Mouth-watering juicy filet mignon pan seared to perfection then served with a savory garlic herb compound butter. It doesn't get any better than this!
FREE KETO FAT BOMBS EBOOK
If you're looking for that amazing steak house quality flavor for your next steak, this cast iron filet mignon is a total game-changer! It's incredibly easy to make and can be ready in just minutes.
Garlic herb compound butter takes pan seared steak to a whole new level, ensuring every single bite is just as savory as the next.
Whether it's for a week night dinner, special occasion or a date night, you just can't go wrong with this recipe.
And if you follow Keto or a low carb diet, steak is the PERFECT entrée. It's a carb free protein, and when paired with a Keto side dish, you have a very satisfying and elegant meal.
What's in Pan-Seared Filet Mignon
- Beef tenderloin filets
- Butter
- Olive oil
- Salt
- Pepper
- Optional: Garlic Herb Compound Butter
*Exact measurements are listed in the recipe card below.
How to Pan Sear Filet Mignon in a Cast Iron Skillet
Preheat oven to 400°F.
Heat a cast iron skillet to medium high and add in the oil and butter. Add salt and pepper to both sides of the steak, then sear for 2 minutes on each side, and resist the urge to move them before then. You want to get a nice sear and avoid them sticking to the pan.
Quickly sear each side of the steaks, then place the steaks in the skillet in the oven and cook for 5-7 minutes for medium rare. I pulled mine out at 125°F on a meat thermometer, and allowed it to rest before cutting into it.
The temperature can increase by about 5°-10°F from the residual heat as it's resting. If you cut into it (or any meat) too soon, without allowing it to rest, you run the risk of the juices running out, instead of redistributing. So do not skip this step, the wait will be well worth it, I promise!
As the steaks are resting, you can add a disc of the optional Garlic Herb Compound Butter over the tops so it can slowly start to melt. Or you can top with a pad of regular butter instead.
How Long Do You Cook a Cast Iron Filet Mignon?
Cooking times will vary according to how you like your steak, Use the below as a general guide:
- 4-5 minutes for rare
- 5-7 minutes for medium rare
- 6-7 minutes for medium
- 8-9 minutes for medium well
- 12-14 minutes for well done
Steak Cooking Temperatures/Degrees of Doneness
- Rare (cool red center): 120-130°F
- Medium Rare (warm red center): 130-135°F
- Medium (warm pink center): 135-145°F
- Medium Well (slightly pink center): 145-155°F
- Well Done (no pink): 155-165°F
I always recommend using a meat thermometer to be sure your steak reaches the perfect temperature.
What Keto Side Dish Goes with Filet Mignon?
Here are some all time favorite side dish recipes that go perfectly with pan seared steaks but will help keep the carbs at a minimum:
- Roasted Balsamic Brussels Sprouts with Prosciutto
- Green Beans Almondine
- Grilled Broccolini
- Jalapeño Popper Cauliflower "Mac" and Cheese
- Bacon Wrapped Green Beans
- Easy Creamed Spinach
- Roasted Garlic & Rosemary Mashed Cauliflower
- Easy Broccoli Salad with Bacon
Tips for the Pan Seared Filets in a Cast Iron Skillet
Bring them to room temp: One way to ensure your steaks cook properly is to allow the steaks to come to room temperature before cooking. Otherwise, you may end up with well done outer edges and cool centers.
Butchers twine can help: When you unpackage your filets, sometimes they can have deep slits in them or even come apart. Tying butchers twine around the perimeter of the steak will help keep them together, so they can cook evenly.
Better with bacon? This is a personal preference. Bacon wrapped filet mignons have fantastic flavor, but some people prefer the simple flavors of beef without bacon.
If you love the smoky flavor bacon adds, just wrap each filet with a half slice of bacon and secure it with a toothpick you've soaked in water. The bacon will crisp up as you side sear the steaks, so there should not have to be additional cooking time.
Finish in the oven: If you prefer your filet cooked well-done, you may find it beneficial to finish them off in the oven to prevent the outside from becoming too brown. After removing the from the heat, place them in a 400 F degree oven for about 5-10 minutes or until they reach the desired temperature.
Butterfly them: If you end up with filets that are too thick to cook stove top, but not thick enough to make into two servings, you can butterfly them to ensure they are cooked through enough. When you butterfly filets, they will cook a lot faster, so you'll definitely need to reduce your cooking times.
More Keto Beef Recipes
- Grilled Skirt Steak Chimichurri
- Bacon Wrapped Cheese Stuffed Italian Meatloaf
- Grilled Steak Salad with Chipotle Lime Vinaigrette
- Italian Beef Braciole
- Grilled Steak with Compound Butter
FREE 20 EASY KETO RECIPES EBOOK
Pan-Seared Filet Mignon
INGREDIENTS
- 4 beef tenderloin filets, 6 ounces each
- 1 tablespoon butter
- 1 tablespoon olive oil
- Optional: Garlic Herb Compound Butter
- Salt and pepper, to taste
INSTRUCTIONS
- Preheat oven to 400°F.
- Heat a cast iron skillet to medium high and add in the oil and butter. Add salt and pepper to both sides of the steak, then sear for 2 minutes on each side, and resist the urge to move them before then. You want to get a nice sear and avoid them sticking to the pan.
- Quickly sear each side of the steaks, then place the steaks in the skillet in the oven and cook for 5-7 minutes for medium rare. I pulled mine out at 125°F on a meat thermometer, and allowed it to rest before cutting into it.
- The temperature can increase by about 5°-10°F from the residual heat as it's resting. If you cut into it (or any meat) too soon, without allowing it to rest, you run the risk of the juices running out, instead of redistributing. So do not skip this step, the wait will be well worth it, I promise!
- As the steaks are resting, you can add a disc of the optional Garlic Herb Compound Butter over the tops so it can slowly start to melt. Or you can top with a pad of regular butter instead.
RECIPE NOTES
- 4-5 minutes for rare
- 5-7 minutes for medium rare
- 6-7 minutes for medium
- 8-9 minutes for medium well
- 12-14 minutes for well done
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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve/Erythritol, Allulose, or Monk Fruit.
NOTE: Recipes using Swerve/Erythritol can be substituted 1:1 with a Monk fruit/Allulose blend.
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