Learn to cook filet mignon in the oven for tender, juicy results with the perfect crust every time.
Whether you add a quick pan-sear for the best flavor or skip it, cooking filet mignon in the oven is simple with consistent timing, temperature, and doneness.
⏱️ How Long to Cook Filet Mignon in the Oven
For a 1-inch filet mignon: sear 2–3 minutes per side, then finish in a 400°F oven for 5–7 minutes for medium-rare.
Most filets cook in under 10 minutes in the oven after searing, depending on thickness and doneness—see the Time & Temperature Guide below for details.
Featured Comment by Gina:
⭐⭐⭐⭐⭐
"Perfect instructions, perfectly done, couldn’t be easier! The timing chart was very helpful. Thank’s doc."
Jump To (scroll for more)
- 😊 Cooking Filet Mignon in the Oven
- ❤️ Why You’ll Love This Filet Mignon Recipe
- 🐄 Ingredients — Filet and Seasoning Suggestions
- 👨🍳 Quick Overview: How to Cook Filet Mignon in Oven
- ⏰ How Long to Cook Filet Mignon in the Oven (Time & Temperature Guide)
- 👍 Tips for Success
- ❓ FAQs
- 🍽️ What to Serve with Filet Mignon
- ❄️ Storing Leftover Filet Mignon
- 🐄 Other Steak Recipes
- 📖The Recipe Card
😊 Cooking Filet Mignon in the Oven
Cooking filet mignon in the oven is a simple and reliable way to get tender, juicy results. You can cook it entirely in the oven, but a quick pan-sear first gives the best flavor and crust.
With the right time and temperature, you can cook filet mignon in the oven to any doneness without guesswork.
I learned to cook filet mignon years ago, when we could barely afford it—so it had to be perfect every time.
❤️ Why You’ll Love This Filet Mignon Recipe
- Beginner-friendly: Simple pan-sear and oven method with no guesswork
- Juicy and consistent: Steakhouse-quality results every time
- Fast: Ready in about 20 minutes
- Flexible doneness: Easy temperature targets for rare to medium
🐄 Ingredients — Filet and Seasoning Suggestions
- Filet mignon (beef tenderloin steaks): About 6–8 ounces each and 1 to 1½ inches thick. (Thicker needs a reverse searing method). Choose Prime or well-marbled Choice for the most tender, juicy results.
- Butter or oil: Butter adds rich flavor; high-heat oils (like avocado or canola) work if you’re worried about smoke.
- Seasoning: Kosher salt and black pepper are all you need. Or use a steak seasoning blend—I often reach for my All-Purpose Seasoning Salt (salt, pepper, garlic powder).
🧂 Optional flavor boost: Add a pat of butter and a sprig of rosemary or thyme on top before the oven step.
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👨🍳 Quick Overview: How to Cook Filet Mignon in Oven
This is the same method I’ve trusted for decades when precision matters.
1. Preheat, rest, and season
Preheat the oven to 400°F. If you have time, let the filet mignon rest at room temperature for 30 to 60 minutes. Pat dry and season all sides.
2. Searing the steaks
Use a hot cast-iron (or other oven-safe) skillet. Sear 2–3 minutes per side in butter or oil until a crust forms.
✅ Pro Tip: Don’t skip the searing—it builds flavor and a delicious crust. If you only bake, you’ll miss that, and oven time will be longer.
3. Finish in the oven
Transfer skillet to the oven. Cook under 10 minutes until the steak is 3–4°F below your target temp.
Medium-rare = 130°–135°F (about 5–7 minutes).
4. Rest and serve
Move steaks to a plate, tent loosely with foil, and rest 5–8 minutes so juices reabsorb.
👇For step-by-step photos and full instructions, scroll to the printable recipe card—or keep reading for tips and serving ideas.
⏰ How Long to Cook Filet Mignon in the Oven (Time & Temperature Guide)
Filet mignon cooks quickly in the oven after searing, usually in under 10 minutes, depending on thickness and your desired doneness. Cooking filet mignon in the oven is all about controlling time and temperature so you hit your target without overcooking.
🍽️ Filet Mignon Oven Time by Doneness
(Total time is the sear and oven time together. Oven times below are after a 4–6 minute sear in a hot skillet.)
- Rare (125°–130°F): 4–5 minutes in the oven, for a total time of about 8–11 minutes. (See note below.)
- Medium-Rare (130°–135°F): 5–7 minutes in the oven, for a total time of about 9–13 minutes.
- Medium (140°–150°F): 8–10 minutes in the oven, for a total time of about 12–16 minutes.
- Medium-Well to Well Done (150°F+): 12 minutes or more in the oven, for a total time of about 16–21+ minutes. Not recommended.
If you skip the sear, expect to add some oven time and miss some crust and flavor—but it will still cook through just fine. Cook to your preferred doneness.
Thicker filets and colder starting temperatures will increase cooking time, so check early and use a thermometer.
✅ Pro Tip: Remove the filet from the oven 3–4°F below your target temp. It will finish cooking while it rests—locking in the juices.
Other Quick Tips for Oven Filet Mignon
- Use an instant-read thermometer. It’s the only way to avoid overcooking.
- Check early. You can always cook longer, but you can’t uncook.
- Oven temps can vary. 375° to 425°F will all work — higher cooks faster, lower gives more control.
- Rest 5–8 minutes. This is how you keep it juicy and tender. Don’t skip it.
⚠️ Note for Rare Steak Lovers
Rare filet mignon is tricky. If the steak is thinner than 1 inch or well-rested before cooking, it may need only 1–2 minutes in the oven. Check temps before it goes in and again a few minutes later. You’ve got this—just use your thermometer and trust it.
👍 Tips for Success
- Use quality beef: Prime is best, but well-marbled choice filet mignon will still deliver great results.
- Rest before cooking: Let the steak sit at room temp for 30 to 60 minutes. It helps cook more evenly and hit your target temperature.
- No cast iron? No problem: Cast iron gives the most even sear before oven roasting. But any oven-safe skillet works—just be sure it’s rated for at least 400°F.
- Time your salt: Season right before cooking, or at least an hour ahead. Salting in between can dry out the surface without time to recover.
- Rest after cooking: This step matters. Rest filet mignon for 5 to 8 minutes so the juices reabsorb and the temperature finishes rising.
❓ FAQs
After searing, most 1-inch steaks take 5–7 minutes in the oven for medium-rare. See the time and temperature guide above for more doneness levels.
Yes, you can cook filet mignon in the oven without searing. It will take longer, but just cook to your preferred doneness. You’ll miss the crust and flavor from pan-searing.
400°F is ideal for finishing filet mignon after searing. It cooks quickly without drying out. You can use 375°F if needed—just allow a little extra time.
Not reliably. Time alone isn’t accurate—an instant-read thermometer is the only way to avoid overcooking a filet mignon.
Resting before helps the steak cook evenly and hit your target temperature. Resting after lets the juices reabsorb for a tender, juicy filet mignon. Both matter.
🍽️ What to Serve with Filet Mignon
While your oven-baked filet mignon rests, top it with a pat of butter or compound butter for extra flavor. I recommend my Steak Butter with Garlic and Blue Cheese—it melts right in and adds a rich, savory finish.
This filet mignon in oven recipe pairs well with classic sides like:
- 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
For wine, go with a medium to full-bodied red like Merlot, Pinot Noir, or Cabernet Sauvignon.
❄️ Storing Leftover Filet Mignon
Cooked filet mignon will keep in the fridge for 3 to 4 days in an airtight container. Reheat gently in a skillet over low heat or slice cold for sandwiches or steak salads.
🐄 Other Steak Recipes
Want more ways to cook a perfect steak? Try one of these easy, foolproof favorites:
Each recipe uses a reliable method—grilling or pan-searing and oven-finishing—to help you get moist, tender, flavorful steak at home.
Grilled Filet Mignon
Grilling filet mignon is easier than you think. With a gas grill, simple seasoning, and a meat thermometer, you can cook a juicy, tender filet better than most steakhouses.
📖The Recipe Card
Filet Mignon in the Oven (Pan-Seared & 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 1 tablespoon of butter or oil in a cast-iron or oven-safe skillet over medium-high heat. Sear each side for 2–3 minutes until well-browned.
- When hot, sear both sides of the filets for 2-3 minutes—sear, flip, sear, and give them a final flip before putting them into the oven.
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 5–8 minutes before serving.
Recipe Notes
Pro Tips:
- Use prime beef if possible, but well-marbled choice works too.
- Season just before cooking or at least an hour ahead. Salting in between can dry the surface.
- Don’t cook by time alone. Always use an instant-read thermometer.
- For rare filet or thinner steaks, check the temperature before and during oven roasting.
- Remove from the oven a few degrees early. It will finish cooking as it rests.
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 a table of contents to help 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!!!!