No oven or grill is needed! Let me teach you how to season and cook filet mignon perfectly at home in a hot cast iron skillet. My method for pan-searing this tender cut of beef in oil — not butter — is easy-to-follow and yields perfect results every time. Cooking time guidance is provided below!
If you like using cast iron, how about this cast iron pork tenderloin and whole roasted chicken in a cast iron skillet are other recipes I think you will love. Let me share some other easy steak and beef recipes I know you will love!
Cooking steak in a cast iron pan is simple, but what about the sides? We love to serve it up with twice baked potatoes with broccoli or some boursin mashed potatoes, and this shaved brussel sprout salad.
It’s an easy meal that’s perfect for special occasions or even just a simple weekend dinner. If you enjoy cooking filet mignon, try these burrata crostini with filet mignon. I think you’ll love them!
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What is filet mignon?
Filet mignon is an expensive cut of beef that’s usually boneless and comes from the small side of the tenderloin. The steaks are usually cut thick, about one to two inches.
It may be sold wrapped in bacon which adds flavor and moisture to the steak as it cooks.
While the steak is very tender it is usually lacking a bit of flavor since it doesn’t have as much fat and there isn’t a bone.
Making sure it’s seasoned well and cooked perfectly is the way to make it taste the best.
Ingredients
Making filet mignon cast iron skillet doesn't require much. All you need are the steaks and a handful of other ingredients to prepare this easy recipe.
- Filet mignon steaks: You can find this cut in most grocery stores. I usually buy it at Costco since it’s a bit less expensive there and it comes in a pack of four which is perfect for my family.
- Canola oil: This is my preferred oil for cooking steak, but you can use any oil. It may seem like a lot of oil but most of it isn’t absorbed by the steak. Cooking on high heat reduces the amount of oil absorbed.
- Seasonings: Quality matters since this is the only flavor you are adding to the steak so make sure they’re fresh. I recommend kosher salt, freshly ground black pepper, garlic powder, and paprika.
- Butter: Use butter on its own or make the compound butter in the recipe card which is flavored with parsley, thyme, and lemon juice. This is added after cooking for a final burst of flavor.
How to season
It doesn't take long to season your filet mignon. I prefer to simply add the salt and seasonings right before cooking. The meat is already pretty tender so there's no need for it to sit any longer.
I find a dry seasoning works best with filet mignon rather than a marinade or wet seasoning. The filet is thick so the flavors of a marinade really won't reach the inside of the steak.
Adding salt and other seasonings gives it a nice crust on the outside that adds great flavor to the outside of the steak and really enhances the flavor of the beef.
How to cook
Cooking filet mignon in a cast iron skillet is so much easier than you might think. Let me walk you through the process.
- Bring your meat to room temp, it usually takes about 45 minutes in our house. This will of course depend on the temp in your house and the thickness of the steaks.
- Heat the cast iron skillet over medium heat when the steaks are ready to cook.
- Rub the steaks liberally with kosher salt, black pepper, garlic powder, and paprika. Press the seasonings into each side of the steak.
- Add the oil to the pan, and heat for about 60 seconds.
- Add the steaks to the pan. You will only want to turn these once, so make sure it is cooked completely before turning. A medium rare steak will take about 3-4 minutes per side. It cooks pretty fast.
- Turn and cook the other side.
- Remove the filet mignons from the heat and allow them to sit for a few minutes before serving.
TOP TIP: How to get a good sear on your steak? To get the best sear make sure you start with a dry steak that's at room temperature. I usually pat the filets dry with a paper towel after removing them from the package and before seasoning them. Next, make sure the pan is hot before you add the steaks, and don't move it until you are ready to flip it over.
Best oil for searing steaks in a cast iron skillet
My preferred oil for searing my steaks is canola oil. I know many people have issues with canola, but I like it for its high smoking point. This is a recipe cooked on high heat as you are really just searing the steak.
But of course, we also add butter to the pan when we are cooking it too. So technically this recipe uses 2 types of fat- canola and butter.
What to serve with filet?
There are lots of different options for what to serve with your cast iron skillet filet mignon. Here are some of my favorites.
- Whole grains: I love to add simply prepared whole grains such as farro, kamut, or brown rice. For something a bit more elaborate, try making this wild rice casserole with mushrooms or a farro salad with apples.
- Potatoes: Steak and potatoes are a match made in heaven! Keep it simple with this roasted potato and green peas side dish recipe or try some Cajun mashed potatoes.
- Vegetables or Salad: A simple fruit and nut salad goes great or a kale salad with roasted delicata squash. For a cooked vegetable, I love these honey sriracha brussels sprouts.
Expert tips
Cooking filet mignon in a cast iron skillet is super easy to prepare it well, but here are a few tips to keep in mind.
- Be careful however that you make sure not to overcook it too much. This will ruin a great steak quickly.
- For the perfect filet mignon cast iron, season the steaks right before searing.
- Be sure your pan is hot before adding the oil, and then before adding the steaks.
- The steaks will cook quickly, so have all your ingredients on hand and ready to go.
- Be sure to let the steak rest for about 5 minutes before serving.
- Compound butter isn't necessary but really adds to the flavor.
- Compound butter is best made at least a few hours before so the flavors have time to meld together.
Can I cook my steak without a cast iron pan?
You can but I don't recommend it. The cast iron pan helps create nice crisp edges on the outside of the steak. If you don't have one the next option is to use a stainless steel pan which will work ok. However, a non-stick pan will not produce the same results so I don't recommend using one. They don't cook safely at high heat and also the non-stick nature of the pan won't give the same crisp edges.
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Another delicious cast iron skillet recipe is my cast iron skillet chocolate chip cookie recipe. It is rich and perfect and so simple to make!
Pan-Seared Cast Iron Filet Mignon
Ingredients
- 4 filet steaks
- ¼ cup oil for skillet I like to use canola for this, but use any oil of choice. It is a lot of oil, but don't worry hardly any of it is absorbed. Oil absorption is really based a lot of heat of the oil while you are cooking. If it is not hot enough, more oil will be absorbed.
- 3 tablespoons salt
- 1 tablespoon garlic powder
- 1-2 teaspoons ground black pepper
- 1 teaspoon paprika
- 2 tablespoons butter
Compound butter
- 4 tablespoons salted butter
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme, leaves removed and finely chopped
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
Compound butter
- I like to make the butter ahead of time and chill. You do not have to do this though, it can be made right before you make the steaks.
- Combine all ingredients and mix well. If you are chilling, form it into a log on a piece of saran wrap and roll it into a log. If you are not chilling, set it aside until the steaks are done.
Filet mignon
- Bring steaks to room temperature. This takes about 45 minutes.
- Combine salt, garlic powder, black pepper and paprika in a small bowl.
- Sprinkle steaks liberally, depending on the thickness of the steaks. You maybe not need all the seasoning depending on how thick the steaks are.
- Heat cast iron skillet over medium-high heat. I used my 9-inch Lodge pan. Add oil once the pan is heated. I like to use such a large amount of oil in the pan because it gives it such a great ear
- Add steaks. They should sizzle pretty hard when you add them to the pan. If the pan cools too much, increase the heat. You will want it to stay pretty hot the whole time.
- You will only want to turn these once, so make sure they are ready when you turn them. I like to do ours for about 3-5 minutes per side. We like our steaks medium rare- medium.
- If you like it rarer, only just do about 2 minutes per side. If you like them more well done, about 7 minutes per side is great.
- With the pan hot and the steaks at room temp, they will cook quickly.
- Once you turn the steaks, add the butter and thyme sprigs and let this melt. Spoon the drippings quickly over the steaks. Remove from heat.
- Slice the compound butter and top the steaks. Let them rest for about 5 minutes before serving. You can drizzle the dripping over the top for extra flavor if you like!
Notes
- Filet mignon is a very tender cut of beef and is easy to prepare it well. Be careful however that you make sure not to overcook it too much. This will ruin a great steak quickly.
- Season the steaks right before searing.
- Be sure your pan is hot before adding the oil, and then before adding the steaks.
- The steaks will cook quickly, so have all your ingredients on hand and ready to go.
- Be sure to let the steak rest about 5 minutes before serving.
- Compound butter isn't necessary, but really adds to the flavor.
- Compound butter is best made at least a few hours before so the flavors have time to meld together.
Kay says
My favourite steak, I have never tried farro before? I am going to pin this to try!
admin says
Farro is such a great grain! Definitely give it a try~