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Garlic herb filet mignon cooked in a cast iron pan
Lamy Lamy

Cooking Filet Mignon in Cast Iron Pan

Thick filet mignon steaks with a deep cast-iron crust, garlic-herb butter, and an easy oven finish.
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Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 27 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Filet Mignon
  • 2 center-cut filet mignon steaks 6 to 8 ounces each and 1 1/2 to 2 inches thick
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon coarsely ground black pepper
  • 1 tablespoon avocado oil or another neutral high-heat oil
Garlic-Herb Butter
  • 2 tablespoons unsalted butter
  • 3 cloves garlic peeled and lightly crushed
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Equipment

  • 1 10- or 12-inch cast iron skillet
  • Long kitchen tongs
  • Instant-read meat thermometer
  • Oven mitt for the hot skillet handle

Method
 

  1. Remove the filet mignon from the refrigerator 25 to 30 minutes before cooking. Pat every surface thoroughly dry with paper towels.
  2. Preheat the oven to 425°F (220°C). Place the cast iron skillet over medium-high heat for 3 to 4 minutes.
  3. Season all sides of the steaks evenly with the kosher salt and black pepper.
  4. Add the avocado oil to the hot skillet. Place the steaks in the pan with space between them and sear without moving for 2 1/2 to 3 minutes. Flip and sear the second side for 2 minutes. Briefly brown the edges with tongs.
    Two filet mignon steaks searing with garlic butter and herbs in a cast iron skillet
  5. Reduce the burner to medium-low. Add the butter, garlic, thyme, and rosemary. When the butter foams, tilt the skillet carefully and spoon the butter over each steak for about 30 seconds.
  6. Transfer the skillet to the oven. Begin checking after 4 minutes and continue cooking as needed until the thickest part of each steak reaches 145°F (63°C) for the USDA safe minimum temperature.
  7. Transfer the steaks to a warm plate, spoon over a little pan butter, and rest for at least 5 minutes before slicing.
  8. Serve whole or slice across the grain. Spoon over additional garlic-herb butter if desired.

Notes

  • The USDA recommends cooking beef steaks to 145°F (63°C) and resting for at least 3 minutes.
  • Cooking time varies with steak thickness, starting temperature, and oven accuracy; rely on a thermometer.
  • The cast iron handle stays dangerously hot after the skillet leaves the oven. Keep an oven mitt on the handle.
  • Check the label for mechanical tenderization and follow the safe-temperature guidance.