Cast-Iron Filets
When I first started getting into cooking I had no idea how to properly cook a steak, let alone a filet. When I got this cookbook, The Seasoned Life by Ayesha Curry (link attached), I was slightly intimidated to cook a filet. I gave it a shot and IT WAS BEYOND EASY! I was so shocked (and so was my husband) of how good it came out and it wasn’t that hard. The only difficult part is paying attention to the size of the steaks, especially if you’re cooking multiple and the sizes vary. You just need to adjust the cooking times to fit the size of the steaks. And if it doesn’t go good the first time, TRY AGAIN! Figure out what you think you did wrong when trying to get the right temp and try again. That’s the secret to becoming a good cook, to fail, learn, and try again.
Step One: Preheat the oven to 450 degrees and season your steaks with salt and pepper on both sides. Let your steaks sit out and come to room temperature before cooking. This ensures they cook evenly.
Cook filets in browned butter
Step Two: Heat a large cast-iron skillet over medium-high heat until you start to see it smoke and then add your butter and oil. It is important to add both because your oil helps your butter not to burn and your butter gives your steaks amazing flavor. When your butter has melted, add your steaks (don’t cook more 4 at a time and overcrowd) and sear them for about 3 minutes. DO NOT MOVE THEM! Let them get a nice crusty, caramelized sear!
Step Three: Turn the steaks over and throw in your rosemary springs and garlic (these ingredients are key, don’t leave them out). Put the skillet in the oven and cook for 5-7 minutes. 5 minutes for medium-rare and 7 minutes for medium. I always lean towards 7-8 minutes, especially if my steaks are good size. Each additional 2 minutes will bring you to the next level of doneness. Feel free to use a meat thermometer as well. Medium-rare will be about 140 degrees and medium is about 155 degrees.
**Remember, your steaks will continue to cook after you remove them from the pan and rest. Take a spoon and spoon any of the butter/juice mixture left in the skillet and pour on top of the steaks for extra flavor. Use tongs, and transfer steaks to a plate or cutting board. Let the steaks rest for at least 5 minutes before cutting them. THIS IS KEY to keep all the juices in! Now you’re ready to serve.
Need a cast iron skillet? BUY ONE! They are fantasic! I use one all the time. Click HERE for the one I personally use! I also use the one below by Chrissy Teigen from her Cravings Collection at Target! Click the photo below to purchase.
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DS Difficulty Rating: 2.5/5
Serves 2-4
Prep Time: 5 Minutes
Total Time: 25 Minutes
Author: Ayesha Curry
Cookbook:The Seasoned Life
Ingredients:
2 (1½ inch thick) filet mignon steaks (about 8oz each)
Ground Black Pepper
2 Tablespoons Salted Butter
1 Tablespoon Extra-Virgin Olive Oil
2 Rosemary Springs
2 Garlic Cloves, Peeled
Flakey Sea Salt, For Serving
Recipe Notes:
Recipe reprinted from The Seasoned Life: Copyright © 2016 by Ayesha Curry. Published by Little, Brown and Company, a division of Hachette Book Group, Inc.
*Click HERE to buy Ayesha Curry's cookbook, The Seasoned Life.
Check out my reviews on other Ayesha Curry recipes below:
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