Steakhouse quality from the comfort of your home.
A perfectly cooked steak at a fancy restaurant is always a nice treat; but what if I told you that you could make that same incredible steak at home? Well, you can, and with this cast iron skillet filet mignon recipe, its a breeze.
Steaks have long been an American tradition, and a favorite at bbq’s, weddings, picnics, holidays and gatherings. It seems like there is no setting that a perfectly cooked steak doesn’t pair well with. “Meat and potatoes are all you need.” At least that’s what grandpa always said. I mean he’s not wrong, but I do like a good side of veggies with mine to help round out the whole meal.
Our cast iron skillet filet mignon, is juicy, tender, and succulent. Simply seasoned with only salt and black pepper, then bathed in butter, garlic and fresh rosemary. This is a culinary match made in flavor heaven. Often too many people try to over do it and go crazy with flavors. In my opinion, less is always more when it comes to the perfect steak, no need to go overboard with seasonings, just keep it nice and simple. A chef once told me the secret to great food is the KISS theory, Keep It Simple and Sexy. They told me that some of the best dishes only had a few ingredients, allowing quality of the products to shine. A great steak is the perfect example of this.
American Beef
When America was first being settled there were vast wide open ranges, excellent for homesteaders, cowboys and raising cattle. Livestock was a major importance in the early years, you couldn’t just run out to your local grocery store, you had to raise and harvest everything yourself. Steak, and beef in general, was a huge part of the American diet, and still is. Thanks to the Industrial Revolution in the 1800’s, meat processing plants came into existence, making quality steaks and beef available to everyone.
These advances in technology have made it so steaks are in every market, in every town. You no longer have to spend hours toiling to raise and harvest good beef. Now all you have to do is head down to your local grocery store and pick up your favorite cut. The crave-able flavor of this cast iron filet mignon is not the only great benefit. Steak is very high in protein keeping you full for longer periods of time, it is also a great source of iron, and potassium, as well as having calcium and even vitamin A.
Ingredients
- 2 filet mignons 6 to 8 ounces each, about 2 inches thick
- Salt and freshly ground black pepper to taste
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 5 cloves garlic peeled
- 4 sprigs fresh rosemary
How to Make Cast Iron Skillet Filet Mignon
Step 1: Take the filet mignons out of the fridge 30 to 60 minutes before cooking. Season with salt and pepper generously and let them sit at room temperature.
Step 2: Heat your oven to 360°F in preparation for cooking the steaks.
Step 3: Heat a medium cast iron skillet on high heat for 3 to 5 minutes. Add oil and sear the filet mignons for 2 to 3 minutes per side until they have a nice browned crust.
Step 4: Place butter, garlic, and rosemary in the skillet with the steaks.
Step 5: Transfer the skillet to the oven and bake for 2 to 8 minutes, depending on your desired level of doneness.
Step 6: Remove the steaks from the oven, place them on a plate, tent with foil, and let them rest for 5 to 10 minutes before serving.
FAQs & Tips
How to Make Ahead and Store?
To make this dish ahead of time, just follow the recipe above then cool your steak. Once cooled place in an air tight container and store in the refrigerator for up to five days. To reheat your steak, cover with foil and place in a 350º oven for about 5 to 10 minutes. Alternatively, you can add a little beef broth to a pan, add your steak, and simmer until the desired temperature is reached.
Do I have to use butter?
No, if you are someone with a dairy intolerance or just prefer not to use butter, that’s ok. You can use a good oil like grape seed.
What if I have to watch my sodium intake and can’t use salt?
No salt, no problem. There are tons of seasoning mixes on the market these days that are salt free, pick a couple up and find your favorite, or even make your own.
What if I don’t own a cast iron pan?
Not to worry, you can use almost any quality metal pan you have; just make sure not to use a non-stick pan. The pan needs to be very hot to get a good sear on the meat, non stick pans often have a coating that can be damaged from being heated without anything in the pan.
Serving Suggestions
Our cast iron skillet filet is a decadent protein, just waiting for the perfect side dish. I could write a whole post about all of the sides that pair with this delicious meal, but for today I’ll keep it simple and list a few of my favorites. When we talk about steak, one of the first things that comes to mind is potatoes, of course. Weather roasted, boiled, baked, fried or mashed, you can’t go wrong potatoes. There are literally hundreds of ways you can cook and serve this simple tuber, but in my mind the classics are the best. Given a choice, I’ll take a giant helping of mash potatoes, any time I can.
Potatoes are definitely not the only side dish, and like the saying goes, “variety is the spice of life”. So let your tastes run wild, try a side of roasted mushrooms, broccoli, or green beans. Toss together an easy pasta or chopped salad. Make an ooey gooey Mac and cheese or a fluffy corn bread, or add in a Latin flair with a bright Chimmichurri. You can even get creative and make your own compound butter, if you are unfamiliar with compound butter, don’t worry, all it is is regular butter that has herbs and seasonings mixed in. Go wild with your flavors, you have everything to gain and who knows maybe you’ll come up with a new family favorite.
Don’t worry about the perfect side, give one of ours a try, like this Mediterranean Pasta Salad, or this Roasted Vegetable and Farro Salad with Pomegranates. I personally love this Fondant Potato recipe and how it compliments the steak so well.
Cast Iron Skillet Filet Mignon
Ingredients
- 2 filet mignons 6 to 8 ounces each, about 2 inches thick
- Salt and freshly ground black pepper to taste
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 5 cloves garlic peeled
- 4 sprigs fresh rosemary
Instructions
- Take the filet mignons out of the fridge 30 to 60 minutes before cooking. Season with salt and pepper generously and let them sit at room temperature.
- Heat your oven to 360°F in preparation for cooking the steaks.
- Heat a medium cast iron skillet on high heat for 3 to 5 minutes. Add oil and sear the filet mignons for 2 to 3 minutes per side until they have a nice browned crust.
- Place butter, garlic, and rosemary in the skillet with the steaks.
- Transfer the skillet to the oven and bake for 2 to 8 minutes, depending on your desired level of doneness.
- Remove the steaks from the oven, place them on a plate, tent with foil, and let them rest for 5 to 10 minutes before serving.
Nutrition
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