Perfectly cooked filet mignon is the best main for date nights, Sunday dinner, or any time you want an incredibly juicy, tender steak! This classic filet mignon is seared in a cast iron skillet and basted with butter until it’s golden-brown and incredibly delicious!
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Instructions
Set the filet mignon steaks out at room temperature at least 30 minutes (and up to an hour) before cooking. Season with steak seasoning on both sides and leave out uncovered to take the chill off. Alternatively, you can simply season with Kosher salt and a few cranks of your pepper grinder.
Preheat your oven to 425°F (220°C).
Bring a cast iron skillet (or heavy bottomed frying pan) with the olive oil to medium-high heat. Once the oil is shimmering and about to start smoking, place the filet mignon steaks into your skillet or frying pan.
Sear both sides of your steaks for 2-3 minutes, or until lightly caramelized and browned. Add butter (plus optional garlic and fresh herbs), then spoon the melted butter over your seared steaks.
Transfer the steaks directly into your oven to finish. Cook for an additional 4 minutes for RARE doneness, 5-6 minutes for MEDIUM RARE, 6-7 minutes for MEDIUM, and 7-9 minutes for MEDIUM WELL DONE.
Remove from the oven when done and transfer to a plate or cutting board, cover with a square of aluminum foil, and allow to rest for 5 minutes before serving.
Notes
I love cast iron skillets for adding great color and caramelization to pan seared steaks, but any oven-safe skillet or frying pan will work. When using an alternative skillet, try to pick one that is heavy-bottomed so that it transfers heat as best as possible.
Cook to your desired temperature! Use a meat thermometer to cook your steak to your preferred level of doneness. The USDA recommends a minimum internal temperature of 145°F (63°C), but you may wish to cook your steak to any of the following temperatures:
Rare: 125°F-120°F (52°C-54°C)
Medium-rare: 130°F-135°F (54°C-57°C)
Medium: 135°F-145°F (57°C-63°C)
Medium well: 145°F-155°F (63°C-68°C)
Well-done: 155+°F (68+°C)
Basting the steak is optional but recommended! To arroser, or baste, your steak with butter adds richness, flavor, and extra juiciness to the steak!
Don’t forget to rest the steak! Resting the steak helps to evenly redistribute the juices, so the steak doesn’t dry out when served.