Preheat oven to 450 degrees. Coat a 10-inch cast iron skillet with olive oil and heat over medium-high heat.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This recipe makes for delicious and tender filet mignon steaks. Every. Single. Time.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Gustare Vita olive oil | ||
| 1 clove(s) garlic, minced | ||
| 2 tbsp. Hy-Vee unsalted butter, softened | ||
| 6 tbsp. Hy-Vee Italian-seasoned panko bread crumbs | ||
| 2 tbsp. Parmesan cheese, freshly grated | ||
| 4 (5-oz. each) filet mignon steaks | ||
| ½ tsp. Hy-Vee kosher sea salt | ||
| ½ tsp. Hy-Vee cracked black pepper | ||
| Fresh parsley, chopped, for garnish |
Things To Grab
- Small bowl
- Fork
- 10-inch cast iron skillet
Directions
Add garlic, butter, panko, and Parmesan cheese to a small bowl. Mash mixture together using a fork until well combined; set aside.
Pat each filet dry with paper towels. Season both sides with salt and black pepper. Add steaks to hot cast iron. Sear for 4 minutes, or until deeply browned on one side. Flip; remove cast iron from heat.
Divide panko mixture evenly between filets, patting down slightly to adhere to steaks. Place cast iron in oven and bake about 5 minutes until steaks reach desired doneness, 130 degrees for medium-rare, and 145 degrees for medium, and panko mixture has browned. Remove from oven and serve garnished with fresh parsley, if desired.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 120mg
- Sodium: 500mg
- Total Carbohydrates: 7g
- Protein: 34g
Daily Values
0%
Iron 15%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 0%
Recipe Source:
Hy-Vee Test Kitchen