Filet Mignon
Sear cast iron 2-3 min/side, then 400°F oven 6-8 min.
Too thick (2-3 inches) for stovetop alone — exterior chars before center reaches temp. Sear builds crust, oven finishes evenly.
Step-by-Step
1. Remove from fridge 30-45 min early.
2. Pat dry. Season with salt + pepper.
3. Heat cast iron over high + avocado oil.
4. Sear 2-3 min per side (all 4 sides if round — use tongs).
5. Transfer pan to 400°F oven.
6. Bake 6-8 min for medium-rare.
7. Pull at 125-130°F.
8. Rest 5-10 min. Top with compound butter.
Size & Portion Guide
Small/petite filet (4-6 oz, 1.5 inch): sear + 4-5 min oven.
Standard (8 oz, 2 inch): sear + 6-8 min oven.
Thick cut (10+ oz, 2.5-3 inch): sear + 10-12 min oven, or reverse sear for best results.
Medallions (1 inch): stovetop only, 3 min/side.
Cast iron high heat 3-4 min/side (thinner cuts only).
Don't Have Cast Iron?
Oven-safe stainless steel works perfectly — filet's mild flavor doesn't need the same aggressive sear as ribeye. Start in stainless, finish in oven.
Pro Tip
The one premium steak where hybrid beats pure stovetop.