Quick Look at this Cast Iron Skillet Filet Mignon Recipe
- Ready In: 30 minutes!
- Serves: 2-4 people
- Main Ingredients: filet mignon steaks, salt and pepper, butter, & fresh thyme!
- Dietary Info: gluten-free, dairy-free friendly
- Best For: small Christmas dinner, Valentine’s Day dinner, special occasion or a date-night-in.
- Enjoy With: the best chimichurri sauce & some homemade garlic herb butter!
- Origin: I have been making perfectly grilled steaks for YEARS! But I also live in Minnesota and in the coldest winter months, standing out by the gas grill doesn’t sound too appealing. So, I got to work testing and perfecting the most amazing Garlic Butter Steak Bites (AH-mazing)! And now this perfect cast iron skillet filet mignon that has nice crust on the outside and is juicy & tender on the inside. Follow along as I share all my secrets!
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Filet Mignon Steaks – a slightly expensive cut of beef that can be found in the meat department of your local grocery store or at a butcher shop. Cook time may need to be adjusted depending on their thickness.
- Butter – option to swap out for plant-based butter or ghee. It will enhance all those delicious flavors and create a golden brown crust on the outside of the steaks.
- Kosher Salt & Pepper – always a MUST when cooking any cut of meat!
- Chimichurri Sauce – these bright, fresh flavors are the perfect compliment to a cooked steak, but I also have a steak horseradish sauce if you prefer a creamy option.
How To Make Cast Iron Skillet Filet Mignon
Step 1 – Let the steaks come to room temperature and season with salt and pepper.
Step 2 – Mix up the chimichurri sauce in a small food processor or blender.
Step 3 – Combine the garlic herb butter in a small bowl.
Step 4 – Sear the seasoned steaks in a hot skillet with melted butter and fresh thyme.
Pro Tip
Make sure the cast iron skillet is nice & hot before searing the steaks. This will help create a nice, crisp crust on the outside and seal in all those delicious juices. Once the butter is melted, flick a few drops of water in the pan to make sure it is hot and ready!
Step 5 – Flip and continue cooking to your desired internal temperature.
Step 6 – Let the steaks rest for 5-10 minutes before serving.
Internal Temperatures for Steak
| Finish | Final Cooking Internal Temp | Internal Temp After Resting |
| Rare | 115-120 degrees F | 120-125 degrees F |
| Medium-Rare | 120-125 degrees F | 125-130 degrees F |
| Medium | 130-135 degrees F | 135-140 degrees F |
| Medium-Well | 140-145 degrees F | 145-150 degrees F |
| Well Done | 150-155 degrees F | 155-160 degrees F |
Best Ways To Serve Cast Iron Skillet Filet Mignon
Over the years I have had steak just about any way you can imagine, so you have to trust me when I say that serving this perfectly cooked filet mignon with an authentic chimichurri sauce and compound garlic herb butter is next level! The combination of flavors is incredible. And if you need a side dish recipe, I highly recommend the best twice baked potatoes and some easy garlic green beans.
Cast Iron Skillet Filet Mignon FAQs
Simply flick a few drops of water in the hot skillet. If it pops and sizzles, it is ready to sear the steaks. If not, then give it a little longer to heat up.
This depends on the size of the skillet and the size of the steaks. For best results, you don’t want to crowd the pan. So feel free to cook as many steaks that will fit without touching or getting too close.
For reliable & accurate results, an instant read thermometer is always recommended! You can do a finger and thumb test and gently press or squeeze the steak. A more firm steak is typically more well done. If it is still pretty soft, then it is still fairly rare in the middle. However, as I stated, a meat thermometer is a much more accurate tool!
Other Easy Steak Recipes You Might Like
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Ingredients
Cast Iron Skillet Filet Mignon
- 2 filet mignon steaks, 2-inches thick
- kosher salt & ground black pepper
- 3 tablespoons butter, more, if needed
- 3 fresh thyme sprigs
Chimichurri Sauce
- ยฝ cup fresh parsley
- โ cup light olive oil
- โ cup fresh cilantro
- โ cup fresh basil
- 2 garlic cloves, peeled & roughly chopped
- 1 tablespoon shallots, minced
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano leaves
- 1 teaspoon red wine vinegar
- ยผ teaspoon kosher salt
- โ teaspoon ground black pepper
- โ teaspoon red pepper flakes, optional
Garlic Herb Butter
- 2 tablespoons butter, softened
- ยฝ tablespoon fresh parsley, chopped
- ยฝ teaspoon garlic, minced
- pinch kosher salt
Instructions
- Prep Steaks: Let 2 filet mignon steaks come to room temperature. Season both sides of each steak with kosher salt & ground black pepper.
- Make Chimichurri: Put all of the Chimichurri Sauce ingredients in a small food processor and blend until fully combined; set aside.
- Make Herbed Butter: Add all of the Garlic Herb Butter ingredients to a small bowl & use a fork to fully mix; set aside.
- Heat the Skillet: Bring a large cast iron skillet to a medium high heat and add 3 tablespoons butter to melt and 3 fresh thyme sprigs.
- Cook Steaks: Place the steaks in the hot skillet. Sear for 3 minutes. Flip the steaks and sear the other side for 4 minutes. Periodically baste the steaks by tipping the skillet to the side and spoon the butter mixture over the top of each steak. Drop the heat to medium-low and continue cooking for 2 minutes on each side until the internal temperature reaches 125โ for a medium-rare finish (use a meat thermometer). Cook to your desired finish, but remember that the internal temperature will continue to rise a few degrees while it rests.
- Rest: Remove the cooked steaks from the hot pan and let rest for 5-10 minutes.
- Serve: Enjoy with a small pad of herbed butter on top and a drizzle of the chimichurri sauce!
Notes
- Dairy-Free: simply swap out regular butter for a plant-based butter.
- Serving: highly recommend enjoying these juicy, tender steaks with our homemade chimichurri sauce and easy garlic herb butter. I also have a steak horseradish sauce that would be delicious!
Tom says
Wow โ this recipe absolutely delivers. The filet mignon came out seared to perfection, with a beautiful crust on the outside and tender, juicy medium-rare on the inside. The cast-iron skillet sear gives an incredible depth of flavor, and basting with butter (plus aromatics) really elevates the steak. The homemade chimichurri adds the perfect fresh, herbaceous counterpoint โ bright parsley & garlic flavor with just enough acidity and richness to complement (but not overpower) the beef.
Bridget says
This was surprisingly easy to make and the flavors were incredible!