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.
cast-iron Timer
Set for 8 mins @ High Heat (450°F / 232°C) (Flip at 4m)
Ingredients
Base recipe calibrated for 2 adults.
Get to the Point Execution
Heavily salt two 8 oz (1.5-inch thick) filet mignons; let sit at room temp 20 mins.
Heat cast iron until smoking hot; add 1 tbsp high-heat oil and sear steaks 2 mins per side.
Add 3 tbsp butter, 2 smashed garlic cloves, and rosemary to pan; tilt skillet and baste steaks for 2–3 mins.
Pull at 125°F for medium-rare and rest on board for 5 minutes.
Step-by-Step Guided Instructions
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.
Letting cold steaks warm slightly on the counter ensures the center cooks evenly without needing excessive pan time.
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.
Cast iron's immense thermal mass transfers intense heat into the meat, creating a dark steakhouse crust in 120 seconds.
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.
Basting with foaming butter cooks the top and bottom of the steak simultaneously while infusing rich nutty aromatics into the lean tenderloin.
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.
Resting relaxes the muscle fibers and allows the savory juices to distribute back throughout the steak.
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.
Cut across the grain into bite-sized medallions. Filet mignon is so tender that toddlers can chew it with zero difficulty.
- Mashed potatoes with garlic
- Roasted asparagus spears
- Cast iron sautéed mushrooms
Warm in air fryer at 320°F for 3 minutes to preserve medium-rare center.