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.
Gary Miller says
This is my go to recipe for Filet Mignon. They are always perfect. Thank you!
Raichelle says
I followed this recipe completely and the filet mignon was wonderful!
David says
Awesome. This is the second time visiting your site in the past week or so, and I'm sure I'll be back. Love the "Pro Tips".
JulieS says
Great instructions as usual! The searing with butter made all the difference in taste and texture and putting the pan in the oven is so efficient. I love filet mignon so I’ll use this method from now on.
Margo R says
I followed your instructions to the letter. The best steak ever. Thank you for helping me through the magmire of cooking a perfect steak. I
used my meat thermometer and paid little attention to the time.
Margo says
I followed your instructions to the letter. The BEST steak I have ever eaten. Better than I got at a steakhouse. Than, you for helping us through the magmire of cooking a perfect steak. I used my meat thermometer and paid no attention to the time.
shawnee says
Oh my goodness! You, dear new friends, guided me to a New Year's Eve dinner that was amazing! I *rarely* cook steak, much less "fancy" steak. A friend gifted me with some filet mignon. A grand gift, to be sure. But i was clueless how to prepare them.
I found your post and followed it from beginning to end. The supper dishes aren't even put away yet and here I am posting my gratitude to you! Thank you for your impeccable directions. Happy New Year!
katie says
Absolutely perfect! Made as written. Didn't have a cast iron skillet, but used a Calphanon skillet. Thank you
A-Mitch says
Fantastic job in writing this step-by-step recipe! Truly! I followed the instructions to the T and was so happy with the outcome. I have tried other pan-seared steak recipes before and never had this much success. You know it turned out super good if my 17 year old son cleaned his plate!
Juliann says
Great, easy way to make filets. My husband was wonderfully surprised. He doesn't cook, so it's all on me! I am a terrible cook. After many, many failed attempts to cook filets on grill, I lucked upon these instructions. Wallah! No more ruined, expensive filets. Not restaurant perfect yet, but I'll keep trying!
Dick Hynes says
Awesome*****
Cassie says
Dr. Dan!
We loved reading your bio! Thank you so much for sharing your wisdom and detailed cooking instructions, our meal was amazing thanks to you!
Austin Michael Wolff says
I just moved in with my fiance, and I used this recipe as our 1st home meal. It was fantastic, i will be back for many more day nights!
Judy Schaller says
Dan: I'm using more of your recipes, I'm trying to eat healthy, a lot of them are just great, I usually change nothing. love all of your recipes made in crockpot, thank you for all the work you put in, and sharing with all of us.
Lara says
Glad to see you back posting again!
Kathleen Lind says
Wow, I’ve mastered the Filet Mignon thank,you so much!
My 10” 5D All Clad Fry Pan. Butter, grape seed oil, a touch, broken stove to on high. Very very dry steak. Salt pepper, room temperature.
New Wolf Countertop Oven with probe at 135. 3 min each side 2 next. Flip over put pan right into 400 oven. Probe into a steak, convection. Probe at 132. Out it came. Perfectly cooked from top through entire steak. Wow. Sauce Diane . Thsnk you.
Jacob Breidinger says
This is amazing I'll be cooking my steaks like this from now on ..