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
- 450°F
- 232°C · preheat
- Total time
- 13 min
- 5 prep · 8 cook · 5 rest
- Flip at
- 4 min
- of 8 min cook
- Pull at
- 145°F
- USDA safe minimum
Perfect 10-Minute Cast Iron Seared Filet · Cowboy Kent Rollins
Cowboy Kent Rollins shows how to get a hard crust on thick-cut filet mignon in cast iron before spooning herb butter over the top.
- Target //Cook at High Heat (450°F / 232°C) for 8 mins (flip at 4 mins).
- Doneness //Pull when internal temperature reaches 145°F (USDA safe minimum). Rest 5 mins before slicing.
- Golden Rule //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.
- Family Tweak //Cut across the grain into bite-sized medallions. Filet mignon is so tender that toddlers can chew it with zero difficulty.
Ingredients
- 2 piecesBeef Tenderloin Filet Mignon Steaks, 8 oz each, 1.5 inches thick
- 1 tbspAvocado or Canola Oil
- 3 tbspUnsalted Butter
- 2 piecesGarlic Cloves, smashed
- 2 sprigsFresh Rosemary or Thyme
- 1 tspCoarse Kosher Salt
- 1/2 tspFreshly Cracked Black Pepper
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Get to the point
- 1
Heavily salt two 8 oz (1.5-inch thick) filet mignons; let sit at room temp 20 mins.
- 2
Heat cast iron until smoking hot; add 1 tbsp high-heat oil and sear steaks 2 mins per side.
- 3
Add 3 tbsp butter, 2 smashed garlic cloves, and rosemary to pan; tilt skillet and baste steaks for 2–3 mins.
- 4
Pull at 125°F for medium-rare and rest on board for 5 minutes.
Step by step
Tap a step to cross it offRoom Temperature Dry Brining
Pat two 8-ounce center-cut beef tenderloin steaks (1.5 inches thick) completely dry with paper towels. Season aggressively on all sides with 1 tsp coarse kosher salt and 1/2 tsp freshly cracked black pepper. Let rest on counter for 20 minutes before cooking.
WhyLetting cold steaks warm slightly on the counter ensures the center cooks evenly without needing excessive pan time.
Screaming Cast Iron Hard Sear
Set a 12-inch cast-iron skillet over high heat for 4 minutes until faint smoke rises. Add 1 tbsp avocado or canola oil. Lay steaks gently into skillet away from you. Sear undisturbed for 2 minutes on first side, then flip.
WhyCast iron's immense thermal mass transfers intense heat into the meat, creating a dark steakhouse crust in 120 seconds.
Aromatic Butter Arrosé (Basting)
Turn heat to medium. Add 3 tbsp unsalted butter, 2 crushed garlic cloves, and 2 fresh rosemary sprigs to the skillet. Tilt the pan slightly so melted butter pools at the bottom; use a large spoon to rapidly ladle foaming herb butter continuously over the steaks for 2 to 3 minutes.
WhyBasting with foaming butter cooks the top and bottom of the steak simultaneously while infusing rich nutty aromatics into the lean tenderloin.
Probe Check & Cutting Board Rest
Insert a digital probe into the center of the thickest filet. Pull at 125°F for medium-rare (carryover cooking will bring it to 130°F–135°F). Transfer to a warm plate, spoon pan juices over top, and rest for 5 minutes before slicing.
WhyResting relaxes the muscle fibers and allows the savory juices to distribute back throughout the steak.
- 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 & toddler adjustment
- Cut across the grain into bite-sized medallions. Filet mignon is so tender that toddlers can chew it with zero difficulty.
- Serve with
- Mashed potatoes with garlic · Roasted asparagus spears · Cast iron sautéed mushrooms
- Reheating
- Warm in air fryer at 320°F for 3 minutes to preserve medium-rare center.
- Calories
- 480
- Protein
- 46 g
- Carbs
- 0 g
- Fat
- 32 g
Nutrition source: USDA FoodData Central #170208. Cook-time 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).
Frequently Asked Questions
How do you reheat leftover cast iron filet mignon without ruining the texture?
Warm in air fryer at 320°F for 3 minutes to preserve medium-rare center.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 145°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 5 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Cut across the grain into bite-sized medallions. Filet mignon is so tender that toddlers can chew it with zero difficulty.
What are the best side dishes to serve with this?
Recommended sides include Mashed potatoes with garlic, Roasted asparagus spears, Cast iron sautéed mushrooms.