Cast Iron Filet Mignon
User Reviews
5
Cast Iron Filet Mignon
Description
The Cast Iron Filet Mignon recipe calls for thick-cut filet steaks seasoned generously with kosher salt and freshly ground black pepper. They are seared for several minutes on each side in vegetable oil in a hot cast iron skillet until a browned crust forms. The skillet then finishes the steaks in a 425°F oven to reach the desired doneness, ranging from rare to medium. The use of vegetable oil for searing prevents smoke issues, while finishing in the oven ensures even cooking through the thick cuts.
Before serving, the steaks rest to allow juices to redistribute. A compound butter made by mixing softened butter with fresh chives, parsley, rosemary, and garlic is dolloped on top to melt and infuse the meat with herbaceous flavor. The result is a richly flavored, tender steak with a crisp outer crust and a fragrant butter glaze.
This method is suited for 2 to 4 steaks depending on skillet size. Adjust seasoning quantities accordingly. Temperature should be monitored near the end of cooking to avoid overdone meat, checking frequently if additional oven time is needed.
Ingredients
- ½ cup butter at room temperature, salted
- 2 tablespoons chives chopped fresh
- 2 tablespoons parsley chopped, fresh
- 2 tablespoons rosemary chopped, fresh
- 1 clove garlic minced or grated
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
- 2 tablespoons vegetable oil
- 2-4 filet mignon about 6 ounces each and 1 ½ inches thick, steaks
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
- Season the filet mignon generously with kosher salt and freshly ground black pepper before searing to help develop a flavorful crust.
- Use a vegetable oil with a high smoke point for searing to avoid burning, reserving the herb butter for finishing flavors after cooking.
- Check the internal temperature towards the end of oven time to reach desired doneness, adjusting cooking time carefully to avoid overcooking thicker steaks.
- Prepare enough herb butter depending on the number of steaks; halve for two steaks and use full amount for four.
- Use a large enough skillet to sear all steaks without crowding, or sear in batches if needed to maintain crust formation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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