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One-Pan Filet Mignon with Rosemary Brown Butter and Sautéed Veggies

4.36 from 45 votes
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Protein: Beef
Cut: Filet Mignon
Diet: Gluten Free
Course: Main Course
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 2 people


  • 2 ea ButcherBox Filet Mignons
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 Tbsp avocado oil
  • 4 cloves garlic smashed
  • 2 sprigs fresh rosemary
  • 3 ea carrots thickly slicing into coins
  • 6 ea Brussels sprouts shaved
  • ½ c fresh peas
  • 1 Tbsp butter
  • 2 Tbsp sherry vinegar


  • Bring filet mignons to room temperature.
  • Preheat oven to 425°F.
  • Preheat cast-iron skillet over high heat. Season filet mignons with kosher salt and freshly ground black pepper on all sides.
  • Add avocado oil to cast-iron skillet and sear filet mignons on both sides, 3 minutes per side.
  • Add butter and rosemary to pan, and spoon herb butter over filet mignons for 30 seconds.
  • Remove filet mignons from cast-iron skillet and set aside, reserving 2 Tbsp of the pan juices.
  • Place carrot coins and smashed garlic into cast-iron skillet and simmer for 2 minutes.
  • Add 1 Tbsp sherry vinegar and place cast-iron skillet into oven for 20 minutes or until carrots are fairly tender.
  • Place filet mignons back in cast-iron skillet on top of carrots, and cook in oven for 10 more minutes until medium-rare, or meat thermometer inserted into thickest part of filet mignon reads 120°F.
  • Remove cast-iron skillet from oven. Set filet mignons aside to rest, place carrots in bowl and smash. Season with additional kosher salt and freshly ground black pepper as needed.
  • Place cast-iron skillet back on stove over medium heat. Add Brussels sprouts and peas to cast-iron skillet, then add remaining sherry vinegar and sauté for 3 minutes. Season with salt and pepper to taste.
  • Individually plate filet with vegetables or serve family style. Drizzle remaining brown butter on each plate or over the filets if serving family style.
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