Pan Seared Oven Roasted Filet Mignon

Cook your filet mignon the way top steakhouses do for absolute best filet mignon ever. Pan sear and finish in the oven. And it is so simple to do.
Prep Time2 mins
Cook Time25 mins
Total Time27 mins
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 347kcal
Author: Dan Mikesell AKA DrDan


  • 2 Filet Mignon about 1 1/2 inch thick and about 8 oz
  • 1 tablespoon oil or butter
  • salt and pepper to taste or 7:2:2


  • Preheat oven to 400 degrees convection (or 425 regular ovens). Start with 1 1/2 thick filets about 8 oz each and trimmed well. Remove any silver skin.
  • Season all sides to taste. Just kosher salt and pepper will be fine. I use my 7:2:2 (see my post on making 7:2:2).
  • In an oven safe pan (I love my 10-inch cast iron) over medium-high heat melt 1 tablespoon of butter or use oil. Some prefer an oil at this point due to the lower smoke point of butter, but I have never had a problem. 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 your preheated oven. Cook to about your desired done temperature. (see chart). Remove from oven a few degrees early. For me, medium-rare is always about 12-15 minutes to get an internal temp of about 145.
  • Tme can vary some due to exact temperature of the meat to start, exact temperature of the oven, the pan used, and the thickness of the meat. Rare many be as little as 5 minutes so beware if you want rare.
  • DO NOT COOK BY TIME ALONE, YOU MUST CHECK 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.


Pro Tips:

  1. You may use butter or oil in the pan. Butter has a lower smoke point, but I have never had an issue.
  2. Pan should be hot before starting to sear.
  3. Sear each side to approximately the final color you want and do a final flip just before going in the oven.
  4. There is lots of variability on the time here. The thickness of the meat, the exact starting temperature, the stovetop, and exact oven temps and the pan. All very good reasons not to go by time. Time is given as guides for time management.
  5. 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. People keep doing this.
  6. Remove from the oven a few degrees below your final desired temperature. It will rise a few degrees then tented.
  7. Let rest tented for 5 minutes before serving.
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Calories: 347kcal | Protein: 22g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 76mg | Sodium: 616mg | Potassium: 346mg | Calcium: 40mg | Iron: 1.4mg