Cast Iron Filet Mignon
This Cast Iron Filet Mignon is a simple recipe that will revolutionize how you cook steak. Get tender and juicy filets every time with this fool-proof method.
Ingredients
- 2 thick cut tenderloin beef filets about 10 ounces each
- salt and 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
- Because of variations in oven temperatures, it is always best to check if your meat is done with an instant-read thermometer.
The steak will continue to cook during the resting time so it is best to remove the steak from the oven when it is about 5 degrees below the desired final temperature.
For rare steak: 120-125 degrees (remove from oven at 115 degrees) For medium rare: 125-130 degrees (remove from oven at 120 degrees) For medium: 135-140 degrees (remove from oven at 130 degrees) For medium well: 145-150 degrees (remove from oven at 140 degrees) For well done (not recommended): 160 degrees and above (remove from oven at 155 degrees)
- For rare steak: 120-125 degrees (remove from oven at 115 degrees)
- For medium rare: 125-130 degrees (remove from oven at 120 degrees)
- For medium: 135-140 degrees (remove from oven at 130 degrees)
- For medium well: 145-150 degrees (remove from oven at 140 degrees)
- For well done (not recommended): 160 degrees and above (remove from oven at 155 degrees)
- Remember to never use dish soap on your cast iron pan! Wipe clean with a sponge and dry completely right away. Add a little oil to a paper towel and coat the inside of the pan with it.
Nutrition Information
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1117
% 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.