This filet mignon recipe shows you exactly how to cook filet mignon in a cast iron skillet so it turns out tender, juicy, and perfectly seared every time. It's the same simple steakhouse method I use in my own kitchen almost every Friday night.
A Quick Look At The Recipe
⏱️ Ready In: About 25 minutes
👪 Serves: 2 steaks
🥣 Main Ingredients: 2-inch filet mignon steaks, kosher salt, olive oil, butter, and cracked black pepper.
🎉 Best For: Date nights, steakhouse-style dinners at home, or slicing to serve with a charcuterie board.
⭐ Why It Works: A quick sear in a hot cast-iron skillet, finished with butter basting and a short oven rest, cooks thick the meat evenly while creating a rich steakhouse-style crust.
⚠️ What to Watch For: Use an instant-read thermometer and remove the steaks from the oven at about 122°F so they rest to a perfect medium-rare (130°F).
🌡️ Internal Temp Guide:
Rare - 125-130°F
Medium-Rare - 130-140°F
Medium - 140-150°F
Medium-Well - 150-160°F
Well Done - 160°F+
✨ See the Steak Doneness Guide below for a visual reference.
Filet mignon is prized for its tenderness, but because it's such a lean cut of beef, the cooking method matters. A quick sear in a hot cast iron skillet, followed by butter basting and a short finish in the oven, cooks thick steaks evenly while building the rich browned flavor that makes steakhouse filet so memorable.
This is the same simple method I rely on in my own kitchen when we cook steak at home. Many Friday nights we slice the steak and serve it alongside a cozy charcuterie board with crostini, cheese, and a good bottle of wine. If you enjoy cooking steak at home, you might also like my Grilled Ribeye Recipe, Slow Roasted Beef Tenderloin, or serve your steak with a spoonful of Cowboy Butter Sauce for extra flavor.
Jump to:
- A Quick Look At The Recipe
- Why This Recipe Works
- Ingredients You'll Need
- What to Look for When Buying Filet Mignon
- Substitutions & Add-Ins
- Variations
- How To Cook Filet Mignon (Step-by-Step)
- Steak Doneness Temperature Guide
- Expert Tips
- Troubleshooting Guide
- Storage & Make-Ahead Tips
- Filet Mignon Recipe FAQs
- Serving Suggestions
- More Dinner Recipes
- 📖 Recipe
- 💬 Community
Why This Recipe Works
- A simple, reliable steakhouse method. A quick cast-iron sear followed by butter basting and a short oven finish cooks thick steaks evenly.
- No guesswork. Using an instant-read thermometer makes it easy to cook your steak to the perfect doneness.
- Tender, juicy results. Filet mignon is naturally tender, and this method keeps the inside perfectly juicy.
- Perfect for special dinners at home. Whether you're cooking for date night or slicing steak to serve alongside a charcuterie board, this technique delivers restaurant-quality results.
Ingredients You'll Need
- Filet mignon steaks - Use two center-cut steaks about 2 inches thick. Thicker steaks cook more evenly and are ideal for the cast-iron sear and oven finish method.
- Kosher salt - Season the steaks generously with kosher salt to enhance the natural flavor of the beef and help create a flavorful crust.
- Olive oil - A small amount of oil helps the steaks sear properly in the hot cast iron skillet.
- Salted butter - Butter is used for basting the steaks, adding richness and helping develop steakhouse-style flavor.
- Cracked black pepper - Add pepper after cooking so it doesn't burn in the hot pan.
See the recipe card for full information on ingredients and quantities.
What to Look for When Buying Filet Mignon
When buying filet mignon, a few simple tips will help you choose the best steaks for this recipe.
- Cut - Choose center-cut filet mignon steaks about 2 inches thick. Thick steaks cook more evenly and are ideal for the cast-iron sear and oven finish method.
- Color - Look for steaks with a bright red color and a fresh appearance. Avoid meat that looks dull or uneven in color.
- Grade - Beef is graded as Prime, Choice, or Select. Prime has the most marbling and flavor, followed by Choice and Select.
- Shape - Choose steaks that are evenly cut so they cook at the same rate.
Substitutions & Add-Ins
- Garlic butter basting - Add a smashed garlic clove to the pan while basting for a classic steakhouse-style garlic butter flavor.
- Fresh herbs - A sprig of thyme or rosemary can be added to the butter while basting to infuse the steaks with subtle herb flavor.
- Avocado oil instead of olive oil - Avocado oil works well for high-heat searing and has a neutral flavor.
- Different steak thickness - Thinner steaks will cook faster, so shorten the oven time and monitor closely with a thermometer.
Variations
- Classic steakhouse version: Keep it simple with salt, butter basting, and freshly cracked black pepper.
- Garlic herb butter version: Add smashed garlic and a sprig of thyme or rosemary to the pan while basting for classic steakhouse flavor.
- Bacon-wrapped filet mignon: Wrap each steak with a strip of bacon before cooking for extra richness and flavor.
- Cowboy butter filet mignon: Serve the finished steaks with a spoonful of cowboy butter sauce for a bold, garlicky finish.
- Grilled filet mignon: Cook the steaks over high heat on a gas or charcoal grill instead of using the cast-iron and oven method.
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How To Cook Filet Mignon (Step-by-Step)
To cook filet mignon, start by seasoning the steaks with kosher salt and letting them come to room temperature. Sear the steaks in a hot cast iron skillet for about 2 minutes per side to develop a flavorful crust. Add butter and baste the steaks briefly, then transfer the skillet to a 400°F oven and cook until the internal temperature reaches about 122°F for medium-rare. Let the steaks rest for 5 minutes before serving so the juices redistribute.
Step 1. Season the steaks. Season the steaks generously with kosher salt on all sides. You can do this up to 24 hours ahead of time, or simply salt the steaks shortly before cooking.
Step 2. Bring the steaks to room temperature. Place the steaks on a plate and let them sit at room temperature for about 45-60 minutes before cooking. This helps the steaks cook more evenly.
Pro Tip: Pat the steaks dry with paper towels just before searing. Removing excess moisture helps create a better crust.
Step 3. Preheat the oven. Preheat the oven to 400°F so it's ready when the steaks go in.
Step 4. Sear the steaks. Heat a cast iron skillet over medium-high heat and add the olive oil. When the oil begins to shimmer, place the steaks in the pan and sear for about 2 minutes on the first side until a deep brown crust forms. Flip and sear the second side for about 2 minutes.
Step 5. Butter baste the steaks. Add the butter to the skillet. As it melts, tilt the pan slightly and repeatedly spoon the hot butter over the steaks to baste them.
This adds richness and helps develop steakhouse-style flavor.
Step 6. Finish cooking the steaks in the oven. Transfer the skillet to the 400°F oven and finish cooking the 2-inch filet mignon steaks for about 5-6 minutes, depending on their thickness.
Step 7. Check the internal temperature. Use an instant-read thermometer to check the steaks. Remove them from the oven when they reach about 122°F so they rest to a perfect medium-rare (130°F).
Step 8. Let the steaks rest. Transfer the steaks to a plate and loosely tent with foil. Let them rest for 5 minutes before serving so the juices can redistribute.
Steak Doneness Temperature Guide
Knowing the internal temperature of your steak is the best way to cook filet mignon exactly the way you like it. Use an instant-read thermometer to check the temperature and remove the steak from the oven about 5°F before your target doneness, since the steak will continue cooking as it rests.
Steak Doneness Guide
Rare - 125-130°F
Medium-Rare - 130-140°F
Medium - 140-150°F
Medium-Well - 150-160°F
Well Done - 160°F+
For the most tender and juicy filet mignon, many steak lovers prefer medium-rare, which preserves the delicate texture of this lean cut of beef.
Expert Tips
- Pat the steaks dry before searing. Removing excess moisture helps the steak develop a deep brown crust instead of steaming in the pan.
- Use a very hot cast-iron skillet. High heat is essential for creating the Maillard reaction, which produces the rich browned crust that gives steak its steakhouse flavor.
- Butter baste for richer flavor. Spoon the hot melted butter over the steaks while they cook to enhance flavor and help the surface brown evenly.
- Use an instant-read thermometer. Filet mignon cooks quickly, and a thermometer removes the guesswork so you don't accidentally overcook an expensive cut of meat.
- Let the steaks rest before slicing. Resting the meat allows the juices to redistribute so the steaks stay tender and juicy.
Troubleshooting Guide
- Steak didn't develop a good crust? The pan likely wasn't hot enough, or the steaks were too wet. Pat them dry and make sure the skillet is fully heated before searing.
- Steak cooked too quickly? Thinner steaks cook much faster. Use thicker steaks when possible and monitor closely with a thermometer.
- Steak overcooked? Steaks continues cooking as they rest. Next time remove the steaks from the oven around 122°F for medium-rare.
- Butter burned in the pan? Add the butter after the initial sear and baste briefly before transferring the skillet to the oven.
Storage & Make-Ahead Tips
- Make-Ahead: Filet mignon is best cooked fresh, but you can season the steaks with salt up to 24 hours ahead of time and store them uncovered in the refrigerator. This dry-brining step helps enhance flavor.
- Refrigerate: Store leftover steak in an airtight container in the refrigerator for up to 3 days.
- Freeze: Cooked steak can be wrapped tightly and frozen for up to 2 months, though the texture is best when enjoyed fresh.
- Reheat: Warm leftover steak gently in a skillet over low heat with a little butter until heated through. Avoid microwaving if possible, as it can overcook the meat.
Filet Mignon Recipe FAQs
To cook filet mignon in a cast iron skillet, first sear the steaks in a hot skillet for about 2 minutes per side. Add butter and baste the steaks briefly, then transfer the skillet to a 400°F oven to finish cooking. Remove the steaks when the internal temperature reaches about 122°F for medium-rare and allow them to rest before serving.
The ideal final internal temperature for filet mignon depends on your preferred doneness. Medium-rare filets are typically served at about 130°F, while medium is about 140-145°F. For best results, remove the steaks from the oven a few degrees early because the temperature will continue rising as the meat rests.
A 2-inch filet mignon typically cooks in about 10-12 minutes total using the cast iron and oven method. This includes about 2 minutes of searing per side followed by about 5-6 minutes in a 400°F oven. The exact time may vary slightly depending on steak thickness and desired doneness.
Allowing filet mignon to rest at room temperature for about 45-60 minutes before cooking helps the steak cook more evenly. Starting with slightly warmer meat reduces the temperature difference between the exterior and interior of the steak.
Most chefs recommend cooking filet mignon to medium-rare (about 130°F) because it keeps the steak tender and juicy. Filet mignon is a very lean cut of beef, so cooking it past medium can make the texture less tender.
Serving Suggestions
Filet mignon pairs beautifully with classic steakhouse sides and simple, comforting favorites.
- Serve with creamy Make-Ahead Mashed Potatoes.
- Pair with Toasted Crostini and a Simple Charcuterie Board for an easy entertaining spread.
- Add a spoonful of Cowboy Butter Sauce for a bold, garlicky finish.
- Serve with a crisp green salad like our Copycat Panera Greek Salad.
If you enjoy cooking steak at home, be sure to try my Grilled Ribeye Recipe, another classic steakhouse favorite.
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📖 Recipe
Filet Mignon Recipe (Cast Iron Skillet + Oven Method)
Ingredients
- 16 ounces filet mignon steaks 2 8 ounce tenderloin steaks
- 2 tablespoons kosher salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¼ teaspoon cracked black pepper
Instructions
- Pre-heat oven to 400°F.
- Season the Steaks. Season the filet mignon generously with kosher salt on all sides. This can be done immediately before cooking or up to 24 hours ahead of time.
- Bring the Steaks to Room Temperature. Place the steaks on a plate and let them sit at room temperature for about 45-60 minutes before cooking.
- Sear the Steaks. Heat a cast iron skillet over high heat. Add the olive oil.When the oil begins to shimmer, place the steaks in the pan and sear the first side for about 2 minutes, until a deep brown crust forms.Flip the steaks and sear the second side for 2 minutes.
- Butter Baste. Add the butter to the skillet. Tilt the pan slightly and spoon the melted butter over the steaks for about 30 seconds.
- Finish in the Oven. Transfer the skillet to the 400°F oven and cook the 2-inch filet mignon steaks for about 5-6 minutes, depending on desired doneness.
- Check for Doneness. Use an instant-read thermometer to check the internal temperature.Remove the steaks from the oven at approximately:Rare - 125-130°FMedium-Rare - 130-135°FMedium - 140-145°FThe temperature will continue to rise about 5°F while resting.
- Rest the Steaks. Transfer the steaks to a plate and loosely tent with foil. Let them rest for 5 minutes before serving so the juices redistribute throughout the meat.Season with cracked black pepper just before serving.
Suzy Williams says
Seanna, this is a fantastic recipe. Salting makes a huge difference and taking the steak out an hour before cooking. This is my go-to recipe for steak night, thank you!
Seanna says
Thank you Suzy!! So awesome to hear!
Russ B says
Love this recipe!! A Friday night staple with a nice Cab!
Seanna says
My favorite too. 😊