Filet Mignon in Cast Iron is your guide to tender, buttery beef, masterfully cooked filets prepared just to your liking.
This recipe features bleu cheese butter for serving the filets, making them extra special.
Pan Seared Filet Mignon Recipe
Unlike a super-thin sizzle steak, filet mignon has lots of presence due to it’s height.
You’d think a nice, thick filet mignon would be bold and beefy, but when you’re talking filet, it’s all about texture.
This recipe will give you a fail-proof method for cooking delicious filet mignon.
Pan-seared filet mignon is lean and delicate, creating an eating experience like no other.
Filet mignon can be prepared in many different ways, but make no “mis-steak”, the best way to cook filet mignon is in your trusty cast iron skillet followed up with an oven finish.
Cast iron filet mignon is made extra special with a slab of bleu cheese butter that melts over the top.
Lending a bold punch of flavor that perfectly compliments the beef.
Filet Mignon in cast iron recipe ingredients
- Filet Mignon steaks, approx. 1 1/2-inches to 2-inches thick.
- Canola or vegetable oil: Use either of these oils for searing the steaks since they have a higher smoke point than olive oil or butter, so they won’t burn.
- Kosher salt and freshly ground black pepper for seasoning the fillets.
- Unsalted Butter and fresh thyme sprigs. Combining these two ingredients will make a delicious herb infusion for finishing the filets in the oven.
Bleu Cheese Butter
- Unsalted butter: I prefer cooking with unsalted butter to add the salt to taste as I’m cooking.
- Bleu cheese crumbles: If straight-up blue cheese is too strong for your tastes, consider substituting gorgonzola crumbles in this recipe since it is milder.
- Chopped fresh herbs, such as parsley, thyme, basil, and rosemary: use just one or combine them as desired.
Recipe tips for cooking filet mignon in cast iron
- Look for filet mignon steaks that are 1 1/2-inches to 2-inches thick, similar in thickness, deep red in color, and modest marbling throughout.
- Be sure your filet mignon steaks are at room temperature before searing them.
- Always preheat your skillet before adding the filets to sear. When the filets hit that skillet, you should hear lots of great sizzle.
- Always use an instant-read meat thermometer. This will help to keep you from overcooking the filet mignon.
How to cook filet mignon in cast iron skillet
Allow the filets to rest, uncovered, at room temp for 30-60 minutes before starting the cooking process.
Pat the filets dry with paper towels, then season generously on all sides with kosher salt and freshly ground black pepper.
Cook the Filet Mignon
When you’re ready to cook the filets, preheat the oven to 415 degrees F.
Preheat a 12-inch cast iron skillet over medium-high heat. When nicely preheated, add the oil.
When the oil is shimmering, carefully add the seasoned filets to the skillet.
Pan-sear the fillets for 2 minutes on the first side.
Allow the filet to build a deep brown crust, taking care not to move or turn the fillets during this time.
After 2 minutes, flip the filets and sear the second side just as you did the first.
Add the butter to the skillet, along with the thyme sprigs and transfer the steaks to the preheated oven.
Cook 3 minutes for rare, 4 minutes for medium rare, and 5 minutes for medium doneness.
Remove the steaks from the oven a few degrees before they’ve reached your final desired internal temperature, and then let them rest.
During this resting time, they will continue to rise in internal temperature due to residual heat.
Immediately spoon some of the pan sauces over the filets. Then transfer them to a plate and tent loosely with foil.
Allow the fillets to rest, covered, for 5-10 minutes.
Place a slice of the prepared bleu cheese butter on top of each filet.
Drizzle some of the pan juices around the filet and serve at once.
Or, slice the fillets and shingle them onto a plate. Drizzle with pan juices, then top with bleu cheese butter.
Make the Bleu Cheese Butter
In a small bowl, gently combine the softened butter with the bleu cheese crumbles and the fresh herbs.
Wrap the prepared butter in plastic wrap, forming into a log and refrigerate.
You can make the blue cheese butter ahead of time, if desired.
How long to cook filet mignon on cast iron
Cook filet mignon for 2 minutes on each side in your cast iron skillet before placing them in your oven to finish cooking.
How long to bake filet mignon after searing?
Cook in the oven for 3 minutes for rare, 4 minutes for medium rare, and 5 minutes for medium doneness.
If you are questioning the internal temperature of your filets as they cook, it’s always best to check that using an instant-read meat thermometer.
Never rely on just time for the final cooking temperature.
Sometimes, when we cook by time, we overcook the steaks.
This is disappointing since you can’t return once the meat is overcooked.
Below is a temperature chart showing the various internal temperatures according to doneness.
Steak temps to know
- Rare | 125°F
- Medium Rare | 135°F
- Medium | 145°F
- Medium Well | 150°F
- Well-Done | 160°F
Remember that as your filets rest, they will continue to rise in internal temperature.
This is why it’s best to pull the fillets from the heat at least 5 degrees before they hit their desired internal temperature.
What is the best pan to cook filet mignon?
Cast iron works so perfectly for searing filet mignon.
I prefer my traditional 12-inch cast iron skillet for searing filets.
Cast iron is also perfect for going directly from the burner to the oven because it is heatproof.
What does filet mignon mean?
Filet mignon is a French term that translates as “delicate” or “dainty” steak.
The words come together to mean a small cut of very tender steak.
What is filet mignon?
Filet mignon is a cut of meat taken from the smaller end of the beef tenderloin, where the meat is quite soft and tender.
Filet mignon is prized for it’s delicate texture that literally melts in your mouth.
Is filet mignon the same thing as chateaubriand?
No, chateaubriand is a filet mignon roast that is cut from the center part of the beef tenderloin.
Filet mignon is cut from the small end of that same beef tenderloin.
Do you use olive oil or butter for steak in cast iron?
For this recipe, you’ll use both, but in a specific order.
To sear the filets in the skillet so they are nicely caramelized and crusted, use oil with a high flash point, such as canola or vegetable oil.
Because butter burns when cooking at high temperatures, you can’t use it for searing the filets.
Butter comes into play in this recipe at the end of the cooking time when you want to finish the steaks in the oven with the fresh thyme.
What to serve with filet mignon
My guys are meat-and-potatoes kind of guys. We adore potatoes with beef!
If you’d like a beautiful vegetable medley, do try crispy bacon and sweet potato hash as the perfect side dish for filets.
Or try this Loaded Baked Potato Casserole.
More favorite recipes
This recipe pairs perfectly with my Milion Dollar Mashed Potatoes. Make these potatoes ahead of time and have them ready when you need them!
Sizzle steaks with mushroom gravy is a recipe for a hearty one-pan main dish that cooks quickly on the stovetop in your favorite skillet.
Prime Rib in a Roaster Oven recipe provides an easy how-to for making prime rib roast in an electric roaster that goes down in history as the best-ever holiday meal.
Did you know you can make grilled beef tenderloin in about 30 minutes on your grill? It’s the perfect meal to impress friends and family.
Filet Mignon in Cast Iron
For the Filet Mignon Steaks
- 2 8 oz. Filet Mignon steaks, approx. 1 1/2-inches thick
- 1 Tbs Canola or vegetable oil Oil
- Kosher salt and freshly ground black pepper for seasoning the fillets
- 2 Tbs. Unsalted Butter
- Fresh thyme sprigs, may substitute fresh rosemary
For the Bleu Cheese Butter
- 6 Tbs. unsalted butter
- ⅓ cup bleu cheese crumbles
- 2 Tbs. chopped fresh herbs, such as parsley, thyme, basil, rosemary
Prepare the Filet Mignon for Cooking
- Allow the filets to rest, uncovered, at room temp for 30 minutes before starting the cooking process.
- Pat the filets dry with paper towels, then season generously on all sides with kosher salt and freshly ground black pepper.
Make the Bleu Cheese Butter
- In a small bowl, gently combine the softened butter with the bleu cheese crumbles and the fresh herbs. Wrap the prepared butter in plastic wrap to form a long and refrigerate.
Cook the Filet Mignon
- When you're ready to cook the filets, preheat the oven to 415 degrees F.
- Preheat a 12-inch cast iron skillet over medium-high heat; add the oil.
- When the oil is shimmering, carefully add the seasoned filets to the skillet.
- Pan sear the fillets for 2 minutes on the first side, allowing the filet to build a deep brown crust, taking care not to move or turn the fillets during this time.
- Flip the filets and repeat on the second side. Add the butter to the skillet, along with the thyme sprigs.
- Transfer the skillet to the preheated oven. Cook 3 minutes for rare, 4 minutes for medium-rare, 5 minutes for medium, and 6-7 minutes for well-done.
- Remove the skillet from the oven; immediately spoon some the pan sauces over the filets, then transfer them to a plate and tent loosely with foil. Allow the fillets to rest, covered, for 5-10 minutes.
- To serve, place a slice of the prepared bleu cheese butter on top of each filet. Or, slice the fillets and shingle them onto a plate, then top with the bleu cheese butter. Drizzle with pan juices, if desired.