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
16ouncesfilet mignon steaks2 inch tenderloin steaks
2tablespoonskosher salt
2tablespoonsolive oil
2tablespoonssalted butter
¼teaspooncracked 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.