Description
Learn how to cook a perfect filet mignon in the oven using a cast iron skillet. This method combines stovetop searing with oven roasting to achieve a flavorful crust and a tender, juicy interior. Ideal for a special dinner, the recipe guides you through seasoning, searing, and roasting your steaks to your preferred doneness.
Ingredients
Scale
Steak
- 2 filet mignon steaks, 6-8 oz each (about 1.5” thick)
Seasoning
- 1-2 tablespoons oil (avocado or olive oil)
- Coarse ground salt, to taste
- Coarse ground black pepper, to taste
Instructions
- Bring steaks to room temperature: Remove the filet mignon steaks from the refrigerator 30 to 60 minutes before cooking to ensure even cooking.
- Preheat oven and skillet: Place a large cast iron skillet into the oven and preheat the oven to 450°F (232°C).
- Season the steaks: While the oven and skillet are heating, sprinkle the steaks liberally on both sides with coarse ground salt and black pepper. Drizzle each steak with a few teaspoons of oil and rub it in thoroughly to coat the surface completely.
- Sear the steaks: Once the oven and skillet reach temperature, carefully remove the hot skillet and place it over medium-high heat on the stovetop. Add the prepared steaks to the dry skillet and cook undisturbed for 2 minutes to develop a crust, then flip and sear the other side for 2 additional minutes. Expect some smoke from the hot pan—that’s normal.
- Roast in the oven: Transfer the skillet with the steaks directly into the hot oven. Roast for 3-4 minutes for rare (internal temperature 120°F), 5-6 minutes for medium (130°F), or 7-8 minutes for medium-well (140-145°F). Use a meat thermometer to check doneness accurately.
- Rest the steaks: Remove the steaks from the skillet and transfer them to a plate. Tent loosely with aluminum foil and let rest for 5-10 minutes so the juices redistribute. Serve topped with your choice of garlic herb butter, caramelized onions, or sautéed mushrooms.
Notes
- Allowing steaks to come to room temperature before cooking ensures even doneness.
- Use a cast iron skillet for excellent heat retention and crust development.
- Adjust cooking time based on steak thickness and desired doneness.
- Resting the steaks after cooking prevents juices from running out when sliced.
- For best results, use an instant-read meat thermometer to monitor internal temperature.
