Prep Time: 30 Mins
One of my favorite things to cook on my cast iron skillet is filet mignon due to the fact that it can perfectly sear the outside while not overcooking the meat. It seals in all the flavor and juice making my dinner table restaurant of the year to my family and friends.
Make sure you get the filet from the butcher’s fresh cut meats and pick out one with great marbling as it adds to the overall flavor. A personal preference of mine is to seek out the grass fed aged selections they have available which is delectable.
Before you get started make sure you have a meat thermometer and an oven thermometer if you don’t have a trustworthy oven. Look at steps 4 and 5 prior to cooking in case you need to preheat the oven.
Always try to stop cooking your steak about 5 degrees below the preferred level you want to eat it as the temp will continue to rest for 3-5 min after you remove it from the heat source.
Sit out the filet mignon for about 30 min prior to cooking in order for it to get to room temperature. If the steak is moist, pat dry with a paper towel. About 5-8 min prior to the time you are ready to start cooking, begin warming up the cast iron pan to medium heat.
Season one side of the steak. I use a grinder of mixed peppercorns and another of Mediterranean spiced sea salt. (You can substitute for a favorite steak rub, sea salt, or fresh regular pepper)
By this point the skillet should be nice and hot. Add 1-2 Tbs of oil and as it starts to sizzle place the filet seasoned side face down. Apply the same seasoning to the fresh side. Let it cook for about 2 min. Use tongs to flip the steak to the opposite side. If it sticks to the skillet, give it 30 sec and try again. Cook 2 min and repeat for all of the sides of the steak at 1 min per side.
Place the meat thermometer into the steak and try to aim the needle towards the direct center.
Rare: 115 degrees F
Medium Rare: 130 degrees F
Medium: 140 degrees F
Medium Well: 150 degrees F
Well Done: 155 degrees F
*If the steak is perfectly where you want it then great. Remove it from the skillet to a plate and let sit about 3-4 min prior to cutting into it with your meal.
If the inside of your steak is not perfectly cooked the way you specifically like it, have the oven preheated to 375 degrees F and move the skillet with the steak into the oven for 2, 7, 10 min for the internal temperature you want. Leave the meat thermometer in the meat while in the oven, its oven save, the reader will be out on the counter where you can see it. This will cook the inside without overcooking the whole steak.
I personally love to enjoy this with a bottle of Raymond 2015 Cabernet Sauvignon, stuffed mushrooms, and rosemary russet potatoes.
I hope you enjoyed this recipe and if you have any questions about the recipe or want to leave your own personal review or tweaks please leave a comment below.