Learn exactly what you need to know to make the best cast iron filet mignon. This tender cut of beef isn't exactly easy on the wallet so it's important to know exactly how to cook it. I'm sharing all my best tips for one of my favorite ways to cook the best filet mignon.
My family's favorite cut of beef is filet mignon. I love it as it is lower in fat while still so tender and tasty. 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!
Jump to:
Why You Will Love This Recipe
- An easy way to cook the perfect steak each and every time!
- Cooking in a cast iron skillet gives the steak delicious outside edges.
- A foolproof recipe for cooking steak that any level cook can master!
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 Filet Mignon
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.
What seasonings work best with steak?
I generally keep it simple with kosher salt, black pepper, garlic powder, and paprika.
But really, any dried spices you enjoy will work. My only caution is to not skip the kosher salt. It really works great for cooking steak in a skillet.
You can swap out the paprika for smoked paprika for a smokier flavor. Store-bought seasoning blends also work well just make sure they aren't salt-heavy which may contribute to a salty steak when used along with the kosher salt.
How to Cook Filet Mignon in a Cast Iron Skillet
Are you ready to get cooking? Here's an overview of the steps for making your filet mignon in a skillet. See the recipe card for detailed instructions.
- 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.
How long do cook a filet mignon in a cast iron skillet?
Here's a guide for how long to cook your steaks depending on how you like them done. Just keep in mind this may vary slightly depending on the size and thickness of your steaks.
- For medium-rare to medium cook the filets for about 3-5 minutes per side.
- If you like it rarer, only just do about 2 minutes per side.
- For more well done, about 7 minutes per side is great.
What To Serve With Filet Mignon
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.
How to Store
Leftovers: I think in most cases you won't have any leftovers but if you do, store them in an airtight container for up to five days in the fridge or three months in the freezer.
Reheat: Honestly, I don't recommend reheating cast iron filet mignon as it will likely cook up extremely dry. It works great to slice it up cold and add to a salad or use it to make a quick quesadilla.
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.
FAQs
Both methods work great but they do cook up a bit differently. The grill will give your steak that charcoal or chargrilled flavor and often marks on the steak while cooking it in a pan, sears the meat immediately making a perfectly browned steak.
When cooking in a skillet, oil is better than butter for cooking. The butter burns too quickly at the high heat that’s needed to give the steak its nice browned edges. Add butter, even better a compound butter right at the end.
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.
More Beef and Steak Recipes
Follow me on Instagram!
For more inspiration
Best 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~