Cast Iron Filet Mignon
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5.0
27 reviews
Excellent
Cast Iron Filet Mignon
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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.
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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.
- 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.
- 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.
- Let the steaks rest for 5 minutes, then top with a dollop of the garlic herb butter and serve.
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 Information
Show Details
Serving
1steak with 1/4 of the butter
Calories
519kcal
(26%)
Carbohydrates
1g
(0%)
Protein
38g
(76%)
Fat
40g
(62%)
Saturated Fat
24g
(120%)
Cholesterol
170mg
(57%)
Sodium
298mg
(12%)
Potassium
613mg
(18%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
972IU
(19%)
Vitamin C
4mg
(4%)
Calcium
50mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Serving | 1steak with 1/4 of the butter | |
| Calories | 519kcal | 26% |
| Carbohydrates | 1g | 0% |
| Protein | 38g | 76% |
| Fat | 40g | 62% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 170mg | 57% |
| Sodium | 298mg | 12% |
| Potassium | 613mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 972IU | 19% |
| Vitamin C | 4mg | 4% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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