Cast Iron Filet Mignon
User Reviews
5
Cast Iron Filet Mignon
Description
This Cast Iron Filet Mignon recipe begins by bringing 10-ounce thick-cut beef tenderloin filets to room temperature and seasoning them generously. The steaks are seared in a hot skillet with avocado oil to develop a browned, flavorful crust without moving them, preserving the sear. After flipping, butter, garlic cloves, and rosemary sprigs are added for aroma and flavor, spooning the melted butter over the steaks during cooking.
The skillet is then placed in a 450°F oven to finish cooking to medium doneness, using an instant-read thermometer to monitor internal temperature precisely. The recipe includes a detailed guide to target temperatures for rare through well done, recommended for monitoring because oven temperatures vary. Resting the steaks after cooking allows carryover heat to finish doneness and juices to redistribute.
Proper care for the cast iron skillet is also advised, recommending no dish soap and seasoning with oil to maintain its cooking surface. This straightforward approach highlights the filet's tenderness and buttery aroma, suitable for a simple steak dinner.
Ingredients
- 2 beef tenderloin about 10 ounces each, thick cut filets
- salt
- black pepper
- 3 tablespoons avocado oil
- 3 tablespoons butter
- 2 cloves garlic
- rosemary sprigs
Instructions
- Place filets on a plate and let sit at room temperature for 30 minutes. Then, pat dry with a paper towel and generously sprinkle each side of the filets with salt and pepper. Preheat oven to 450.
- Once the oven is preheated, add avocado oil to the skillet and heat over medium-high heat. When the oil is hot and starts to smoke, add each filet presentation side down to the skillet. Let cook for 3 minutes. DO NOT move them around in the pan. Leave them untouched.
- After 3 minutes, flip the steaks and add butter, garlic cloves, and rosemary. Stir them around in the pan and spoon some of the butter over the steaks.
- Place the pan directly into the oven and cook for 6-7 minutes for a medium cooked steak. Check for doneness with a meat thermometer - it should read between 130 and 135 degrees. See notes for more information on cooking times and temperatures. Pull the skillet out of the oven and spoon more of the melted butter over the steaks. Remove from skillet and place on a plate. Cover with aluminum foil and let rest for 10 minutes.
- Serve with your favorite side dishes and garnish with more butter and chopped chives if desired.
Notes
- Use an instant-read thermometer to check doneness due to oven variability; remove steaks about 5°F below target temperature.
- Recommended internal temperatures: rare 120-125°F, medium rare 125-130°F, medium 135-140°F, medium well 145-150°F, well done 160°F and above (not recommended).
- Let steaks rest after cooking for juices to redistribute and finishing carryover cooking.
- Do not use dish soap on cast iron; clean with a sponge and dry thoroughly; season with oil to maintain the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1117 kcal
% Daily Value*
| Calories | 1117kcal | 56% |
| Carbohydrates | 1g | 0% |
| Protein | 52g | 104% |
| Fat | 100g | 154% |
| Saturated Fat | 39g | 195% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 45g | 225% |
| Trans Fat | 1g | 50% |
| Cholesterol | 244mg | 81% |
| Sodium | 274mg | 11% |
| Potassium | 879mg | 19% |
| Fiber | 0.1g | 0% |
| Sugar | 0.04g | 0% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
