Filet Mignon is one of the most tender and flavorful cuts of beef, and cooking it in a cast iron pan gives it an excellent sear and caramelization. Follow this simple recipe to create a mouth-watering steak dinner that’s worthy of a restaurant-quality meal right at home. Here’s how to cook filet mignon in a cast iron pan to perfection.

Indulge in a classic steak dinner with this Filet Mignon topped with a rich and creamy peppercorn sauce. Perfect for special occasions or a luxurious weeknight meal, this dish is sure to impress your family and friends.

Steakhouse-quality filet mignon is so easy to make at home! Tender steak is seasoned, seared, and basted with garlic herb butter.

When it comes to making our pan seared filet mignon recipe, nothing beats using a cast iron skillet and serving it with our easy sizzling garlic butter

Discover the secret to cooking the perfect steak with our guide on how to cook filet mignon in a cast iron skillet. Learn how to achieve a perfectly seared, juicy skillet filet mignon every time. Whether you're a seasoned cook or new to the kitchen, our easy-to-follow instructions will have you creating restaurant-quality pan-seared filet mignon in no time! Elevate your cooking skills and impress your guests with this delicious skillet filet mignon recipe.

Making filet mignon at home is easier than you think! Here is our reliable method for the fillet steak and a great sauce to serve alongside.

Learn how to cook Filet Mignon perfectly! Nothing is better than a tender cut of steak with a beautiful brown crust and juicy interior.

Filet Mignon in Mushroom Sauce is an elegant, yet easy meal that features juicy filet mignon and a buttery herb and mushroom sauce.

🥩🌶️ Elevate your meal with Seared Filet Mignon in Shallot Peppercorn Cream Sauce! Tender, flavorful, and oh-so-decadent. #GourmetSteak #CreamySauce Seared Filet Mignon in Shallot Peppercorn Cream Sauce Recipe 🌟 Ingredients: For the steak: 4 filet mignon steaks (about 600g total) Salt and pepper to taste 30ml olive oil 30g butter For the sauce: 2 shallots, finely chopped (about 50g) 3 cloves garlic, minced 10g black peppercorns, crushed 100ml brandy or cognac 200ml heavy cream 30ml Dijon…