What’s better than a filet mignon? A pan seared filet mignon in a cast iron skillet! This delicious recipe will make it so you NEVER cook a filet on a grill again. This cooking method is quick and simple and will result in the perfect cook every single time!
There are plenty of ways to cook filet mignon but this is by far the best. If you go out to a nice steakhouse then this is most likely the method they are using to cook your filet. High heat and real butter. I’m giving you all the tips to skip the steakhouse and make this delicious recipe at home, instead.
What is the best way to cook filet mignon?
The secret to cooking the perfect pan seared filet is to combine the pan searing with an oven finish. This method gives you a slightly crusted outside with a juicy tender inside. I love cooking filet mignon because it’s such a tender, buttery cut and you don’t need to add anything to the steak, other than salt and pepper.
Why use a cast iron skillet?
Cast iron skillets distribute the heat for more even cooking throughout, as well as form a more consistent crust over the steak’s surface. It gives you the dark, crusty sear on your steaks that makes it so amazing. I have owned a Lodge brand cast iron for a couple years and it just gets better with time! Right now, there is this 12 inch Lodge cast iron skillet on Amazon for over 40% off and with over 3,500 reviews ratings at 4.5/5 stars, you know it’s a good choice!
My top tips for cooking the perfect filet:
- Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate.
- Carefully time your cook time! I always use timer to time each side on the skillet and then in the oven. If you really stick to cook times –– you will never overcook steak again.
- When searing the steak, leave undisturbed without moving at all for the entire 2 minutes before flipping to sear the other side.
- Season filet mignon with salt and pepper heavily. This cut is so flavorful and tender, you don’t need anything else.
- Once cooked, let rest on a plate, lightly covered with tin foil for 5 minutes before serving. This is important to bring your steak to its final serving temperature.
Perfect Pan-Seared Filet Mignon with Garlic + Herb Butter
Filets
- 4 10 ounce thick filet mignons (roughly 2 inches thick)
- 2-3 tbsp butter
- kosher salt (to taste)
- fresh ground pepper (to taste)
Garlic + Herb Butter
- 1/2 stick of butter
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh tarragon
- 1/2 tbsp minced garlic
Filets
Preheat oven to 415º
Season steaks liberally with kosher salt and pepper on both sides
Add 2-3 tbsp of plain butter to an oven safe cast iron skillet. Turn stove top heat to high and allow the cast iron to become scorching hot first.
Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear on the other side for an additional 2 minutes.
Transfer your skillet directly to the oven. For medium rare, bake for 5-6 minutes. Medium, 6-7 minutes.
Remove filets from the skillet and set on a plate. Lightly cover with tinfoil and let sit for 5 minutes before serving.
Top with a slice of garlic + herb butter and serve.
Garlic + Herb butter
Soften the butter in the microwave until malleable, 10-15 seconds. Stir in chopped herbs and garlic until fully mixed. Spoon the butter onto tinfoil – reshaping it to resemble a stick of butter. Place in the fridge for about 10 minutes and remove 5 minutes before adding to the filet
If you make this recipe tag me on instagram @lexingtonbrewer so I can see!
Remove steak from the fridge 30 minutes before cooking to bring the steak to room temperature. This will make the cooking times more accurate.
Depending on the size of the steak, the more or less time it will take. This recipe is perfect for a 8-10 oz filet, roughly 2-3 inches thick.
Cooking steaks at high temps tends to get smokey. Turn on your kitchen’s overhead fan before you start or open a kitchen window.
Temperatures for steak: Rare 120º-125º, Medium Rare: 125º-130º, Medium: 135º-140º, Medium Well: 145º-150º, Well Done: 160º and above.
