How to Cook Filet Mignon in Cast Iron Skillet – 5 Simple Steps

Last Updated on November 16, 2016 by SteakEat

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This article explains how to cook filet mignon in cast iron skillet, using minimum ingredients.

We also look at oven finishing, so you are in the right place!

Contents:

• Part 1: Simple Ingredients & Cooking Utensils
• Part 2: Cooking Filet Mignon in Cast Iron Pan – 5 Steps

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Part 1: Simple Ingredients & Cooking Utensils

Assemble these ingredients before you start to cook:

• 14oz/400g filet mignon
• Kosher salt
• Fresh, whole black peppercorns
• 1tbsp coconut oil or ghee

Also, be sure you have collected the necessary tools for the job, including:

• Cast iron skillet with built-in grill marks
• 2 thermometers- an instant read probe and an oven probe (for thicker cuts of filet mignon)
• Paper towel

Got ’em all? Let’s SteakEat!

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Part 2: Cooking Filet Mignon in Cast Iron Pan – 5 Steps

The method is pretty simple – we heat up the skillet, sear the steak, finish it in oven if necessary, rest and finally cut it.

Let’s look at details.

Step 1: Bring it to Room Temperature

Steak with the best flavor are cooked after arriving at room temperature.

The 14 ounce portion of filet mignon should be removed from the refrigerator at least 40 minutes prior to cooking.

Larger cuts of steak can take up to two hour.

Step 2: Heat Your Skillet

Once cast iron gets hot, it will stay hot.

However, it takes ages to heat when compared to aluminum or steel pans.

It can also make filet mignon stick and burn if it is not properly prepared.

To avoid ruining your steak, the first step is to season your skillet.

To do that, add coconut oil or ghee inside the skillet.

Then start heating your cast iron skillet until it begins to smoke.

Set the pan aside, pour out excessive fat and wipe the pan using paper towels.

It is now ready for the cooking process.

Place the skillet back to the stove set to maximum power and allow it accumulate the heat.

It usually takes around 10 minutes.

I use this rule of thumb – when I start seeing gentle smoke lifting off the pan’s surface, I count till 20 and place the steak inside.

This is how I know the pan is hot enough.

Step 3: Pat Dry and Season Your Filet Mignon

While the skillet is warming, keep busy with preparing your filet mignon.

Begin by patting the steak dry with paper towels.

Lightly tap the surface of the steak until you remove all of the moisture.

Then, use kosher salt to season your tenderloin steak. I recommend you start with 2-3 pinches of kosher salt for each side of your fillet steak.

Do not add the pepper now.

Fresh pepper is likely to burn, which will leave you with a charred taste. Instead, add the pepper after the searing process is finished.

***Pro Tip***

[ninja-popup id=2776]DOWNLOAD this PDF guide FOR FREE[/ninja-popup], if you are looking to cook a perfect filet mignon in cast iron every time.

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This is Page 2 of the ‘How to Cook Filet Mignon in Cast Iron Skillet’. Click to Page 1.

***Pro Tip***

[ninja-popup id=2776]DOWNLOAD this PDF guide FOR FREE[/ninja-popup], if you are looking to cook a perfect filet mignon on stove top every time.

Step 4: The Searing Process

After heating the skillet and properly preparing your steak, you can place the filet mignon in the cast iron skillet.

You should hear a hushed sizzling sound.

Now, how long should the tenderloin be cooked?

A good rule of thumb is to cook filet mignon three minutes per side for a medium-rare level of doneness.

Cook for 1.5 minutes over the grill marks, then rotate the cut 90 degrees. This will result in a #-pattern.

Flip the steak and repeat this process for the other side.

The steak should then be cooked for 2 minutes on each lateral side.

The maneuverability required during this process will allow to appreciate tongs over other utensils for searing steak.

Total cooking time is then 10 minutes.

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Side Note: Thermometer & Oven Finishing

I do not recommend cooking beyond medium-rare doneness. It is my opinion that this level guarantees you can enjoy your steak’s flavor and tenderness.

The best way to check for a medium-rare level of doneness is using an instant meat probe.

Put the thermometer in the center of the steak. You should have a reading of 130F or 55C if you have achieved medium-rare doneness.

The searing method in this guide is best for cuts of filet mignon less than 2.5cm or 1inch thick.

If your tenderloin is thicker, you can sear it using this technique and finish cooking using the oven.

To do that, preheat the oven to 135C / 275F with fan on (or 150C / 300F with no fan).

You will only need to sear your steak for 1 minute per side in order for browning to develop.

Transfer your steak inside the oven and check its inside temperature – medium-rare doneness level still applies!

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Step 5: Rest the Filet Mignon

The searing process should be completed in just ten minutes (three minutes per side plus 2 minutes per lateral side).

Once you have finished this process, place the tenderloin steak on a cutting board or plate.

This is when you grind the peppercorns and add them to the filet.

Leave the steak resting for at least 3-4 minutes before cutting.

This stabilizes the steak’s juices so they don’t run when your tenderloin is cut into.

After you have rested the steak for the recommended time, use a sharp knife to cut into the filet mignon.

Cut across the muscle fibers, or grain, to ensure it retains juiciness. Y

You can serve this juicy, tender cut alone or with a side for a meal.

Continue and see how to buy good filet mignon and pick quality cooking tools.

***Pro Tip***

[ninja-popup id=2776]DOWNLOAD this PDF guide FOR FREE[/ninja-popup], if you are looking to cook a perfect filet mignon on stove top every time.

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