Filet Mignon in a Cast Iron Skillet
Easy, fast and delicious recipe for delivering a restaurant quality filet mignon that's perfect for special occasions.
Servings: 2
Calories: 993kcal
Equipment
- 1 cast iron skillet
- 1 digital meat thermometer
Ingredients
- 2 8 oz beef tenderloin filets
- 2 tbsp olive oil extra virgin
- 1 sprig fresh rosemary
- 3 tbsp butter clarified or ghee
- 2 tbsp Montreal Steak Seasoning or salt and pepper
Instructions
- Let your steaks come to room temperature for 1 hour. Season with Montreal Steak Seasoning or salt and pepper.
- Preheat oven to 400°F.
- Heat cast iron skillet over high heat and start overhead range hood to begin ventilation process.
- Once pan is smoking hot, swirl olive oil over surface.
- Sear filet in skillet, seasoned side down for 4 minutes.
- Flip steak and sear for another 4 minutes.
- Turn off heat and test temperature. It should be about 100°. If less, you might need to add more time finishing in the oven. If more, you might not need much time at all in the oven.
- Add pats of butter and rosemary sprig to pan between the steaks and spoon melted butter over the filets.
- Using oven mitts, carefully move the entire skillet into the oven and set a timer for 4 minutes.
- Bluetooth digital thermometers with preset alarms work great, but you can check periodically to see what the filets' temperatures are. Remove at 115°F for rare, 120° for medium rare. They will continue to cook after removing!
- Spoon the melted butter herb drippings over the steak and let it rest on a plate for a few minutes before serving.
Notes
While the finished steaks are resting, use the pan drippings to make a red wine sauce or garlic herb sauce.
Another option is to serve with caramelized onions and/or mushrooms on top.