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Steakhouse Filet Mignon

Steakhouse Filet Mignon

I picked up a couple of filet mignon recently and really wanted to try Ina Garten’s recipe using a cast iron skillet and some butter. YUM! The cast iron skillet gave the steak an incredible crust and the last few minutes of cooking in the oven with butter is genius! The steak was incredibly tender, flavorful, and delicious–we all couldn’t stop raving about it.

Steakhouse Filet Mignon

How to Make a Steakhouse Filet Mignon

Heat the oven to 400 degrees.

Heat a large cast iron skillet over medium-high heat for 5-7 minutes, or until smoking hot.

Pat the steaks dry then season all sides evenly with sea salt and freshly cracked pepper, to taste.

Drizzle the olive oil in the hot skillet and place the steaks down. Cook all sides for 2 minutes each, or until golden brown. Place a pat of butter on top of each steak. Place into the oven to cook for 8-10 minutes, or until the internal temperature is at 125 degrees for medium rare. Remove from the oven and spoon the butter back over the steaks. Let the meat cool for 10 minutes prior to slicing and serving. Enjoy!!!!

Steakhouse Filet Mignon

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main
Author: Pam - For the Love of Cooking / Original by Ina Garten

Ingredients

  • 2 filet mignon
  • Sea salt and freshly cracked pepper to taste
  • 1-2 tsp olive oil
  • 2 tbsp butter

Instructions

  • Heat the oven to 400 degrees.
  • Heat a large cast iron skillet over medium-high heat for 5-7 minutes, or until smoking hot.
  • Pat the steaks dry then season all sides evenly with sea salt and freshly cracked pepper, to taste.
  • Drizzle the olive oil in the hot skillet and place the steaks down.
  • Cook ALL sides for 2 minutes each, or until golden brown.
  • Place a pat of butter on top of each steak and place it into the oven to cook for 8-10 minutes, or until the internal temperature is at 125 degrees for medium-rare.
  • Remove from the oven and spoon the butter back over the steaks.
  • Let the meat cool for 10 minutes prior to slicing and serving. Enjoy!!!!
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Recipe Rating




12 Comments

  1. We’re having filets this week and I may have to give this a try.

  2. I’ve bought a couple of whole tenderloins from the butcher recently, and had him cut them into filets. They are wonderful! I cook mine under the broiler, with the rack at the second level, for about 9 minutes per side. Sea salt is the only seasoning they need, and my dudes rave about them! I think I’ll try putting a pat of butter on top of them next time (as if they need improvement…)

  3. Nilandy Bueno says:

    This was a great steak. Awesome I used a thermometer and it was great. My guest were so happy w the meal. I added a mushroom sauce to it.

  4. I tried this for dinner this evening. Not only easy peasy and no mess but it is absolutely delicious! My family is loving it! It’s our new favorite way to cook steak. I did 2 filets and 2 rib eyes.

    Thank you!

    1. Mary,

      Great to hear! Thanks for letting me know.

      -Pam

  5. Tim Hinchliff says:

    3 stars
    Everything was fine except putting the butter in a hot oven. I had so much smoke in the kitchen that the alarm went off. Also, the butter scorched pretty bad.
    Next time, I simply skipped the butter step until after the steak was done, took it out of the oven and did a simpile arroser with the butter and a small sprig of rosemary. That did it and no smoke. In addition, I used avocado oil due to the much higher smoke point.

  6. Cooking beginner here.. when you say “Cook ALL sides for 2 minutes each..”, does that mean the top, bottom, AND the side of the filet as well?

    1. jk,

      If they are thick steaks, then yes–all sides, but if they are thin steaks (or sliced in half lengthwise), just the top and bottom should be fine.

      -Pam