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.
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 ..