Easy Cast Iron Filet Mignon
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Can’t beat an easy cast iron filet mignon. Takes less than 15 minutes to make them. You’ll sear them super-hot then add butter, garlic and a mix of herbs, pop them in the oven until your desired temp. They are so perfectly delicious, and seriously one of the easiest and quickest things to make.
If you’ve been reading my blog for a while, you’ll know we eat a lot of red meat around here. Like a lot… It’s a wonder we don’t have gout. Anyway…we have a broiler that Allen like to cook his steaks in. However, I just really prefer the old-fashion cast iron method. You can’t beat these steaks, and it’s actually really easy to do.
Equipment You’ll Need
You’ll obviously need a cast iron skillet for this recipe. My favorite ones are the Lodge brand. You can buy them at Walmart. The particular size I used for this recipe was a 10-inch, but you can use whatever size that you have. You’ll also need some tongs to handle the steaks with and a good meat thermometer.
Ingredients You’ll Need
Filet Mignon:
I bought two about 6ish ounce filet mignons. You’ll want them about an inch and a half thick.
Coarse Sea Salt:
Coarse sea salt is the best, but you can always use regular table salt. You’ll really generously coat both sides in the salt. It may seem like too much, but it won’t be.
Olive Oil:
I used about two tablespoons of oil just to coat the bottom of my skillet. You won’t want it pooling at the bottom.
Fresh Rosemary and Thyme:
I used about two springs of fresh rosemary and thyme each. I have several rosemary plants and a thyme plant in my yard that I pick from. The herbs are totally optional, but add a nice flavor.
Garlic Cloves:
I used two fresh cloves of garlic. Again, it is optional for the steak but adds a great flavor.
Butter:
I used four tablespoons of butter for two steaks. One on top of each and two in the skillet.
How to Make a Cast Iron Filet Mignon
Step One:
Set your steaks out a least 30 minutes prior to cooking. Optimally an hour to bring them to room temperature internally. Preheat your oven to 400 degrees.
Step two:
Heat your skillet on high heat. Pat your steaks dry then coat then generously coat both sides with coarse sea salt. Once your skillet is very hot, add your olive oil then your steaks. Sear each side about a minute and a half on each side. They should be nice and charred.
Step three:
Remove from heat and add 4 tablespoons of butter to the skillet. I add one tablespoon on top of each steak and the other two in the skillet. Add the rosemary, thyme and garlic to the skillet and add to the oven. Bake for two minutes for every level of desired temperature. I prefer medium rare so I do two minutes, medium would be 4 minutes, medium well is 6 and well done would be 8 minutes in the oven.
Step four:
Remove from oven when desired temp is reached. I baste my steaks in butter after removing them. Let them rest for about 5 minutes. Serve and enjoy!
Easy Cast Iron Filet Mignon
Equipment
- Large Cast Iron Skillet
- Tongs
- Spoon
- Meat Thermometer
Ingredients
- 2 Filet Mignons (1.5 inches thick)
- Coarse Sea Salt
- 2 tbsp Olive Oil
- Fresh Rosemary
- Fresh Thyme
- 2 Garlic Cloves
- 4 tbsp Butter
Instructions
- Set your steaks out a least 30 minutes prior to cooking. Optimally an hour to bring them to room temperature internally. Preheat your oven to 400 degrees.
- Heat your skillet on high heat. Pat your steaks dry then coat then generously coat both sides with coarse sea salt. Once your skillet is very hot, add your olive oil then your steaks. Sear each side about a minute and a half on each side. They should be nice and charred.
- Remove from heat and add 4 tablespoons of butter to the skillet. I add one tablespoon on top of each steak and the other two in the skillet. Add the rosemary, thyme and garlic to the skillet and add to the oven. Bake for two minutes for every level of desired temperature. I prefer medium rare so I do two minutes, medium would be 4 minutes, medium well is 6 and well done would be 8 minutes in the oven.
- Remove from oven when desired temp is reached. I baste my steaks in butter after removing them. Let them rest for about 5 minutes. Serve and enjoy!
Notes
Internal Temperatures:
| Rare | 120-125°F |
| Medium Rare | 130-135°F |
| Medium | 140-145°F |
| Medium Well | 150-155°F |
| Well Done | 160-165°F |
Before you go…
Before you go, please let me know if you tried this cast iron filet mignon. What did you think? What temperature do you prefer? Please let me know here or in the comments below. Happy cooking!
