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Square side shot of cast iron filet mignon with herbed butter on top.
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5 from 6 votes

Cast Iron Filet Mignon

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.
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

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 20-30 minutes. Pat the meat dry with a paper towel; 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 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). Bigger, thicker steaks will require a little bit more time in the oven.
    Process shot showing how to cook filet mignon in a cast iron skillet.
  • Let the steaks rest for 5 minutes, then top with a dollop of the garlic herb butter and serve.
    Horizontal side shot of cast iron filet mignon.

Video

Notes

  • Cook 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, use a large enough cast iron skillet that you can comfortably fit all 4 without crowding (or sear in batches).
  • Don't be shy with the kosher salt. You need enough to coat the meat on both sides. This helps the filet mignon develop a nice seared crust in the pan.
  • Sear the steaks in vegetable oil (rather than butter or olive oil). The vegetable oil has a higher smoke point. You can add that great butter for flavor at the end!
  • 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.

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