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Pan Seared Oven Roasted Filet Mignon

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Cook your filet mignon the way top steakhouses do for absolute best results. Pan sear and finish in the oven, and you will have the best filet mignon you have ever tasted. And it is so simple to do.

image of a medium rare filet cut on a white plate

This is my go-to method for this cut of the beef tenderloin. An extremely dependable 30 minutes including resting time.

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

Pro Tips: Recipe Notes for Pan Seared Oven Roasted Filet Mignon

How to pick a filet mignon.

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 have done at the best meat shops.

Next, just under Prime, is Choice. About half the beef sold in the USA is Choice, and this is what you should usually buy. It will be about $10-15 per pound. Select is next but just say no. 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 and need 6-8 filets, this is what I do.

chart of a cow with the location of a beef tenderloin highlightedI tend to be at Sam’s Club early in the day on my way home from work (today I was there at 7:30 AM), 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.

How to Season a Filet Mignon.

Just salt and pepper will do. That is enough. I like some garlic and recommend a light coat with 7:2:2 seasoning (see my post on making 7:2:2 HERE).

I don’t use any other seasoning and definitely no marinade or sauce. I like butter, so I use butter as an option in the recipe. You can also top with a pat of butter for serving. My wife loves her Blue Cheese and Garlic Compound Butter.

How to Cook A Perfect Filet Mignon

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 degree oven to the final temperature you want. It is that simple. Really.

I love to use a cast iron pan for this. It does not have to be cast iron. Any oven-safe pan that can move from stovetop 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.

You can also grill. How to Grill a Filet Mignon on a Gas Grill

When is it done?

I’m more of a medium rare guy but here are the recommendations. Remove the meat from the oven 3-4 degrees less than your final desired temperature. Lightly tent with foil for about 5 minutes. The temperature will rise, and the moisture will absorb into the cells for more tenderness.

chart of interanl temperatures of beef for different levels of taste

Blue ribbon divider

two raw filets on a wooden chopping board with seasoning

Preheat oven to 400 degrees convection (or 425 regular ovens). Start with 1 1/2 thick filets about 8 oz each and trimmed well. Remove any silver skin.

seasoning the filets with a salt and pepper mix

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).

image of two filets in a cast iron pan starting to sear

In an oven safe pan (I love my 10-inch cast iron) over medium-high heat melt 1 tablespoon of butter or use oil. Some prefer an oil at this point due to the lower smoke point of butter, but I have never had a problem. When hot, sear both sides of the filets for 2-3 minutes. Sear, flip, sear and final flip before going to the oven.

pan being transfered to oven with seared filets

Transfer to your preheated oven. Cook to about your desired done temperature. (see chart). Remove from oven a few degrees early. For me, medium-rare is always about 12-15  minutes to get an internal temp of about 145.  Also, 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 as little as 5 minutes so beware if you want rare. DO NOT COOK BY TIME ALONE, YOU MUST CHECK INTERNAL TEMPERATURE. Times are provided to help planning only.

image of a filet done with some potatoes on a white plate

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.

Blue ribbon divider used for visual effect

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4.36 from 255 votes

Pan Seared Oven Roasted Filet Mignon

Cook your filet mignon the way top steakhouses do for absolute best filet mignon ever. Pan sear and finish in the oven. And it is so simple to do.
Prep Time2 mins
Cook Time25 mins
Total Time27 mins
Author: Dan Mikesell AKA DrDan
Servings/Adjustment: 2 servings

Ingredients

  • 2 Filet Mignon - about 1 1/2 inch thick and about 8 oz
  • 1 tablespoon oil - or butter
  • salt and pepper - to taste or 7:2:2
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees convection (or 425 regular ovens). Start with 1 1/2 thick filets about 8 oz each and trimmed well. Remove any silver skin.
  • 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. Some prefer an oil at this point due to the lower smoke point of butter, but I have never had a problem. 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 your preheated oven. Cook to about your desired done temperature. (see chart). Remove from oven a few degrees early. For me, medium-rare is always about 12-15 minutes to get an internal temp of about 145.
  • Tme can vary some due to exact temperature of the meat to start, exact temperature of the oven, the pan used, and the thickness of the meat. Rare many be as little as 5 minutes 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:

  1. You may use butter or oil in the pan. Butter has a lower smoke point, but I have never had an issue.
  2. Pan should be hot before starting to sear.
  3. Sear each side to approximately the final color you want and do a final flip just before going in the oven.
  4. There is lots of variability on the time here. The thickness of the meat, the exact starting temperature, the stovetop, and exact oven temps and the pan. All very good reasons not to go by time. Time is given as guides for time management.
  5. PLEASE USE AN INSTANT READ THERMOMETER. DO NOT COOK BY TIME ALONE; YOU MUST CHECK INTERNAL TEMPERATURE. Times are provided to help planning only. You are responsible if you overcook. People keep doing this.
  6. Remove from the oven a few degrees below your final desired temperature. It will rise a few degrees then tented.
  7. Let rest tented for 5 minutes before serving.
Nutrition Facts
Pan Seared Oven Roasted Filet Mignon
Amount Per Serving
Calories 347 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 76mg 25%
Sodium 616mg 26%
Potassium 346mg 10%
Protein 22g 44%
Calcium 4%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
 

Have a question or something not clear? Ask in the comments.

 

Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Blue ribbon divider used for visual effect

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Originally Published March 10, 2012
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Comments

  1. 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.

    Reply

    • 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

    • 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

    • Hi Linda,
      Welcome to the blog.
      Your experience is why I have the warnings all over the recipe. Different equipment, different thickness and weight of the meat. It sounds like you have hit the right combo for you and thanks for reporting your experience.
      Dan

  4. Hi Dr. Dan,

    I realize your specialty is cooking for two, but I’m wondering what your thoughts are on searing 20 filets, then putting them in the oven all at once to finish? I guess I am more concerned about the small rest in between searing and the oven for the first few. (I’m fine with time management and temperatures as I cook often) I usually grill 20 filets for our NYE friends dinner, but thought this would be nice to try without having to go out in the cold. I’m wondering if I just shouldn’t leave it in a loin and then cut/serve after resting? (My problem there is that I have folks that eat med-rare and med-well, so I’ve always done filets and removed them/started them at different times to achieve the correct temp for all at the same time) Any insight would be greatly appreciated!

    Thanks!

    Reply

    • Hi Jess,

      Welcome to the blog.

      So I have never done more than 4 like this but have some ideas.

      You don’t have to use the same pan in the oven as the stovetop. A hot sheet pan would do and should be able to hold 20 filets. I would think the ones in the middle would cook a bit less so you might be able to do med-rare in the center and the outside more well done.

      For the searing, you could use three large skillets or a griddle on the stove top. You could also vary the starting time there. You will want to get about the same sear on them though. I have a large electric grilled that should work also. It can fry bacon so it should be able to sear a steak at full temperature.

      Of course, the grill would be less fussy but griddle to sheet pan should work. I grill all winter. Large natural gas grill 3 feet from the door.

      So those are my thoughts, probably worth what you paid for them.

      Let us know if you do this and how it worked in case anybody else has a similar issue.

      Dan

  5. I cooked it exactly as stated. Used butter. Cast iron pan. 3 min each side. 12 min in oven. Turned out overcooked. They were 8 oz filets

    Reply

    • Sorry it didn’t work well for you. What internal temperature were you aiming for and what was the internal temperature when you removed it from the oven? Did you check the temperature before that time?

      Dan

    • Hi Claire,

      Welcome to the blog.

      What you do with your filet roast is really a choice for you and what you have. If you have the whole tenderloin or a large chunk, you can do a wonderful roast.

      But since I’m usually cooking for 2 or 4, I usually cut mine into filets then cook or freeze them. If you decide to cut up your tenderloin, watch a couple of Youtube videos first. It is more than just cutting.

      All my recipes for beef tenderloin are at https://www.101cookingfortwo.com/category/beef-tenderloin/ including a small roast and the whole tenderloin. These posts were written in the first month of this blog and were meant for me and the family as notes. So they do not have the detailed photo instructions you see on this post.

      Hope that helps some. Ask more if you need to.

      Dan

  7. Best filet I ever made! So good! I used half butter and half olive oil. Seasoned with Montreal steak and garlic salt. Put some fresh garlic in my butter. Browned well on stove and put in 400 oven. Cooked to 135 for medium rare. Awesome!! 5 stars!

    Reply

  8. My husband & I purchased USDA Prime Filets & made this recipe on 1/17/18, & it was absolutely delicious & perfect. We used kosher salt, coarse ground pepper, & granulated garlic. It was so good that we are preparing 2 Prime Filets tonight in the same manner for our Valentine’s Day dinner plus some sides. We have also done this recipe with NY Strip Steaks and they were delicious too! Thank you…perfect! Joyce Ann

    Reply

  9. Just made this for dinner tonight and it came out PERFECT!!!! We normally grill the filets, but it is too cold outside, so I decided to try this recipe and I am so glad that I did! Thank you so much for sharing.

    Reply

  10. I fixed this new years day for my wife. I paired this with the parmesan garlic crusted potato. I am not sure what to say, I have been grilling quality steak for 45 years but it is Alaska and was cold, dark, and I just didn’t want to grill outside in my parka. This was the best filet I have ever fixed. This will be my go to for filets. It had just a small ring of seared meat around the edge then the remainder was the perfect medium/medium rare bright pink just the way my wife likes it. Not only was this a 5+ but the parmesan garlic potato was as well. The best part is they could both be in the oven at the same time. Thanks Dr. Dan

    Reply

  11. This is a great recipe and thickness of the steaks makes a difference in the cooking time. Tried it twice with about 1 inch steaks. First time cooked in oven a little to long but steaks were still very tender. Second time cut down on oven time to about 7 minutes and steaks were perfectly medium rare. Nothing went to waste!!!

    Reply

  12. Fixed this tonight – I had never done steak in the oven. It is simply scrumptous and so very easy! I will certainly do it again!

    Reply

  13. Followed your instructions and made the best steaks yet for my son tonight before his wisdom teeth come out tomorrow and solid foods won’t be happening for a couple days. Thank you for clear and wasy to follow guidelines! Used temp, not time and they came out perfectly! We thank you!

    Reply

  14. I am always against using a thermometer to figure out cooking time because you have to pierce the meet, allowing some of the good juices to escape. Is that not a problem in the real world and only a problem in my head?

    Reply

    • More in your head really. There is research showing that small amount of moisture loss doesn’t matter. A few pokes to get it right is well worth it. After you get used to it, most of your cooking becomes “one poke” dinners.

  15. Thank you! This method delivered a perfect steak–the best I have ever prepared myself! It literally cut like butter and was bursting with meaty flavors.

    45 minutes prior to cooking, I removed the steaks from the refrigerator, dried them in paper towel to absorb all excess liquid, applied generous salt and pepper, and coated them with olive oil. I let them set on the counter for 45 minutes to get nice and room temperature.

    I followed the directions above, and preheated the oven to 425, also preheating the broiler pan I would later place the steaks on.

    And into the medium high nonstick pan. Because they were coated in oil, I didn’t need any extra oil or butter in the pan–just dropped them right in. 2 mins each side.

    Right into the foil-lined broiler for 10 minutes (they were about 1.25″ so I adjusted for slightly less time. The digital meat thermometer made it very easy.

    Wow. Just wow. The results are amazing. I will never cook a steak any other way again.

    Reply

    • Hi Chris,
      I will take 20% of the credit. So much of this depends on good quality ingredients which you obviously started with. Add in a digital thermometer and you should get great results.
      Welcome to the site and thanks for the note.
      Dan

  16. Hi, Dr. Dan-I am using your method (my husband’s new favorite)to cook some filets tomorrow. I have some beautiful (and expensive)filets I will be serving to out of country guests. My question to you is should I leave them unwrapped in the fridge so they get a dry exterior?Thank you for your input. Judy

    Reply

  17. You saved Easter dinner! Steaks ready – went to light BBQ, and out of propane (I know, charcoal is better, but…!).

    A quick google search brought me here. Great result (my husband says he’d rather this preparation than the grill.). Couldn’t be easier. I used butter with a splash of olive oil to help keep from burning, but think next time I’ll use all butter.

    Thanks Dan! A great and foolproof recipe.

    Reply

    • Hi Anne,

      Glad it worked well for you. My grill is natural gas so no trip to refill the tank for me anymore.

      Thanks for the note

      Dan

  18. Once again, another wonderful simple recipe from Dr. Dan. I love how you don’t overcomplicate your recipes, your techniques are straightforward for all, but especially beginner cooks. And the food always tastes great — I also love your Buttermilk Ranch Chicken Kabobs and Oven Baked Blueberry Pancake!

    Reply

  19. Excellent recipe! I was afraid I’d overcook them so I got them a tad underdone for my taste, but still very very good…and I might now appreciate a little pink in my steak!

    Reply

  21. Suggested temp for medium well? My filets are only 5 ounces so I will pay close attention, but I’d like suggestions for the temp to cook to.

    Reply

  23. Great technique! For those worried about burning the butter, sear the steaks with vegetable oil and throw in a couple of dabs of butter just before putting it into the oven. Again, as the author noted, don’t depend on time — get a good instant read thermometer and remove from the oven at 120-125 degrees F and let these beauties rest.

    Reply

    • Hi Carson,
      Thanks for the note. As you noted, people need to get a thermometer. I feel like I say that all the time. Sometimes I want to just delete the time estimate out of recipes like this but you need something to help with time management.

      You hint on the butter is also good. I didn’t know I was causing so much worry for people with the butter. If they are concerned they should use the oil. I did this just two days ago for my wife’s birthday and used oil but added compound blue cheese butter after for the butter flavor.

      Dan

      Dan

  24. OMG!! The BEST RECIPE I have ever found on the internet for filet mignon!! And sooooo easy!!! This recipe is fool-proof, so anyone who says otherwise is doing something wrong. I will make this recipe and only this recipe for filet for the rest of my life!! THANK YOU!!!!!!

    Reply

    • Thanks for to note…. You must have seen good old Rob’s comments above… He is good for a laugh.I should have deleted it, but it was the holiday season.
      Dan

  25. I cooked these last night. I used a little veg oil and heated the cast iron for 10-minutes. I let the steaks come to room temp and then patted them dry. I then rubbed a little oil on the steak and seasoned with coarse salt and pepper. I seared both large-flat sides for 2-minutes and then seared the sides/edges of the steak for 1-minute each. They were close to 2 inches thick. Right before I moved them to the oven I cut a few squares of butter and placed it on top of the steaks. I baked them for 10-minutes in the cast iron at 400 degrees in a regular oven and they came out perfect. Mine was a perfect medium and my wifes (who had a smaller cut) was medium-well. This was the closest taste to a Ruth’s Chris steak I have achieved yet and my new standard of cooking filets.

    Reply

  26. I have to say, this recipe is absolutely amazing!!! Thank you so much!! I love to cook and bake, but have struggled with making the perfect steak. I cut mine a LOT thicker than normal, but they turned out awesome!!! My husband said it was the best steak he had ever had, although we could only eat half! Saving the rest for lunch tomorrow. Thank you again!

    Reply

  27. This was my first time cooking Filet Mignon and it turned out perfect. My husband said it was the best steak he has ever had. I used a cast iron pan and after searing both sides put it in the oven on Convection roast.

    Reply

  28. Been looking for an “inside” steak recipe to use during the dead if winter here in Michigan now that I have a new dual fuel range—- gas cooktop and electric/convection oven. Thought I’d try this one.

    Started with a 2″ filet removed from the fridge and seasoned 30+ minutes before cooking. Pre-heated regular oven to 425. Used a cast iron 11″ skillet and melted butter on Med High. Cooked for exactly 2 1/2 minutes each side then moved to the oven. Set timer for 12 minutes. I like my steaks on the Medium Rare side, meaning a red interior with a rare center.
    Removed from oven to plate and covered. Set timer for 4 minutes to rest.
    Filet came out 90% of what I had hoped for. It was a little more towards the Medium side. It was red and bloody throughout but did not have a “rare” center. Next time I’ll oven roast for 11 minutes or pan sear for 2 minutes a side and oven roast for 12. But for my first try, I’ll use this recipe again and again. Using Cast Iron, in my opinion, makes all the difference with this recipe.

    Reply

    • Thanks for the note. With the thicker steak, a little less searing is where I would start. A thermometer should help straighten it out some for you.

      DrDan

  29. have used this method many times on not just filet mignon but also sirloin tip steaks….never had a bad steak yet! love this method! even better now I have a cast iron skillet!

    Reply

  30. We prepared this for Thanksgiving and it turned out very nice. Followed the directions to the letter, except that the peppercorns were lightly toasted and then ground them with mortar/pestle. Very good, simple recipe. Thanks.

    Reply

  31. I plan on trying this tonight. I have a whole tenderloin im goung to cut into filets. I buy more chicken than any other meat. I know he’s looking forward to this lol it seems super easy…fingers crossed i don’t mess it up

    Reply

  32. The filet is my favorite and I have always struggled trying to cook it in the oven…I made it tonight and it was perfect and easy to make….Thank you so much!!!!

    Reply

  33. Dr Dan,
    I just today found your website and all i have to say is thank you! The effort and detail you put into every recipe is truly light years beyond any other recipe site i have seen. With that said now my question, I have a glass top electric stove top and there is a huge debate over using cast iron pans on them. I have before but not to sear meat so do you have any idea if this would work or should i just use the side burner of my propane grill then run it to the oven?

    Any help is greatly appreciated

    Reply

    • Maybe you can’t tell but the picture is cast on a glass stove top. I do cast iron on glass and have for 30 plus years. BUT what I don’t do on the glass are ‘grill pans”… those are the ones with ridges. There are many report of those breaking the glass. That is about a $400 bill.

      DrDan

  34. I’m amazed this is pan seared! It looks delicious. I’m wondering if you can get the same results doing sous vide and then doing a light searing afterward. What do you think?

    Reply

    • It is excellent. The sous-vide method (for the readers, think plastic bag in hot water usually in a vacuum) followed by searing would certainly work… It seems a little fussy to me and cooking in plastic just doesn’t seem good to me if I can avoid it. I don’t trust chemicals (plastic) and heat that much.
      DrDan

  35. I enjoyed this. I’m not a chef by any means, but I love to cook. The seasoning I used was actually the Johnny’s seasoning, I love it on any steaks. I also used butter, instead of oil. I cooked 3 extra thick filet’s and they were awesome. I’ve only cooked filet’s over a grill. From stove top to oven, this was awesome. It was so delicious. Thank you, I will cook this over and over again.

    Reply

  36. Absolutely wonderful! I got a prime cut filet and seasoned with salt, garlic powder, Al peppercorn seasoning, and regular black peppercorns. Followed your cooking directions exactly with excepting of adding more butter to the top while in oven. It was so juicy and cooked perfectly. Thanks for this easy recipe.

    Reply

  37. Tried this recipe tonight. The most delicious steak that I have cooked.
    I seared on 4 sides 2 minutes each then 15 minutes in oven. Next time will leave in oven 10 minutes, as I like my steak a little more rare. Was still fork tender and delicious. Thanks!

    Reply

  38. I get off work and look forward to cooking but sometimes am over whelmed by recipes that require too much! I have been cooking since a young age and am continuing to learn. This website is fantastic and you are my hero! I did a version of this but used bigger streaks and different seasonings, but just wanted to say I just found and love your site!

    Keep it coming!!

    I also just got a crockpot for Christmas so a new level of home cooking is about to commence.

    Reply

    • Thanks Jack… I can only deal with a certain amount of complexity in a recipe or I move on to something else.
      Now about that hero stuff….
      Thanks for the comment and rating
      DrDan

  39. Hi Dan! I’ve been using this recipe for nearly 2 years now and agree with everyone else–it is absolutely the best way to nail a good filet. With my oven (GE Profile), I am finding that 3-3-6 (sear 3 minutes each side, bake for 6) makes a perfect medium-rare for 8 oz. steaks.

    The only real issue is having to open the windows in winter and disable the smoke alarm. My cast-iron smokes like the devil with this recipe. It’s totally worth it though.

    Reply

    • Thanks for the note. I must admit to cast iron abuse. I have been know to scrub mine when the smoking gets bad. I then spray with some PAM and try to use it again soon. I have never had rust and rarely smoke.
      DrDan

  40. 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?

    Reply

    • 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 oven. Also backing the oven temp down by 25 degrees will help some.
      Hope that helps.
      DrDan

  41. 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.

    Reply

    • 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 https://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

  42. 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!

    Reply

    • 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

  44. 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 :-)

    Reply

    • 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

    • 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

  47. 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.

    Reply

    • 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

    • 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

    • 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

    • Man!! I can’t believe I don’t have a cast Iron skillet or an oven safe frying pan….luckily my birthday is coming up and now I know what I want! hehe. I’m really excited to try this tonight for Vday. We love steak but the bbq is buried in SO MUCH SNOW!! Thanks so much for this recipe! And also for the tips about preheating the pan if we’re skilletless! I’ve been scanning the comments to see if someone asked what I was wondering :)

    • Thanks for the note and rating. Be sure to cook to the final temperature and not by time along.
      Your comment does remind my that others may have the same questions so I copied my instructions into the body of the post.
      DrDan

  50. 15 – 20 mins in 400 degree oven would have given us well done filet mignon….simple heresy. We did 5 mins. rare. Yum.

    Reply

    • 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

  53. 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!

    Reply

  55. 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.

    Reply

    • 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

  57. 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!!!

    Reply

    • I tried this recipe tonight and have done it before with great results before I read this one. I did it before very similar to this one because the grill was buried in a snow drift. Frankly it is better than what comes off the grill. Maybe you shouldn’t be buying horse meat for starters.

    • Thanks Vincent,
      There is not much you can do with people like this. The horse meat comment may be accurate but he states he cooked by time…. really how many times did I say not to do that. By the way I have a great grill filet recipe at.https://www.101cookingfortwo.com/grilled-filet-mignon-gas-grill/. The secret for grill is to rest the meat before cooking so you don’t have to overcook to get to the right temp. Plus not cooking at too high of temp.

      Thanks again
      DrDan

    • I think ol Rob has an anger management problem, Dr Dan. Now if I had ended up with shoe leather and 30 or so cooks followed the same recipe with fabulous results, I would like to think that I would conclude that maybe “I “ screwed up somewhere. Anyway, I’ve used this technique for years with very good results. Works well for those fat, Costco pork chops also. I think Rob is one of those California millennials who think the rest of us just don’t get it.

    • Thanks John,
      I probably should have just deleted that comment (I would today for several reasons) but readers graciously came to my defense so I have left it. It does more to call out behavior like Rob’s than anything else so it does serve a purpose to remind us all about civil discourse.
      Thanks so much for the note and have a happy holiday
      Dan

    • Ours were great…I don’t grill (Husband does that) so I followed the directions very carefully. I love my small cast iron skillet…goes right in the oven. We loved them, added garlic and usd butter. Thanks.s

  61. 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!

    Reply

    • 400 degrees convection (or 425 regular oven). It was a little buried in the paragraph. I moved it so it would be more obvious.

  65. My first filet was in my twenties. You must be a wonderful mother feeding him filet. You ARE now a cook. I clad it worked out for you.

    Reply

  66. 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!)

    Reply

  67. 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.

    Reply

  71. 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!

    Reply

  74. 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:(

    Reply

    • Tried it last night . Absolutely yummy but I overlooked it and came out well done. I’ll get better next time. Also encouraging to hear somebody say good for any kind of steak. The iron pan searing method is a refreshing change from the ol grill.

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