Learn how to cook filet mignon in a cast-iron skillet and then transfer it into the oven for a crusty sear and juicy, perfectly cooked and tender meat. This is hands-down the best and easiest recipe for cooking filet mignon perfectly every single time.
2 6-oz. filet mignon, about 2 inches thick
1 Tbsp. avocado oil, or grapeseed oil
Salt, to taste
Coarse ground pepper, to taste
Preheat oven to 400 degrees.
Salt and pepper filets liberally on both sides. (This helps them get a crusty sear!) Let filets sit at room temperature for 30 minutes before cooking.
Once oven is heated to temperature add oil to a cast-iron skillet over medium-high heat. Wait until oil is sizzling to add filets. Cook steaks for 2 ½ minutes per side without moving. Sear the remaining sides for 1 minute total.
Add cast-iron skillet with steaks to the preheated oven and cook for 4-5 minutes. Using a meat thermometer measure the temperature of the steaks in the thickest portion to determine doneness.*
Serve filet mignon steaks with garlic herb butter or caramelized onions and enjoy!
For a medium-rare steak, pull it out when the temperature reads 125 degrees.
For a medium steak, remove them when the temperature reads 130 degrees. (The filet will continue to cook slightly once removed from the oven.)