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    Home » Main Meals

    Filet Mignon Recipe

    Last Updated: Jun 22, 2022 by Seanna Borrows · This post may contain affiliate links. · As an Amazon Associate, I earn from qualifying purchases. · 4 Comments

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    Jump to Recipe - Print Recipe
    Filet Mignon sliced showing perfect medium rare interior.

    Filet Mignon Recipe - Learn how to cook 2-inch pan seared filet mignon steaks (tenderloin steaks) in cast iron with this easy dinner recipe. Tender, juicy, delicious steak is easy to make in a cast iron skillet with this tasty recipe.

    It's simple to make steakhouse filet mignon at home. We'll show you how to make pan-seared steaks in a cast iron skillet and finish them off in the oven just like the pros.

    Filet Mignon sliced showing perfect medium rare interior.
    Jump to:
    • Secret To Cooking Steak
    • What To Look For When Buying Steak
    • How To Cook Filet Mignon
    • Food Safety Tip for Beef
    • Pan-Seared Steak FAQS
    • More Dinner Recipes
    • 📖 Recipe
    • 💬 Comments

    Secret To Cooking Steak

    Secret to this Recipe...is found in the complex flavors developed by the Maillard Reaction. When the steak hits a searing hot pan, a series of chemical reactions occur that create the beautiful browning of the outside, and release the incredible aromas and flavors that have us craving a good steak.

    Filet Mignon steak sliced and showing perfect medium rare interior.

    filet mignon - Two center cut 2-inch filet mignon (tenderloin steaks). See our FAQs below.

    kosher salt - We used Morton Kosher Salt for this recipe for its course texture.

    olive oil - For searing the meat.

    salted butter - We use salted butter unless otherwise specified.

    cracked black pepper - Black pepper will burn at high heat. So add it to finish the steaks after they have been cooked.

    What To Look For When Buying Steak

    What is filet mignon?

    Filet mignon (tenderloin steaks) are cut from the whole beef tenderloin. It is a lean cut of meat and is considered the choicest, most tender cut of beef.

    How to choose filet mignon (tenderloin steak) at the grocery store?

    Your local butcher will be able help you choose the right meat. But here are a few tips to consider:

    Color: The beef should look fresh. Choose thick filet mignon steaks with uniform, red color. Avoid steaks that are pale, or uneven in color.

    Cut: For best results, choose 2-inch-thick steak that is cut to an even thickness all the way across so that the meat cooks evenly. The size of the steak will impact the cooking time. A 1-inch cut will take less time to cook. So adjust your time accordingly.

    Avoid steaks cut from the butt end of the tenderloin, as this will be a tough piece of beef.

    Grade: The grade of the beef is also an important consideration. There are 3 grades of beef: Prime, Choice, and Select. Prime cuts are the highest quality, then Choice, followed by Select. The primary difference is in the marbling of the fat content of the beef. Prime steaks will have a beautiful white lines or marbling though out. Choice and Select will have less. Marbling equals flavor and is highly desirable.

    How To Cook Filet Mignon

    1. Pre-heat oven to 400°F.

    2. Salt the Steaks.  The first step is to salt the meat by sprinkling the salt evenly over the surface of the steak. You can do this up to 24 hours ahead of time.

    Two salted raw Filet Mignon steaks on a white plate.

    Pro Tip: How Far Ahead Should You Salt A Steak?

    Salt steaks up to 24 hours prior to cooking. This will give the salt time to infuse into the meat, enhancing the flavor of the inside as well as the outside. We typically salt same day and let the meat rest, uncovered in the refrigerator until it's time to cook.

    3. Bring to Room Temperature.  Bring the meat up to room temperature.  We do this by setting them, unwrapped, on the counter for an hour before cooking.

    Pro Tip: Dry Off Meat Before Searing

    Excess moisture on the outside of the meat will prevent browning. So, be sure to dry off the meat with paper towels before you sear.

    4. Sear the Steaks.  Pre-heat a cast iron skillet to medium-high heat.  Put a little olive oil into the skillet.  When it is hot (look for ripples and movement in the oil to indicate it is hot), put each steak into the pan.

    Sear for exactly 2 minutes on the first side.  Then turn the meat over and sear the other side for 2 minutes.  The steaks should have a good brown sear on them at this point.

    5. Baste with Butter.  Add 2 tablespoons of salted butter to the pan.  Baste each steak with the melted butter by repeatedly spooning the hot melted butter onto the meat. The butter will enhance the flavor of the beef.

    Two pan seared Filet Mignon steaks in cast iron skillet with brown butter.

    6. Transfer to Oven.  Finish them in a 400°F oven, cooking them for an additional 6 minutes.

    7. Check for Doneness.  Use a fast and accurate meat thermometer like a Thermapen® ONE, to check that the internal temperature of the meat has reaches the desired temperature.

    Take them out of the oven at 122°F. The meat will continue to come up to temperature as they rest under the foil. The final internal temperature of your steak will be 130°F; perfect Medium-Rare steaks.

    Food Safety Tip for Beef

    The USDA Internal Temperature Guidelines recommended temperature for beef is medium doneness or 145°F.

    Two pan seared Filet Mignon steaks in cast iron skillet showing a red instant read thermometer inserted and reading 122 degrees fahrenheit.

    8. Let Meat Rest for 5 Minutes.  Once the steaks are done, transfer them to a warm plate and cover them with aluminum foil and let them rest untouched for 5 minutes before slicing into them.  This will give them enough time to retain their juices.  Slicing into them too quickly will cause the juices to run out of the steak. 

    Filet Mignon sliced showing perfect medium rare interior.

    Pan-Seared Steak FAQS

    How long to grill 2-inch filet mignon?

    Using the direct grilling method grill 2-inch steak 5 minutes on each side on the high heat side of either a gas grill or a charcoal grill for a perfect medium-rare steak. Alternatively, you can cook the steaks on the grill with a little bit of oil and a cast iron pan.

    What to serve with filet mignon?

    The best way to serve a filet mignon is with your favorite vegetable side dish, like roasted broccoli, and mashed potatoes. We love to serve sliced steak on a charcuterie board with some crostini, gruyere and manchego cheese, and some great wine.

    Why bring steak to room temperature?

    Bring steak up to room temperature so that the meat cooks evenly.

    Filet Mignon sliced showing perfect medium rare interior.

    There you have it. It's as easy as that! We hope you enjoy our super simple, super tasty steak recipe for perfect filet mignon. Try it and let us know how you like it. We'd love to hear from you!

    xo ~ Seanna

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    📖 Recipe

    Filet Mignon sliced showing perfect medium rare interior.

    Filet Mignon Recipe

    Filet Mignon Recipe - Learn how to cook 2-inch pan seared filet mignon steaks (tenderloin steaks) in cast iron with this easy dinner recipe. Tender, juicy, delicious steak is easy to make in a cast iron skillet with this tasty recipe.
    |www.SeannasKitchen.com 
    5 from 2 votes
    Print Pin Rate Add to Shopping ListGo to Shopping List
    Course: Main Meals
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Resting Time: 5 minutes
    Total Time: 20 minutes
    Servings: 2 Servings
    Calories: 846kcal
    Author: Seanna | Seanna's Kitchen

    Equipment

    • Cast Iron Skillet

    Ingredients

    • 16 ounces filet mignon steaks 2 inch tenderloin steaks
    • 2 tablespoons kosher salt
    • 2 tablespoons olive oil
    • 2 tablespoons salted butter
    • ¼ teaspoon cracked black pepper
    Prevent your screen from going dark

    Instructions

    • Pre-heat oven to 400°F.
    • Salt the Steaks.
      You can do this up to 24 hours ahead of time.
    • Bring to Room Temperature.
      Bring the meat up to room temperature.  We do this by setting them, unwrapped, on the counter for an hour before cooking.
    • Sear the Steaks.
      Pre-heat a cast iron skillet to a very high temperature.   Put 2 tablespoons of olive oil into the skillet.  When it is hot (look for ripples and movement in the oil to indicate it is hot), put each steak into the pan.  Sear them for exactly 2 minutes on the first side.  Then turn the meat over and sear the other side for 2 minutes.  The steaks should have a good brown sear on them at this point.
    • Baste with Butter. 
      Add 2 tablespoons of salted butter to the pan.  Baste each steak with the melted butter.
    • Transfer to Oven.
      Finish them in a 400°F oven, cooking them for an additional 6 minutes.
    • Check for Doneness.
      Use a fast and accurate thermometer to check the internal temperature of the steaks. 
      Medium-Rare 130°F. USDA recommends Medium 145°F.
    • Let Steaks Rest for 5 Minutes.
      Once the steaks are done, transfer them to a warm plate and cover them with aluminum foil and let them rest untouched for 5 minutes before slicing into them.  This way, they will retain their juices.  Slicing into them too quickly will cause the juices to run out of the steak. 

    Notes

    Pro Tip: How Far Ahead Should You Salt A Steak?

    Salt steaks up to 24 hours prior to cooking. This will give the salt time to infuse into the meat, enhancing the flavor of the inside as well as the outside. We typically salt same day and let them rest, uncovered in the refrigerator until it's time to cook.

    Searing Steaks:

    Make sure the pan is hot enough to sear the meat.  Test the heat by flicking a little water from your fingers toward the bottom of the pan.  If the water skates across the surface of the pan and evaporates quickly, the pan is hot enough.
    Dry the meat off with a paper towel before searing so that the steaks get a good sear on them instead of steaming from the moisture.

    Serving:

    Serve filet mignon with a vegetable side dish, like roasted broccoli, and mashed potatoes. We love to serve sliced steaks on a charcuterie board with some crostini, gruyere and manchego cheese, and some great wine.

    Nutrition

    Calories: 846kcal | Carbohydrates: 0.2g | Protein: 41g | Fat: 75g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 34g | Trans Fat: 0.5g | Cholesterol: 189mg | Sodium: 7178mg | Potassium: 698mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 351IU | Calcium: 25mg | Iron: 6mg
    DID YOU MAKE THIS RECIPE?Mention @SeannasKitchen and tag #seannaskitchen!

    Did you love this recipe? If you make this recipe and love it, stop back and give it a 5-star rating ⭐⭐⭐⭐⭐ and leave a comment. THANK YOU!! Follow Seanna's Kitchen and share this recipe with your friends on Facebook, Instagram and Pinterest and subscribe my Newsletter for ALL the latest recipes! We'd love to hear from you!

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    Reader Interactions

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    1. Suzy Williams

      June 22, 2022 at 6:44 pm

      5 stars
      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!

      Reply
      • Seanna

        June 22, 2022 at 6:53 pm

        Thank you Suzy!! So awesome to hear!

        Reply
    2. Russ B

      June 22, 2022 at 8:20 am

      5 stars
      Love this recipe!! A Friday night staple with a nice Cab!

      Reply
      • Seanna

        June 22, 2022 at 8:32 am

        My favorite too. 😊

        Reply

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    Seanna Borrows.

    Welcome to Seanna's Kitchen!

    Hi, I'm Seanna, a home cook and food blogger, sharing favorite recipes inspired by the people and places I love.
    Food is love. And here you can expect to find the recipes and stories that bring us together.
    Good food…made with love…for the people you love…Now, that's a great recipe!

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