Learn how to cook the perfect filet mignon in the oven like the best restaurants. A little pan-searing on the stovetop, then cook in the oven for your perfect filet. Never fail results every time that is perfect for two or a crowd.
Introduction
Quick and easy, this oven filet mignon recipe is the perfect date night recipe anybody can do in under 30 minutes, including resting time.
The best way to cook beef tenderloin filets is a combination of two time-honored techniques—pan-searing on the stovetop followed by baking in an oven to your perfect final temperature.
Start with good-quality filet mignon steaks—the size and thickness you want. Dry completely and rest to room temperature for about 30 minutes if you have time.
Sear in an oven-safe pan over medium-high heat in butter for about 2 minutes per side to get to about the final color you want.
Transfer the pan to a preheated oven and cook about 3°-5° less than your desired serving temperature. Remove from the oven and tent with foil for 5 minutes.
My Rating
An easy 5. I have done this over and over and could survive on it.
🐄What is Filet Mignon?
Filet Mignon steak is sometimes called a filet steak or a tenderloin steak. It is part of the psoas muscle of the cow. Since the psosis does very little work nor weight-bearing, it is a very tender cut of beef.
A filet will be about 2-3 inches in diameter. An ideal serving size is a slice of about 1 ½ inch thick or slightly less will weigh about 8 ounces.
The best results are all about quality here more than almost any other cut of beef. Prime is the top 2%; you can buy it for about $35 per pound, which I usually buy at the best meat markets for special occasions.
Next, just under Prime, is Choice. About half the beef sold in the USA is Choice, and this is what most people will usually buy—an excellent value. It will be about $10-15 per pound.
But select grade is next, but it is of poor quality generally. And if you see a beef tenderloin that does not have any rating, it will be of poor quality.
How to Cook Filet Mignon in the Oven
Use prime or choice grade filet mignon steak. An 8 oz of filet mignon is a nice serving size. That will usually be between 1 to 1 ½ inches thick.
Prime grade is always a great choice, but choice grade is the most common and an excellent choice. Do not buy lower-grade filets.
The best choice is a cast-iron skillet. The flat bottom will transfer even heat over the surface without hot spots and make cast iron the best choice for pan-searing any meat.
But if you don't have a cast-iron skillet, any oven-safe pan that can move from stovetop to oven will do. Most skillets will be oven safe but have a temperature limit set by the manufacturer.
If you don't have an oven-safe pan you can use on the stovetop, you may use two pans—on for the stovetop then transfer to an oven-safe pan that you preheated with the oven,
Resting meat before cooking will bring up the internal temperature of a piece of meat before cooking. This helps prevent overcooking and drying of the surface of meat while getting the correct internal temperature.
30 to 60 minutes will do a good job, but even 15 minutes will have some benefit. Without this, cooking will take longer, and you may overcook and dry out the outside of meat—significantly if thicker.
Just a good shake of Kosher or sea salt and black pepper is enough. We like to use my All Purpose Seasoning - 7:2:1 and 7:2:2 that adds some garlic.
Other seasoning options include rosemary or a sprig of fresh thyme. Herb butter like Blue Cheese and Garlic Compound Butter will add many flavors.
Do not overdo the seasoning. You can always add more later, but it is impossible to remove.
The timing of any salt is important. Do not put salt on the meat for more than a few minutes before cooking unless you do 60 minutes or more. Between those times, it will pull water out of the meat but not allow enough time to reabsorb back into the meat.
The real secret to cooking the perfect filet mignon steak is to initially pan sear to get some Maillard reaction (tasty browning) followed by finishing in a 400°-425° oven to the final temperature you want. It is that simple—really.
Use paper towels to pat the filet mignon steaks dry then seasoned to your preference. Heat your pan medium-high heat with a tablespoon of butter until bubbling. Then add the meat to the melted butter and sear for about 2 minutes until you reach about the final color you want.
Real butter adds some excellent flavor. I have never had a problem with butter smoking with this method, but it may smoke if you have a powerful stove and use high heat.
If you have issues with smoking butter, then in the future, use high-quality vegetable or olive oil.
I suggest 400° but 375° - 425° will get similar results with a bit of change in time. You may use convection with the usual adjustment of 25° less.
If you are cooking other things in the oven simultaneously, adjust your time as needed.
🌡️How Long to Cook Filet Mignon in the Oven?
The total cooking time for medium-rare is about 9-11 minutes—about 4 minutes searing plus oven time. Don't forget to add 5 minutes of rest time in addition to cooking time.
Times are estimated for 400° oven and are for planning only. Please check once or twice before the estimated time. Never cook by time. Cook to an internal temperature a few degrees less than the serving temperature you want.
| Doneness | Internal Temperature | Approximate Oven TIme |
|---|---|---|
| Rare-cold red center | 125°-130° | 4-5 |
| Medium Rare-warm red center | 130°-135° | 5-7 |
| Medium-pink and firm | 140°-150° | 8-10 |
| Medium Well-minimal pink | 150°-155° | 12-15 |
| Well Done-firm and brown | 160°+ | 15+ |
Pick the internal temperature you want when served. Remove the steak a few degrees less and tent lightly with foil for 3 to 5 minutes or a bit more. I find the filet temperature will rise about 3-5 degrees while resting.
WARNING FOR RARE: For rare, it may be only a few minutes in the oven. If you did an intense sear with a rest to room temperature or if your filets are thinner, check the temperature of the meat when it goes into the oven if you want rare. It is hard to hit what you want, so observe and remove it a bit early. You can always cook it a bit more later.
A final word to the wise, NEVER COOK BY TIME ALONE, you should cook to your target internal temperature, and you must use an instant-read thermometer.
FAQs about Filet Mignon
The rest after cooking is essential since it will allow the fluid that escapes the cells during cooking to migrate back into the cells and make for a moist and tender filet.
I like to tent the cooked filets with foil for about 5 minutes before serving.
No. You must monitor the temperature correctly, or you will ruin your expensive meat. Please do not try to cook by time alone.
An instant-read meat thermometer will serve you well not with this recipe but with many other recipes.
For 2 inches or more filets, under sear a little before going into the oven.
Then bake as described to the final internal temperature but it will take longer depending on the size and thickness of the filets. You can sear a bit more when coming out of the oven.
Filet mignon goes with almost anything you like with a nice meal. A simple salad it another vegetable like asparagus, green beans, or broccoli match nicely. Our favorites are crusty bread and baked potatoes.
And, of course, an excellent red wine like merlot or cabernet.
📖Steak Recipes
How to Grill a Strip Steak on a Gas Grill
How to Grill a Filet Mignon on a Gas Grill
Pan Seared Oven Roasted Strip Steak
🖼️Step-by-Step Photo Instructions
Preheat oven to 400°. Start with 1 ½ thick filets, about 8 oz each, and trimmed well. Remove any silver skin. Rest at room temperature for 30-60 minutes if you have time.
Pat dry well with paper towels. Season all sides to taste. Just kosher salt and black pepper will be excellent. I use my homemade All Purpose Seasoning - 7:2:1 and 7:2:2. Season just before cooking or 1 hour before cooking to prevent the salt from pulling fluid out of the meat.
In an oven-safe pan (I love my 10-inch cast iron), melt 1 tablespoon of butter over medium-high heat or use oil. When hot, sear both sides of the filets for 2-3 minutes—sear, flip, sear, and final flip before going to the oven.
Transfer to the preheated oven. Cook to your desired done temperature minus about 3-5 degrees. For me, medium-rare is always about 8-10 minutes to get an internal temp of about 135°- 140°. If you want rare, check the internal temperature when the meat goes into the oven.
Remove from pan and tent lightly with foil on a plate and rest for 3-5 minutes before cutting. It needs to absorb fluids internally, and the temperature will rise a few more degrees during the rest.
📖Recipe
Pan Seared Filet Mignon
Ingredients
- 2 Filet Mignon - about 1 ½ inch thick and about 8 oz
- 1 tablespoon butter - or butter
- salt and pepper - to taste or 7:2:2
Instructions
- Preheat oven to 400°. Start with 1 ½ thick filets, about 8 oz each, and trimmed well. Remove any silver skin. If you have time, rest at room temperature for 30-60 minutes.
- Pat dry well with paper towels. Season all sides to taste. Just kosher salt and pepper will be fine. I use my homemade All-Purpose Seasoning -7:2:2. Season just before cooking or 1 hour before cooking to prevent the salt from pulling fluid out of the meat.
- In an oven-safe pan (I love my 10-inch cast iron), melt 1 tablespoon of butter over medium-high heat or use oil. When hot, sear both sides of the filets for 2-3 minutes—sear, flip, sear, and final flip before going to the oven.
- Transfer to the preheated oven. Cook to your desired done temperature minus about 3-5 degrees. For me, medium-rare is always about 8-10 minutes to get an internal temp of about 135°- 140°. If you want rare, check the internal temperature when the meat goes into the oven.
- I suggest checking the internal temperature after 4-5 minutes in the oven to see where you are on the internal temperature. Time can vary due to the exact temperature of the meat to start, the exact temperature of the oven, the pan used, and the thickness of the meat. Rare may take only a few minutes in the oven so beware if you want rare. DO NOT COOK BY TIME ALONE. YOU MUST CHECK THE INTERNAL TEMPERATURE. Times are provided to help planning only.
- Remove from pan and tent lightly with foil on a plate and let rest for 3-5 minutes before cutting. It needs to absorb fluids internally, and the temperature will rise a few more degrees during the rest.
My Private Notes
Recipe Notes
Pro Tips:
- An 8 oz filet will be about 2-3 inches diameter and close to 1 ½ inches thick. Quality matters a lot with filets.
- Resting at room temperature will help you get the final internal temperature you want without drying the surface of the meat.
- Try to season one hour before cooking or just before cooking.
- You may use butter or oil in the pan. Butter has a lower smoke point, but I have never had an issue.
- Pan should be hot and the meat dry before starting to sear.
- Sear each side to approximately the final color you want and do a final flip just before going in the oven.
- If you want rare and especially if the filet is thinner, check the temperature when it goes in the oven.
- I suggest checking the internal temperature of the filet about 4-5 minutes after going into the oven.
- There is a lot of variability in the time here. The thickness of the meat, the exact starting temperature, the stovetop, amount of searing, exact oven temps, and the pan. All very good reasons not to go by time. Time estimates is given as guides for time management.
- PLEASE USE AN INSTANT-READ THERMOMETER. DO NOT COOK BY TIME ALONE; YOU MUST CHECK INTERNAL TEMPERATURE.
- Times are provided to help planning only. You are responsible if you overcook it. You can always cook it a bit more later but you can not uncook an overcooked filet.
- Remove from the oven a few degrees below your final desired temperature. It will rise a few degrees when tented.
- Let rest tented for 5 minutes before serving.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published March 10, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Linda Norden
I sear for 2 mins then 6-7 mins at 450F, perfect medium rare every time. 12 or 13 mins seems awfully long.
DrDan
Hi Linda,
Welcome to the blog.
Your experience is why I have the warnings all over the recipe. Different equipment, different thickness and weight of the meat. It sounds like you have hit the right combo for you and thanks for reporting your experience.
Dan
Jess
Hi Dr. Dan,
I realize your specialty is cooking for two, but I'm wondering what your thoughts are on searing 20 filets, then putting them in the oven all at once to finish? I guess I am more concerned about the small rest in between searing and the oven for the first few. (I'm fine with time management and temperatures as I cook often) I usually grill 20 filets for our NYE friends dinner, but thought this would be nice to try without having to go out in the cold. I'm wondering if I just shouldn't leave it in a loin and then cut/serve after resting? (My problem there is that I have folks that eat med-rare and med-well, so I've always done filets and removed them/started them at different times to achieve the correct temp for all at the same time) Any insight would be greatly appreciated!
Thanks!
DrDan
Hi Jess,
Welcome to the blog.
So I have never done more than 4 like this but have some ideas.
You don't have to use the same pan in the oven as the stovetop. A hot sheet pan would do and should be able to hold 20 filets. I would think the ones in the middle would cook a bit less so you might be able to do med-rare in the center and the outside more well done.
For the searing, you could use three large skillets or a griddle on the stove top. You could also vary the starting time there. You will want to get about the same sear on them though. I have a large electric grilled that should work also. It can fry bacon so it should be able to sear a steak at full temperature.
Of course, the grill would be less fussy but griddle to sheet pan should work. I grill all winter. Large natural gas grill 3 feet from the door.
So those are my thoughts, probably worth what you paid for them.
Let us know if you do this and how it worked in case anybody else has a similar issue.
Dan
Mar
I cooked it exactly as stated. Used butter. Cast iron pan. 3 min each side. 12 min in oven. Turned out overcooked. They were 8 oz filets
DrDan
Sorry it didn't work well for you. What internal temperature were you aiming for and what was the internal temperature when you removed it from the oven? Did you check the temperature before that time?
Dan
Claire Borelli
I bought a full filet roast. Can I cook before cutting individual filet steaks? What do you recommend?
DrDan
Hi Claire,
Welcome to the blog.
What you do with your filet roast is really a choice for you and what you have. If you have the whole tenderloin or a large chunk, you can do a wonderful roast.
But since I'm usually cooking for 2 or 4, I usually cut mine into filets then cook or freeze them. If you decide to cut up your tenderloin, watch a couple of Youtube videos first. It is more than just cutting.
All my recipes for beef tenderloin are at https://www.101cookingfortwo.com/category/beef-tenderloin/ including a small roast and the whole tenderloin. These posts were written in the first month of this blog and were meant for me and the family as notes. So they do not have the detailed photo instructions you see on this post.
Hope that helps some. Ask more if you need to.
Dan
Shelia
Best filet I ever made! So good! I used half butter and half olive oil. Seasoned with Montreal steak and garlic salt. Put some fresh garlic in my butter. Browned well on stove and put in 400 oven. Cooked to 135 for medium rare. Awesome!! 5 stars!
Joyce Ann Millard
My husband & I purchased USDA Prime Filets & made this recipe on 1/17/18, & it was absolutely delicious & perfect. We used kosher salt, coarse ground pepper, & granulated garlic. It was so good that we are preparing 2 Prime Filets tonight in the same manner for our Valentine's Day dinner plus some sides. We have also done this recipe with NY Strip Steaks and they were delicious too! Thank you...perfect! Joyce Ann
DrDan
Hi Joyce,
Thanks for the note. It is our special occasion meal.
Dan
Jayne
I love this recipe but what do you do if the filets are already wrapped in bacon...do you sear the sides of the filet as well?
DrDan
Hi Jayne,
Welcome to the blog.
I would for a few minutes total. The bacon will take 15-20 minutes to cook so give it a bit of a start.
Dan
Gaetane theriault
I agree with you...I made the filet mignon as suggested and I've never had a better steak! Thank you so much!
Cindy
Just made this for dinner tonight and it came out PERFECT!!!! We normally grill the filets, but it is too cold outside, so I decided to try this recipe and I am so glad that I did! Thank you so much for sharing.
Kenneth
I fixed this new years day for my wife. I paired this with the parmesan garlic crusted potato. I am not sure what to say, I have been grilling quality steak for 45 years but it is Alaska and was cold, dark, and I just didn't want to grill outside in my parka. This was the best filet I have ever fixed. This will be my go to for filets. It had just a small ring of seared meat around the edge then the remainder was the perfect medium/medium rare bright pink just the way my wife likes it. Not only was this a 5+ but the parmesan garlic potato was as well. The best part is they could both be in the oven at the same time. Thanks Dr. Dan
Mark D
This is a great recipe and thickness of the steaks makes a difference in the cooking time. Tried it twice with about 1 inch steaks. First time cooked in oven a little to long but steaks were still very tender. Second time cut down on oven time to about 7 minutes and steaks were perfectly medium rare. Nothing went to waste!!!
Phyllis Dodd
Fixed this tonight - I had never done steak in the oven. It is simply scrumptous and so very easy! I will certainly do it again!
DrDan
Hi Phyllis,
Thanks so much for the note. I love simple recipes like this.
Dan
Laura
Followed your instructions and made the best steaks yet for my son tonight before his wisdom teeth come out tomorrow and solid foods won't be happening for a couple days. Thank you for clear and wasy to follow guidelines! Used temp, not time and they came out perfectly! We thank you!
Bill D
I am always against using a thermometer to figure out cooking time because you have to pierce the meet, allowing some of the good juices to escape. Is that not a problem in the real world and only a problem in my head?
DrDan
More in your head really. There is research showing that small amount of moisture loss doesn't matter. A few pokes to get it right is well worth it. After you get used to it, most of your cooking becomes "one poke" dinners.
Chris Slick
Thank you! This method delivered a perfect steak--the best I have ever prepared myself! It literally cut like butter and was bursting with meaty flavors.
45 minutes prior to cooking, I removed the steaks from the refrigerator, dried them in paper towel to absorb all excess liquid, applied generous salt and pepper, and coated them with olive oil. I let them set on the counter for 45 minutes to get nice and room temperature.
I followed the directions above, and preheated the oven to 425, also preheating the broiler pan I would later place the steaks on.
And into the medium high nonstick pan. Because they were coated in oil, I didn't need any extra oil or butter in the pan--just dropped them right in. 2 mins each side.
Right into the foil-lined broiler for 10 minutes (they were about 1.25" so I adjusted for slightly less time. The digital meat thermometer made it very easy.
Wow. Just wow. The results are amazing. I will never cook a steak any other way again.
DrDan
Hi Chris,
I will take 20% of the credit. So much of this depends on good quality ingredients which you obviously started with. Add in a digital thermometer and you should get great results.
Welcome to the site and thanks for the note.
Dan
Judy O
Hi, Dr. Dan-I am using your method (my husband's new favorite)to cook some filets tomorrow. I have some beautiful (and expensive)filets I will be serving to out of country guests. My question to you is should I leave them unwrapped in the fridge so they get a dry exterior?Thank you for your input. Judy
DrDan
Hi Judy,
Leave them covered, they will lose too much moisture.
Dan
Anne
You saved Easter dinner! Steaks ready - went to light BBQ, and out of propane (I know, charcoal is better, but...!).
A quick google search brought me here. Great result (my husband says he'd rather this preparation than the grill.). Couldn't be easier. I used butter with a splash of olive oil to help keep from burning, but think next time I'll use all butter.
Thanks Dan! A great and foolproof recipe.
DrDan
Hi Anne,
Glad it worked well for you. My grill is natural gas so no trip to refill the tank for me anymore.
Thanks for the note
Dan
Corey Anderson
Once again, another wonderful simple recipe from Dr. Dan. I love how you don't overcomplicate your recipes, your techniques are straightforward for all, but especially beginner cooks. And the food always tastes great -- I also love your Buttermilk Ranch Chicken Kabobs and Oven Baked Blueberry Pancake!
DrDan
Thanks Corey.
Dan
Debbie
Excellent recipe! I was afraid I'd overcook them so I got them a tad underdone for my taste, but still very very good...and I might now appreciate a little pink in my steak!
John Burik
Did this a couple months ago, excellent! Doing again tonight.