Since the filet mignon is one of the most popular steak cuts all over the world, it’s not surprising that steak enthusiasts want to know the best way to cook it. One of the most-asked questions we get, in fact, is “How do you cook filet mignon in the oven without it drying out?” Although some will disagree, the oven can actually be the perfect place for this (and just about any other type of steak!) if you know the right methods to use.
This guide will help you learn how to cook filet mignon in the oven using the best methods and times so that your steaks come out just as tender and tasty as they would on a grill or stovetop.
Choosing and Preparing Filet Mignon
When it comes to cooking filet mignon, choosing the right cut of meat is crucial. Look for a filet mignon that is at least 1.5 to 2 inches thick, as this will ensure that it cooks evenly and remains juicy. It’s also important to choose a filet mignon that is fresh and of high quality. Opt for cuts with a bright red color and a fine texture, which are indicators of freshness and tenderness.
Before You Start Cooking Filet Mignon
Here’s what you need to know to prepare filet mignon for oven cooking.
Prep Your Filet Mignon
Before cooking, make sure to bring the filet mignon to room temperature by taking it out of the refrigerator 30 minutes before cooking. This will help the steak cook more evenly and prevent it from cooking too quickly on the outside.
Season the filet mignon liberally with salt and freshly ground black pepper on both sides. You can also add other seasonings such as garlic powder, paprika, or thyme to give the steak extra flavor. A well-seasoned steak is the foundation of a delicious filet mignon recipe, so don’t be shy with the salt and pepper.
Determine Your Desired Steak Temperature Doneness
Cooking filet mignon to the right temperature is essential to achieve the perfect level of doneness. Use a meat thermometer to ensure that the internal temperature of the steak reaches a safe minimum.
Here’s what each doneness really means for filet mignon. Aim for the target temp in the center, and pull the steak about 5 degrees early to allow for carryover while it rests.
- Rare (cool red center): 120-125°F. Soft and ultra-buttery. Best if you love a very tender, almost silky bite.
- Medium-rare (warm red center): 130-135°F. The sweet spot for most steak lovers — juicy, tender, and full of flavor.
- Medium (warm pink center): 140-145°F. Slightly firmer with a balanced chew while still moist inside.
- Medium-well (faint blush): 150-155°F. Noticeably firmer and drier than other doneness levels. Baste with butter or finish with a sauce to keep it juicy.
- Well-done (no pink): 160-165°F+. Fully cooked through and firm. A lean filet will need plenty of butter or pan sauce.
Follow the chart below to achieve your desired level of doneness.
Filet Mignon Doneness Chart
|
Doneness |
Pull From Oven |
Final Temp After Resting |
|
Rare |
115-120°F |
120-125°F |
|
Medium-rare |
125-130°F |
130-135°F |
|
Medium |
135-140°F |
140-145°F |
|
Medium-well |
145-150°F |
150-155°F |
|
Well-done |
155-160°F |
160+°F |
What is the Ideal Filet Mignon Doneness?
Medium-rare is the sweet spot for filet mignon because filet is ultra-lean and naturally tender. Cuts like this don’t have much marbling to protect them from overdrying if you cook them past medium-rare. At 130-135 degrees, the center stays warm and rosy with a buttery, fork-tender bite, while the seared exterior brings that savory crust you expect. Cook filet mignon longer, and you’ll risk the tightening of its delicate muscle fibers, which can make it less juicy and flavorful. However, sticking to rare instead of medium-rare is also not ideal because the center might taste a bit underdeveloped and cool against a crisp and warm outer crust. Medium-rare offers an excellent balance between the two.
To cook filet mignon to medium-rare, preheat the oven to 400°F. Sear the steak in a hot cast-iron skillet with a small amount of olive oil for 2-3 minutes per side, then transfer the skillet to the preheated oven. Cook for 6-8 minutes, removing once the internal temperature reaches 125-130°F for medium-rare. Then, rest the filet for 5 minutes, during which the temperature should rise to 130-135°F.
Tips and Tricks for the Best Baked Filet Mignon
Congrats — you know the basics of making baked filet mignon! But if you want to level up, here are some extra tips to help:
- Dry brine overnight: Salt generously and refrigerate the steaks uncovered on a wire rack for 6-24 hours. You’ll get deeper seasoning and a drier surface for better browning.
- Tie for even thickness: Not all filet mignon has a beautifully round shape. If yours is a bit thinner on one end than the other, tuck the thinner end so that you create a more uniform shape. Then, use butcher’s twine to help hold it together. More uniform thickness means more uniform doneness.
- Reverse-sear option: Bake low and slow at 250-275°F until the steaks reach 10-15 degrees below your target temperature. Then, sear them in a hot skillet. This method nails edge-to-edge cooking.
- Don’t forget the edges: After searing the faces of the steaks, roll them on their sides for 30-45 seconds to develop a crust all around.
- Rest on a rack: Move cooked steaks to a wire rack set over a plate. Airflow preserves the crust better than resting on a flat surface.
Cooking Filet Mignon in the Oven: The Options
You basically have two options for cooking filet mignon in the oven: Broil or sear-and-bake. You can, of course, opt for sticking them in a pan and just baking them, but you’ll wind up with crisp-less filets that just won’t have the texture or taste these pieces of meat are known for. Instead, choose one of the below methods for getting the crave-worthy crust that works so well with filet mignon while leaving the insides perfectly pink and tender.
Broil
Are you looking to avoid the pan altogether? Then learn how to cook filet mignon in the oven without searing it by broiling it instead. The broiler is like an indoor grill, letting you get a nice, crisp crust on your steak just by using your oven.
Depending on the thickness of your steaks, you may need to adjust your oven rack. Keep steaks between 1 ½ to 2 inches closer to the heat, while thinner cuts should be moved further away. Then, follow these steps for a delicious, broiled filet mignon:
- Preheat your broiler for at least 15 minutes until it comes to full temperature.
- Brush filets with olive oil and season with salt, pepper, and your favorite seasonings.
- Place steaks under the broiler in an oven-safe pan or a cast iron skillet.
- Turn steaks halfway through the cooking time to brown evenly on both sides. You’ll need a total of between 8 to 14 minutes of cook time depending on the thickness of your filets.
Pan-Sear and Bake
The sear-and-bake method is the one we recommend most for cooking filet mignon in the oven. Searing them first not only helps the edges crisp up, but it also locks in the juices within the meat to keep them tender while they bake. That’s why top steakhouses even stick with this method the most. Here’s how to do it:
- Preheat your oven to 425-degrees.
- Season filets with salt and pepper, rubbing the spices into the steaks.
- Heat up an oven-safe skillet, such as a cast iron skillet, with a couple of tablespoons of butter.
- Sear filets for 2 to 3 minutes on each side, until you see a golden-brown crust form.
- Place the full skillet with filets onto the center oven rack to finish cooking.
How long to cook filet mignon in the oven with the sear-and-bake method also depends on the thickness of the steaks. 1 ½ to 2-inch thick cuts may need between 15 and 20 minutes, while thinner cuts will need between 10 and 15 minutes.
The best cook for a filet mignon is, generally, medium-rare, which will give them a light pinkness in the center. To cook to this temperature, your steaks should read 130-degrees with a meat thermometer before removing them from the oven. Shoot for 120-degrees for rare and 140-degrees for medium. After they’ve finished cooking, place the steaks on a plate and cover loosely with foil for about 10 minutes to rest. We recommend using a Thermoworks thermometer in order to cook your steaks to the perfect temperature.
For a perfect medium rare filet mignon, aim for an internal temperature of 130-degrees before removing the steaks from the oven.
Resting and Serving Filet Mignon
Once the filet mignon is cooked to the desired level of doneness, remove it from the oven and let it rest for 5-10 minutes. This will allow the juices to redistribute and the steak to retain its tenderness. Resting is a crucial step in achieving a perfect filet mignon, so resist the urge to cut into it right away.
During the resting period, you can prepare a delicious sauce to serve with the filet mignon. Try making a garlic butter sauce by mixing softened butter with minced garlic, fresh herbs, and a pinch of salt and pepper. This simple yet flavorful sauce complements the rich taste of the steak beautifully.
To serve, slice the filet mignon against the grain and serve with the garlic butter sauce spooned over the top. You can also serve with a side of roasted vegetables, mashed potatoes, or a simple green salad. Remember to always use a meat thermometer to ensure that the filet mignon is cooked to a safe internal temperature. With these tips and techniques, you’ll be able to cook a perfect filet mignon every time.
Baked Filet Mignon Recipe
Ingredients
- 2 filet mignon, 1 1/2-2 inches thick
- Salt and freshly ground black pepper
- 1 tbsp high-heat oil (avocado, canola, or grapeseed)
- 2 tbsp unsalted butter
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme or rosemary
Instructions
- Pat steaks dry. Season generously with salt and pepper 30 minutes before cooking.
- Preheat the oven to 400°F and position a rack in the center.
- Heat a cast-iron skillet over medium-high heat until very hot; add the oil.
- Sear steaks 2-3 minutes per side until a deep brown crust forms. Add butter, garlic, and herbs in the last minute and baste.
- Transfer the skillet to the oven. Roast 6-8 minutes for medium-rare.
- Pull filets from the oven at your target pull temp (see chart above) — for medium-rare, 125-130°F — then transfer to a warm plate.
- Rest the filets (see Notes).
Notes
Once the filet mignon is cooked to the desired level of doneness, remove it from the oven and let it rest for 5-10 minutes. This will allow the juices to redistribute and the steak to retain its tenderness. Resting is a crucial step in achieving a perfect filet mignon, so resist the urge to cut into it right away.
During the resting period, you can prepare a delicious sauce to serve with the filet mignon. Try making a garlic butter sauce by mixing softened butter with minced garlic, fresh herbs, and a pinch of salt and pepper. This simple yet flavorful sauce complements the rich taste of the steak beautifully. To serve, slice the filet mignon against the grain and serve with the garlic butter sauce spooned over the top.
Recipe Variations
The recipe above is a basic oven-baked filet mignon recipe that you can build on to get the exact recipe you want. Consider that your stepping stone into all variations of baked filet mignon! But there are lots of ways to “beef up” that recipe, so to speak, including the following:
- Blue Cheese Butter: Fold blue cheese, softened butter, chives, and a pinch of garlic into a compound butter. Dollop on the hot steaks to melt while they rest.
- Bacon-Wrapped: Par-cook bacon strips until they render a bit, wrap around each filet, secure with twine, then sear and finish in the oven. This results in a smokier, saltier filet.
- Chimichurri Finish: Spoon bright chimichurri over sliced filet for a fresh and herby vibe.
- Red Wine Reduction: Reduce red wine with minced shallot and thyme to a syrupy glaze. Then, whisk in butter off the heat for a creamy finish.
What to Serve with Filet Mignon
Filet mignon should be the star of your plate, so you’ll want to find sides that pair well with its flavors but still let it remain the focus of the meal. Creamy mashed potatoes are a go-to for that reason, as they add satisfying texture with mild flavors. They’re also an excellent side dish for mopping up juices that run from the steak! A classic baked potato or roasted red potatoes also work well for this.
As for veggies and greens, almost anything goes. Make a fresh kale or spinach salad, roast asparagus or broccoli, or sauté green beans and mushrooms while the filets rest.
Conclusion: Cooking Filet Mignon in the Oven
Knowing how to broil and bake aged filet mignon can give you some more ways to experiment with cooking these juicy chunks of steak to find your preferred method. Using the oven to cook filets is quick and requires minimal clean-up, making for a convenient, simple, no-fuss way to have a delicious steak dinner. Check out our selection of Premium Angus Beef Filet Mignon and order a batch to be delivered straight to your door.
Oven Cooking Filet Mignon FAQs
Baked Filet Mignon
Ingredients
- 2 filet mignon 1 1/2-2 inches thick
- Salt and freshly ground black pepper
- 1 tbsp high-heat oil avocado, canola, or grapeseed
- 2 tbsp unsalted butter
- 2 garlic cloves smashed
- 2 sprigs fresh thyme or rosemary
Instructions
- Pat steaks dry. Season generously with salt and pepper 30 minutes before cooking.
- Preheat the oven to 400°F and position a rack in the center.
- Heat a cast-iron skillet over medium-high heat until very hot; add the oil.
- Sear steaks 2-3 minutes per side until a deep brown crust forms. Add butter, garlic, and herbs in the last minute and baste.
- Transfer the skillet to the oven. Roast 6-8 minutes for medium-rare.
- Pull filets from the oven at your target pull temp (see chart above) — for medium-rare, 125-130°F — then transfer to a warm plate.
- Rest the filets (see Notes).
