Iron Skillet Filet Mignon
‘Tis the month of love and when it comes to cuisine, nothing says “I love you” better than filet mignon, lobster tail, and decadent chocolate. And as a quick side note, this recipe feature comes with FIVE incredible recipes.
Ever wonder how restaurant chefs cook filet mignon perfectly every time? Perhaps not all but the majority of chefs sear the steaks in a heavy skillet and finish cooking it in the oven. It’s as simple as that.
Seasonings can vary, of course. Depending upon your tastes, season steaks with the popular Montreal Seasoning, another favorite steak rub, or my personal recommendation of a basic salt and pepper. Not just any salt and pepper. My recommendation is to use a white, natural sea salt and freshly cracked black pepper. Tri-color peppercorns work well, also. But freshly cracked peppercorns provide a depth of flavor and hint of texture not found in ground pepper.
Let’s talk about the oils. Many chefs use butter and lots of it. I recommend grape seed oil. Grape seed oil has a higher burning point than butter or olive oil. When following my recipes, you will see that cooking with grape seed oil is very common. For searing steaks, a smaller amount of oil is needed than butter. Therefore, fewer calories and fat. Plus, I appreciate the neutral flavor of grape seed oil.
Heat the oil in the iron skillet over high to medium high heat. The skillet needs to be sizzling hot. Test the temperature, if you like, by placing a peppercorn or two in the skillet. If the peppercorns sizzle immediately, the skillet is hot. If the oil begins to smoke, remove the skillet from the heat for a few moments. Return to heat and add the steaks. Depending upon the size of the skillet, cooking 2 to 4 steaks at a time is fine.
Sear the steaks on each side. Searing means that you get a light char on the outside of the steak but not burnt. Once each side is seared, transfer the skillet with the steaks to the oven. Cook for 10 minutes. If the filets are more than 6 ounces or if you prefer medium doneness, cook for 11 minutes. Allow to rest about 5 minutes and then serve; recipe below.
Serving Suggestions:
- Filet and Lobster
- Asparagus
- Pan Grilled Broccoli or Broccolini
- Oven Baked Russet Potato
- Pan Fried Red Potatoes
- Filet and Caesar Salad
- When serving filet and Caesar Salad, they are usually served together.
- Start the dinner with a soup such as Roasted Bell Pepper
- Finish with a dessert such as Italian Chocolate Torte
- Other side dish options that pair well with filet
- Brussels Sprouts
- Wild Rice Pilaf
- Mushroom or other Risotto
- Yellow Saffron Rice
