Cast Iron Skillet Fillet Mignon

Submitted by Heather N.

"The perfect fillet!"

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 2 fillets
• Serves: 2

ingredients

• two 8oz filet mignon
• kosher salt
• ground pepper
• garlic powder
• fresh thyme sprig
• 1⁄4 cup salter butter
• 4 tablespoons extra virgin olive oil
• 2 tablespoons minced garlic
• 1⁄3 cup bourdeaux wine

directions

1. Generously salt, pepper filets, add garlic powder. Refrigerate until 30 minutes before cooking. Allow filets to come to room temperature, about 30 minutes, before cooking. This is an important step!
2. Place enough EVOO in cast iron skillet to sear 2 steaks. Heat oil to HIGH.
3. Place steaks in oil and sear on both sides on HIGH for 2 minutes each side.
4. Once seared, add 2T butter, minced garlic and thyme to pan.
5. Transfer skillet to oven preheated to 450 degrees. Cook, without turning for 3 minutes, or until rare/ med-rare (130 – 140 degrees).
6. Remove skillet from oven, return to stove top on medium heat. Add more butter, thyme, garlic and some red wine. Just enough time to baste.
7. Place on plate and allow to rest 5 minutes.

Reviews

[Diane G.]

This is the ONLY way to cook a filet - I just had to make an adjustment as my filets were a little less than 1 inch thick. So easy and so flavorful! We will never grill a filet again!!

 

[JulieMiao]

Followed exactly and my 1" filet came out perfectly medium-rare and tasted great. No need to pull out a thermometer. I don't usually pour wine in at the final stage, but this worked :)

 

[alibobba92]

This is a wonderful, simple recipe for delicious perfectly cooked filet mignon. Pretty much fool proof!

 

[Barbara M.]

Perfect every time. Didn't have Bordeaux, so I used Port. Delicious!

 

[McGeekiest]

This is my go-to recipe for filet mignon. It's perfect. I heat my cast iron to 450°F, measured with an infrared thermometer. Note that it's important to choose a drinkable wine to get quality results.