How to Cook Filet Mignon in Oven: Easy Step-by-Step Guide

Cooking filet mignon in the oven is a simple way to enjoy a restaurant-quality steak right at home. This tender cut deserves careful attention to bring out its rich flavor and perfect texture. With the right techniques, you can achieve a juicy, melt-in-your-mouth result every time.

Whether you’re preparing a special dinner or just craving a delicious steak, mastering oven cooking will boost your confidence in the kitchen. You don’t need fancy equipment—just your oven, a skillet, and a few key steps to get it right. Let’s dive into how you can cook filet mignon in the oven to impress yourself and your guests.

Choosing the Right Filet Mignon

Picking the right filet mignon sets the foundation for a tender and flavorful steak. Focus on quality, cut, thickness, and size to ensure the best cooking results.

Selecting the Best Cut

Choose filet mignon with a bright red color and fine marbling. Look for cuts labeled “center-cut” for consistent texture and even cooking. Avoid steaks with dark spots or excessive liquid, which indicate lower freshness. USDA Prime or Choice grades offer better fat distribution and tenderness. If you buy from a butcher, request cuts trimmed but with a small fat cap intact to enhance flavor during cooking.

Understanding Thickness and Size

Filet mignon steaks commonly range from 1.5 to 2 inches thick. Opting for 2-inch thickness ensures you can sear the outside while cooking the inside evenly in the oven. Smaller sizes under 6 ounces cook quickly but risk overcooking; steaks between 6 and 8 ounces provide balance for juiciness and portion control. Thicker cuts require precise timing but yield superior texture when finished properly in the oven.

Preparing Filet Mignon for the Oven

Proper preparation enhances the filet mignon’s natural flavor and ensures even cooking. Follow these key steps before placing your steak in the oven.

Seasoning and Marinating Tips

Season filet mignon generously with coarse salt and freshly ground black pepper at least 30 minutes before cooking to enhance the meat’s flavor and help form a savory crust. Optionally, use garlic powder, rosemary, or thyme for added aroma without overpowering the steak’s natural taste. Avoid heavy marinades, since filet mignon’s tender texture benefits more from dry seasonings. If you choose to marinate, limit it to no more than 1 hour using a mixture of olive oil, lemon juice, and herbs to maintain the steak’s delicate profile.

Bringing the Steak to Room Temperature

Bring your filet mignon to room temperature for 30 to 60 minutes before cooking. This step promotes even heat distribution during cooking, reducing the risk of an undercooked center or overdone exterior. Pat the steak dry with paper towels before seasoning to remove excess moisture, which otherwise inhibits proper browning in the oven.

Step-by-Step Guide to Cooking Filet Mignon in Oven

Follow precise steps to cook filet mignon in the oven for a tender, flavorful steak. Use these techniques to achieve optimal sear, even cooking, and perfect doneness every time.

Searing the Steak on the Stovetop

Start by heating a heavy skillet over high heat until it’s smoking hot. Place the filet mignon in the skillet and sear each side for 2-3 minutes. Use tongs to hold the edges and sear the fatty side for 30 seconds. This process locks in juices and creates a flavorful crust. Avoid moving the steak during searing to ensure even browning.

Oven Cooking Techniques and Temperature Settings

Preheat your oven to 400°F (204°C) for consistent, controlled cooking. After searing, transfer the skillet with the steak directly to the oven. Roast the filet mignon for 5 to 10 minutes, depending on thickness and desired doneness. For a 2-inch steak, 7 minutes yields medium-rare. Use a wire rack on a baking sheet if not oven-safe skillet is available. Let the steak rest outside the oven for 5 minutes to redistribute juices before serving.

Using a Meat Thermometer for Perfect Doneness

Insert an instant-read meat thermometer into the center of the steak to check internal temperature. Aim for 125°F (52°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium. Remove the steak from the oven when the thermometer reads 5°F (3°C) below your target temperature, as carryover cooking raises the temperature during resting. This method guarantees precise doneness without guesswork.

Resting and Serving Filet Mignon

Resting and serving filet mignon properly enhances its flavor and texture. Follow these steps to ensure a perfect finish and presentation.

Why Resting Is Important

Resting your filet mignon for 5 to 10 minutes after cooking lets juices redistribute evenly throughout the steak. Cutting into the steak immediately causes juices to escape, resulting in dryer meat. Use a warm plate or loosely tent the steak with foil to retain heat while resting. This step ensures a tender, juicy bite with enriched flavor.

Serving Suggestions and Pairings

Serve filet mignon sliced or whole for an elegant presentation. Pair it with classic sides like roasted asparagus, garlic mashed potatoes, or sautéed mushrooms to complement its delicate taste. Add a rich sauce such as red wine reduction, béarnaise, or peppercorn for added depth. Choose a full-bodied red wine like Cabernet Sauvignon or Merlot to enhance the meal.

Conclusion

Mastering filet mignon in the oven is easier than you might think. With a few simple steps and attention to detail, you can enjoy a restaurant-quality steak right at home.

By focusing on quality cuts, proper seasoning, and careful cooking, you’ll achieve a tender, juicy result that impresses every time.

Once you’ve nailed the basics, feel free to experiment with flavors and sides to make the meal truly your own. Your perfect filet mignon awaits—ready to elevate any dinner occasion.