If you ask me, cooking the perfect filet mignon at home shouldn’t be intimidating.
This classic steakhouse favorite becomes surprisingly simple when you use a cast iron skillet. The heavy pan gives your steak that nice brown crust on the outside while keeping the inside tender and juicy.
I’ve found that letting the meat come to room temperature and patting it dry before cooking makes a big difference. Just a sprinkle of salt and pepper is all you need – the cast iron does the rest of the work.
It’s a straightforward dinner that feels special, perfect for date nights or when you want to treat yourself to something nice without the steakhouse prices.
Why You’ll Love This Filet Mignon
- Restaurant-quality results – This cast iron method creates a perfect crust on the outside while keeping the inside tender and juicy – just like your favorite steakhouse.
- Simple ingredients – You only need a few basic ingredients – just the steak, some seasonings, and aromatics you probably already have in your kitchen.
- Foolproof method – The cast iron skillet technique takes the guesswork out of cooking the perfect steak, making it nearly impossible to mess up.
- Cost-effective – Making steakhouse-quality filet mignon at home costs a fraction of what you’d pay at a restaurant, while giving you complete control over the cooking process.
What Kind of Filet Mignon Should I Use?
For the best results with this recipe, look for filet mignon steaks that are at least 1.5 to 2 inches thick, with good marbling throughout the meat. Center-cut filets (also called beef tenderloin steaks) are ideal since they’re the most tender and cook most evenly. While choice grade will work fine, if you’re splurging on filet mignon, consider going for USDA Prime grade – you’ll notice the difference in tenderness and flavor. When shopping, aim for steaks that have a bright red color and feel firm to the touch, and try to choose pieces that are similar in size so they’ll cook at the same rate. Just remember to take your steaks out of the fridge about 30-45 minutes before cooking to let them come to room temperature.
Options for Substitutions
While this recipe is pretty straightforward, here are some helpful substitution tips:
- Filet mignon: While filet mignon gives you the most tender result, you could use ribeye or New York strip steak if needed. Just keep in mind these cuts might need slightly different cooking times based on their thickness.
- Cooking oil: Any high smoke point oil works here – try avocado oil, grapeseed oil, or even clarified butter (ghee). Avoid regular olive oil as it can smoke too easily at high temperatures.
- Fresh rosemary: If fresh rosemary isn’t available, you can use dried rosemary (about 1 teaspoon), fresh thyme, or sage. Fresh herbs are better for this recipe, though, since they can withstand the high heat without burning.
- Fresh garlic: While fresh garlic is ideal, you can use 1 teaspoon of garlic powder in a pinch. Just add it with your seasoning instead of putting it in the pan.
- Unsalted butter: Salted butter can work too – just reduce the amount of salt you add to the steak. You could also use ghee for a higher smoke point.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking filet mignon is starting with cold meat – always let your steaks rest at room temperature for 30-45 minutes before cooking, which helps them cook more evenly and develop a better crust. A common error is moving the steaks too much in the pan; instead, let them sear undisturbed for 3-4 minutes on each side to achieve that perfect golden-brown crust. Another crucial mistake is not letting the cast iron skillet get hot enough before adding the steaks – the pan should be smoking hot to achieve the ideal sear, but be careful not to burn your oil. For the juiciest results, avoid the temptation to cut into your steak right away – let it rest for 5-10 minutes after cooking, which allows the juices to redistribute throughout the meat instead of spilling onto your plate.
What to Serve With Filet Mignon?
When you’re serving up a juicy filet mignon, you’ll want some classic steakhouse-style sides to round out your plate. A creamy mashed potato is my go-to choice – it’s perfect for soaking up all those tasty pan drippings from the steak. For vegetables, try roasted asparagus or sautéed mushrooms, which pair naturally with the garlic and rosemary flavors from the steak. If you’re feeling fancy, a simple wedge salad with blue cheese dressing makes a cool, crisp contrast to the warm, rich steak. Just remember to open a bottle of red wine to complete your steakhouse experience at home!
Storage Instructions
Keep Fresh: Got leftover filet mignon? Place it in an airtight container and pop it in the fridge within 2 hours of cooking. Your steak will stay good for up to 3 days. Pro tip: keep the garlic and herbs with the steak to maintain those lovely flavors!
Save For Later: If you want to keep your filet for longer, you can freeze it. Wrap the steak tightly in plastic wrap, then place it in a freezer bag with as much air removed as possible. It’ll keep well for up to 3 months, though the texture might be slightly different when thawed.
Enjoy Again: When you’re ready to dig in, let your chilled steak come to room temperature for about 30 minutes. For the best results, slice it thinly and warm it gently in a pan with a bit of butter, just until heated through. This helps prevent overcooking and keeps your filet tender and juicy.
| Preparation Time | 30-60 minutes |
| Cooking Time | 10-18 minutes |
| Total Time | 40-78 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 100-110 g
- Fat: 90-100 g
- Carbohydrates: 0-2 g
Ingredients
- 2 filet mignon steaks (refer to notes for size suggestions)
- Salt and black pepper (to taste, season well)
- 1 tablespoon cooking oil
- 2 tablespoons unsalted butter
- 5 cloves of garlic, peeled
- 4 sprigs of fresh rosemary
Step 1: Prepare the Fillet Steaks
Remove the fillet steaks from the refrigerator 30-60 minutes before cooking.
Unwrap the steaks, season them generously, and let them sit on a plate at room temperature.
This step is crucial for achieving an even cook and a delicious crust.
Step 2: Sear the Steaks
Preheat your oven to 360°F.
Place a medium cast iron skillet over high heat and let it heat up for 3-5 minutes.
Once the skillet is hot, carefully add oil, watching for any splatters.
Sear each Filet Mignon for 2-3 minutes per side (1-2 minutes for Petite Filet Mignons), until they develop a beautifully browned crust.
Remove the skillet from the heat immediately after searing.
Step 3: Finish Cooking in the Oven
Add butter, garlic, and rosemary to the skillet with the seared steaks.
Transfer the skillet to the preheated oven and bake the steaks for 2-8 minutes, depending on your desired doneness.
Aim for an internal temperature that is 5-10°F below your target, as the steaks will continue to cook after being removed from the oven.
Refer to the following times as a guideline: 2 minutes for rare, 3-4 minutes for medium-rare, 5 minutes for medium, 6-7 minutes for medium-well, and 8 minutes for well-done, adjusting based on the thickness and weight of your steaks.
Step 4: Rest and Serve
Carefully remove the steaks from the skillet and place them on a plate.
Tent the steaks with foil and let them rest for 5-10 minutes to allow the juices to redistribute.
This resting period is essential for ensuring a juicy and flavorful steak.
To serve, accompany the steaks with the roasted garlic cloves and butter from the skillet.
Enjoy your perfectly cooked Filet Mignon!