101 Cooking For Two

  • Recipes
  • About
  • FAQs/Help
  • Shop
  • ๐Ÿ“–Emails
menu icon
go to homepage
  • Recipes
  • About
  • FAQs/Help
  • Shop
  • ๐Ÿ“–Emails
subscribe
search icon
Homepage link
  • Recipes
  • About
  • FAQs/Help
  • Shop
  • ๐Ÿ“–Emails
ร—
๐Ÿ Home ยป Recipes ยป 101's Best Recipes

How to Cook Filet Mignon in the Oven (Pan-Seared & Perfectly Juicy)

Updated: Jun 7, 2025 ยท Published: Mar 9, 2024 by Dan Mikesell AKA DrDan ยท 170 Comments

Jump to Recipe
Time: 18 minutes mins

Cooking filet mignon at home doesnโ€™t need to be intimidating. With this easy pan-seared and oven-roasted method, you'll learn how to cook filet mignon like a steakhouse proโ€”without the white tablecloth or the big bill.

Start with a hot cast iron skillet to get that gorgeous sear, then finish the filet in the oven to the perfect donenessโ€”rare, medium-rare, or however you like it. Itโ€™s quick, reliable, and ideal for a special meal at home.

Weโ€™re talking tender, juicy beef filets on the table in under 20 minutes. Just season, sear, bake, and rest. Thatโ€™s it.

filet with potatoes on a white plate.
Jump To (scroll for more)
  • ๐Ÿ”ช Ingredients
  • ๐Ÿ‘จโ€๐ŸณQuick Overview: How to Cook Filet Mignon
  • โฐ How Long to Cook Filet Mignon
  • ๐Ÿ‘Tips for Success
  • ๐Ÿ„Other steak recipes
  • ๐Ÿฝ๏ธ What to Serve with Filet Mignon
  • โ“FAQs
  • ๐Ÿ“–The Recipe Card with Step-by-Step Instructions

quote mark
Featured Comment by Gina:
โญโญโญโญโญ
"Perfect instructions, perfectly done, couldnโ€™t be easier! The timing chart was very helpful. Thankโ€™s doc."

โค๏ธ Why Youโ€™ll Love This Filet Mignon Recipe

  • Beginner-friendly: No fancy tools, no complicated steps. If you can use a skillet, an oven, and an instant-read thermometer, you can cook this steak perfectly every time.
  • Juicy and tender very time: The sear-and-bake method is simple, fast, and gives consistent resultsโ€”even if itโ€™s your first time cooking filet.
  • Fast and impressive: Start to finish in under 20 minutes. Great for date night, holidays, or just treating yourself on a Tuesday.
  • No grill needed: Everything happens right on your stovetop and in the oven. Perfect for year-round cooking.
  • Custom doneness: Learn exactly how long to cook filet mignon for rare, medium-rare, or well doneโ€”without guessing.

๐Ÿ”ช Ingredients

Filet mignon with seasoningsโ€”labeled.
  • Beef tenderloin filets โ€” 6 to 8 ounces each and about 1 to 1 ยฝ inches thick. Look for choice or prime grade for the best results.
  • Butter or oil โ€” Real butter adds rich flavor, but high-quality oil works well too, especially if you're worried about smoking.
  • Seasoning โ€” Just kosher salt and black pepper does the job, but feel free to use your favorite steak seasoning. I often reach for my All-Purpose Seasoning Salt (salt, pepper, and garlic powder).

๐Ÿง‚ Optional: Add fresh herbs like rosemary or thyme to the top of each steak with a pat of butter before it goes into the oven for an extra boost of flavor.

๐Ÿ‘จโ€๐ŸณQuick Overview: How to Cook Filet Mignon

1. Preheat, rest, and season

Preheat your oven to 400ยฐF. If you have time, let the filets rest at room temp for 30 to 60 minutes. Pat dry and season all sides.

seasoning filets on a wooden board.

2. Searing the filets

Melt butter in an oven-safe skillet (cast iron is ideal) over medium-high heat. When hot, sear each side for 2 to 3 minutes to build that crust.

raw filets in a skillet with melted butter.

3. Finish in the oven

Transfer to the preheated oven. Cook to your desired internal temperature minus about 3ยฐ-4ยฐ. Medium-rare takes about 5-7 minutes in the oven to reach an internal temperature of about 130ยฐF- 135ยฐF(medium-rare).

seared filets in the oven.

4. Rest and serve

Move the steaks to a plate, tent loosely with foil, and let them rest for 5 to 8 minutes. Thatโ€™s how you keep all the juicy goodness inside.

cut medium rare filet mignon.

For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.

Save this recipe!

Enter your email address and we'll send the link straight to your inbox!

โฐ How Long to Cook Filet Mignon

For a 1-inch thick filet, medium-rare usually takes about 9 to 11 minutes totalโ€”thatโ€™s 2 to 3 minutes per side in a hot skillet and 5 to 7 minutes in a 400ยฐF oven.

Guidelines for doneness levels and approximate oven time:

  • Rare (125ยฐโ€“130ยฐF) โ€“ A quick sear and just 4 to 5 minutes in the oven. Be carefulโ€”rare is tricky and easy to overshoot. See the note below.
  • Medium-Rare (130ยฐโ€“135ยฐF) โ€“ About 5 to 7 minutes in the oven after searing.
  • Medium (140ยฐโ€“150ยฐF) โ€“ About 8 to 10 minutes in the oven after searing.
  • Medium-Well (150ยฐโ€“155ยฐF) โ€“ 12 to 15 minutes in the oven. Not recommended.
  • Well Done (160ยฐF+) โ€“ 15 minutes or more. Not recommended.

โœ… Pro Tips: Always remove the filet from the oven 3ยฐ to 4ยฐF before your target temperature. It will finish cooking while it rests, and you'll keep the juices where they belongโ€”inside the steak.

๐Ÿ”ฅ Quick Tips

  • Use an instant-read thermometer. It's the only way to know for sure when you're done.
  • Check early. You can always cook it more, but you canโ€™t undo overcooked filet.
  • Let it rest for 5 to 8 minutes after cooking. This is not optionalโ€”itโ€™s how you get juicy results.

โš ๏ธ Note for Rare Lovers

Rare filets are fussy to get right. If the steak is well-rested before cooking or thinner than 1 inch, it might only need a minute or two in the oven. Check the internal temperature before it even goes into the oven, and again just a few minutes later. You can do it, just cook with confidence and a good instant-read thermometer.

๐Ÿ‘Tips for Success

  • Use quality beef: Prime is best, but well-marbled choice grade works well too.
  • Rest before cooking: Let the steak sit at room temperature for 30 to 60 minutes. It helps it cook more evenly and hit your target internal temperature.
  • No cast iron? No problem: Any oven-safe skillet will work. Just check the temperature limit.
  • Salt timing matters: Season just before cooking or at least an hour ahead. In between, it can dry out the surface without time to recover.
  • Rest after cooking: Don't skip the rest after cooking. The temperature will rise a few degrees, but more importantly, it gives time for the juices to reabsorb into the cells for extraordinary juicy tenderness.

๐Ÿ„Other steak recipes

Want more ways to cook a perfect steak? Here are a few of our favorites:

  • Grilled T-Bone Steak
  • Grilled New York Strip Steaks
  • Seared and Baked Strip Steak

Grilled Filet Mignon

The perfect Filet Mignon Recipe uses the tried and true sear and oven bake method to get the best filet mignon every timeโ€”moist, tender, and flavorful.

grilled filet mignon on a white plate.

๐Ÿฝ๏ธ What to Serve with Filet Mignon

During the resting period, top your filet with a pat of butter or compound butter for extra flavor. I recommend my Steak Butter with Garlic and Blue Cheeseโ€”it melts right in and adds a rich, savory finish.

Filet mignon pairs well with just about anything youโ€™d serve at a nice dinner. Try it with:

  • 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

Choose a red wine like Merlot, Pinot Noir, or Cabernet for a wine pairing.

โ“FAQs

Why use cast iron for sear-and-bake recipes?

Cast iron gives even heat and a great searโ€”no hot spots, just results. Itโ€™s cheap, tough, and built for this kind of cooking.

Can I cook a filet without a thermometer?

Not well. Time alone wonโ€™t cut it. An instant-read thermometer is the only way to know when itโ€™s doneโ€”and to avoid ruining an expensive cut.

Why rest the filet before and after cooking?

Resting before helps it cook more evenly and hit your target temperature. Resting after lets the juices reabsorb for a moist, tender steak. Both steps matter.

Can I use this method for steaks over 2 inches thick?

Nope. For steaks that thick, use the reverse sear methodโ€”it cooks more gently and evenly with very thick steaks.

Can I use this method for other cuts of beef?

Yes, this sear-and-bake method works great for strip steaks, ribeyes, or sirloins. Just adjust oven time based on thickness.

๐Ÿ“–The Recipe Card with Step-by-Step Instructions

seared filet on a white plate with potatoes

How to Cook Filet Mignon (Sear & Oven Method)

4.97 from 26 votes
From Dan Mikesell AKA DrDan
Juicy, tender filet mignon made easy. This pan-seared, oven-finished method is fast, reliable, and perfect for beginners or special occasions.
Prep Time: 2 minutes minutes
Cook Time: 16 minutes minutes
Total Time: 18 minutes minutes
Servings #/Adjustable :2 servings
Print | Pin | Email share | Like and save for later Saved!

Video Slideshow

Ingredients

US Customary - Convert to Metric
  • 2 beef tenderloin filet mignon - about 1-1ยฝ inch thick and about 6-8 oz
  • 1 tablespoon butter - or oil
  • salt and pepper or other seasonings

Step-by-Step Instructions
 

1. Preheat, rest, and season

  • Preheat oven to 400ยฐF. Start with 1 to 1ยฝ inch thick filets, about 6-8 oz each, and trim well. Rest at room temperature for 30-60 minutes if you have time.
    Filet mignon with seasoningsโ€”labeled.
  • 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.
    seasoning filets on a wooden board.

2. Searing the filets

  • In a cast iron or oven-safe skillet, melt 1 tablespoon of butter over medium-high heat.
    melting butter in a cast iron skillet.
  • When hot, sear both sides of the filets for 2-3 minutesโ€”sear, flip, sear, and give them a final flip before putting them into the oven.
    raw filets in a skillet

3. Finish in the oven

  • Transfer to the preheated oven. Cook to your desired internal temperature minus about 3ยฐ-4ยฐ. Medium-rare takes about 5-7 minutes in the oven to reach an internal temperature of about 135ยฐ- 140ยฐF.
    seared filets in the oven.

4. Rest and serve

  • Remove from pan, tent lightly with foil on a plate, and rest for 5-8 minutes before serving.
    cut medium rare filet mignon.

Recipe Notes

Pro Tips:

  1. An 8-oz filet will be about 2-3 inches in diameter and 1ยผ to 1ยฝ inches thick. Quality matters a lot with filets. Use prime if you can, but choice grade will work.
  2. Resting at room temperature will help you get the final internal temperature and cook evenly.
  3. I like to season withย All-Purpose Seasoning (7:2:1) which is salt, pepper and garlic powder.
  4. Try to season one hour before cooking or just before cooking.
  5. You may use butter or oil in the pan. Butter has a lower smoke point, but I have never had an issue.
  6. The pan and the butter should be hot, and the meat should be dry and seasoned before searing.
  7. Sear each side to approximately the final color you want and do a final flip just before going in the oven.
  8. If you want rare, especially if the filet is thinner, check the temperature when it goes in the oven. More discussion of rare steaks is in the recipe post.
  9. I suggest checking the internal temperature of the filet about 4-5 minutes after going into the oven.
  10. The time is very variable here, depending on the thickness of the meat, the exact starting temperature, the stovetop, the amount of searing, the exact oven temperatures, and the pan. There are many excellent reasons NOT to go by time. Time estimates are given as guides for time management.
  11. PLEASE USE AN INSTANT-READ THERMOMETER. DO NOT COOK BY TIME ALONE; YOU MUST CHECK INTERNAL TEMPERATURE.
  12. Times are provided to help with planning only. You are responsible if you overcook a filet. You can always cook it a bit more later, but you can not uncook an overcooked filet.
  13. Remove from the oven a few degrees below your final desired temperature. It will rise a few degrees when tented.
  14. Let rest for 5-8 minutes before serving.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

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)

Calories : 347 kcal (17%)Protein : 22 g (44%)Fat : 28 g (43%)Saturated Fat : 9 g (45%)Polyunsaturated Fat : 2 gMonounsaturated Fat : 14 gCholesterol : 76 mg (25%)Sodium : 616 mg (26%)Potassium : 346 mg (10%)Calcium : 40 mg (4%)Iron : 1.4 mg (8%)

Editor's Note: Originally published March 10, 2012, updated with expanded options, refreshed photos, and a table of contents to help navigation.

dogs looking at the stuffed cat.

More Best Recipes

  • Large plate of cooked chicken thighs.
    Crispy Oven Baked Chicken Thighs
  • A cut ribeye steak on a gray plate.
    How to Grill Ribeye Steak: A Beginnerโ€™s Guide to Perfect Steaks
  • pile of oven baked chicken legs on a white plate
    Easy Oven-Baked Chicken Legs: Crispy, Juicy, and Foolproof
  • slice of meatloaf with ketchup.
    Small Meatloaf for 2 or More

Comments

    This post has been updated and republished. All comments are held for moderation due to spam issues. Cancel reply

    Your email address will not be published. Required fields are marked *

    Please leave a comment or question. All comments are moderated.




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Dan Mikesell says

    October 21, 2013 at 8:19 pm

    Thanks for the comment, Glad it worked well for you.

    Reply
  2. Tomas Isakowitz says

    October 21, 2013 at 2:08 pm

    Thanks! Thanks!
    The most delicious filet mignon I ever cooked!

    Reply
  3. Karen says

    September 09, 2013 at 9:05 pm

    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
    • Dan Mikesell says

      September 09, 2013 at 9:09 pm

      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/

  4. Heather Cross says

    August 03, 2013 at 11:17 am

    This looks easy and wonderful. What oven temp do you use?

    Reply
    • Dan Mikesell says

      August 03, 2013 at 11:51 am

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

  5. Dan Mikesell says

    June 02, 2013 at 8:37 pm

    Thanks...

    Reply
  6. Karen Gross says

    June 02, 2013 at 8:01 pm

    This was SO easy and SO good! This did a real justice to the meat I purchased at Costco. Thanks!

    Reply
  7. Dr Dan says

    January 29, 2013 at 7:49 am

    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
  8. sempreimparo says

    January 28, 2013 at 9:07 pm

    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
  9. Dr Dan says

    January 26, 2013 at 2:34 pm

    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
  10. Arnie says

    January 26, 2013 at 2:24 pm

    How long should it bake for medium rare?

    Reply
  11. Kevin says

    December 24, 2012 at 3:08 pm

    excellent way to do any steak! cooking this tonight for Christmas eve dinner! thanks!

    Reply
  12. Dr Dan says

    December 22, 2012 at 10:52 pm

    Excellent. I'm so glad you enjoyed it. This is always so good. We have a whole tenderloin in the fridge for our holidays.

    Reply
  13. artzart says

    December 21, 2012 at 7:27 pm

    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
  14. Tyler Phelps says

    November 09, 2012 at 7:17 pm

    This looks fantastic. I will be preparing this for dinner tonight :)

    Thanks

    Reply
  15. Tyler Phelps says

    November 09, 2012 at 7:15 pm

    Looks great. I will be preparing this for dinner tonight.
    Thanks :)

    Reply
  16. Chris says

    March 10, 2012 at 4:05 pm

    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
    • JB in Tennessee says

      August 14, 2015 at 12:06 pm

      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.

Newer Comments »

DrDan imageHi, I'm DrDan.
Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
About DrDan

Pan Seared 30-min. Dinners

  • NY strip steak cut on an orange plate
    Pan Seared New York Strip Steak (Oven Finished & Juicy Every Time)
  • pork tenderloin on blue platter
    Pan Seared Oven Roasted Pork Tenderloin
  • cooked seared chicken breast on a white plate
    Pan Seared Oven Baked Chicken Breasts
  • filtet mignon with potatoes on a white plate
    How to Cook Filet Mignon in the Oven (Pan-Seared & Perfectly Juicy)
  • Pan Seared Oven Roasted Pork Chops from 101 Cooking for Two
    Pan Seared Oven Roasted Pork Chops
  • 30-Minute Boneless Pork Ribs (Oven-Baked Country-Style with BBQ Flavor)
SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.
SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

Footer

BACK TO TOP
OF PAGE
Join the club
SUBSCRIBE TODAY

About

  • About DrDan and the Blog
  • Contact Me
  • Comment Policy
  • Guest Posts, Partnering, and Business Questions

Content

  • Food FAQ
  • Kitchen Reference Sheets
  • Recipes Featured in the Videos
  • Guide To Cooking for Two
  • Old Saved Recipes Collections

dogs by the pond

โ†‘ back to top โ†‘a

Privacy Policy | Terms of Service | Contact

COPYRIGHT ยฉ 2010-2025 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME