Cooking Filet Mignon In Cast Iron Pan Recipe

I love crafting the perfect filet mignon dinners at home whenever I’m craving something extraordinary. This Pan Seared Filet Mignon features succulent, richly seasoned steaks, accented with a hint of garlic and thyme. I guarantee its mouthwatering aroma and tender texture will spark your curiosity and delight your palate.

I love cooking up a Cast Iron Filet Mignon that never fails to impress. I start with two filet mignon steaks that are about 8 to 10 oz each and roughly 1 1/2 inches thick.

First, I season them with roughly 1 tsp of salt per steak and about 1/2 tsp of freshly ground black pepper. Then, I heat up 1 tbsp of vegetable oil in my trusty cast iron skillet until it gets really hot, so you get that perfect sear.

Once the steaks are browned on both sides, I pop the pan into the oven. But here is the best part: I add 2 tbsp of unsalted butter along with 2 lightly crushed garlic cloves and 2 sprigs of fresh thyme.

The flavors meld together amazingly, giving me a steak dinner that’s got a great crust and a tender, juicy inside. Its really the ultimate way to make a perfect filet mignon and an awesome dinner recipe for any night.

Why I Like this Recipe

I like this recipe because it’s super simple yet makes a steak dinner that always impresses me, you know? I love that the searing in a cast iron pan gives the filet a really nice crust and then finishing it in the oven keeps it tender and juicy inside. The flavors from the butter, garlic, and thyme really pop and makes the steak taste so rich and homey. Also, its flexibility is awesome; sometimes I swap thyme for rosemary just to mix it up, and it still comes out amazing.

Ingredients

• Filet mignon steaks: Lean, high protein meat offering rich iron and standout tenderness.
• Salt: Enhances natural flavors and gives each steak the perfect savory touch.
• Freshly ground black pepper: Adds gentle heat and depth without overpowering delicate meat taste.
• Vegetable oil: Helps develop a crisp sear, locking in the steak juiciness effectively.
• Unsalted butter: Provides creaminess and rounds out savory flavors in a smooth manner.
• Garlic: Delivers a punchy, aromatic flavor that cuts through rich, buttery notes.
• Fresh thyme: Offers a herbal aroma with antioxidants, completing the flavor balance nicely.
• Fresh rosemary: When substituted, gives a pine twist with robust flavor accents.

Ingredient Quantities

• 2 filet mignon steaks, around 8 to 10 oz each and about 1 1/2 inches thick
• Salt to taste (roughly 1 tsp per steak works great)
• Freshly ground black pepper (about 1/2 tsp per steak, adjust if needed)
• 1 tbsp vegetable oil (or canola oil if you dont have vegetable oil)
• 2 tbsp unsalted butter
• 2 garlic cloves, lightly crushed
• 2 sprigs fresh thyme (or rosemary if you prefer a twist)

How to Make this

1. Preheat your oven to 400°F and let your cast iron pan heat up on medium-high heat.

2. Pat your filet mignon steaks dry with a paper towel, then season them evenly with about 1 tsp of salt and 1/2 tsp of freshly ground black pepper on each side.

3. Add 1 tbsp of vegetable oil to the pan. When the oil starts shimmering, carefully place the steaks in the pan.

4. Sear the steaks for about 2-3 minutes on one side until they get a nice brown crust.

5. Flip the steaks carefully and add 2 tbsp unsalted butter, 2 lightly crushed garlic cloves, and 2 sprigs of fresh thyme (or rosemary if you prefer) to the pan.

6. Once you flip the steaks, spoon some of the melted butter and herbs over the top to really boost the flavor.

7. Immediately transfer the cast iron pan to the preheated oven and cook for about 5-7 minutes, depending on the level of doneness you wanna achieve.

8. Remove the steaks from the oven and let them rest for around 5 minutes before serving so that the juices distribute well. Enjoy your amazing steak dinner!

Equipment Needed

1. Cast iron pan
2. Oven
3. Paper towels
4. Tongs
5. Spoon
6. Measuring spoons
7. Oven mitts
8. Timer

FAQ

Cooking Filet Mignon In Cast Iron Pan Recipe Substitutions and Variations

• If you dont have vegetable oil, you can swap it with olive oil or avocado oil. They might add a slightly different flavor but still do the trick.
• If you’re ever out of unsalted butter, try using salted butter (just watch the extra salt) or even a dollop of ghee for a rich twist.
• Instead of fresh thyme, you can use rosemary or dried thyme, but remember that dried herbs are more potent so use a little less.
• If you want a milder garlic tone, substitute the crushed garlic cloves with a pinch of garlic powder.
• Don’t worry if you dont have kosher salt; sea salt works just as fine in any recipe.

Pro Tips

1. Make sure the steaks are at room temperature before you cook them, cuz that helps them cook even and keeps the juicy flavor intact.
2. Don’t skip patting the steaks dry before seasoning ’em. Trust me, a dry steak gets that awesome crust when searing like you want.
3. While they’re in the pan with the garlic and herbs, keep basting the meat with the butter so the flavor gets locked in.
4. Let the steaks rest for a few minutes once they’re out the oven, cuz cutting them too soon means you’ll lose all the tasty juices. Enjoy!