Learn how easy it is to cook filet mignon in the oven at home for juicy, tender results with a delicious crust.
It makes a melt-in-your-mouth centerpiece for special meals at home or holiday celebrations.
⏱️ How Long to Cook Filet Mignon in the Oven
For a 1-inch filet mignon baked at 400°F:
- Sear: 2–3 minutes per side
- Medium-rare (130°–135°F): 5–7 minutes in the oven
- Medium (140°–150°F): 8–10 minutes in the oven
Thicker filets or other doneness levels will take longer.
Featured Comment by Gina:
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"Perfect instructions, perfectly done, couldn’t be easier! The timing chart was very helpful. Thank’s doc."
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🤔 TL;DR — Recipe Summary
What: Tender filet mignon with a flavorful seared crust for special meals.
Why: Fast, reliable, and easy to cook to your preferred doneness with a thermometer.
How: Rest at room temperature, season, pan-sear for 2–3 minutes per side, then finish baking in the oven to your target temperature.
🐄 Ingredients — Filet and Seasoning Suggestions
- Filet mignon: Use 6- to 8-ounce filets about 1 to 1½ inches thick. Prime or well-marbled Choice both work well.
- Butter or oil: Butter adds flavor; use a high-heat oil such as avocado or canola if you prefer.
- Seasoning: Kosher salt and black pepper are all you need, or use your favorite steak seasoning.
👨🍳 Quick Overview: How to Cook Filet Mignon in Oven
1. If you have time, let the filet mignon rest at room temperature for 30 to 60 minutes. Pat dry and season all sides.
2. Sear the filets in a hot skillet for 2–3 minutes per side in butter or oil until a crust forms.
✅ Pro Tip: Searing adds the best flavor and crust. You can skip it, but the oven time will be longer.
3. Transfer the skillet to a preheated oven and roast to 3–4°F below your target temperature.
4. Move the filets to a plate, tent loosely with foil, and rest for 5–10 minutes before serving.
👇For step-by-step photos and full instructions, scroll to the printable recipe card—or keep reading for tips and serving ideas.
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⏰ How Long to Cook Filet Mignon in the Oven
After a 2–3 minute sear per side, finish a 1-inch filet mignon in a 400°F oven:
- Rare (125°–130°F): 4–5 minutes
- Medium-rare (130°–135°F): 5–7 minutes
- Medium (140°–150°F): 8–10 minutes
- Medium-well to well done (150°F+): 12 minutes or longer
Remove the filet about 3–4°F below your target temperature and rest for 5–10 minutes. Thicker or colder filets will take longer, so use an instant-read thermometer and check early.
Oven temperature is flexible: 400°F is my standard, but 375° to 425°F will also work; lower temperatures take longer and higher temperatures cook faster.
Rare steak warning: Thin or room-temperature filets can reach rare very quickly and may need only 1–2 minutes in the oven after searing. Check the temperature before the oven step and again very early.
Without searing: You can bake filet mignon entirely in the oven, but it will take longer and won’t develop the same browned crust.
👍 Tips for Success
- Use a thermometer and check early: Filet mignon cooks quickly, and you can always cook it longer—but you can’t uncook it.
- Use cast iron for the best sear: Its even heat gives you excellent browning, but any oven-safe skillet rated for at least 400°F will work.
- Time your salt: Season immediately before cooking or at least an hour ahead.
🍽️ What to Serve with Filet Mignon
Serve filet mignon with simple sides that don’t compete with the steak. Good choices include roasted potatoes, asparagus, green beans, a fresh salad, or crusty bread.
For extra richness, top the hot filet with a pat of butter or compound butter just before serving.
❄️ Storage and Reheating
Store cooked filet mignon in an airtight container in the refrigerator for 3 to 4 days.
Reheat gently in a skillet over low heat to avoid overcooking, or slice it cold for sandwiches or steak salads.
🐄 Other Steak Recipes
❓ FAQs
Yes. It will take longer and won’t develop the same browned crust, but you can bake it entirely in the oven. Cook to your preferred internal temperature.
I use 400°F. You can also use 375° to 425°F—lower temperatures take longer, while higher temperatures cook faster.
Yes, for reliable results. Filet mignon cooks quickly, and timing alone is not accurate enough to judge doneness.
Rest it for about 5–10 minutes so the temperature finishes rising and the juices redistribute before serving.
📖The Recipe Card
Filet Mignon in the Oven (Pan-Seared and Oven-Baked Method)
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 the butter or oil in a cast-iron or oven-safe skillet over medium-high heat. Sear the filets for 2–3 minutes per side until well browned.
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 5–10 minutes before serving.
Recipe Notes
Pro Tips:
- Prime beef is excellent, but well-marbled Choice works well.
- Season immediately before cooking or at least an hour ahead.
- Always use an instant-read thermometer—don’t cook by time alone.
- For rare or thinner filets, check the temperature before and very early during oven roasting.
- Remove the filets 3°–4°F below your target temperature; they will continue cooking while resting.
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 edits to improve navigation.
Dan Mikesell says
Thanks for the comment, Glad it worked well for you.
Tomas Isakowitz says
Thanks! Thanks!
The most delicious filet mignon I ever cooked!
Karen 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!
Dan Mikesell says
Glad they are working for you. If you haven't seen it, I have a post on how to grill a steak at https://www.101cookingfortwo.com/how-to-grill-t-bone-or-porterhouse/
Heather Cross says
This looks easy and wonderful. What oven temp do you use?
Dan Mikesell says
400 degrees convection (or 425 regular oven). It was a little buried in the paragraph. I moved it so it would be more obvious.
Dan Mikesell says
Thanks...
Karen Gross says
This was SO easy and SO good! This did a real justice to the meat I purchased at Costco. Thanks!
Dr Dan says
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.
sempreimparo 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!)
Dr Dan 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.
Arnie says
How long should it bake for medium rare?
Kevin says
excellent way to do any steak! cooking this tonight for Christmas eve dinner! thanks!
Dr Dan says
Excellent. I'm so glad you enjoyed it. This is always so good. We have a whole tenderloin in the fridge for our holidays.
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!
Tyler Phelps says
This looks fantastic. I will be preparing this for dinner tonight :)
Thanks
Tyler Phelps says
Looks great. I will be preparing this for dinner tonight.
Thanks :)
Chris 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:(
JB in Tennessee says
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.