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A filet mignon with bleu cheese butter on a white plate.

Filet Mignon in Cast Iron

Filet Mignon in Cast Iron is your guide to tender, buttery beef, pan seared filets prepared in a cast iron skillet.
Servings: 2 servings
Chef Alli
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting time before and after cooking 40 minutes
Total Time 55 minutes

Ingredients
 

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

Instructions
 

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.

Notes

RECIPE TIPS FOR COOKING FILET MIGNON IN CAST IRON

Look for filet mignon steaks that are 1 1/2-inches to 2-inches thick, deep red in color, and modest marbling throughout. If you’re cooking two filets like this recipe calls for, make sure they are the same thickness so they cook evenly together.
Be sure your filet mignon steaks are room temperature before searing them.
Using a cast iron skillet to cook filets ensures they cook evenly and get a great sear on both sides. Always preheat your skillet before adding the filets to sear. When the filets hit that skillet, you should hear lots of great sizzle.
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.
If you are wondering what the internal temperature of your filet mignon is, don’t guess. Instead use an instant-read meat thermometer. This will help to keep you from overcooking the filet mignon.

Nutrition

Calories: 671kcalCarbohydrates: 1gProtein: 6gFat: 73gSaturated Fat: 35gPolyunsaturated Fat: 8gMonounsaturated Fat: 27gTrans Fat: 2gCholesterol: 138mgSodium: 268mgPotassium: 96mgFiber: 0.1gSugar: 0.2gVitamin A: 1908IUVitamin C: 5mgCalcium: 138mgIron: 0.4mg
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