SAVE 25% OFF
ON SELECT PREMIUM ROASTS - through November 11,2026
use code: ROAST25
Bring Steak Night Inside
What’s the Best Way to Cook Filet Mignon Indoors?
The days are getting shorter and fall is beginning to settle in. No time to set up the grill? Steak night is still a great idea.
In fact, some of the best ways to cook a great steak happen right in your kitchen.
One of the best ways to cook filet mignon indoors is to sear it in a hot cast-iron skillet, then finish it in a 425°F oven. Sear the filet for 1–2 minutes per side to develop a golden-brown crust, then transfer the skillet to the oven for approximately 3–5 minutes. For medium-rare, remove the steak at about 125°F and allow it to rest for 8–10 minutes before serving.
And when you’re cooking filet mignon, keeping it simple is often best.
Why Filet Mignon Is Perfect for Indoor Cooking
Filet mignon comes from the center of the tenderloin and is prized for its exceptional tenderness and delicate flavor. The name comes from French—filet meaning thread or strip and mignon meaning small and delicate.
Because filet is naturally tender, it doesn’t need a complicated cooking method. A quick sear in a hot cast-iron skillet followed by a few minutes in the oven creates a beautiful exterior while allowing the center to cook gently.
Our Circle M Meats 21 Day Dry Aged Filets and 30 Day Wet Aged Filets add another dimension. Dry aging concentrates the beef’s natural flavor, making this simple preparation an excellent way to let the quality of the cut shine. The wet aging ensures you have the ultimate tenderness in your filet. All our steaks start with 30 days wet aging to ensure that tenderness is achieved.
Cast-Iron Filet Mignon
Here’s what you’ll need:
-
Circle M Meats 30 Day Wet Aged or 21 Day Dry Aged Filets
-
Coarse or Kosher salt, to taste
-
Freshly ground black pepper, to taste
-
Avocado oil or another high-heat cooking oil
-
Cast-iron skillet
Temper & Season
Remove the steaks from the refrigerator about 30 minutes before cooking. Pat them completely dry, lightly coat with oil, and season with salt and freshly ground black pepper.
A dry surface is important—it helps create that beautiful, browned crust when the steak hits the hot skillet.
Preheat
Heat your oven to 425°F or set it to broil. Place a cast-iron skillet over high heat and allow it to get hot.
Sear
Place the filets in the hot skillet and sear for 1–2 minutes per side, until a deep golden crust begins to form.
Finish in the Oven
Transfer the skillet directly to the oven and cook for approximately 3–5 minutes, or until the steaks reach about 125°F for medium-rare.
Cooking time can vary depending on the thickness of the filet and your oven, so an instant-read thermometer is the best way to judge doneness.
Rest
Remove the steaks from the oven and let them rest for 8–10 minutes before slicing. This allows the juices to redistribute while the steak gently finishes cooking.
The Grill Can Wait
There’s something undeniably good about a steak sizzling over an outdoor grill. But cast iron, high heat, and a good cut of beef can bring steak night indoors—with a beautifully seared crust, tender center, and plenty of rich beef flavor.
So go ahead and give the grill a little rest. Steak season is far from over.
Filet Mignon
Frequently Asked Questions
We would love
to stay in touch!
Join the Circle and be part of the Circle M Meats community. You’ll be first to know when our limited herd opens, and you’ll get access to specials on individual cuts, curated boxes, and bulk beef.
602 N 17th Street, Monett, MO 65708 | 417.405.1112