Pan Seared Oven Roasted Filet Mignon

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Pan Seared Oven Roasted Filet Mignon from 101 Cooking For TwoFork tender Filet Mignon with a great garlic taste. My go to method for this cut of the beef tenderloin. An extremely dependable 30 minutes including resting time recipe. Skill level 2/10.

Start with a couple of good quality filets. I tend to be at Sam’s Club early in the day on my way home from work (today I was there at 7:30AM) and they almost ways have some filets marked down. I think of that as aged beef.  So about 8 oz 1 1/2 inch thick cuts are a great start. Trim a little. Coat with 7:2:2 seasoning (see my post on making 7:2:2 HERE) and give each side a nice sear in some butter for a few minutes and finish in a preheated over. Don’t forget to let them rest for a few minutes before serving. All this in almost exactly 30 minutes every time.

Rating:

An easy 5. I have done this over and over and could survive on it.

Note: The quality of the beef is very important. If you want this to be something special buy the Choice or Prime. The Sam’s is Choice and we always find it excellent.

Let the meat come to room temp if you plan ahead before starting

If you don’t have a cast iron pan. YOU MUST GET ONE. For about $20 you will have a friend for live. I have a 10 inch since I’m “Cooking for 2″ and I have a 12 inch “Chicken Fryer” – think frying pan with high sides.

Preheat oven to 400 degrees convection (or 425 regular oven). Start with 1 1/2 thick filets about 8 oz each and trimmed well. Remove any silver skin. Season all sides with 7:2:2 season. If you don’t have that, use a mixture of 1 T kosher salt, 1 t course pepper and 1 t of granulated garlic powder. (see my post on making 7:2:2 HERE).  If you don’t have the granulated garlic powder then use regular or a clove of garlic.

In an oven safe pan (I love my 10 inch cast iron) over medium high heat melt 1 T of butter or use oil. When hot, sear both sides of the filets for 2-3 minutes. I start with “good side up” then sear, flip, sear and final flip before going to the oven.

Transfer to your preheated oven. For medium-rare about 15  minutes to get an internal temp of about 145 .  A little less or more depending on taste but use a thermometer to get what you want. Rare many be as little as 5 minutes so beware if you want rare.

Remove and let rest for 3-5 minutes before cutting. It needs to absorb fluids internally and will cook a few more degrees during the rest.

4.0 from 1 reviews
Pan Seared Oven Roasted Filet Mignon
Author: 
Recipe type: Beef
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Fork tender with a great garlic taste. My go to method for this cut of the beef tenderloin. An extremely dependable 30 minute recipe. Skill level 2/10.
Ingredients
  • 2 – 8 oz Filet Mignon about 1½ inch thick
  • 1 T butter or oil
  • 7:2:1 or 7:2:2 seasoning
Instructions
  1. Preheat oven to 400 degrees convection (or 425 regular oven). Start with 1½ thick filets about 8 oz each and trimmed well. Remove any silverskin. Rest to room temp if you have the time.
  2. Season all sides with 7:2:2 season. If you don’t have that, use a mixture of 1 T kosher salt, 1 t course pepper and 1 t of granulated garlic powder. If you don’t have the granulated garlic powder then use regular garlic powder or a clove of garlic.
  3. In an oven safe pan (I love my 10 inch cast iron) over medium high heat melt 1 T of butter or use oil. When hot, sear both sides of the filets for 2-3 minutes. I start with “good side up” then sear, flip, sear and final flip before going to the oven
  4. Transfer to your preheated oven. For medium-rare about 15 minutes to get an internal temp of about 145 . A little less or more depending on taste but use a thermometer to get what you want. Rare many be as little as 5 minutes so beware if you want rare.
  5. Remove and let rest for 3-5 minutes before cutting. It needs to absorb fluids internally and will cook a few more degrees during the rest.

 

Updated
June 7 2014

Dan Mikesell

Comments

  1. says

    One of the tenderest cuts of beef, filet is one of my favorites. Probably anyone’s favorites.

    Our Sam’s never knocks down the price of filet:(

  2. artzart says

    My husband and I decided to buy steaks to celebrate our 44th anniversary instead of going out to eat. I looked on the internet for a good way to cook them inside since the BBQ is in the winter snow. My husband said this was maybe the best steak he has ever had (and we’ve had a few over the years!) I tweaked it and rubbed the steaks with fresh crushed garlic instead of garlic powder. Next time I’ll rub the steaks a couple of hours earlier to let the garlic permeate the steak even more! Great recipe! Oh, I also have individual miniature iron skillets and they were terrific!

  3. says

    Medium rare would be a temp of 130-135. I suspect in the 12-15 minute range. I have not done this though. Remember all ovens vary so cook to the temp not the time.

  4. says

    This was quick and easy. I am not a cook but I have a very discerning 17 year old. It is only the two of us and what a nice change- no scads of left overs to worry about (kids never seem to eat left overs no matter how artfully they are repurposed!)

  5. says

    I tried this tonight for dinner and they came out fabulous. I thought I was a pretty experienced cook, but steak cooked any way or anything on the grill have always stumped me. You’ve helped me accomplish every recipe I’ve tried from your blog on the first try. Thanks!

  6. rob says

    absolutely awful, delete this from your recipe list. we ran out of charcoal and had to resort to A method I don’t normally use. we tried this, I cut the recommended times down by 1/3 and our beautiful filets came out worse than any meat I’ve ever attempted. this guys an idiot, worse than shoe leather.
    save your self the let down and embarrassment and go to another site. AWFUL!!!

  7. mbpruitt says

    DrDan…nice of you to be so professional to Rob. Not quite sure why Rob had such a problem with a basic recipe like this.

    What made me laugh was how bitter and angry you got at DrDan…especially where you call him an idiot. Ironic considering you were driven to visit this site as a backup plan because you…wait for it…RAN OUT OF CHARCOAL! LOL…seriously dude who buys top shelf meat and then just runs out of charcoal. Anybody who prides themselves as masters of the flame always has extra coals and/or extra propane.

    You sound like amateur hour at best. Keep working on your skills but think twice before you openly call someone an idiot after telling us all how unprepared you were to grill.

    DrDan…recipe is solid. I stuff mine w a lump crab mix and its phenomenal.

    • says

      Thanks for the defense…

      I try not to get insulted or insulting. I do have a rule about comments and maybe should have deleted it but decided to let it go. Everybody can have an opinion. Although this one was not very constructive.

      It is a fairly simple recipe, get a Maillard reaction for some great taste and then finish to temp in an oven. I have had the same technique taught at a cooking school. I suspect he wanted rare and cooked only by time. If you cook by time only, you will have things like this happen. Always cook meat to temperature not time. I give times for general guidance only. Oh well…..

      Happy Holiday to All (including rob)
      DrDan

  8. Michelle says

    No need to look any further for a perfect pan seared recipe. I used the classic cast iron skillet, a grind of sea salt and seaweed, black pepper, and garlic. The base was garlic coconut oil and butter, simply because I had the garlic coconut oil in the pantry and was eager to use it. Got the pan super hot, butter nice and frothy and off we went. Perfect Med-rare after the 15 mins. in the 400 degree oven. Thanks very much for great results without tons of steps!

  9. Cotati Station Neighbor says

    15 – 20 mins in 400 degree oven would have given us well done filet mignon….simple heresy. We did 5 mins. rare. Yum.

    • says

      Thanks for the remark. You RARE people out there, pay attention I have edited the post a little since most of the issues seem related to rare.

      DrDan

  10. Bree says

    Hi

    I want to make this for valentines day but I don’t have a cast iron skillet. Woul this be a big problem?

    Bree

    • says

      It does not have to be cast iron. Any oven safe pan that can move from stove top to oven will do. If you don’t have that, sear in a stove top pan and move to a different oven safe pan to finish. If using the later technique, I would preheat the oven pan with the oven so the filet goes in a hot pan.

      DrDan

      • Rachel says

        Thanks so much for the speedy reply. I have to tell you–I am not a great cook and I needed something special for my husband for Valentines Day. We just had a baby and couldn’t go out for a romantic evening, so I tried to do my best by preparing a special candlelight meal. Being that cooking doesn’t come naturally to me–it was so helpful to follow a recipe step by step and very concise. The filets were delicious, thanks to your recipe and good instruction! I will be checking out more soon :)

        Thanks again!
        Rachel

  11. anon says

    I just made this last night (early V-DAY). It’s amazing.

    I had inch and a half filets.

    Cast iron – good and hot. 3 mins each side. 10 mins in the oven for medium rare. The instructions didn’t say, but I assumed that I should leave the oven rack in the normal position and it came out wonderful. I used just cooking spray for oil.

    The only cast iron I had was a griddle – I ordered a ten inch skillet about 10 minutes after devouring my beef. It was awesome.

    • says

      It is amazingly good but it is so dependent on the quality of the meat. You had the good stuff.

      You will use that 10 inch all the time if you’re cooking for two. Great for pork tenderloins and chicken breast.
      Thanks for the note
      DrDan

    • says

      That is when I would bacon wrap it… if I was going to do it. My trouble with bacon wrapping is that it just doesn’t seem to get the bacon done without over cooking the meat. And I like my meat more done than most people. I ruined these several times many years ago before I know better by looking at the bacon to cook. Remember cook to the temp you want and not the bacon looking nice.
      DrDan

  12. Dawn says

    Made this tonight… Fantastic! Even my 90 year old father in law ate every bite of his!! Thanks for the tips

  13. Stephanie S says

    I have made this twice now, with some great filets from my local butcher. My Father in Law, who swears he hates filet because it’s “too dry”, now swears it is the best steak he’s had since he went to Peter Lugers in the 80′s! I won’t ruin filets on the grill ever again! This is my go-to for impressing company from now on :-)

    • says

      You have discovered the secret. It’s the quality of the meat. The recipe helps but it’s the meat…
      Thanks for the note.
      DrDan

  14. jennifer says

    how long should i leave it in the oven if i want it to be cooked medium well to well done? i was going to assume 15 minutes but i wanted a few opinions. thanks!

    • says

      There is no good answer. A meat thermometer is almost require. 15 minutes gets me what I call medium rare (145). I probable would not go over 17 minutes. But variables like thickness of the meat, meat starting temp (I start with mine cold), oven variability and a few more all could change things.

      I’m sure that didn’t help much.
      Best of Luck
      DrDan

  15. Norma says

    I was wondering if the mignon can be put in a crock pot and slow cooked till it shreds apart at the touch. For Mexican food. Flautas for instance.

    • says

      Now that is not a question I would predict. Not a lot of people want to use beef tenderloin for Mexican… BUT I have done this… Years ago I would buy cheaper whole beef tenderloins, less than current “choice” grade. Some were just fine but some not so much. Without good marbling, beef tenderloin is a bit stringy and not a lot of taste… great for braising into Mexican.

      So back to your question. Yes, you can make Mexican. If it is good beef tenderloin, please don’t. But if it marginal or not so good, check out http://www.101cookingfortwo.com/crock-pot-mexican-shredded-beef/ . You don’t shred it as much as I show and you might not need to add liquid back…

      Good luck with it.
      DrDan

  16. says

    My doctor just recommended me going all gluten free as he thinks the gluten is interfering with my body’s ability to absorb nutrients and my medicine (specifically my vitamin d is low). My sister has full Celiaic disease so I am learning from her the tricks and trades of living gluten free.

    • says

      Good luck with the diet. To truly be gluten free is very difficult. Since I do lots of meat, your good there. Many have comment from other readers that are also gluten free.
      DrDan

  17. says

    I’ve tried this, your pan seared chicken breast, and bone in pork chops. I LOVE them all however with this and the chicken, my outsides got very very blackened burned ( I hate that) any ideas what I could be doing wrong?

    • says

      Turn the temp down a little on the stove top and cook them a little shorter. I take them to the surface being only a little brown then into the over. Also backing the oven temp down by 25 degrees will help some.
      Hope that helps.
      DrDan

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