When it comes to making our pan seared filet mignon recipe, nothing beats using a cast iron skillet and serving it with our easy sizzling garlic butter sauce.
You sear the filet mignon briefly in a cast iron skillet to give it a golden crust, and then finish it in the oven until it's cooked to perfection, creating the perfect filet mignon dinner. It's definitely a Whole Lotta Yum!
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Filet Mignon Cast Iron Recipe
Filet mignon is a cut of steak that's prized for its tender and juicy texture. It's a high-quality cut of steak that just needs a little oil, salt, and black pepper to bring out the flavor with no marinade needed.
We'll be teaching you all the tips and tricks to getting pan seared filet mignon with oven finish perfect the very first time you make it! If you're looking for filet mignon recipes, you'll love our stovetop seared to oven finish version.
And to make your seared filet mignon dinner extra special, it's also fantastic when served as a steak and lobster dinner for two.
What is Filet Mignon?
Filet mignon is a French term that translates to “dainty fillet” and is cut from the small end of the tenderloin. It is considered one of the most tender cuts of beef and is often served at fine dining restaurants.
Because of its tender texture, filet mignon is best cooked using a method that sears the outside of the steak while keeping the inside tender and juicy.
Best Way to Cook Filet Mignon
The best way to cook filet mignon is with the pan searing method, where the steak is browned on high heat in a hot cast iron skillet and then finished in the oven. This truly makes the BEST filet mignon recipe!
This method results in a perfectly seared steak with a juicy interior and a crispy crust.
You'll love this Cast Iron Filet Mignon
- Tender and juicy meat: Filet mignon is known for its incredibly tender texture, which is further enhanced by the pan searing method. The garlic butter sauce adds richness and flavor to the steak, making each bite a tantalizing experience.
- Quick and easy to make: Cooking filet mignon takes less than 30 minutes! Just sear cast iron filet mignon for 4-8 minutes for medium rare, then bake until the filets are done.
- Perfect for special occasions: It's hard to beat an easy pan searing filet mignon recipe when you need a "wower" to impress that special someone, whether it be an anniversary, birthday, or date night.
- Affordable luxury: While this cut of beef can be expensive in restaurants, it's way less expensive to make pan-fried filet mignon at home for a fraction of the cost!
Filet Mignon Recipe Ingredients
We ordered filet mignon through our Butcher Box subscription, which is a monthly or every other month meat delivery service than only sells organic, grass-fed cuts of beef from local farms.
- 2-4 (6-ounce) filet mignon steaks - make as few or as many as you want to serve, just make sure to leave ample room in the skillet to brown them.
- Salt and black pepper
- 1 Tbsp Oil - use a high smoke point oil such as canola oil or extra virgin olive oil.
- 2 Tbsp Butter - salted butter was use in the recipe to make an herb butter, if you use unsalted then you might want to salt the garlic butter sauce.
- 1 tsp minced garlic - fresh is always great, we love to use the frozen minced garlic that comes in the cubes
- 1 teaspoon fresh parsley - other minced fresh herbs would taste fantastic too such as rosemary, thyme, cilantro, sage, or multiple fresh herbs mixed together.
A cast iron skillet makes the best pan. We used an 8" skillet to cook 2 filet mignon steaks.
How to cook Filet Mignon in a Pan
Pan-searing filet mignon is easier than you can imagine! You just pan fry each side for a few minutes and then finish baking them in the oven. No need to make the garlic butter separately, just add it to the pan and spoon it over the steak. Easy peasy!
Let the steaks sit out for 30-60 minutes before cooking them to bring them to room temperature. Pat the steaks dry with paper towels.
Preheat your oven to 425°F.
How to season Filet Mignon
- Bring to Room Temperature: Take the filet mignon out of the refrigerator and let it sit at room temperature for about 30 minutes. This helps the steak cook more evenly.
- Pat Dry: Use a paper towel to pat the steaks dry. This helps the seasonings adhere better and promotes a good sear.
- Season Generously: Filet mignon is a thick cut, so it needs a good amount of seasoning. Use coarse salt and freshly cracked black pepper for a classic flavor. Be generous and make sure to season all sides.
- Additional Flavors (Optional): You can also add additional flavors like garlic powder, rosemary, thyme, or your favorite steak seasoning.
- Let the Seasoning Sit: Allow the seasoning to sit on the steak for at least 15 minutes before cooking. This helps the salt to penetrate the meat and enhance the flavor.
Pan Sear Steaks in a Cast Iron Skillet
In a large oven-safe pan (a cast iron skillet is ideal), heat the olive oil over medium-high heat.
When the cast iron skillet is hot, pan sear the filet mignon steaks cook for 2-3 minutes on the first side until you get a deep brown crust. Do not check the meat during this time and leave the sear undisturbed to get that nice, seared edge.
Flip the meat over and add the butter, minced garlic, and minced parsley to the pan after the first side sears. Cook the second side for 2-3 minutes as well for a medium rare steak.
If you don't have an oven proof cast skillet or oven safe pan, transfer the steaks to a baking sheet. Alternatively, you could grill the cooked filet mignon to finish instead of baking it.
Finish in Oven
Transfer the hot cast iron skillet with the steaks to the preheated oven and bake for an additional 5-7 minutes, or until the internal temperature reaches 135°F for medium-rare or 140°F for medium.
The cooking times can vary based on your desired temperature. Remove filets from the oven with oven mitts.
Resting After Cooking
Lightly cover the steaks with tin foil and let the pan seared filet steaks rest on a cutting board for 5 minutes before serving.
The final serving temperature will increase slightly during the rest period. Spoon more of the garlic herb butter over the top and enjoy your perfect filet mignon dinner!
How Long to Cook Filet Mignon in Oven
Cooking filet mignon in the oven usually involves searing it on the stove first, and then finishing it in the oven. This method ensures a flavorful crust and a tender inside.
- Preheat the Oven: Preheat your oven to 400°F (204°C).
- Sear the Steak: Heat a cast-iron skillet or oven-safe pan over high heat with a bit of oil. Once hot, add the filet mignon and sear for about 2-3 minutes on each side, until a crust forms.
- Transfer to Oven: Place the skillet with the filet mignon into the preheated oven.
- Bake: Cook the filet mignon in the oven for about 5-8 minutes for medium-rare, 8-10 minutes for medium, and 10-12 minutes for medium-well. The exact time will depend on the thickness of the steak and your oven.
- Rest the Steak: Once done, remove the steak from the oven and let it rest for at least 5 minutes before slicing. This allows the juices to redistribute throughout the meat.
Filet Mignon Temperature When Done
The internal temperature of the filet mignon will tell you how cooked through it is. We highly recommend you use a digital instant-read thermometer to check the temperature in the thickest part of the steak:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-Well: 150-155°F (65-68°C)
- Well-Done: 160°F (71°C) and above
Your steak will continue to cook a few degrees more once it’s taken out of the oven, so it’s a good idea to remove it from the oven 5 degrees before it reaches your desired doneness.
Tips for Perfect Pan Seared Filet Mignon
- You can serve the pan sear filet mignon with herb butter compote at the end as we did with our air fryer ribeye steaks instead of cooking the garlic herb butter in the cast iron skillet. Just combine the butter, garlic, and parsley in a bowl until fully mixed in a microwave-safe bowl. Let the herb butter soften (or soften in the microwave) before serving and add a pat to each steak.
- The best pan for cooked filet mignon is a cast iron skillet. It helps to create that crisp sear, it cooks evenly, plus it is a stovetop to oven pan.
- Make sure your steaks are at room temperature before cooking, we have them sit out on the counter for 30-60 minutes prior to cooking filet mignon or any type of steak. Cold steak causes the muscle fibers to contract when they hit the pan, yet bringing the steak to room temp helps the texture and heat distribution.
- Season the steaks generously, we used the salt and pepper classic combo alongside our garlic butter sauce, but feel free to experiment with other spices and herbs to add depth of flavor. We personally love McCormick's grocery store seasonings, especially their steak seasoning.
- We highly recommend using a digital meat thermometer, it's the only way you'll know for sure when your steaks are done cooking in the oven to your desired doneness. Many meat lovers consider pan seared filet mignon at the ideal temperature once it reaches medium rare.
- Let the filet mignons rest for 5-10 minutes before serving, this allows the juices to redistribute, resulting in a juicier steak that's tender inside.
What to serve with Cast Iron Filet Mignon
- Roasted or Grilled Vegetables: Asparagus, Brussels sprouts, carrots, or green beans are all great options to add some color and texture to your plate.
- Mashed Potatoes: Creamy mashed potatoes are a classic side that pairs well with the rich flavor of filet mignon.
- Salad: A simple green salad with a vinaigrette dressing can add some freshness and balance to the meal.
- Rice or Pasta: A bed of creamy risotto or al dente pasta can absorb the flavorful juices of the steak.
- Bread: Crusty bread can be used to soak up any extra sauce or juices from the steak.
- Grilled or Roasted Garlic: Roasted or grilled garlic adds a subtle, sweet flavor that complements the richness of the filet mignon.
- Wine: A full-bodied red wine, such as Cabernet Sauvignon or Merlot, pairs well with the flavors of filet mignon.
Common Questions About Cooking Filet Mignon
Note: It is important to use a meat thermometer to accurately determine the internal temperature of your steak. The USDA recommends cooking steaks to an internal temperature of 145°F for medium doneness, which is considered safe for consumption. We personally prefer a medium rare steak.
The reverse searing method is a cooking technique used to cook steaks, including filet mignon, that involves cooking the steak at a low temperature in the oven until it reaches the desired internal temperature and then searing it on high heat in a hot pan for a short period of time to achieve a crispy crust. The reverse searing method is often used for thicker cuts of steak because it helps to ensure that the inside of the steak remains juicy and tender, while the outside is seared to perfection.
1. Heat a heavy-bottomed skillet over medium heat and add a little oil to the pan.
2. Place the steak in the skillet and cook it for 1-2 minutes on each side, or until it reaches the desired internal temperature.
3. Remove the steak from the skillet and let it rest for a few minutes to let the juices redistribute.
Steak Internal Cooking Temperatures Chart:
|Doneness||Internal Temperature (°F)|
More Steak Recipes
If you love our pan seared oven finished filet mignon, be sure to try our other steak recipes!
- Steak and lobster dinner
- Cast iron ribeye steak
- Air fryer ribeye steak
- Air fryer steak tips
- Best Philly cheesesteak recipe