There is nothing quite as delicious as a nice, juicy filet mignon for a date night dinner at home. My easy recipe for cast iron filet mignon cooks perfectly every time.
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I promise that with this recipe, even the most novice chef will be able to quickly cook an amazing steak. It really only takes five minutes of hand on preparation and 10 minutes in the pan and then your tender, savory steak will be ready!
We don’t eat steak too often in my family, but when we do, I want to ensure it is perfectly cooked and perfectly seasoned. Filet mignon is a definite treat, so I always want it to be flawless! If you’re looking for a date night dinner at home, it doesn’t get much better than this cast iron filet mignon. (Maybe some Chocolate Molten Lava Cakes for dessert too? Definitely!)
Easy Cast Iron Filet Mignon Recipe
Over the years, I have learned that overthinking steak can be a big downfall. Steak is best when prepared in a simple way. Not too much seasoning, not too much marinade, and definitely not too much time in the pan. Letting the real flavors of the filet mignon shine through is what makes this recipe so great.
I use sea salt and herbes de Provence to season my steak. I cook the filet mignon in a mix of butter and olive oil. The cast iron pan is essential to cooking the steak evenly and exactly to the temperature you want (I’m a medium-rare kind of girl!). This easy, straightforward way of making filet mignon makes a steak that tastes anything but basic.
I will definitely be putting a few pieces of filet mignon in my cast iron skillet this valentine’s day as a special treat for my family. You should try it as well! This foolproof recipe is a wonderful special occasion meal that looks incredibly fancy but is something anyone can make.
See recipe card below this post for ingredient quantities and full instructions.
- Filet mignon – Look for thick pieces of steak—a filet mignon should be about 8 ounces and 1 ½ to 2 inches thick.
- Olive oil
- Sea salt – I like to use sea salt because it has larger flakes which help draw out the juices of the meat.
- Herbes de Provence – Herbes de Provence is a blend of thyme, savory, marjoram, rosemary, fennel, and basil. It is a great mix of herbs that goes well with the taste of steak. It is also a very simple way to add a bunch of herbs to your steak with just one shake of a bottle. You can find herbes de Provence in any grocery store.
- Replace the butter with olive oil to eliminate the dairy.
- Replace the herbes de Provence with some simple ground black pepper.
- Top the cooked filet mignon with ¼ cup gorgonzola cheese crumbs for an extra salty, powerful flavor.
How to Make Cast Iron Filet Mignon
- Prep the filets: Let your filets sit at room temperature for 30 minutes, then pat them dry with a paper towel and sprinkle them on both sides with sea salt.
- Preheat the oven and pan: Preheat your oven to 400ºF, then get out a large cast iron skillet and add the olive oil to the pan. Place the cast iron skillet over medium-high heat and let it warm up for about 2 minutes.
- Sear the steaks: Place the salted filet mignon in the hot skillet and sear for 2 minutes. Flip the steaks and top each with a pat of butter then sprinkle with the herbes de Provence.
- Move the pan to the oven: Place the cast iron pan with the seasoned filets into the oven. Cook for 3-6 minutes, depending on how you like your steak. Remove the pan from the oven and serve the steaks while hot. Don’t forget to drizzle the butter from the pan over the steaks on the plate. Those juices are delicious!
You can easily double this recipe, as long as you can fit multiple steaks in your skillet. Make sure the filets are at least 2 inches apart so they have space to cook evenly. You may need to keep the pan in the oven for an extra minute or two to reach the desired internal temperature.
How to Store Cast Iron Filet Mignon
Filet mignon is definitely best when eaten fresh out of the oven. However, if you do have leftovers, you can store them in an airtight container in the fridge for 3-4 days. To reheat the cooked filet mignon, put it in a 250ºF oven for 20 minutes. This will warm the filet all the way through and not dry it out.
You can also reheat filet mignon in the microwave. Be sure to turn your microwave to 50% heat then reheat the steak in 30 second increments, flipping it over every 30 seconds. Heating it on a lower power will help prevent the steak from getting dry or hard as it reheats.
Pair this cast iron filet mignon with a simple side dish like Instant Pot Mashed Potatoes, Roasted Asparagus, or Air Fryer Brussels Sprouts. It’s also great with Cheesy Asparagus Casserole or Scalloped Potatoes.
This recipe is perfect for a 2-inch filet mignon. If your filet is this thick, sear it for 2 1/2 minutes in the skillet before flipping and placing the pan in the oven. Thirty extra seconds in the pan will help cook the thick steak perfectly.
Filet mignon does not have much fat to help it stay juicy as it cooks. Cooking filet mignon too long at a high heat will make the protein strands in the meat tough and chewy. It is best to cook filet mignon quickly and just to an internal temperature of 130-135º. This is not a cut of meat that tastes good when well-done. If you like well-done steaks, opt for a fattier cut like a rib eye or NY strip steak.
I like to sear filet mignon in olive oil and then top it with butter. Cooking the steak in all butter can be overly rich, while all olive oil is a little too bland for my taste. The combination of butter and olive oil is perfect!
Cast Iron Filet Mignon
- 2 1-inch thick filet mignon
- 3 tablespoons olive oil
- ¼ teaspoon sea salt
- 2 tablespoons butter
- ¼ teaspoon herbs de Provence
- Place your two filets on a small plate and let them sit at room temperature for thirty minutes. Room temperature steaks will cook more evenly.
- Preheat your oven to 400 degrees F.
- Dry the steaks with a paper towel and then sprinkle them with the sea salt.
- Add the olive oil to a large cast iron skillet. Heat the pan over medium high heat for about two minutes.
- Use a pair of tongs to carefully place the filets in the hot oil. Sear the steaks for two minutes to make a nice, golden brown crust.
- Flip the steaks then top each with a tablespoon of butter. Sprinkle the herbs de provence over the filets.
- Remove the cast iron skillet from the stovetop and place it into the preheated oven. Cook the steaks for 3-6 minutes depending on your desired done-ness (see the notes below for your perfect steak temperature).
- Serve the steaks immediately while still hot.