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.
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!