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filet mignon cooked in the oven

Baked Filet Mignon

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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. 
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