Cast Iron Filet Mignon with Herb Crust

The Ultimate Cast Iron Filet Mignon with Herb Crust – A Restaurant-Quality Experience at Home

If you’re looking to create an unforgettable steak dinner, this Cast Iron Filet Mignon with Herb Crust is truly the best filet mignon pan recipe you’ll ever try. Whether you’re planning a romantic date night, hosting a special occasion, or simply treating yourself to something extraordinary, this pan-seared filet delivers bold flavor and melt-in-your-mouth tenderness — all without the need for a grill.

Unlike traditional beef roasts that require hours of prep, this dish comes together in under 40 minutes with no compromise on taste. A golden herb crust made with rosemary, thyme, garlic, and butter elevates each bite of the filet to savory, aromatic perfection. And when seared in a blazing hot cast iron skillet, it forms a restaurant-style crust that locks in juices and flavor — exactly what you want in a premium cut like filet mignon.

At TexasSteak.com, we’ve perfected this method through dozens of test runs to achieve flawless doneness every single time. Our cast iron approach gives you full control: a buttery center, a golden crust, and none of the guesswork. Just you, a heavy skillet, and a few fresh ingredients.

And here’s the beauty — you don’t need to wait for the holidays or a trip to the steakhouse to indulge. This recipe is weekday achievable and weekend impressive. From the first sizzle to the final forkful, this pan-seared filet brings elegance and satisfaction to any table.

For the health-conscious, filet mignon is a naturally lean cut, making it a protein-rich option that doesn’t require heavy sauces or complicated marinades. With this herb crust, the flavors do the heavy lifting — no filler needed.

💡 Pro Tip: Letting your filet rest before and after cooking is key to juicy, even cooking. Also, finishing it in the oven ensures it reaches the perfect temperature without charring the exterior.

Whether served alongside garlic mashed potatoes, roasted asparagus, or even a glass of bold red wine, this cast iron filet mignon is an instant classic. It’s a go-to dinner you’ll crave all year round — and the kind of dish that makes any meal feel like a celebration.

So if you’re in search of the best filet mignon pan recipe to wow your guests or impress yourself, this is it. Try it once, and it just might become your signature steak.

Print Recipe

Cast Iron Filet Mignon with Herb Crust

Author: Zoe Cuisine: American

Prep Time 15 mins Cook Time 15 mins Rest Time 5 mins Total Time 35 mins

Servings: 2 Calories: 300

Best Season: Suitable throughout the year

Description

Searching for the best filet mignon pan recipe that gives you steakhouse results at home? This Cast Iron Filet Mignon with Herb Crust delivers a buttery, tender steak seared to perfection in a hot skillet and finished with a garlicky herb crust. Ideal for a date night or celebratory dinner.

Ingredients

Servings

For the Steak:

• 2 filet mignon steaks (1.5–2 inches thick)
• 1 tbsp olive oil
• kosher salt (to taste)
• Freshly ground black pepper

For the Herb Crust

• 2 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme, finely chopped
• 1 tsp Dijon mustard
• 1 tbsp grated Parmesan cheese (optional)

Instructions

1. Prep the Filets

   Pat steaks dry with paper towels. Season generously with salt and pepper. Let sit at room temperature for 30 minutes if time allows.

1. Make the Herb Crust

   In a small bowl, mix softened butter, garlic, rosemary, thyme, mustard, and Parmesan (if using). Set aside.

1. Preheat the Cast Iron Pan

   In a small bowl, mix softened butter, garlic, rosemary, thyme, mustard, and Parmesan (if using). Set aside.

1. Sear the Steaks

   Add steaks to the hot pan. Sear 2–3 minutes per side until a rich brown crust forms. Don’t move them while searing.

2. Add Herb Crust & Finish in Oven

   Spread the herb butter mixture evenly on top of each steak. Transfer skillet to a preheated 400°F (200°C) oven and roast 4–6 minutes for medium-rare.

3. Rest & Serve

   Remove steaks and let them rest for 5 minutes. Slice and serve immediately with your favorite sides.

Note

• This method works best with thick filet cuts. Thin cuts may overcook.
• Letting the steaks come to room temperature before cooking ensures even doneness.
• No cast iron? Use any heavy-bottomed oven-safe skillet.

Equipment

• Cast iron skillet
• Tongs
• Small mixing bowl
• Oven