Learning how to broil filet mignon in the oven is a fantastic way to get a perfect steak with minimal fuss. This simple broiling technique uses high, direct heat to create a beautiful crust while keeping the inside incredibly tender.
Broiling is often overlooked, but it’s one of the best methods for cooking steak indoors. It mimics the intense heat of a grill, searing the surface quickly. For a tender cut like filet mignon, this means you can achieve restaurant-quality results right from your own kitchen. You don’t need any special equipment, just your oven’s broiler and a good broiler-safe pan.
This guide will walk you through every step. We’ll cover selecting the right steak, prepping it simply, and the exact timing for your preferred doneness. Let’s get started.
How To Broil Filet Mignon In The Oven
This section details the complete, simple broiling technique from start to finish. Follow these steps for a reliably perfect filet mignon every single time.
What You’ll Need
Gathering your tools and ingredients first makes the process smooth and easy. Here’s your checklist:
- Filet Mignon Steaks: Aim for 1.5 to 2 inches thick for best results. Thinner steaks will cook too fast under the broiler.
- High-Temperature Oil: Avocado oil, grape seed oil, or refined olive oil are great choices. They have a high smoke point for broiling.
- Kosher Salt & Freshly Ground Black Pepper: The essential seasonings. Coarse salt sticks to the steak well.
- Optional Seasonings: Garlic powder, onion powder, or a simple steak rub.
- A Broiler-Safe Pan: A cast-iron skillet or a sturdy rimmed baking sheet is ideal. Avoid glass or non-stick pans under the broiler.
- Tongs: For safely flipping the steak.
- Instant-Read Thermometer: This is the most critical tool for nailing the perfect doneness.
- Aluminum Foil: For tenting the steak after cooking.
Step 1: Preparing Your Steak
Good prep is the foundation of a great broiled steak. Start by taking your filet mignon out of the refrigerator. Let it sit on the counter for about 30 to 40 minutes. This step is important. It brings the steak to room temperature, which helps it cook evenly throughout. If you put a cold steak under the broiler, the outside can burn before the inside is done.
While the steak rests, pat it completely dry with paper towels. Moisture is the enemy of a good sear. A dry surface will brown and crisp up beautifully. Next, drizzle a small amount of oil on both sides of the steak. Rub it in lightly. Then, generously season all sides with kosher salt and black pepper. Don’t be shy with the salt—it brings out the steak’s natural flavor.
Step 2: Preheating the Broiler and Pan
This is the secret to the simple broiling technique. Turn your oven’s broiler to high. Place the empty broiler-safe pan (like your cast-iron skillet) on a rack positioned about 3 to 4 inches below the broiler element. Let the broiler and the pan preheat for a full 5-10 minutes.
You want the pan to be screaming hot. A hot pan ensures an immediate sear when the steak hits the surface, locking in juices. The exact rack position can vary by oven, so the 3-4 inch guideline is a good starting point. If your steak is browning too fast, you can move it down a rack.
Step 3: Broiling the Filet Mignon
Carefully remove the hot pan from the oven using oven mitts. Place your seasoned filet mignon steaks in the pan. They should sizzle immediately. Quickly return the pan to the oven, directly under the broiler element.
Broil the steaks for the initial time. A general guideline for a 1.5-inch thick filet mignon is:
- Rare: 4-5 minutes per side
- Medium Rare: 5-6 minutes per side
- Medium: 6-7 minutes per side
These times are estimates. Oven broilers can vary significantly in power. This is why the next step is non-negotiable.
Step 4: Checking Temperature and Resting
After the first side is broiled, use tongs to flip the steaks. Broil for the remaining time on the second side. To know exactly when your steak is done, you must use an instant-read thermometer. Insert it horizontally into the thickest part of the steak.
Here are the target temperatures for doneness (remove the steak 5 degrees below your target, as it will rise while resting):
- Rare: 120-125°F (final temp 125°F)
- Medium Rare: 130-135°F (final temp 135°F)
- Medium: 140-145°F (final temp 145°F)
Once your steak hits the right temperature, take it out of the oven. Transfer it to a clean plate or cutting board. Loosely tent it with aluminum foil. Let it rest for at least 5 to 8 minutes. This allows the juices, which have been driven to the center by the heat, to redistribute back throughout the entire steak. If you cut into it right away, all those flavorful juices will end up on your plate instead of in your meat.
Step 5: Serving Your Broiled Filet
After the rest, your filet mignon is ready to serve. You can add a pat of compound butter or a drizzle of a simple pan sauce made with the drippings in the hot pan. Serve it with your favorite sides, like roasted vegetables, mashed potatoes, or a crisp salad. The result will be a steak with a flavorful, caramelized crust and a melt-in-your-mouth interior.
Common Mistakes to Avoid
Even with a simple technique, small errors can affect the outcome. Here’s what to watch out for:
- Not Preheating the Pan: A cold pan won’t sear properly, leading to a steamed or gray steak.
- Skipping the Resting Time: Cutting in too soon causes a dry steak. The resting period is crucial for juiciness.
- Using the Wrong Pan: Pans that aren’t broiler-safe can warp or even shatter under the intense heat.
- Guessing Doneness: Relying on time alone or pressing the steak is unreliable. A thermometer gives you perfect results every time.
- Overcrowding the Pan: If broiling multiple steaks, make sure they have space between them. Crowding creates steam and prevents proper browning.
Choosing the Best Filet Mignon
The quality of your starting ingredient matters. Look for filet mignon that has a bright, cherry-red color. There should be some marbling—those thin white streaks of fat within the muscle. While filet is a lean cut, a little marbling adds flavor and tenderness. Choose steaks that are cut evenly and are at least 1.5 inches thick. Thinner cuts are harder to cook properly with this method, as they can go from perfect to overdone in moments.
Consider the grade of beef if possible. USDA Prime is the highest, with the most marbling, followed by Choice and Select. A good Choice grade filet mignon will work wonderfully for broiling. Talk to your local butcher if you can; they can provide excellent advice and cut steaks to your preferred thickness.
Why Broiling Works So Well for Filet Mignon
Filet mignon is prized for its tenderness, not its fat content. Because it’s so lean, it benefits from cooking methods that use high heat for a short time. Broiling delivers exactly that. The intense top heat quickly caramelizes the surface, creating complex flavors through the Maillard reaction. This reaction happens when proteins and sugars in the meat brown at high temperatures.
Since the heat comes from above, you get a great sear without needing to flip the steak constantly. The method is also much cleaner than pan-searing, which can splatter grease all over your stovetop. It’s a controlled, efficient way to apply high heat.
Tips for Perfect Broiling in Any Oven
Not all oven broilers are created equal. Some are more powerful than others. Here’s how to adapt:
- If your steak is browning too quickly on the outside but still raw inside, your broiler is too strong. Move the oven rack down one notch to increase the distance from the heat element.
- If the steak is taking forever to brown, your broiler might be weaker. Move the rack up one notch, closer to the element. You can also let the broiler and pan preheat for a few extra minutes.
- Many ovens have a “broil” setting that leaves the door slightly ajar. This is correct. It prevents the oven from cycling off and maintains the high temperature needed. Refer to your oven’s manual for the recommended broiling method.
- Always keep a close eye on food under the broiler. Things can go from perfect to burnt in a matter of seconds due to the intense heat.
Frequently Asked Questions (FAQ)
How long does it take to broil a filet mignon?
For a 1.5-inch thick filet mignon, total broiling time is typically 8-14 minutes, depending on your desired doneness and your broiler’s power. Always use an instant-read thermometer for accuracy. A medium-rare steak usually takes about 5-6 minutes per side.
Should you flip filet mignon when broiling?
Yes, you should flip it once. After the first side is nicely seared and has reached about halfway to your target temperature, flip the steak to cook and sear the other side. This ensures even cooking and a good crust on both surfaces.
What temperature do you broil steak at in the oven?
Most home oven broilers have a single “High” setting, which typically reaches 500-550°F. The key is to preheat the broiler for at least 5-10 minutes to ensure the element and the pan are fully heated. This high temperature is what creates the perfect sear on your filet mignon.
Can I use frozen filet mignon?
It’s not recommended for this technique. Broiling requires a room-temperature steak for even cooking. A frozen or even partially frozen steak will end up overcooked on the outside before the inside thaws and cooks. Always thaw your steak completely in the refrigerator first, then let it come to room temperature before broiling.
What’s the difference between broiling and baking a steak?
Baking uses indirect, surrounding heat at a lower temperature (like 350-400°F) to cook food through slowly. Broiling uses direct, intense radiant heat from above at a very high temperature (500°F+) to sear and cook quickly. Broiling is much better for achieving a steakhouse-style crust on your filet mignon.
Do you keep the oven door open when broiling filet mignon?
Often, yes. Many oven manuals instruct to broil with the door slightly ajar. This prevents the oven from overheating and cycling the broiler element off, which would lower the temperature. Check your specific oven’s instructions. If you’re unsure, leaving the door cracked about an inch is a safe bet for maintaining consistent high heat.
Final Thoughts on This Simple Method
Broiling filet mignon is a straightforward technique that yields impressive results. It requires minimal active time and cleanup is usually simple. By focusing on the key steps—bringing the steak to room temp, preheating the pan, using a thermometer, and resting the meat—you are guaranteed a fantastic meal.
This method proves you don’t need a grill or fancy equipment to cook a exceptional steak. Your oven’s broiler is a powerful tool. Once you master this simple broiling technique, it will become your go-to method for preparing filet mignon and other thick cuts of beef. Give it a try on your next steak night, and you’ll see just how easy and effective it can be.