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Meal Instructions
Specimen #0065·CAST IRON·Easy

Cast Iron Filet Mignon

Tender 8-ounce beef tenderloin steaks seared in screaming-hot cast iron and basted in foaming garlic rosemary butter in 8 minutes.

Cook temp
HIGH HEAT
Total time
13m
FLIP AT
4m
Serves
2
PULL AT
145°F
Ingredients
2 pieces Beef Tenderloin Filet Mignon Steaks — 8 oz each, 1.5 inches thick
1 tbsp Avocado or Canola Oil
3 tbsp Unsalted Butter
2 pieces Garlic Cloves — smashed
2 sprigs Fresh Rosemary or Thyme
1 tsp Coarse Kosher Salt
1/2 tsp Freshly Cracked Black Pepper
Equipment
12-Inch Cast Iron Skillet
Tongs
Large Spoon (for basting)
Meat Thermometer
DirectionsGet to the point
1Heavily salt two 8 oz (1.5-inch thick) filet mignons; let sit at room temp 20 mins.
2Heat cast iron until smoking hot; add 1 tbsp high-heat oil and sear steaks 2 mins per side.
3Add 3 tbsp butter, 2 smashed garlic cloves, and rosemary to pan; tilt skillet and baste steaks for 2–3 mins.
4Pull at 125°F for medium-rare and rest on board for 5 minutes.
Dad pro tip

Filet mignon has zero fat cap, so butter basting in cast iron is essential. Tilting the skillet and spooning hot foaming garlic-rosemary butter over the steak for 3 minutes produces a crust that rivals a $95 high-end steakhouse.

Kid adjustment

Cut across the grain into bite-sized medallions. Filet mignon is so tender that toddlers can chew it with zero difficulty.

Reheat

Warm in air fryer at 320°F for 3 minutes to preserve medium-rare center.

BASIS: Lodge 12-inch Cast Iron Pan High-Heat Butter Basting Matrix; USDA FSIS 145°F beef guideline (pulled at 125°F for medium-rare).480 kcal · 46g protein · 0g carbs · 32g fat
USDA FoodData Central #170208
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