5 from 18 votes
Cast Iron Filet Mignon
This filet mignon recipe features tender steaks seared in a cast iron skillet and finished in a hot oven, topped with a fresh herb and garlic butter. The combination of a high-heat sear and brief oven roasting creates a crusty exterior with a juicy, tender interior. The herb butter adds a flavorful, aromatic finish that complements the rich beef.
Prep Time
15 mins
Cook Time
11 mins
Additional Time
5 mins
Total Time
31 mins
Servings:
2
people
Calories:
519 kcal
Course:
Dinner
Cuisine:
French, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 519
% 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.