Learn how to cook filet mignon at home and get the best results like the top restaurants. Surprisingly easy with a quick sear on the stovetop, then bake to get your perfect filet. Great reliable results every time that is perfect for two or a crowd.
Introduction
Filet mignon is the tenderest cut of beef and only needs a little seasoning with coarse salt and pepper. This is my go-to method for this cut of the beef tenderloin—very dependable under 30 minutes including resting time—a great date night recipe.
Start with a hot pan and sear both sides to get that tasty Maillard reaction then finish by transferring to a hot oven to finish to the final internal temperature you want.
My Rating
An easy 5. I have done this over and over and could survive on it.
🐄Filet Mignon
Filet Mignon is a slice of the beef tenderloin, which is the psoas muscle of the cow. Since it does very little work or weight-bearing, it is very tender.
Generally, a filet will be about 2-3 inches in diameter. A slice of about 1 ½ inch thick or a bit less will weight about 8 ounces and is an excellent serving size.
Start with quality filets. It is all about quality here more than almost any other cut of beef. Prime is the top 2%; you can buy it for $35 per pound, which I usually buy at the best meat markets.
Next, just under Prime, is Choice. About half the beef sold in the USA is Choice, and this is what most people will usually buy—an excellent value. It will be about $10-15 per pound. Select is next, but just say no since it is poor quality generally. If you see a beef tenderloin that does not have one of these three ratings, it is guaranteed to be bad.
You can buy whole beef tenderloins and trim it yourself, and if I'm having company, I will cut my own.
⏰Oven Temperature
I suggest a 400° oven. However, you can use a little lower or higher oven temperature, with or without convection, and get about the same results with a bit of change in time—remember, you are cooking to a final temperature, not by time.
⏰How Long?
In a 400° oven, for a final internal temperature of about 140°, it usually takes about 8-10 minutes. You should remove the filet 3°-5° less than the final serving temperature you want since the meat will increase in temperature when tented and rested which is very important.
For rare, it may be only a few minutes in the oven. If you did a strong sear with a rest to room temperature or if your filets are thinner, check the temperature of the meat when it goes into the oven if you want rare.
If your filet is thicker or was not rested to room temperature, or you want it more in the well-done range, it may take 12-15 minutes or even more.
I always suggest checking the internal temperature of the meat about 4-5 minutes after going into the oven.
There are several variables that will determine the cooking time. The initial temperature of the steak, the thickness of the steak, the temperature of the oven, the length of the sear, and your desired finish level.
A final word to the wise, NEVER COOK BY TIME ALONE, cook to your target internal temperature. and you must use an instant-read thermometer.
🌡️Final Temperature
I like about 140° final internal temperature. My wife is more of a 145° to 150° person usually but is now moving that down some.
So pick the internal temperature you want. Remove the steak a few degrees less and tent lightly with foil for about 5 minutes or a bit more. I find the filet temperature will rise about 3-5 degrees while resting.
The rest after cooking is very important since it will allow the fluid that escapes the cells during cooking to migrate back into the cells and make for a moist and tender filet.
Remember, you can cook a filet a bit more later if needed, but you can not uncook an overcooked filet.
✔️Tips
Seasoning
Just coarse salt and pepper will do—that is enough. We love garlic and recommend a light coat with 7:2:2 seasoning All Purpose Seasoning – 7:2:1 and 7:2:2. I don't use any other seasoning and definitely no marinade or sauce.
The timing of the seasoning is important. Salt can pull fluid out of your filets, but it will reabsorb in about 1 hour. The general rule is to salt one hour before cooking or just before cooking. I don't find much difference between the two, so I generally season just before cooking.
I like butter, so I use butter as an option in the recipe. But butter can smoke if overheated. I don't seem to have a problem with that, but some people do, especially if their burner is very hot. You can use vegetable oil if you have that issue.
The Pan
The pan does not have to be cast iron, but it is a great choice if you have it since a heavy skillet is preferred. But, any oven-safe pan that can move from stovetop to oven will do.
If you don’t have that, sear in a stovetop 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 steak goes in a hot pan.
Searing
The real secret to cooking the perfect filet mignon is to initially pan sear to get some Maillard reaction (tasty browning) followed by finishing in a 400°-425° oven to the final temperature you want. It is that simple—really.
📖Steak Recipes
How to Grill a Strip Steak on a Gas Grill
How to Grill a Filet Mignon on a Gas Grill
Pan Seared Oven Roasted Strip Steak
🖼️Step-by-Step Instructions
Preheat oven to 400° convection (or 425° conventional oven). Start with 1 ½ thick filets about 8 oz each and trimmed well. Remove any silver skin. If you have time, rest at room temperature for 30-60 minutes.
Season all sides to taste. Just kosher salt and pepper will be fine. I use my homemade All Purpose Seasoning - 7:2:1 and 7:2:2. Season just before cooking or 1 hour before cooking to prevent the salt from pulling fluid out of the meat.
In an oven-safe pan (I love my 10-inch cast iron) over medium-high heat melt 1 tablespoon of butter or use oil. When hot, sear both sides of the filets for 2-3 minutes. Sear, flip, sear, and final flip before going to the oven.
Transfer to the preheated oven. Cook to your desired done temperature minus about 3-5 degrees. For me, medium-rare is always about 8-10 minutes to get an internal temp of about 135°- 140°. If you want rare, check the internal temperature when the meat goes into the oven.
Remove from pan and tent lightly with foil on a plate and let rest for 3-5 minutes before cutting. It needs to absorb fluids internally, and the temperature will rise a few more degrees during the rest.
📖 Recipe
Pan Seared Oven Roasted Filet Mignon
Ingredients
- 2 Filet Mignon - about 1 ½ inch thick and about 8 oz
- 1 tablespoon oil - or butter
- salt and pepper - to taste or 7:2:2
Instructions
- Preheat oven to 400° convection (or 425° conventional). Start with filets about 1 ½ inch thick of about 8 oz each and trimmed well.
- Season all sides to taste. Just kosher salt and pepper will be fine. I use my 7:2:2 (see my post on making 7:2:2).
- In an oven-safe pan (I love my 10-inch cast iron) over medium-high heat melt 1 tablespoon of butter or use oil. When hot, sear both sides of the filets for 2-3 minutes. Sear, flip, sear, and final flip before going to the oven. Get to about the final color you want.
- Transfer to the preheated oven. Cook to your desired done temperature minus about 3-5 degrees. For me, medium-rare is always about 8-10 minutes to get an internal temp of about 135°- 140°. If you want rare, check the internal temperature when the meat goes into the oven.
- I suggest checking the internal temperature after 4-5 minutes in the oven to see where you are on the internal temperature. Time can vary some due to the exact temperature of the meat to start, the exact temperature of the oven, the pan used, and the thickness of the meat. Rare may be only a few minutes in the oven so beware if you want rare. DO NOT COOK BY TIME ALONE, YOU MUST CHECK INTERNAL TEMPERATURE. Times are provided to help planning only.
- Remove from pan and tent lightly with foil on a plate and let rest for 3-5 minutes before cutting. It needs to absorb fluids internally and the temperature will rise a few more degrees during the rest.
Recipe Notes
Pro Tips:
- An 8 oz filet will be about 2-3 inches diameter and close to 1 ½ inches thick. Quality matters a lot with filet.
- Resting at room temperature will help you get the final internal temperature you want without drying the surface of the meat.
- Try to season one hour before cooking or just before cooking.
- You may use butter or oil in the pan. Butter has a lower smoke point, but I have never had an issue.
- Pan should be hot before starting to sear.
- Sear each side to approximately the final color you want and do a final flip just before going in the oven.
- If you want rare and especially if the filet is thinner, check the temperature when it goes in the oven.
- I suggest checking the internal temperature of the filet about 4-5 minutes after going into the oven.
- There is lots of variability on the time here. The thickness of the meat, the exact starting temperature, the stovetop, amount of searing, exact oven temps, and the pan. All very good reasons not to go by time. Time estimates is given as guides for time management.
- PLEASE USE AN INSTANT READ THERMOMETER. DO NOT COOK BY TIME ALONE; YOU MUST CHECK INTERNAL TEMPERATURE. (Third time in a row.)
- Times are provided to help planning only. You are responsible if you overcook it. You can always cook it a bit more later but you can not uncook an overcooked filet.
- Remove from the oven a few degrees below your final desired temperature. It will rise a few degrees when tented.
- Let rest tented for 5 minutes before serving.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition
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Editor's Note: Originally Published March 10, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
A-Mitch
Fantastic job in writing this step-by-step recipe! Truly! I followed the instructions to the T and was so happy with the outcome. I have tried other pan-seared steak recipes before and never had this much success. You know it turned out super good if my 17 year old son cleaned his plate!
Dick Hynes
Awesome*****
Cassie
Dr. Dan!
We loved reading your bio! Thank you so much for sharing your wisdom and detailed cooking instructions, our meal was amazing thanks to you!
Austin Michael Wolff
I just moved in with my fiance, and I used this recipe as our 1st home meal. It was fantastic, i will be back for many more day nights!
Judy Schaller
Dan: I'm using more of your recipes, I'm trying to eat healthy, a lot of them are just great, I usually change nothing. love all of your recipes made in crockpot, thank you for all the work you put in, and sharing with all of us.
Lara
Glad to see you back posting again!
Kathleen Lind
Wow, I’ve mastered the Filet Mignon thank,you so much!
My 10” 5D All Clad Fry Pan. Butter, grape seed oil, a touch, broken stove to on high. Very very dry steak. Salt pepper, room temperature.
New Wolf Countertop Oven with probe at 135. 3 min each side 2 next. Flip over put pan right into 400 oven. Probe into a steak, convection. Probe at 132. Out it came. Perfectly cooked from top through entire steak. Wow. Sauce Diane . Thsnk you.
Jacob Breidinger
This is amazing I'll be cooking my steaks like this from now on ..
Sara
I made this tonight for my husband and I for our anniversary. Literally one of the most delicious meals I’ve ever made! The filets were incredibly tender and the flavor was amazing.
Ty
Delicious! Followed the recipe perfectly and it was amazing! Med rare! So good! Thank you!
Mayela
How long for medium?
Dan Mikesell AKA DrDan
Hi Mayela,
Welcome to the blog.
There is no good answer. Medium is about 145-degree internal temperature. So we cook to a final internal temperature and never by time. So the variability of the oven, the pan, the thickness of the meat, and how long you sear will all affect the amount of oven time. So read instructions #4,5 and 6 in the recipe card for more information. My oven time, with my pans, my searing, and 1-inch thick filets is usually 12-15 minutes. Your time may be markedly different.
Dan
bonnie hildebrandt
How long if well done?
Dan Mikesell AKA DrDan
Hi Bonnie,
Welcome to the blog.
Please do not cook this by time. You are cooking to a final internal temperature. You probably want 155 to 160. And the time will vary by the thickness and size of the filets. For my usual 1 1/4 inch 8oz will probably take about 16-18 minutes but it is very easy to overshoot so watch carefully and do not try this without an instant-read thermometer.
Dan
Heather Stessman
First time doing steak in the oven. Perfection!
Christina
I followed your recipe exactly and our steak was PERFECT! Thanks!
Dan Mikesell AKA DrDan
Hi Christina,
Welcome to the blog.
There is nothing like a nice filet. I just did two tonight.
Thanks for the note and rating.
Dan
Connie
Hi,
Haven't seen this question: I need to sear my filets at home and then refrigerate them to bring later on to another location's kitchen to then finish them in their oven. Suggestions?
Should I take the out of the fridge for a half hour or hour before putting them in the hot oven?
Presume I should transfer them to a pre-heated pan first? (There will be about 10 filets).
Thanks for your help!
Dan Mikesell AKA DrDan
Hi Connie,
Welcome to the blog.
Sorry for the delayed response. I was getting the "Guide to Cooking for Two" finished and published and than address a few issues. It was a multi-year project.
On to your question.
I would not pre-sear and then try to get the filets to finish cooking in the oven at later. The fibers will loss moist and I doubt you will like the results.
Since it sounds like you can't sear at the second location, I would take raw filet. I would have them rest at room temperature for 30-60 minutes before seasoning, then into a preheated oven with a preheated pan. In about 10 minutes, Flip them and check their temperature. Cook a bit more if needed. When you are within about 10 degrees. Hit them with a broiler to finish. I have done similar with some chicken recipes but not filets. That is the best I can suggest and believe it would be good.
Let me know if you do it so others will know.
Dan
T
Thanks for the instructions. Husband didn't feel like grilling tonight so I fixed it in the oven. Seared first in a mix of salted butter and garlic/lemon/herb infused olive oil for 3 min/side, then 10 min. in 450 convection for med/med-well. It was perfect. The whole family loved it, even 3 picky teenagers.
DrDan
Hi T,
Welcome to the blog.
I think everybody, including picky teenagers, love a good filet.
Glad you enjoyed the recipe.
Thanks for the note and rating.
Dan
Sam Wallace
How about 10 oz fillet, cooked to medium
Thanks Sam
DrDan
Hi Sam,
Welcome to the blog.
First, I almost don't want to answer.... please DO NOT cook by time. There are variables of the thickness of the meat, temperature of the meat at the start of cooking, Conductivity of your pan. The temperature of your stovetop and the real temperature of your oven. You really need to use an instant read thermometer to get the results you want.
But now an answer, I would check it at 10 minutes but expect about 14 minutes or a little more. For medium (like the picture at the top of this post with some pink), the internal temperature was about 145.
A little short is always better. You can always stick it back in for a little more cooking but you can't uncook it.
Hope that helps. I have two prime 10 ozs filets for the grill this evening.
Dan