How To Cook Filet Mignon In An Oven

If you want a restaurant-quality steak at home, learning how to cook filet mignon in an oven is a fantastic skill. This simple roasting technique gives you a perfectly tender, juicy result with minimal fuss. It’s easier than you might think, and I’m here to guide you through every step.

Many people are intimidated by expensive cuts like filet. They worry about overcooking it. But with a good method, you can achieve a beautiful crust and a even interior every single time.

This guide will walk you through the simple roasting technique I’ve used for years. We’ll cover everything from picking the right steak to letting it rest properly. You’ll be serving impressive meals in no time.

This method uses a two-step process: searing and roasting. Searing first in a hot pan creates that delicious, flavorful crust. Finishing in the oven cooks the steak gently and evenly to your desired doneness. It’s the best of both worlds.

What You’ll Need

Gathering your tools and ingredients beforehand makes everything smoother. Here’s your checklist:

Filet mignon steaks, at least 1.5 inches thick.
A heavy, oven-safe skillet (cast iron is perfect).
Tongs (never a fork to pierce the meat).
An instant-read meat thermometer. This is non-negotiable for perfect results.
High-heat cooking oil with a high smoke point, like avocado or grapeseed oil.
Butter, fresh herbs (like thyme or rosemary), and garlic cloves for basting.
Kosher salt and freshly ground black pepper.

Choosing Your Steaks

Not all filets are created equal. For this oven method, thickness is key. Look for steaks that are 1.5 to 2 inches thick. Thinner steaks will cook to fast in the oven and are harder to get right.

Also, check for even marbling and a bright red color. Let the steaks sit out on your counter for about 30 minutes before cooking. This takes the chill off and helps them cook more evenly.

The Importance of Patting Dry

This is a step you should’nt skip. Right before seasoning, use a paper towel to pat the steaks completely dry. Moisture on the surface creates steam, which prevents a good sear. A dry steak means a better crust.

Step-by-Step Simple Roasting Technique

Now, let’s get to the main event. Follow these steps closely for the best outcome.

Preheat Everything: Preheat your oven to 400°F (200°C). Place your empty skillet inside while the oven heats. A hot pan is crucial for the sear.
Season Generously: Pat your steaks dry. Season all sides liberally with kosher salt and pepper. Don’t be shy here; some seasoning will fall off in the pan.
Sear the Steaks: Carefully remove the hot skillet from the oven using an oven mitt. Place it on a burner over medium-high heat. Add a tablespoon of oil. It should shimmer immediately. Place the steaks in the pan. Sear without moving them for 2 minutes to form a crust. Flip and sear the other side for another 2 minutes.
Add Flavor & Baste: Reduce the heat to medium. Add 2 tablespoons of butter, a couple sprigs of herbs, and a garlic clove or two to the pan. As the butter melts, tilt the pan and use a spoon to continuously baste the steaks with the flavorful butter for about a minute.
Roast in the Oven: Immediately transfer the entire skillet to the preheated oven. The cooking time now depends on thickness and how you like your steak done.
Check the Temperature: Use your instant-read thermometer to check for doneness. Insert it horizontally into the side of the steak, aiming for the center. For medium-rare, look for 130-135°F (54-57°C). Remember, the temperature will rise about 5 degrees while resting.
Rest the Meat: This might be the hardest part. Transfer the steaks to a cutting board or warm plate. Loosely tent them with foil and let them rest for a full 10 minutes. This allows the juices to redistribute throughout the steak. If you cut in to soon, all those precious juices will run out onto the plate.

Doneness Temperature Guide

Your thermometer is your best friend. Here’s a quick guide for final temperatures after resting:

Rare: 120-125°F (49-52°C)
Medium Rare: 130-135°F (54-57°C) – This is ideal for filet.
Medium: 140-145°F (60-63°C)
Medium Well: 150-155°F (66-68°C)

I highly recommend pulling the steak from the oven about 5 degrees below your target, as it will continue cooking while it rests. Its a simple trick that prevents overcooking.

Common Mistakes to Avoid

Even with a good recipe, small errors can affect your steak. Here’s what to watch out for:

Using a cold pan or a steak straight from the fridge.
Moving the steak around while it’s searing. Let it develop that crust.
Skipping the rest period. It makes a huge difference in juiciness.
Guessing the doneness. Always use a thermometer for consistent results.
Overcrowding the pan. Cook in batches if necessary for the best sear.

Serving Suggestions

A perfectly cooked filet mignon is a star on its own. It needs only simple accompaniments. A pat of compound butter melting on top is classic. Creamy mashed potatoes or crispy roasted potatoes are a wonderful side.

Sautéed mushrooms, asparagus, or green beans also pair beautifully. For a sauce, a simple pan sauce made from the drippings in your skillet is easy and delicious. Just deglaze with a little red wine or broth after removing the steak.

FAQ Section

Can I cook filet mignon in the oven without searing first?

You can, but you’ll miss out on the flavorful Maillard reaction that creates the crust. The two-step method (sear then roast) is superior for texture and taste.

What’s the best pan for cooking filet mignon in the oven?

A heavy, oven-safe skillet is essential. Cast iron is the top choice because it holds heat incredibly well and gives a fantastic sear. Stainless steel also works great.

How long do you cook a filet in the oven at 400 degrees?

After searing, a 1.5-inch thick filet will take roughly 6-10 minutes in a 400°F oven to reach medium-rare, depending on your starting temperature. Always use a meat thermometer to be sure.

Should you cover filet mignon when roasting?

No, do not cover it during roasting. You want dry heat to circulate around the steak. You only tent it with foil after it’s out of the oven, during the resting period.

How do I get a good crust on my filet?

The secrets are a completely dry steak surface, a very hot pan, and not moving the steak during the initial sear. Also, make sure your oil is hot before adding the meat.

Cooking filet mignon at home is a rewarding experience. With this simple roasting technique and a little practice, you can make a special meal any night of the week. Remember the key steps: dry, season, hot pan, sear, baste, roast, check temp, and rest. Now you have the confidence to make a perfect steak. Enjoy your meal!