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.
Jump to:
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.
We love to serve these as Steak Crostini, or with creamy mashed potatoes or in with this creamy Alfredo sauce pasta.
Looking for more delicious steak recipes? Be sure to check out our Grilled Ribeye Recipe and make yourself a perfectly grilled ribeye. Don't miss our tasty side dish recipes for the perfect compliment to your meal.
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 - 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
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.
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.
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.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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.
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.
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.
Pan-Seared Steak FAQS
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.
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 toasted Italian crostini, gruyere and manchego cheese, and some great wine.
Bring steak up to room temperature so that the meat cooks evenly.
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
More Dinner Recipes
Hungry for More? Subscribe to my Newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest recipes.
📖 Recipe
Filet Mignon Recipe
Equipment
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
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
Did you love this recipe? If you make this recipe and love it, stop back, 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 to my Newsletter for ALL the latest recipes! We'd love to hear from you!
Suzy Williams
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
Thank you Suzy!! So awesome to hear!
Russ B
Love this recipe!! A Friday night staple with a nice Cab!
Seanna
My favorite too. 😊