Searing filet mignon on the stove before finishing it in the oven gives you a restaurant-quality crust with an evenly cooked interior. If you want to know how to cook filet mignon on stove then oven, this guide walks you through every step. You will get a tender, juicy steak with a deep brown sear in about 20 minutes.
This method works for any thickness. It also works with basic kitchen tools. All you need is a cast iron skillet, an oven, and a good meat thermometer.
Why This Two-Step Method Works So Well
Filet mignon is lean and tender. It has little fat, so it can dry out fast on high heat. The stove-oven combo solves that problem.
The stove gives you a hard sear. That sear builds flavor and texture on the outside. The oven then cooks the inside gently and evenly. This is the same technique steakhouses use every night.
- Stove searing creates the crust
- Oven heat cooks the center without burning the outside
- A thermometer keeps you in control
- The result is a steak that is brown outside and pink inside
How To Cook Filet Mignon On Stove Then Oven
Follow these steps in order. Read them once before you start so you can move fast at the stove.
Step 1: Gather Your Ingredients And Tools
You need a few simple things. Nothing fancy is required.
- 2 filet mignon steaks, about 1.5 to 2 inches thick
- Kosher salt and black pepper
- 1 tablespoon of high smoke point oil, like avocado or canola
- 1 tablespoon of butter
- 2 garlic cloves, smashed
- 2 sprigs of fresh thyme or rosemary
- Cast iron skillet or another oven safe pan
- Instant read meat thermometer
Step 2: Temper The Steaks
Take the steaks out of the fridge 30 to 40 minutes before cooking. Room temperature meat cooks more evenly. Pat them completely dry with paper towels. A dry surface sears better than a wet one.
Step 3: Season Generously
Season both sides with salt and pepper. Use more salt than you think you need. Some of it falls off during searing. If you have time, salt the steaks and let them sit for 30 minutes before cooking.
Step 4: Preheat The Oven
Set your oven to 400 degrees Fahrenheit. Place the rack in the middle position. Let the oven fully preheat before the steaks go in. This usually takes 10 to 15 minutes.
Step 5: Heat The Skillet
Place your cast iron skillet on the stove over medium high heat. Let it get very hot. Add the oil. It should shimmer and move easily across the pan. If it starts to smoke, you are ready.
Step 6: Sear The First Side
Lay the steaks in the pan away from you to avoid splatter. Do not move them. Let them sear for 2 to 3 minutes. A good crust needs contact and time. When the first side is deep brown, flip it.
Step 7: Sear The Second Side
Sear the other side for 2 minutes. Then add the butter, garlic, and herbs. Tilt the pan slightly and spoon the foaming butter over the steaks. This bastes the meat and adds flavor. Keep doing this for about 1 minute.
Step 8: Move The Skillet To The Oven
Transfer the whole skillet into the preheated oven. Cook the steaks for 4 to 6 minutes. The exact time depends on thickness and your target doneness.
Oven Time Guide By Doneness
- Rare: 120 to 125 F internal, about 4 minutes
- Medium rare: 130 to 135 F internal, about 5 minutes
- Medium: 140 to 145 F internal, about 6 minutes
- Medium well: 150 to 155 F internal, about 7 minutes
Start checking at 4 minutes. Pull the steaks when they are 5 degrees below your target. The temperature rises as the meat rests.
Step 9: Rest The Steaks
Move the steaks to a cutting board or plate. Tent them loosely with foil. Let them rest for 5 to 10 minutes. Resting lets the juices settle. If you cut too early, the juice runs out and the meat feels dry.
Step 10: Serve And Enjoy
Slice against the grain if you plan to cut the whole steak. Otherwise serve it whole. Spoon any pan juices over the top. Pair it with mashed potatoes, roasted vegetables, or a simple green salad.
Common Mistakes To Avoid
Most problems with filet mignon come from a few small errors. Watch out for these.
- Cold steaks going straight into the pan
- A wet surface that steams instead of sears
- A skillet that is not hot enough
- Overcrowding the pan, which drops the heat
- Skipping the rest time
- Not using a thermometer and guessing doneness
Tips For The Best Results
Use a cast iron skillet if you can. It holds heat better than nonstick. It also goes from stove to oven without any issue.
Do not use olive oil for the sear. It burns at high heat and turns bitter. Avocado, canola, or grapeseed oil work much better.
If your steaks are thinner than 1.5 inches, shorten the oven time. Check them at 3 minutes. Thin steaks cook fast and can go from perfect to overcooked in a minute.
Let the skillet heat up fully before adding the meat. A hot pan is the number one factor behind a great crust. If the steak does not sizzle the moment it touches the pan, take it out and wait longer.
You can also add a small pat of butter on top of each steak right after they come out of the oven. It melts into the crust and adds a rich finish.
Serving And Storage Notes
Filet mignon tastes best right after it rests. If you have leftovers, cool them quickly and store them in the fridge for up to 3 days. Reheat gently in a low oven or a covered pan. High heat will dry the meat out.
Now you know how to cook filet mignon on stove then oven with confidence. Grab your skillet, preheat that oven, and you will have a steakhouse quality meal at home tonight.