Here is my favorite cast iron skillet filet mignon recipe, with a simple searing method that gives you a perfect crust on the outside and tender, juicy meat on the inside every single time.
This filet mignon is what I make when we want to feel fancy at home without spending a fortune at a steakhouse. My husband always says it tastes better than any restaurant, and honestly, it’s so much easier than you’d think!
Why You’ll Love This Cast Iron Skillet Filet Mignon
- Restaurant-quality results at home – The cast iron skillet gives you that perfect sear and even cooking that makes steakhouse-style filet mignon right in your own kitchen.
- Simple ingredients – You only need a handful of basic ingredients like butter, garlic, and rosemary to create an impressive meal that tastes like it came from a fancy restaurant.
- Quick cooking method – This technique gets dinner on the table faster than you’d think, making it perfect for date nights or when you want to treat yourself without spending hours in the kitchen.
- Foolproof technique – The cast iron method takes the guesswork out of cooking steak perfectly, giving you consistent results every time once you get the hang of it.
- Special occasion worthy – This is the kind of meal that turns an ordinary weeknight into something special, whether you’re celebrating an anniversary or just want to indulge a little.
What Kind of Filet Mignon Should I Use?
For the best results, look for filet mignons that are about 1.5 to 2 inches thick – this gives you enough meat to get a nice sear on the outside while keeping the inside perfectly tender. You can find good quality filet mignon at most grocery stores, but if you want something really special, consider visiting a local butcher who can cut them to your preferred thickness. When selecting your steaks, look for ones with good marbling and a deep red color, and avoid any that look grayish or have an off smell. If you’re buying them ahead of time, make sure to take them out of the fridge about 30 minutes before cooking so they come to room temperature – this helps them cook more evenly in your cast iron skillet.
Options for Substitutions
While filet mignon is the star here, you can make a few tweaks if needed:
- Filet mignon: If filet mignon isn’t in the budget, try ribeye or New York strip steaks – they’ll cook beautifully in the cast iron and have great flavor. Just adjust cooking time since they might be a different thickness.
- Fresh rosemary: No fresh rosemary? Try fresh thyme sprigs instead, or use 1 teaspoon of dried rosemary (add it earlier in the cooking process so it has time to release its flavor).
- Unsalted butter: Salted butter works fine too – just go easy on the additional salt seasoning. You could also use ghee for a slightly nuttier flavor.
- Oil: Any high-heat oil works here – avocado oil, grapeseed oil, or even vegetable oil. Just avoid olive oil since it has a lower smoke point and might burn in the hot cast iron.
- Cast iron skillet: Don’t skip the cast iron if you have it – it’s really the best tool for this job. But if you must, a heavy-bottomed stainless steel pan can work, though you won’t get quite the same sear.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking filet mignon is not letting the meat come to room temperature before cooking, which leads to uneven cooking with a cold center and overcooked edges – take your steaks out of the fridge 30-45 minutes before you plan to cook them.
Another common error is moving the steaks around too much in the pan, so resist the urge to flip or poke them constantly and let them develop a proper sear for 3-4 minutes per side without touching.
Since filet mignon is such a lean cut, it can go from perfect to overcooked in just a minute or two, so use an instant-read thermometer and pull the steaks at 120°F for medium-rare (they’ll continue cooking as they rest).
Don’t forget to let your steaks rest for at least 5 minutes after cooking – this allows the juices to redistribute throughout the meat, giving you a much more tender and flavorful result.
What to Serve With Cast Iron Skillet Filet Mignon?
Since filet mignon is such a special cut of beef, I love pairing it with classic steakhouse sides that really complement the rich, buttery flavors. Creamy mashed potatoes or roasted fingerling potatoes work perfectly to soak up any pan juices, while roasted asparagus or green beans add a nice fresh contrast to the meat. A simple Caesar salad or mixed greens with a light vinaigrette helps cut through the richness of the steak. Don’t forget to drizzle any leftover garlic and rosemary butter from the pan right over your sides – it’s way too good to waste!
Storage Instructions
Refrigerate: Leftover filet mignon keeps well in the fridge for up to 3 days when stored in an airtight container. I like to slice it thin and use it for steak salads or sandwiches the next day. Just make sure to let it cool completely before putting it away.
Freeze: You can freeze cooked filet mignon for up to 3 months, though the texture won’t be quite as tender as fresh. Wrap individual portions tightly in plastic wrap, then place in a freezer bag. This works great if you accidentally cooked too much for a special dinner.
Warm Up: The trick to reheating filet mignon is going low and slow so it doesn’t overcook. Warm it gently in a 250°F oven for about 10-15 minutes, or slice it thin and quickly sear in a hot pan for just 30 seconds per side. You can also enjoy it cold on salads!
| Preparation Time | 30-60 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 40-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 850-1100
- Protein: 80-100 g
- Fat: 60-80 g
- Carbohydrates: 2-5 g
Ingredients
- 2 filet mignon steaks
- Salt, to taste
- Ground black pepper, to taste
- 1 tbsp oil
- 2 tbsp unsalted butter
- 5 garlic cloves, peeled
- 4 sprigs fresh rosemary
Step 1: Prepare and Season the Steaks
- 2 filet mignon steaks
- salt, to taste
- ground black pepper, to taste
Remove the filet mignon steaks from the refrigerator 30-60 minutes before cooking to bring them to room temperature.
Unwrap the steaks, season generously with salt and ground black pepper on all sides, and let them sit on a plate on the counter.
This step ensures the steaks cook evenly and helps develop a better crust; I never skip it for the best results.
Step 2: Sear the Steaks
- 1 tbsp oil
- seasoned filet mignon steaks from Step 1
Preheat the oven to 360°F (182°C).
Place a medium cast iron skillet over high heat for 3-5 minutes until very hot.
Carefully add the oil—be cautious as it may splatter—and immediately add the seasoned filet mignon steaks (from Step 1).
Sear each side for 2-3 minutes, or 1-2 minutes if using petite filets, until well browned with a nice crust.
Once seared, remove the skillet from the heat.
Step 3: Finish Steaks in the Oven
- 2 tbsp unsalted butter
- 5 garlic cloves, peeled
- 4 sprigs fresh rosemary
- seared filet mignon steaks from Step 2
With the steaks still in the skillet, add the unsalted butter, peeled garlic cloves, and fresh rosemary sprigs around the steaks.
Carefully transfer the entire skillet to the preheated oven.
Roast for 2 to 8 minutes, depending on your preferred level of doneness: about 2 minutes for rare, 3-4 minutes for medium-rare, 5 minutes for medium, 6-7 minutes for medium-well, or up to 8 minutes for well-done.
Remove the skillet from the oven when the steaks reach about 5-10°F below your desired final temperature, as they’ll continue to cook while resting.
Step 4: Rest and Serve the Steaks
Remove the steaks from the skillet and place them on a plate.
Tent loosely with foil and allow them to rest for 5-10 minutes before serving.
This resting period helps the juices redistribute, keeping the steaks tender and juicy.
Serve with the softened garlic cloves and melted butter from the skillet—it’s a finishing touch I always enjoy for both flavor and presentation.
Premium Cast Iron Skillet Filet Mignon
Ingredients
- 2 filet mignon steaks
- salt, to taste
- ground black pepper, to taste
- 1 tbsp oil
- 2 tbsp unsalted butter
- 5 garlic cloves, peeled
- 4 sprigs fresh rosemary
Instructions
- Remove the filet mignon steaks from the refrigerator 30-60 minutes before cooking to bring them to room temperature. Unwrap the steaks, season generously with salt and ground black pepper on all sides, and let them sit on a plate on the counter. This step ensures the steaks cook evenly and helps develop a better crust; I never skip it for the best results.
- Preheat the oven to 360°F (182°C). Place a medium cast iron skillet over high heat for 3-5 minutes until very hot. Carefully add the oil—be cautious as it may splatter—and immediately add the seasoned filet mignon steaks (from Step 1). Sear each side for 2-3 minutes, or 1-2 minutes if using petite filets, until well browned with a nice crust. Once seared, remove the skillet from the heat.
- With the steaks still in the skillet, add the unsalted butter, peeled garlic cloves, and fresh rosemary sprigs around the steaks. Carefully transfer the entire skillet to the preheated oven. Roast for 2 to 8 minutes, depending on your preferred level of doneness: about 2 minutes for rare, 3-4 minutes for medium-rare, 5 minutes for medium, 6-7 minutes for medium-well, or up to 8 minutes for well-done. Remove the skillet from the oven when the steaks reach about 5-10°F below your desired final temperature, as they'll continue to cook while resting.
- Remove the steaks from the skillet and place them on a plate. Tent loosely with foil and allow them to rest for 5-10 minutes before serving. This resting period helps the juices redistribute, keeping the steaks tender and juicy. Serve with the softened garlic cloves and melted butter from the skillet—it's a finishing touch I always enjoy for both flavor and presentation.
