Steakhouse Filet Mignon
I picked up a few steaks recently and wanted to try Ina Garten’s recipe for steakhouse filet mignons 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
Ingredients:
- 2 filet mignon
- Sea salt and freshly cracked pepper to taste
- 1-2 tsp olive oil
- 2 tbsp butter
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!!!!
Equipment
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!!!!
wow Pam..that filet mignon looks absolutely divine!
We’re having filets this week and I may have to give this a try.
Now you have me. I’ll take one. So delicious.
Makes my mouth water! Everything is better with butter!
Pam I love filete mignon ! Look amazing!! xoxox
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…)
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.
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!
Mary,
Great to hear! Thanks for letting me know.
-Pam
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.
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?
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
Absolutely delicious!!! I feel like a chef! Thank you so much for this recipe.
Cheryl,
That makes me so HAPPY! Nicely done and I’m so glad you enjoyed the recipe. Thanks for taking the time to let me know.
-Pam
Nice blog. It will be really helpful for me.