Cooking filet mignon in the oven doesn’t need to be complicated. This easy pan-seared and oven-finished method shows you exactly how to cook filet mignon in the oven for tender, juicy results—every time.
Just sear in a hot skillet (cast iron works best), then finish in the oven to your preferred doneness—rare, medium-rare, or medium. It’s fast, foolproof, and steakhouse-quality at home.
Jump To (scroll for more)
- ❤️ Why You’ll Love This Filet Mignon Recipe
- 🐄Ingredients for Oven Filet Mignon
- 👨🍳Quick Overview: How to Cook Filet Mignon in Oven
- ⏰ How Long to Cook Filet Mignon in the Oven
- 👍 Tips for Success
- ❓FAQs
- 🐄Other Steak Recipes
- 🍽️ What to Serve with Filet Mignon
- ❄️ Storing Leftover Filet Mignon
- 📖The Recipe Card with Step-by-Step Instructions
Featured Comment by Gina:
⭐⭐⭐⭐⭐
"Perfect instructions, perfectly done, couldn’t be easier! The timing chart was very helpful. Thank’s doc."
❤️ Why You’ll Love This Filet Mignon Recipe
- Beginner-friendly: If you’ve got a skillet, an oven, and a thermometer, you can cook filet mignon like a pro—no grill or fancy gear needed.
- Juicy and reliable: This classic sear-and-bake method gives you consistent, tender results—even on your first try.
- Quick and impressive: From prep to plate in under 20 minutes—perfect for date night or any weeknight upgrade.
- Custom doneness: Learn exactly how long to cook filet mignon in oven for rare, medium-rare, or medium—no guessing.
- Year-round method: Skip the grill. This filet mignon in oven recipe works indoors, any time of year.
🐄Ingredients for Oven Filet Mignon
- Beef tenderloin filets — About 6 to 8 ounces each and 1 to 1½ inches thick. Choose prime or well-marbled choice grade for the most tender, juicy results when cooking filet mignon in the oven.
- Butter or oil — Butter adds rich flavor, but high-quality oil (like avocado or canola) works well if you’re concerned about smoke while searing.
- Seasoning — Kosher salt and black pepper are all you need for great flavor. Or use a steak seasoning blend—I often go with my All-Purpose Seasoning Salt (salt, pepper, and garlic powder).
🧂 Optional flavor boost: Add a pat of butter and a sprig of rosemary or thyme on top before the oven step. The herbs infuse extra flavor as the filet roasts.
👨🍳Quick Overview: How to Cook Filet Mignon in Oven
1. Preheat, rest, and season
Preheat the oven to 400°F. If you have time, let the filet mignon rest at room temperature for 30 to 60 minutes. Pat dry and season all sides.
2. Searing the steaks
Heat butter in an oven-safe skillet (cast iron is best) over medium-high heat. Sear each side for 2 to 3 minutes until a crust forms.
3. Finish in the oven
Transfer the skillet to the oven. Cook until the internal temperature is about 3°–4°F below your target. For medium-rare, roast for 5 to 7 minutes until it reaches 130°–135°F.
4. Rest and serve
Move the steaks to a plate, tent loosely with foil, and rest for 5 to 8 minutes. This locks in the juices for a perfectly tender filet.
👇For step-by-step photos and full instructions, scroll to the printable recipe card—or keep reading for tips and serving ideas.
⏰ How Long to Cook Filet Mignon in the Oven
For a 1-inch thick filet, medium-rare takes about 9 to 11 minutes total—that’s 2 to 3 minutes per side in a hot skillet, then 5 to 7 minutes in a 400°F oven.
🍽️ Filet Mignon Oven Time by Doneness
- Rare (125°–130°F): Quick sear, then 4 to 5 minutes in the oven. Be careful—rare is easy to overshoot. [See note below.]
- Medium-Rare (130°–135°F): 5 to 7 minutes in the oven after searing.
- Medium (140°–150°F): 8 to 10 minutes in the oven.
- Medium-Well (150°–155°F): 12 to 15 minutes. Not recommended.
- Well Done (160°F+): 15 minutes or more. Also not recommended.
✅ Pro Tip: Always remove the filet from the oven 3° to 4°F below your final target temp. It will finish cooking while it rests—keeping the juices where they belong.
🔥 Quick Tips for Oven Filet Mignon
- Use an instant-read thermometer. It’s the only way to know exactly when you’re done.
- Check early. You can always cook it more, but you can’t uncook it.
- Rest for 5 to 8 minutes. This is how you get juicy, tender results. Don’t skip it.
⚠️ Note for Rare Steak Lovers
Rare filet mignon is tricky. If the steak is thinner than 1 inch or well-rested before cooking, it might need only 1–2 minutes in the oven. Check the internal temperature before it goes in, and again just a few minutes later. You’ve got this—just use your thermometer and cook with confidence.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
👍 Tips for Success
- Use quality beef: Prime is best, but well-marbled choice filet mignon will still deliver great results.
- Rest before cooking: Let the steak sit at room temp for 30 to 60 minutes. It helps cook more evenly and hit your target temperature.
- No cast iron? No problem: Any oven-safe skillet works—just be sure it’s rated for at least 400°F.
- Time your salt: Season right before cooking, or at least an hour ahead. Salting in between can dry out the surface without time to recover.
- Rest after cooking: This step matters. Rest filet mignon for 5 to 8 minutes so the juices reabsorb and the temperature finishes rising.
❓FAQs
Cast iron holds and distributes heat evenly, giving filet mignon a consistent, deep sear without hot spots. It’s inexpensive, durable, and made for high-heat cooking.
Not reliably. Time alone isn’t accurate—an instant-read thermometer is the only way to avoid overcooking an expensive cut.
Resting before helps the steak cook evenly and hit your target temperature. Resting after lets the juices reabsorb for a tender, juicy result. Both are worth it.
Not this one. For very thick steaks, use the reverse sear method—it cooks more gently and evenly.
400°F is ideal for finishing filet mignon after searing. It’s hot enough to roast quickly without drying it out. You can use 375°F if needed—just add a couple minutes to oven time.
🐄Other Steak Recipes
Want more ways to cook a perfect steak? Try one of these easy, foolproof favorites:
Each recipe uses a reliable method—grilling or pan-searing and oven-finishing—to help you get moist, tender, flavorful steak at home.
Grilled Filet Mignon
Grilling filet mignon is easier than you think. With a gas grill, simple seasoning, and a meat thermometer, you can cook a juicy, tender filet better than most steakhouses.
🍽️ What to Serve with Filet Mignon
While your filet mignon rests, top it with a pat of butter or compound butter for extra flavor. I recommend my Steak Butter with Garlic and Blue Cheese—it melts right in and adds a rich, savory finish.
This filet mignon in oven recipe pairs well with classic sides like:
- Oven Roasted Baby Red Potatoes or Parmesan Baked Potatoes
- A fresh salad or hot vegetables like Green Beans with Almonds or Roasted Asparagus
- Crusty bread to soak up any juices left on the plate
For wine, go with a medium to full-bodied red like Merlot, Pinot Noir, or Cabernet Sauvignon.
❄️ Storing Leftover Filet Mignon
Cooked filet mignon will keep in the fridge for 3 to 4 days in an airtight container. Reheat gently in a skillet over low heat or slice cold for sandwiches or steak salads.
📖The Recipe Card with Step-by-Step Instructions
How to Cook Filet Mignon in the Oven (Pan-Seared & Oven-Finished)
Video Slideshow
Ingredients
- 2 filet mignon - about 1-1½ inch thick and about 6-8 oz
- 1 tablespoon butter - or oil
- salt and pepper or other steak seasoning
Step-by-Step Instructions
1. Preheat, rest, and season
- Preheat oven to 400°F. Trim filets if needed. Let them rest at room temperature for 30–60 minutes.
- Pat dry well with paper towels. Season all sides to taste with the seasoning of your choice. Just kosher salt and black pepper or All-Purpose Seasoning, which adds garlic powder, is enough.
2. Searing the steaks
- Heat 1 tablespoon of butter or oil in a cast-iron or oven-safe skillet over medium-high heat. Sear each side for 2–3 minutes until well-browned.
- When hot, sear both sides of the filets for 2-3 minutes—sear, flip, sear, and give them a final flip before putting them into the oven.
3. Finish in the oven
- Transfer skillet to the oven. Roast until the internal temperature is 3°–4°F below your target. Medium-rare takes about 5–7 minutes in the oven to reach 130°–135°F.
4. Rest and serve
- Remove from the pan, tent loosely with foil, and rest for 5–8 minutes before serving.
Recipe Notes
Pro Tips:
- Use prime beef if possible, but well-marbled choice works too.
- Season just before cooking or at least an hour ahead. Salting in between can dry the surface.
- Don’t cook by time alone. Always use an instant-read thermometer.
- For rare filet or thinner steaks, check the temperature before and during oven roasting.
- Remove from the oven a few degrees early. It will finish cooking as it rests.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally published March 10, 2012, updated with expanded options, refreshed photos, and a table of contents to help navigation.
Dan Mikesell AKA DrDan says
Hi Jacob,
Sorry you had a problem. Could you be more specific? Searing time, oven temp, thickness, but most importantly, what temperature were you aiming for, and what is "vastly overdone" for you?
Dan
Gail says
I’d like to make this for a party of 25. Can I sear the filet and store in fridge and bake it in oven later?
Dan Mikesell AKA DrDan says
Hi Gail,
Welcome to the blog.
I don't think you will be happy with the results of searing, refrigerating, and baking. Not that I have done it, but I'm thinking of fluid shifts in the steak and the outside overcooking by the time you get the filets cooked in the oven.
I don’t have a plan for cooking 25 filets and having them ready at the same time with this recipe. I do cook filets frequently on my grill, which is large enough for 25 filets, so you may want to check out my grilled filet recipe if that sounds like a good option. If you choose to use the grill, let them rest at room temperature, and monitor your grill and meat temperatures closely. You should definitely practice cooking filets several times before trying mass cooking.
Sorry, I was not more help.
Dan
PS Additional thought. While eating dinner, I did think of another solution. Use a large electric or stovetop griddle to sear, then move them to a preheated heavy sheet pan to finish.
Randy Bowman says
When pan searing what do you use if you don't have a cast iron pan ?
Dan Mikesell AKA DrDan says
Hi Randy,
Welcome to the blog.
Any oven-safe skillet will do. Most stovetop skillets are oven-safe to a set temperature determined by the manufacturer. Mine are all over 400°, mostly 450° or 500°. It was on the paperwork when you bought it but we all toss that, so do a search for your skillet and be sure they are oven safe to 400°. I will add that 400° oven is arbitrary and you can use 350° if needed, it will take a bit longer.
Now, it you just aren't sure. You can preheat an oven safe pan while searing and transfer the filets after searing on the stovetop to the oven pan to finish to temperature.
Hope that helps.
Dan
Gina says
Perfect instructions, perfectly done, couldn’t be easier! The timing chart was very helpful. Thank’s doc.
Dan Mikesell AKA DrDan says
Hi Gina,
Welcome to the blog. When I was rewriting I felt the frame around the timing chart was a good idea... it is what most people are looking for, so just highlight it.
Thanks for the note and rating.
Dan
Deborah L says
Dr Dan, This is an easy recipe and great taste! I'm thinking of making it as filet au poivre next time. Your sauce recipe says to add minced scallops. Really? Should that read scallions? or shallots? That seems an indignity to the scallops.
Dan Mikesell AKA DrDan says
Hi Deborah,
Thanks for the note and proof read. That paragraph was copied from a 2010 post that I deleted, so you are the first to find it in 13 years.
I changed it to green onions that I think most home cooks will understand better. I also gave the post a fast cosmetic buff-up but do not rewrite anything else. (opps, I did change the weight and thickness range to 1 -1/2 inches and 6-8 oz. I have been doing a lot of 6 oz filets over the summer.
Dan