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Perfect filet mignon after pan searing
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Cast Iron Filet Mignon

Filet mignon pan-seared at high temperature with an oven finish for a tender steak with a beautiful caramelized crust!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: French
Keyword: baked filet mignon, filet mignon, filet mignon cast iron, filet mignon in oven, pan seared filet mignon, perfect filet mignon
Servings: 4 people
Calories: 557kcal
Author: TipBuzz

Ingredients

  • 1 1/2 pounds filet mignon four 6-oz filets, 1 1/2 inches thick or similar
  • 2 tablespoons canola oil see note
  • 1 teaspoon coarse salt or to taste
  • 1 teaspoon black pepper freshly ground, or to taste
  • 2 cloves garlic minced (2 teaspoons)
  • 1 tablespoon unsalted butter
  • fresh rosemary or thyme (optional)

Instructions

  • Remove the filet mignon from the refrigerator 30-60 minutes ahead of time, so they can reach room temperature for more even cooking.
  • Preheat your oven to 425°F, putting the rack in the middle position.
  • Place a large cast-iron skillet over high heat and allow to heat for 5 minutes until very hot, using oven mitts at all times.
  • Pat dry the steak with paper towels to remove excess moisture. Then rub on all sides with 1 tablespoon of oil followed by the salt and pepper.
  • Add the remaining 1 tablespoon oil to the pan and swirl to coat.
  • Carefully place the filet mignons in the pan using tongs. Sear the first side for 2 minutes undisturbed. Then flip and sear the other side for 2 minutes more.
  • Add the garlic, butter and optional rosemary to the pan. Then transfer to the oven.
  • Bake for without flipping for about 2-10 minutes depending on your desired doneness, measuring the internal temperature using an instant-read thermometer. Medium rare will measure 125-130°F and take 4-5 minutes although times vary by thickness (see note).
  • Let the filet rest for 5 minutes on a plate tented with foil to keep warm. This step allows the juices to retreat back in to the meat for maximum tenderness before serving.

Notes

  • Filets: Cuts range in thickness from 1 inch to 2 inches. You can use any thickness you like, but note each additional 1/2 inch will add 2-3 minutes to the time in the oven.
  • Oil: Any high-temperature oil will work, including canola, sunflower and refined olive oil (not extra virgin). 
  • Doneness: Rare is 120-125°F, Medium rare is 125-130°F, Medium is 130-135°F, Medium-well is 140°F and Well-done is 150°F. The temperature will rise 5-10°F more from these levels while resting.

Nutrition

Serving: 6oz | Calories: 557kcal | Carbohydrates: 1g | Protein: 31g | Fat: 47g | Saturated Fat: 18g | Cholesterol: 127mg | Sodium: 666mg | Potassium: 517mg | Fiber: 1g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 4mg