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Cast Iron Filet Mignon with Garlic Herb Butter and Asparagus

A perfectly seared Cast Iron Filet Mignon, sliced to show a medium-rare center, served alongside bright green asparagus spears.
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Follow these steps to cook a thick-cut filet mignon in a cast iron skillet, achieving a perfect sear and basting it with herb butter. This recipe includes instructions for roasting asparagus in the same pan.

Ingredients

Scale
  • 2 (1.5-inch thick) filet mignon steaks, about 8 oz each
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 1 tablespoon high-heat oil (like avocado or grapeseed)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bunch asparagus spears, trimmed

Instructions

  1. Remove steaks from the refrigerator 45 minutes before cooking. Pat them completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Place a 10 or 12-inch cast iron skillet over high heat. Add the oil and heat until it just begins to smoke.
  3. Carefully place the steaks in the hot skillet. Sear undisturbed for 2 to 3 minutes until a deep brown crust forms.
  4. Flip the steaks. Reduce the heat to medium. Add the butter, smashed garlic, thyme, and rosemary to the skillet.
  5. Tilt the skillet slightly and use a large spoon to continuously baste the melting butter mixture over the tops of the steaks for 2 to 4 minutes, depending on desired doneness.
  6. For medium-rare (130°F internal temperature), cook for about 3 minutes after flipping and basting. Use a meat thermometer to check the center.
  7. Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for 10 minutes.
  8. While the steaks rest, place the trimmed asparagus spears into the hot skillet with the remaining butter and aromatics. Toss to coat.
  9. Cook the asparagus over medium heat, turning occasionally, for 4 to 6 minutes until tender-crisp.
  10. Slice the rested filet mignon, if desired, and serve immediately alongside the pan-roasted asparagus.

Notes

  • For a crispier crust, you can sear the steaks on the sides as well, holding them with tongs for about 30 seconds per side.
  • If you prefer a more gentle cook, you can finish the steaks in a 400°F oven after searing both sides, rather than relying solely on basting.
  • Resting the steak is crucial; this allows the juices to redistribute, resulting in a more tender steak.

Nutrition

Find it online: https://spoonswirl.com/cast-iron-filet-mignon-with-asparagus-spears/