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.
Amanda B. says
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.
L. Wos says
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.
DrDan says
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
Shell says
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!
RSG says
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.
DrDan says
Thanks for the note
DrDan
laura says
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
Jennifer says
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!!!!
RG731 says
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
DrDan says
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
Jamie says
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?
DrDan says
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
DJ says
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.
DrDan says
I do love this technique and I always use butter.
Thanks for the comment and rating.
DrDan
Jamie says
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.
DrDan says
Extra butter is always good taste wise. Glad it worked well for you.
Thanks for the note and rating
DrDan
JC Williams says
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!
DrDan says
Thanks for the note. Try using a thermometer to get exactly the final results you want.
DrDan
Jack M says
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.
DrDan says
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
PJ Gopher says
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.
DrDan says
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
Lindsey says
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?
DrDan says
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
Norma says
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.
DrDan says
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
jennifer says
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!
DrDan says
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