Cooking filet mignon in the oven doesnโt 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 resultsโevery time.
Just sear in a hot skillet (cast iron works best), then finish in the oven to your preferred donenessโrare, medium-rare, or medium. Itโs fast, foolproof, and steakhouse-quality at home.

Jump To (scroll for more)
- โค๏ธ Why Youโll Love This Filet Mignon Recipe
- ๐Ingredients for Oven Filet Mignon
- ๐จโ๐ณQuick Overview: How to Cook Filet Mignon in Oven
- โฐ How Long to Cook Filet Mignon in the Oven
- ๐ Tips for Success
- โFAQs
- ๐Other Steak Recipes
- ๐ฝ๏ธ What to Serve with Filet Mignon
- โ๏ธ Storing Leftover Filet Mignon
- ๐The Recipe Card with Step-by-Step Instructions
Featured Comment by Gina:
โญโญโญโญโญ
"Perfect instructions, perfectly done, couldnโt be easier! The timing chart was very helpful. Thankโs doc."
โค๏ธ Why Youโll Love This Filet Mignon Recipe
- Beginner-friendly: If youโve got a skillet, an oven, and a thermometer, you can cook filet mignon like a proโno grill or fancy gear needed.
- Juicy and reliable: This classic sear-and-bake method gives you consistent, tender resultsโeven on your first try.
- Quick and impressive: From prep to plate in under 20 minutesโperfect for date night or any weeknight upgrade.
- Custom doneness: Learn exactly how long to cook filet mignon in oven for rare, medium-rare, or mediumโno guessing.
- Year-round method: Skip the grill. This filet mignon in oven recipe works indoors, any time of year.
๐Ingredients for Oven Filet Mignon
- Beef tenderloin filets โ About 6 to 8 ounces each and 1 to 1ยฝ 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 โ Butter adds rich flavor, but high-quality oil (like avocado or canola) works well if youโre concerned about smoke while searing.
- Seasoning โ Kosher salt and black pepper are all you need for great flavor. Or use a steak seasoning blendโI often go with my All-Purpose Seasoning Salt (salt, pepper, and garlic powder).
๐ง 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.
๐จโ๐ณQuick Overview: How to Cook Filet Mignon in Oven
1. Preheat, rest, and season
Preheat the oven to 400ยฐF. 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 3ยฐโ4ยฐF below your target. For medium-rare, roast for 5 to 7 minutes until it reaches 130ยฐโ135ยฐF.
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.
๐For step-by-step photos and full instructions, scroll to the printable recipe cardโor keep reading for tips and serving ideas.
โฐ How Long to Cook Filet Mignon in the Oven
For a 1-inch thick filet, medium-rare takes about 9 to 11 minutes totalโthatโs 2 to 3 minutes per side in a hot skillet, then 5 to 7 minutes in a 400ยฐF oven.
๐ฝ๏ธ Filet Mignon Oven Time by Doneness
- Rare (125ยฐโ130ยฐF): Quick sear, then 4 to 5 minutes in the oven. Be carefulโrare is easy to overshoot. [See note below.]
- Medium-Rare (130ยฐโ135ยฐF): 5 to 7 minutes in the oven after searing.
- Medium (140ยฐโ150ยฐF): 8 to 10 minutes in the oven.
- Medium-Well (150ยฐโ155ยฐF): 12 to 15 minutes. Not recommended.
- Well Done (160ยฐF+): 15 minutes or more. Also not recommended.
โ Pro Tip: Always remove the filet from the oven 3ยฐ to 4ยฐF below your final target temp. It will finish cooking while it restsโkeeping the juices where they belong.
๐ฅ Quick Tips for Oven Filet Mignon
- Use an instant-read thermometer. Itโs the only way to know exactly when youโre done.
- Check early. You can always cook it more, but you canโt uncook it.
- Rest for 5 to 8 minutes. This is how you get juicy, tender results. Donโt skip it.
โ ๏ธ 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 1โ2 minutes in the oven. Check the internal temperature before it goes in, and again just a few minutes later. Youโve got thisโjust use your thermometer and cook with confidence.
Save this recipe!
๐ 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 worksโjust be sure itโs rated for at least 400ยฐF.
- 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.
โFAQs
Cast iron holds and distributes heat evenly, giving filet mignon a consistent, deep sear without hot spots. Itโs inexpensive, durable, and made for high-heat cooking.
Not reliably. Time alone isnโt accurateโan 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 methodโit cooks more gently and evenly.
400ยฐF is ideal for finishing filet mignon after searing. Itโs hot enough to roast quickly without drying it out. You can use 375ยฐF if neededโjust add a couple minutes to oven time.
๐Other Steak Recipes
Want more ways to cook a perfect steak? Try one of these easy, foolproof favorites:
Each recipe uses a reliable methodโgrilling or pan-searing and oven-finishingโto 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.
๐ฝ๏ธ 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 Cheeseโit 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.
โ๏ธ 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.
๐The 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 1-1ยฝ 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 400ยฐF. Trim filets if needed. Let them rest at room temperature for 30โ60 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 2โ3 minutes until well-browned.
- When hot, sear both sides of the filets for 2-3 minutesโsear, 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 3ยฐโ4ยฐF below your target. Medium-rare takes about 5โ7 minutes in the oven to reach 130ยฐโ135ยฐF.
4. Rest and serve
- Remove from the pan, tent loosely with foil, and rest for 5โ8 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.ย Salting in between can dry the surface.
- Donโt cook by time alone.ย 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.ย 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
Iโd 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 donโt 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 400ยฐ, mostly 450ยฐ or 500ยฐ. 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 400ยฐ. I will add that 400ยฐ oven is arbitrary and you can use 350ยฐ 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, couldnโt be easier! The timing chart was very helpful. Thankโs 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