juices can redistribute, maintaining flavor and tenderness!
WHAT TO SERVE WITH FILET MIGNON
You really can't go wrong with a side salad, mashed potatoes, roasted veggies, and a favorite steak sauce on the side. Or if you're a blue cheese fan, we highly recommend this creamy gorgonzola sauce or the this peppercorn sauce (not blue cheese, but still super creamy and tasty!)
WHAT IS THE BEST WAY TO EAT FILET MIGNON?
Medium to medium rare is the way to go. It's a lean cut of meat, so it's great with butter or herbed butter and/or a savory sauce on the side.
TIPS FOR COOKING BEST FILET
- Go with a cast iron pan; it is oven-safe and evenly distributes heat throughout the steak.
- The oven is your friend in this recipe. It will save your steak from being overcooked!
- Salt and pepper. That's it. Don't overcomplicate the seasoning.
- Remove your steak from the oven 5° before you hit your desired temperature.
- Let it rest. You will be glad you did.
WHAT CUT IS FILET MIGNON?
Unlike a hefty-sized Cowboy Steak or a giant grilled Porterhouse, filet mignon is considered the daintiest of beef. This cut isn't about size or big beef flavor; it's about texture.
This cut comes from the tenderloin, which receives little to no movement, making it the most tender part of the cow. Tender, buttery, and lean, this is as delicate a cut as you can get steak-wise. It's tender, juicy, and can be prepped in a number of different ways.
TENDERLOIN VS FILET MIGNON
Filet mignon is a tenderloin sliced into medallions, giving you individual steaks.
HOW TO PICK THE BEST FILET
Meat grades are based on marbling (the amount of intermuscular fat). These grades indicate which steaks the meat inspectors consider the creme de la creme of beef vs. the lesser prized steers. Prime will have the most marbling and is, therefore, the most expensive, while Select will have the least amount of marbling.
Choose a meat grade that best fits your budget, and look for thin streaks of white across the face of your filets. The more marbling, the better.
If you love a good steak, check out our coulotte steaks next!
6 MORE BEEFY RECIPES YOU’LL LOVE
- Smoked Texas Brisket
- Steak Pasta
- Steak Fajitas
- Boneless Prime Rib
- Beef Tenderloin
- Fork-Tender Pot Roast
Boneless Prime Rib Recipe
Dutch Oven Pot Roast with Gravy
Roasted Beef Tenderloin
How To Smoke a Brisket (Texas-Style)
Steak Pasta Recipe
Steak Fajitas
Cast Iron Filets
Ingredients
- 2 beef filets, 1 ½" thick (about 8-ounces each)
- 1 ½ teaspoons Kosher salt
- 1 teaspoon black pepper
- 3 tablespoons avocado or canola oil, separated
- 2 tablespoons of butter
Instructions
- Pat the excess moisture away from the fillets using paper towels, set them aside on a work surface, and allow them to sit at room temperature for about 20 minutes to remove the chill. In the meantime, preheat the oven to 450°F.
- Once the oven is preheated, add Kosher salt and pepper to a small bowl and mix together. Drizzle the steaks with the oil and rub all over. Add half of the seasoning mix to one side of the steaks, gently pat, turn them over, and add the remaining seasoning mix. Rub seasoning all over to adhere.
- Place a cast-iron skillet over high heat and allow it to get screaming hot. Add 2 tablespoons of oil and place the steaks down on the skillet. Sear for 3 minutes, without jostling or moving. Turn and sear for 3 minutes more on the other side.
- Transfer the skillet to the oven and cook for 3 minutes for rare, 4 minutes for medium-rare, 5 minutes for medium, and 6-7 minutes for well-done.
- Remove from the oven and immediately transfer the steaks from the skillet to a plate or serving dish. Top each steak with a tablespoon of butter, loosely tent with aluminum foil, and allow to rest for 10 minutes. Serve and enjoy.
Nutrition
Sources:
Stanbroke. “Why You Should Always Rest Your Steak After Cooking - Steak School by Stanbroke.” Steak School by Stanbroke, 25 Aug. 2021,
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