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.
Kate says
Thanks Dr. Dan! This recipe made our Easter dinner. It was absolutely delicious! Keep on cooking:)
DrDan says
Thanks for the note
DrDan
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 :-)
DrDan 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
Dawn says
Made this tonight... Fantastic! Even my 90 year old father in law ate every bite of his!! Thanks for the tips
DrDan says
Great. It is just a simple recipe but comes out so good.
Thanks for the note. Keep feeding it to him.
DrDan
stephanie says
Would wrapping bacon around steak before searing work well?
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
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.
DrDan 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
Rachel says
When you say to sear for 2-3 mins on each side, does this include the edges around the filet?
DrDan says
Nope just two sides
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
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
DrDan 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
Andrea MacDonald says
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 :)
DrDan says
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
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.
DrDan 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
Daniel says
I followed everything and it was awesome!!!!!!
Thank you!!! I will be doing this again and again.
Daniel
DrDan says
Thanks Danial (ummm great name...) It makes the cost of good meat worth the price when you know it will be great.
DrDan
DrDan says
Sounds great... Don't you love cast iron.
DrDan
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!
L Ann says
Tried this recipe tonight. Excellent method for preparing filet. It's a keeper!!
DrDan says
Thanks for the comment. I think I will do this again this weekend.
Dan
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.
DrDan 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
DrDan says
Sorry it didn't work for you. It has for me many time and others also.
DrDan
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!!!
DVan says
^This person did something wrong. This recipe ALWAYS turns out great for me.
vincent says
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.
DrDan says
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
Jen says
It’s for a skillet to oven, not for a grill. Wow.
Chris says
Said the s******* cook ever....
John Rusling says
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.
DrDan says
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
Shan says
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
Foxy Brown says
I'm actually cooking this as I type........ So far everything looks & smellsmfantastic!!!!