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:
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"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.
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