How Long to Cook Filet Mignon in Oven at 400°F for Perfect Doneness
Cooking the perfect filet mignon can feel like a challenge, especially when you want it tender and juicy every time. Knowing how long to cook your filet mignon in the oven at 400°F is key to achieving that ideal steakhouse-quality result at home.
Whether you’re aiming for rare, medium-rare, or well-done, timing plays a crucial role in locking in flavor and texture. With the right oven temperature and cooking time, you can enjoy a delicious, melt-in-your-mouth filet mignon without guesswork or stress.
In this article, you’ll discover the ideal cooking times and tips to help you master filet mignon in your oven, ensuring a perfectly cooked steak that impresses every time.
Understanding Filet Mignon and Cooking Temperatures
Filet mignon is a prized cut known for its tenderness and mild flavor. Cooking it at the right temperature ensures the best texture and taste.
What Is Filet Mignon?
Filet mignon is the small end of the beef tenderloin, located near the spine. It contains minimal connective tissue, making it the most tender steak cut. You find this cut prized for its fine grain, lean texture, and subtle beef flavor. Weighing between 6 to 8 ounces each, filet mignon steaks cook quickly and suit high-heat cooking methods, including oven roasting at 400°F.
Why Cook at 400 Degrees Fahrenheit?
Cooking filet mignon at 400°F strikes a balance between searing the exterior and cooking the interior evenly. This temperature allows the steak’s surface to develop a flavorful crust without overcooking inside. You avoid drying out the delicate muscle fibers when you use 400°F. Additionally, this moderate-high heat makes it easier to control doneness levels, perfect for steaks ranging from rare to medium-well, maintaining juiciness and tenderness throughout.
Preparing Filet Mignon for the Oven
Preparing filet mignon properly ensures even cooking and enhances its natural tenderness. Follow these steps to get the cut ready before placing it in the 400°F oven.
Selecting the Right Cut
Choose filet mignon steaks cut 1.5 to 2 inches thick for optimal cooking. Look for cuts with fine marbling and a deep red color to ensure tenderness and flavor. Avoid steaks with excessive moisture or discoloration, as these affect texture and taste.
Seasoning and Bringing to Room Temperature
Season the filet mignon generously with salt and freshly ground black pepper at least 30 minutes before cooking. Let the steaks rest uncovered at room temperature for 20 to 30 minutes to promote even cooking. This step prevents the center from remaining cold, which can cause uneven doneness when exposed to oven heat.
How Long to Cook Filet Mignon in Oven at 400
Cooking filet mignon at 400°F requires precise timing to achieve your preferred doneness. Adjust cooking times based on steak thickness and doneness level for the best results.
Cooking Times for Different Doneness Levels
- Rare: Roast for 10 to 12 minutes for a 1.5-inch steak.
- Medium-rare: Roast for 13 to 15 minutes for a 1.5-inch steak.
- Medium: Roast for 15 to 17 minutes for a 1.5-inch steak.
- Medium-well: Roast for 17 to 19 minutes for a 1.5-inch steak.
- Well-done: Roast for 19 to 21 minutes for a 1.5-inch steak.
Increase cooking time by 2 to 3 minutes per side for steaks thicker than 1.5 inches. These times provide an oven-only cooking approach after initial searing or direct roasting.
Using a Meat Thermometer for Accuracy
Use an instant-read meat thermometer to verify doneness without cutting into the steak. Remove filet mignon from the oven at these internal temperatures:
| Doneness | Internal Temperature (°F) |
|---|---|
| Rare | 120–125 |
| Medium-rare | 130–135 |
| Medium | 140–145 |
| Medium-well | 150–155 |
| Well-done | 160+ |
Let the steak rest for 5 to 10 minutes after cooking. During this time, the internal temperature rises by about 5°F and juices redistribute evenly. This resting period ensures a tender, juicy filet mignon cooked precisely to your preference.
Tips for Perfectly Cooked Filet Mignon
Mastering the cooking process depends on attention to detail in each step. These tips help you achieve a tender, juicy filet mignon with a flavorful crust and even doneness.
Searing Before or After Oven Cooking
Searing before oven cooking locks in juices and creates a rich crust. Heat a skillet over high heat with a small amount of oil until shimmering, then sear each side of the filet mignon for 1 to 2 minutes. If you prefer a crustier surface, sear after the oven stage for an additional 30 to 60 seconds per side, but avoid overcooking the interior. Either method works well at 400°F, but searing first provides more control over the final texture.
Resting the Meat After Cooking
Resting redistributes juices and maintains tenderness. Let the filet mignon rest uncovered at room temperature for 5 to 10 minutes after oven cooking. Cover loosely with foil if you prefer to retain heat longer. Avoid cutting into the steak immediately, as this releases juices and leads to dryness. This step sharpens the balance between juicy interior and perfectly cooked exterior.
Conclusion
Cooking filet mignon at 400°F gives you excellent control over doneness while creating a flavorful crust. By paying close attention to timing and thickness, you’ll consistently get a tender, juicy steak that’s cooked just the way you like it.
Don’t forget to let your steak rest after cooking—this simple step makes a big difference in flavor and texture. With the right preparation and timing, your oven-cooked filet mignon will impress every time.
