This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
Looking for the ultimate fancy meal to make at home for Valentine’s Day or another special occasion? Try a delicious cast iron-seared filet mignon with a dreamy rosemary-thyme butter!
Cooking for loved ones is the ultimate gift! I will always choose staying in on occasions like Valentine’s Day and enjoying an intimate meal with my family. What’s the all-star of the night? Always beef! A cast-iron seared Filet Mignon with rosemary-thyme butter for this occasion! There is simply nothing better!
This is the only Filet Mignon recipe you’ll ever need, trust me! I’m going to walk you through all the steps and details from your shopping list to the details on searing and cooking your steak to pure perfection.
Filet Mignon used to be reserved for fancy steakhouses but not anymore! This will be the juiciest, most flavorful steak you’ve ever made!
How to make a Cast Iron Seared Filet Mignon
- The first step is to preheat your oven to 400 degrees F. Then bring out your Beef Tenderloin Filets. Pat them dry and season on both sides with salt and pepper. Heat up your cast iron pan with olive oil (you can use a vegetable oil if you like) and get the pan really hot. Place your steaks on the hot pan to sear.
- Sear for 3-4 minutes then flip the steaks over. Add a few tablespoons of butter along with rosemary sprigs, thyme sprigs and minced garlic. Spoon the melting butter and herbs over the steaks as they sear. Keep the butter moving in the pan to prevent burning. Sear that side for about 1-2 minutes.
- Carefully transfer your cast iron pan to the preheated oven and continue cooking your steaks to your desired doneness. For a medium-rare steak, pull it out of the oven when the internal temperature reaches 145 degrees F. In my oven, that’s about 7 minutes but watch carefully, as ovens vary.
- Allow your steaks to rest for at least 5 minutes to lock in those juices for that tender, melt-in-your-mouth flavor!
The icing on top for this delicious cast iron seared Filet Mignon? The decadent (but super easy) rosemary-thyme butter. Not only are the steaks basted in butter, garlic, rosemary and thyme but then they’re served with a scoop of this delicious, herbed butter.
I absolutely love this herbed butter and serve it with lots of steak cuts, not just Beef Tenderloin. Whip it up and store it in the refrigerator!
Recipes Tips & FAQs
Do I need to sear my Filet Mignon?
Yes. You’ll lock in all those flavorful juices before finishing the cooking process to your desired doneness in the oven. The searing not only locks in the juices but it also creates that delicious caramelized brown crust around the steak! Don’t skip this part.
If you don’t have a cast iron, use any heavy-bottomed skillet or large pan.
Why do I need to finish the steaks in the oven?
I find that finishing the steaks in the oven helps cook a thick filet without the outside becoming too done. It’s the best (and fastest) way to control the temperature, especially when making a lot of steaks at once.
TIP: If you don’t own a good meat thermometer, invest in one like this meat thermometer. It lets you read the rising temps because the reader is magnetic, and the probe is always in the meat. It’s so easy to use! And always insert the thermometer horizontally from the side so it enters the thickest part of the center of the steak.
What to Serve with Filet Mignon
Serving up Filet Mignon steaks to your loved ones for a special occasion or date night? I love to serve my steaks with grilled asparagus and chive mashed potatoes. You can’t go wrong since the steak if the star of the show, but a grilled or roasted vegetable and potato is always a winning menu combo in my book!
More Delicious Beef Recipes
- Beef Tenderloin Crostini with Horseradish Cream
- Beef Wellington Bites
- Smoked Beef Brisket Street Tacos
- Grilled BBQ Steak Sliders with Coleslaw
Filet Mignon with Rosemary-Thyme Butter
- cast iron skillet
- 4 6-8 oz Beef Tenderloin Filets
- 2 tbsp olive oil - extra virgin
- 2 sprigs rosemary - for skillet
- 2 sprigs thyme - for skillet
- 4 tbsp salted butter - for skillet
- 1 clove garlic - minced
- 4 tbsp salted butter - softened
- 2 sprigs rosemary - stems removed and finely diced
- 2 sprigs thyme - stems removed and finely diced
- Preheat oven to 400 degrees F. In a large cast-iron skillet over medium-high heat, add olive oil. Pat steaks dry and season with salt and pepper on both sides.
- Add steaks to hot pan and sear for 3 to 4 minutes. Flip steaks over and top with butter rosemary, thyme and garlic, basting the herb butter over the steaks and searing for an additional 2 to 3 minutes. Keep butter moving in pan to prevent burning.
- Carefully transfer your cast iron skillet to the pre-heated oven to finish cooking the steaks. Cook for an additional 5 to 10 minutes or until desired temperature is reached. Check often to prevent overcooking. Note: For medium-rare, cook to 145 degrees F.
- Remove steaks from oven and let rest for 5 minutes before serving. Serve with additional rosemary-thyme butter if desired!
- Stir together softened butter with diced rosemary and thyme. Scoop a tablespoon of rosemary-thyme butter onto each steak before serving. Store leftover rosemary-thyme butter covered in the refrigerator.