Greg and I recently celebrated 28 years of marriage, and for 28 years he has had the mindset that grilling a steak is the only way to go. That is until I prepared filets in my cast iron skillet using this recipe. Now he’s addicted! In fact, he brought home filets last weekend and asked me to cook them this way.
These steaks are perfection! I’m talking WON-DER-FUL!!! They will impress even the biggest steak critic, and this recipe is super easy!
One additional note, the 12-inch skillet recommended in the recipe is essential. I do not own a 12-inch cast iron skillet, so I used my 10-inch. It was perfect the first time I cooked them because I only prepared two. However, I cooked four the second time I fixed them. They tasted fine but in my 10-inch skillet they did not brown and crust over in the oven as they should have. I think I’ll add 12-inch cast iron skillet to my Christmas list!
- 4 (8 to 10 oz. each) beef tenderloin filets, cut 2½-inches thick
- 1 tbsp. vegetable oil
- kosher salt
- freshly cracked peppercorns
- Remove filets from the refrigerator at least 30 minutes before cooking.
- Preheat oven to 375°F.
- In a 12-inch cast iron skillet, heat oil over medium-high heat until very hot and almost smoking. Pat the filets dry with a paper towel. Sprinkle both sides of the steaks liberally with kosher salt and pepper. Add steaks to the skillet. Cook, without disturbing, for 3 to 3½ minutes. Turn steaks and place skillet in the preheated oven. Bake until meat thermometer read 125°F for medium rare (12 - 15 minutes), or until desired doneness.
- Remove steaks from skillet; cover loosely with foil and let stand about 5 minutes.
