How to Cook Filet Mignon in Oven: Easy Steps for a Juicy, Tender Steak Every Time

Cooking filet mignon in the oven is one of the best ways to enjoy a tender and flavorful steak without the hassle of a grill. I’ve always loved how this method locks in juices while giving the meat a perfect crust. Whether you’re preparing a special dinner or just want to treat yourself, mastering this technique is easier than you might think.

In this article, I’ll walk you through simple steps to cook filet mignon in the oven that guarantees a juicy and delicious result every time. From seasoning tips to cooking times, you’ll get everything you need to impress your taste buds and guests alike. Let’s dive into the art of oven-cooked filet mignon and elevate your steak game.

Choosing the Right Filet Mignon

Choosing the right filet mignon sets the foundation for a perfectly cooked steak. Quality and preparation determine the steak’s texture and flavor before it even hits the oven.

Selecting the Best Cut

Selecting filet mignon starts with looking for a bright, cherry-red color indicating freshness. Opt for steaks with a fine, even grain and firm texture to ensure tenderness. Choose individual cuts weighing between 6 to 8 ounces for even cooking and portion control. Look for minimal marbling to enhance flavor without sacrificing the steak’s buttery softness. USDA Choice or Prime grades typically deliver the best balance of flavor and tenderness.

Preparing the Steak for Cooking

Preparing filet mignon involves allowing the steak to reach room temperature, which promotes even cooking throughout. Pat the steak dry with paper towels to achieve a crispy exterior when seared before oven roasting. Season both sides generously with kosher salt and freshly ground black pepper to enhance natural flavors. Optionally, brush with a light layer of olive oil or melted butter to aid browning and add richness to the crust.

Preparing the Oven and Pan

Preparing the oven and pan correctly forms the foundation for a perfectly cooked filet mignon. I focus on proper heat and the right cookware to ensure even cooking and a delicious crust.

Preheating the Oven

I preheat the oven to 425°F (220°C) to create a hot environment that finishes the steak quickly, preserving juiciness. This temperature balances a fast cook time with ensuring the inside reaches the desired doneness without drying out. I avoid opening the oven door during cooking to maintain consistent heat.

Choosing the Proper Cookware

I select an oven-safe skillet, preferably cast iron, for its heat retention and even cooking properties. A 10 to 12-inch pan fits a standard filet mignon and allows for comfortable searing and roasting. If using stainless steel or nonstick, I verify the pan withstands high oven temperatures. The pan stays empty and dry until preheated on the stovetop to generate a perfect sear before moving to the oven.

Seasoning and Searing the Filet Mignon

Seasoning and searing set the foundation for a flavorful filet mignon. I focus on simple, effective techniques that bring out the steak’s natural taste and texture.

Recommended Seasonings

I use kosher salt and freshly ground black pepper as the primary seasonings. They enhance the beef’s natural flavors without overpowering them. Applying salt at least 40 minutes before cooking draws out moisture and improves crust formation. For added richness, I lightly coat the steak with olive oil or melted butter. Sometimes, I add garlic powder or fresh herbs like rosemary and thyme for subtle aromatic notes, but I keep these minimal to maintain the filet’s delicate profile.

How to Sear the Steak Perfectly

I preheat a cast iron skillet over medium-high heat until it’s smoking hot. Adding a small amount of high-smoke-point oil, like avocado or canola oil, helps achieve a golden-brown crust. I place the filet mignon in the skillet without moving it for 2 to 3 minutes per side, depending on thickness, to ensure even caramelization. Searing the edges briefly with tongs seals in the juices and enhances the overall flavor. Once seared, I transfer the skillet directly to the preheated oven for gentle, even cooking.

Cooking Filet Mignon in the Oven

Baking filet mignon in the oven ensures even cooking and preserves its tender texture. I follow precise temperature and timing guidelines to achieve the perfect doneness every time.

Baking Time and Temperature

I bake filet mignon at 425°F (220°C), which balances a quick cook and maintains juiciness. For steaks 6 to 8 ounces thick, I cook them for:

• 4 to 5 minutes for rare
• 6 to 7 minutes for medium-rare
• 8 to 9 minutes for medium

Oven times may vary slightly depending on steak thickness and oven efficiency, so I monitor closely.

Using a Meat Thermometer for Doneness

I use a digital meat thermometer to monitor internal temperature. The target temperatures are:

Doneness	Internal Temperature (°F)
Rare	120-125
Medium-Rare	130-135
Medium	140-145

I insert the thermometer into the thickest part of the filet to avoid inaccurate readings. Removing the steak once it reaches 5°F below the target accounts for carryover cooking during resting.

Resting and Serving the Steak

Resting the filet mignon after cooking preserves its juiciness and enhances flavor. Serving it properly completes the dining experience.

Importance of Resting

Resting allows the steak’s juices to redistribute evenly throughout the meat. I wait at least 5 to 10 minutes, tenting the filet loosely with foil, to prevent heat loss while the internal temperature stabilizes. Avoid slicing immediately, or the juices will spill out, leading to a dry steak. Resting also finishes the carryover cooking, bringing the temperature to the perfect level without risking overcooking.

Serving Suggestions

Serving filet mignon benefits from simple accompaniments that complement its tenderness. I pair the steak with mashed potatoes, sautéed green beans, or roasted asparagus for balanced textures. Adding a pat of herb butter or a drizzle of red wine reduction intensifies flavor without overpowering. Always slice the filet against the grain into ¾-inch thick pieces to maintain tenderness and ensure each bite is juicy.

Conclusion

Mastering filet mignon in the oven is all about attention to detail and patience. With the right preparation and cooking techniques, you can easily create a steak that’s tender, juicy, and full of flavor.

Taking time to season properly, sear perfectly, and rest the steak will make all the difference. Once you get the hang of it, this method becomes a reliable way to impress yourself and anyone you serve.

Give it a try—you’ll find that cooking filet mignon in the oven is not just convenient but incredibly rewarding.