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.
Mark D says
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 says
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 says
Hi Phyllis,
Thanks so much for the note. I love simple recipes like this.
Dan
Laura says
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 says
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 says
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 says
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 says
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 says
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 says
Hi Judy,
Leave them covered, they will lose too much moisture.
Dan
Anne says
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 says
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 says
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 says
Thanks Corey.
Dan
Debbie says
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 says
Did this a couple months ago, excellent! Doing again tonight.
Debbie says
Suggested temp for medium well? My filets are only 5 ounces so I will pay close attention, but I'd like suggestions for the temp to cook to.
DrDan says
The final temp for medium well is 150-155 but remember that the temp will go up for a few more minutes after cooking during the rest. So I would aim for about 3 - 5 degrees less.
Now the problem of only 5 oz. If you rest them to room temp before cooking, you may be almost there with just the searing. So it may take only a few minutes in the oven.
https://www.101cookingfortwo.com/kitchen-cheat-sheets/#temperatures
Mary Wachsman says
Tried this it was wonderful!
DrDan says
Thanks for the note and Happy Holidays.
Dan
Carson Fran says
Great technique! For those worried about burning the butter, sear the steaks with vegetable oil and throw in a couple of dabs of butter just before putting it into the oven. Again, as the author noted, don't depend on time -- get a good instant read thermometer and remove from the oven at 120-125 degrees F and let these beauties rest.
DrDan says
Hi Carson,
Thanks for the note. As you noted, people need to get a thermometer. I feel like I say that all the time. Sometimes I want to just delete the time estimate out of recipes like this but you need something to help with time management.
You hint on the butter is also good. I didn't know I was causing so much worry for people with the butter. If they are concerned they should use the oil. I did this just two days ago for my wife's birthday and used oil but added compound blue cheese butter after for the butter flavor.
Dan
Dan
Linda says
OMG!! The BEST RECIPE I have ever found on the internet for filet mignon!! And sooooo easy!!! This recipe is fool-proof, so anyone who says otherwise is doing something wrong. I will make this recipe and only this recipe for filet for the rest of my life!! THANK YOU!!!!!!
DrDan says
Thanks for to note.... You must have seen good old Rob's comments above... He is good for a laugh.I should have deleted it, but it was the holiday season.
Dan
Brandon M says
I cooked these last night. I used a little veg oil and heated the cast iron for 10-minutes. I let the steaks come to room temp and then patted them dry. I then rubbed a little oil on the steak and seasoned with coarse salt and pepper. I seared both large-flat sides for 2-minutes and then seared the sides/edges of the steak for 1-minute each. They were close to 2 inches thick. Right before I moved them to the oven I cut a few squares of butter and placed it on top of the steaks. I baked them for 10-minutes in the cast iron at 400 degrees in a regular oven and they came out perfect. Mine was a perfect medium and my wifes (who had a smaller cut) was medium-well. This was the closest taste to a Ruth's Chris steak I have achieved yet and my new standard of cooking filets.
DrDan says
Great note. And thanks for the rating.
DrDan
Tracy says
I have to say, this recipe is absolutely amazing!!! Thank you so much!! I love to cook and bake, but have struggled with making the perfect steak. I cut mine a LOT thicker than normal, but they turned out awesome!!! My husband said it was the best steak he had ever had, although we could only eat half! Saving the rest for lunch tomorrow. Thank you again!