Therefore, it only makes sense to pair cast iron with the steak of steaks, the cream of the crop: filet mignon. You might be wondering, is beef tenderloin filet mignon? Are they one in the same? Not quite! Filet mignon is a specific and especially tender cut, taken from the end of the beef tenderloin. That said, this recipe will easily work for other cuts of the tenderloin as well. If you’ve been wondering how to cook beef tenderloin steak or filet mignon, grab your skillet because now’s your chance!
Beef Tenderloin Steak Recipe - Filet Mignon
- 2 6-ounce filet mignon steaks
- salt, to taste
- freshly cracked black pepper, to taste
- 2 tablespoons neutral oil (such as canola or vegetable)
- 2 tablespoons butter
- optional accompaniments: steak sauce, bearnaise sauce, flavored butter, flaky sea salt
- About 30 minutes before cooking, remove the steaks from refrigeration and allow them to rest at room temperature.
- Place a cast iron skillet inside the oven and preheat the oven to 400°F. This will ensure that your skillet is nice and hot when it comes time to sear your filet mignon or beef tenderloin steak.
- Season the steaks liberally with plenty of salt and freshly cracked black pepper to taste.
- Once the oven is up to temp, remove the cast iron skillet (carefully!) and place it on the stovetop over medium-high heat. Add the neutral oil and wait 30 seconds, then carefully add the steaks.
- Sear the steaks undisturbed for 2 minutes, then using tongs, flip and sear the reverse side for another 2 minutes.
- Top each fillet with 1 tablespoon of butter and transfer the entire skillet into the oven.
- Roast for 5-6 minutes, until the steaks have reached your desired doneness. If using a meat thermometer, you’re looking for 125℉-130℉ for medium rare.
- Remove the steaks to a platter and cover loosely with aluminum foil, allowing them to rest at least 5 minutes before slicing and serving with accompaniments of your choice!