Filet Mignon
Updated Oct. 12, 2023
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4(5- to 6-ounce) filet mignon steaks, patted dry
- Kosher salt (such as Diamond Crystal)
- 1tablespoon neutral oil, such as grapeseed
- 2tablespoons unsalted butter
- 1teaspoon coarsely ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
467 calories; 37 grams fat; 15 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 31 grams protein; 389 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Season the steaks generously all over with salt. (You can season and refrigerate the steaks uncovered up to 24 hours ahead.)
- Step 2
Heat a large cast-iron skillet over medium. Add the oil and swirl to coat, then add the steaks and cook, flipping every minute, until crusty and browned, 6 to 8 minutes total.
- Step 3
Add the butter and black pepper. Tilt the pan and use a spoon to baste the steaks with the butter for 1 minute. Flip the steaks. Continue to baste and flip every minute until the steak registers an internal temperature of 120 to 125 degrees for medium-rare or 130 to 135 degrees for medium, 2 to 6 minutes more. Transfer meat to a plate, pour over the pan drippings and let rest for 5 minutes before serving.
Private Notes
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Cooking Notes
susan
I tried this method last night and will do it again with more filets. My 1 tenderloin was about 1" thick, 4oz., and I used a 6" cast iron pan. Followed directions as written though I lost track of the number of flips, at least 4-5 before the butter part. Flipped twice again and let rest 5 mins. Not quite as dark as pictured but still at the almost medium stage inside. Good method generally and definitely 6 flips next time before basting step.
Rob
cook it on the grill. much easier.
CL
cooking this long will get you medium-well steaks
Hephaestis
Grill over medium-high heat until steak reaches 118-122 for med-rare (the THICKER the streak, the LOWER the target temp, 117-118 for 2.5 in thickness), 127-130 for med. Flip when the steak reaches 85 because the meat’s temperature accelerates later in the grilling. Rest for 7 min. While resting, top with butter impregnated w/pressed garlic, and tent w/ alum foil. (A wireless meat thermometer really helps, because a couple of degrees is the difference between slightly pink and dull grey center)
PaulG.
I often do steaks in the pan usually thick NY Strip steaks I find reasonably priced in my area. Filets I never want to take a chance on ruining for the price. But I’ve always found whatever cut I get butter makes it tough. I use Olive Oil and it turns out just right. But I might try a filet with this recipe. Thanks.
HH
I tried it, and it came out very good. My usual style was to heat the cast iron under the broiler for about 5 to 10 minutes and cook the filets for 6 to 12 minutes without touching depending on the medium or medium well doneness. The new approach mentioned here adds a bit richer taste from the butter.
Brian T
But finishing on the stovetop allows you to skip the meat thermometer and use an instant-read digital thermometer, which is more accurate, is easier to check, and can be continuously monitored.
Adele
I used the cast iron pan on the outside grill. Finally, a perfect filet. Yes, as cooked per the recipe the filet was a medium.
Michael Stern
And less to clean up afterwards!
Binnie
This concept of cooking a tenderloin in cast iron leaves much to be desired. Why settle for a perfectly cooked center and a grizzly exterior, when you could do an entire filet with that gorgeous rosy color throughout? Season your steak generously with salt and pepper; smear a bit of duck fat over that, coat with finely chopped fresh thyme; then place on a rack and pop it into your countertop convection oven @300 until the interior temperature hits 110. Finish with broiler, if you like a crust.
Jen
This is perfect. Every time.
debbie
A cross between Pittsburgh style and cast iron steak. So wonderful, juicy and tender!
KathyC.
I just made this recipe tonight. Outstanding flavor and perfectly PINK (RARE) centers at 7 minutes of flipping the filets every minute, as recommended. By using medium heat throughout the cooking there was NO skillet spatter, making cleanup easy. It’s raining, cold and very windy right now and grilling these filets outside would have been miserable. I felt there was much better control of the cooking temperatures using the skillet, as well. I’ll definitely be using this recipe again!
Steve Shea
They turned out perfectly, medium rare after sitting 5 minutes. Take the steaks out of the refrigerator and let them get to room temperature at least 1 hour before cooking.
Grey
Followed the recipe to the letter and the results were pure perfection.
Tips
After searing for 4-8 minutes, you can put it in the oven at 435 F for another 6-8 minutes
Tips
Can move to the oven after 6 minutes for another 6-8 minutes at 435F
Karl
Turned out perfectly on three 8 oz. filets. I substituted ghee for the butter. I, like others, lost count of the flips---I'll do better next time---and my instant thermometer was broken. Still, this recipe is very forgiving, and the results proved it. As to the comment about grilling being easier, true; but grilling dries out the steaks despite all of my efforts to avoid that. These steaks tonight were much juicier and overall more flavorful.
Tammy
Well - internal temp was absolutely perfect (medium rare) but only slightly seared (two 6 ounce steaks in 12 inch cast iron pan). Will try again because internal temp as directed was so perfect.
David
I debated whether to do my usual reverse sear or try this recipe. Unfortunately, I chose this approach. The tenderloins never developed the crust I would like and, in my pursuit of the crust, I over-cooked the meat. Hard no on this recipe.
SCA
This worked out well for us! A perfect steak. We added thyme/rosemary sprigs to the butter. Served with a side of sautéed spinach and browned mushrooms.
Steven Baldwin
I was a pretty disappointment at the suggestion that cooking would take 25 minutes. I checked the temp at 15 minutes and it was already 155 F and I have a stove that struggles to boil water in a large pot. I'll know better next time.
Ross
This actually worked! I was very skeptical, and you need to trust the process and be patient because the crust didn’t really form until the final minutes (four steaks one cast iron). I needed the longer end of the time estimates given to get medium rare with a good crust, but it was pretty spot on.
Binnie
This concept of cooking a tenderloin in cast iron leaves much to be desired. Why settle for a perfectly cooked center and a grizzly exterior, when you could do an entire filet with that gorgeous rosy color throughout? Season your steak generously with salt and pepper; smear a bit of duck fat over that, coat with finely chopped fresh thyme; then place on a rack and pop it into your countertop convection oven @300 until the interior temperature hits 110. Finish with broiler, if you like a crust.
David
I shave a bit (or more to taste, and budget) of a black truffle over the butter before basting the mignon. It enhances the taste that butter imparts to the meat.
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