Cast Iron Filet Mignon

Cast Iron Filet Mignon

Printable recipe for Cast Iron Filet Mignon with Roasted Garlic Butter provided by Cooks Corner, Green Bay.


2 (8oz) filet mignons, 1-inch thick

2 TBS vegetable oil

kosher salt

black pepper

1 whole head garlic, 1/2 inch cut off the top to expose all cloves

Extra virgin olive oil

4 TBS unsalted butter, room temperature

1 TBS fresh flat-leaf parsley, chopped

salt & pepper to taste


Heat a large cast iron pan over med-high heat and heat until very hot.

Pat the steaks dry with a paper towel and season each side liberally with salt and pepper.

Add the vegetable oil to the pan then add the steaks. Cook for 3 minutes on each side (for medium rare). Remove from pan and let rest. (Lightly cover with foil if desired.)

Preheat the oven to 400°. Drizzle extra virgin olive oil over the top of the exposed cloves of garlic and wrap in foil. Bake for 35-40 minutes, until the cloves have turned a caramel-brown color and are soft. Remove from the oven and let cool slightly. Press (pinch out) 4 large cloves into a small mixing bowl and smash with a fork (reserve the other cloves for another use). Add to the softened butter and parsley, along with a pinch of salt and pepper to taste. Serve over the steak

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