This cast iron pan seared filet mignon on the stove is about to become your favorite way to eat a delicious steak. You might prefer this way over the grill! This dish will transport you to an elite restaurant with its perfect crust on the steak and infusion of fresh herb tastes.
I realize it may sound like sacrilege to suggest that pan seared filet mignon finished in the oven is preferable to grilling, but please bear with me. The high, even heat from the cast iron skillet creates the cast iron pan seared filet mignon with a beautiful crust all the way around, sealing the juices inside. Every bite has the ideal texture and taste!
Few things are more enjoyable than a perfectly cast iron pan seared filet mignon on the stove. The crispy surface, soft, juicy inside, and deep, beefy taste make it ideal for any special event. Even expert cooks sometimes find it difficult to prepare the ideal steak.
There are so many factors to consider, such as the cut of meat, seasoning, and cooking style, which is why I am so pleased to share my recommendations to create the perfect pan seared steak. With these easy methods, your steaks will always come out juicy and tasty!
So take your favorite piece of beef and get busy! Today, I treated myself to a fantastic wagyu rib-eye. When we took a mouthful of these superbly marbled steaks, they simply melted in our lips! When you spend a lot of money on steaks, this is a terrific way to ensure a successful outcome every time.
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Why Does the Cast Iron Pan Seared Filet Mignon Method Work
Pre-salting the pan seared filet mignon finish in oven method completely seasons it and allows any liquids taken out by the salt to be reabsorbed, resulting with more browning later.
Turning the pan seared filet mignon on the burner back and forth while it cooks enhances browning while reducing an overdone layer under the top.
A last dip in melted butter elevates the flavor and texture of these steaks.
Sear for the Ultimate Crust
There’s hardly much new territory to cover here—we’re all aware that searing will not “seal in juice,” correct? It adds color and taste to foods while also improving texture. That is all. We also understand that the most effective method to sear steak is to turn it frequently while it cooks, so that it cooks uniformly from both sides, cooks quicker and creates less of the gray, overdone area that you get with a standard one side and then the other method.
But what is the ideal cooking source for cast iron pan seared filet mignon with oven finish? Butter or oil? Some argue that a combination of the two is optimal, citing the fact that butter itself has a low smoke point—it starts to burn and become black at temperatures too low to effectively sear meat in. Combining the butter with a touch of oil is claimed to increase the smoke point.
sadly, this is not true. It’s why when we say “butter is burnt,” we’re actually referring to the milk proteins in butter rather than the butter itself. Those tiny white flecks that appear as you melt it. These milk proteins burn when heated too much, and trust me, they don’t care if you cook them in butterfat or oil. Regardless, they burn.
Pan Seared Filet Mignon On the Stove Perfect Crust
This indicates that oil is the ideal cooking medium for a pan seared filet mignon finish in oven recipe steak. At least to begin. Adding butter to the pan only a few minutes before the end of the cooking time is not a terrible idea. This is just enough time for the butter texture and flavor (butter tastes creamier than oil because it contains more saturated fat) to cover the meat. Don’t let it burn for too long, since this will result in unpleasant undertones.
So, allow me to explain about searing. No, there’s too much. Let me summarize: Heat the oil in a cast iron pan until it is blazing hot. Prepare the seasoned steak, rotating every 15 to 30 seconds, until the required temperature inside is nearly reached. Add butter to the pan and heat until the meat is done. Remove from the pan.
Following that description yields an almost flawless pan seared filet mignon. What is lacking, you ask?
Assuming you enjoy your steaks as thick as I do, there is a considerable rim that receives little to no direct heat throughout the searing process, and that edge is frequently the fattiest, most delectable section of the meat. It demands love just like the next person.
FAQ For the Cast Iron Pan Seared Filet Mignon
Q: What is filet mignon?
A: filet mignon is a cut of beef that comes from the smaller end of the tenderloin, known for its tenderness and mild flavor.
Q: How should I season my pan seared filet mignon?
A: Keep it simple – season your an seared filet mignon with salt, pepper, and maybe a bit of garlic or herbs for additional flavor.
Q: What is the best steps to cook a pan seared filet mignon?
A: Start by searing the filet mignon in a hot pan to get a nice crust, then finish cooking it in the oven to your desired level of doneness.
Q: How do I know when my pan seared filet mignon is done cooking?
A: Use a meat thermometer to check the internal temperature – 120°F for rare, 130°F for medium rare, 140°F for medium, and 150°F for medium-well.
Q: What should I serve with pan seared filet mignon?
A: Classic accompaniments for a pan seared filet mignon include mashed potatoes, roasted vegetables, a green salad, or a simple sauce like a red wine reduction or béarnaise.
Other Beef Recipes to Try
Perfect Angus Beef New York Steak w Herb Butter
Easy Grilled Beef Striploin Steak Recipe
Ribeye Thick Cut Steak Recipe W Cowboy Butter
Why Cast Iron Pan Seared Fillet Mignon Works
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
Ingredients
- 4 lb beef steak (6 ounce) beef tenderloin, filets
- 1 tsp black pepper fresh ground
- 1/2 tsp kosher salt
- 2 tbsp butter
- 2 tbsp olive oil
Video
Instructions
- Season the fillets with salt and pepper on each side. Rub the spice into the steak with your fingertips.
- Combine the butter and olive oil in a big cast iron skillet over medium-high heat in a campfire. Add the filets and cook for 5-7 minutes per side.
- Take away from the fire, cover the filets with foil, and let them rest for 5 minutes before serving.
Notes
Nutrition
