Cooking Filet Mignon in Cast Iron Pan

Cooking Filet Mignon in a Cast Iron Pan is the easiest way. Pan seared filet mignon gets finished off in the oven for a great outer crust and juicy, tender inside. Top with herbs and butter for the ultimate steak dinner recipe.

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Perfect Filet Mignon

When I was a young adult I was super intimidated by cooking steak at home. For years I always went to the steakhouse when I had a craving. Thankfully I eventually faced my fear and started cooking steak at home. And you know, once you start cooking steak at home you realize just how easy it is. It’s so silly the things we think are beyond our skill level when all it takes is a little bit of practice and guidance.

This Filet Mignon cooked in a cast iron pan is basic. No frills or extras, just good seared filet butter and herbs. Sear on the stovetop then finish off in the oven.

Ingredients Needed For Easy Filet Mignon (screenshot for grocery list)

• Filet Mignon
• Oil (mild, high cook-temp oil)
• Kosher or Sea Salt
• Unsalted Butter
• Fresh Thyme or Rosemary

How To Cook Filet Mignon In A Cast Iron Pan

1. Allow steaks to sit at room temp for 30 minutes. Pat dry and salt generously.
2. Preheat oven to 400ºF
3. Heat oil in cast iron pan (or oven safe pan) over medium/high heat for 2-3 minutes.
4. Carefully place Filet Mignon into hot pan (watch out for oil splatter). Pan fry 2-3 minutes or until the first side down has a deep brown crust. Flip steaks then top with butter and herbs.
5. Turn off burner and transfer pan to preheated oven.
6. Cook in oven 2-6 minutes to desired doneness.

How To Get A Good Sear On Your Steak

Pat your steaks dry with a paper towel to remove any moisture.

Take your steaks out to sit at room temp 30-60 minutes before cooking.

Salt your steaks – generously.

Get that pan hot before adding the steaks.

How To Cook Your Steak To Preference

The most accurate way to cook your steak to preference is by using a meat thermometer to check the internal temp.

• Rare: 125-130º F
• Medium Rare: 135º F
• For Medium: 140-145º F
• Medium Well: 155º F
• Well Done: 160-165º F

I personally like to live on the wild side with a little risk. So I don’t use a thermometer I use the finger test. Here is a great detailed explanation of using the finger test for cooking steak: Easiest Way To Tell When Your Steak Is Done

What To Serve With Filet Mignon

Tuscan Shrimp Pasta – Herb Butter Skillet Corn – Strawberry Spinach Salad – Pressure Cooker Artichokes – Broiled Lobster Tail

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