Learn How to Cook Filet Mignon in the Oven using a cast iron skillet to sear the crust and then bake until perfectly cooked and tender! Using the temperature guide and this foolproof method you’ll get the most juicy and flavor-packed steak to impress on date night for a fraction of the price you’d pay at a restaurant!

A medium rare steak is cut on a plate.

What is Filet Mignon?

Filet mignon is a cut of beef that comes from the small end of the tenderloin. This is located along the rib cage on the backside of the animal.

Since this area of the animal is not weight-bearing, there is minimal connective tissue coursing throughout which lends to a more tender cut of meat.

Perfect Cast Iron Filet Mignon Recipe

The first time I saw the price tag on a pound of tender, grass-fed cuts of filet mignon I was pretty terrified I’d mess them up.

But after years and years of perfecting my cast-iron skillet-to-oven method, I’m able to get perfectly cooked steak every time that would rival any high-end restaurant’s.

The secret?… It’s actually three-fold.

  • First, the preparation. Pulling the steak out to come to room temperature and salting while it sits is key to getting a ton of flavor.
  • Two, you MUST use a cast-iron skillet in order to create that perfectly seared crust.
  • Lastly, a combo technique of pan-searing and then transferring the filet mignon into the oven to finish cooking is key to a steak that is not overly cooked or underdone.

This is the BEST filet mignon recipe. It’s the most tender cut of beef, and it’s perfect for a special occasion, like a romantic date night or Valentine’s Day.

(You can read more below about what temperature to cook your filet mignon or explore this steak temperature guide for even more information!)

Filet steaks, salt, pepper, and oil are the only ingredients for this dish.

Ingredients

  • Filet Mignon. You need two 6-ounce filet mignon steaks that are about 2-inches thick and 3- to 4-inches wide. USDA prime cuts have more marbling (i.e., fat) and are found with a higher price tag. USDA choice from the grocery store is still an excellent pick if you would like to find a good balance between tenderness and price. Grass-fed offers more nutrition, has great flavor, but is a little less tender.
  • Oil. You will be cooking the steaks at a very high heat. While olive oil has a smoke point close to 400 degrees, avocado oil’s smoke point is over 500 degrees. The latter is also mildly flavored and allows the steak to really shine, so I would recommend using this if you can!
  • Seasonings. A sprinkle of each is all you need. Freshly ground black pepper and coarse salt add a lovely crunch and are best to use if available.
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

How to Cook Filet Mignon in Oven

Please see the recipe card below for more detailed ingredient amounts.

1. Season Steak and Let It Rest

Sprinkle salt and pepper liberally all over both sides of the steak. This will create the perfect crusty sear!  

Let them sit on the counter for 30 minutes before cooking. You want them to come to room temperature before adding them to the hot skillet to get the most predictable cooking time.

A filet mignon liberally seasoned with salt and pepper rests on a wooden cutting board.

2. Sear Steaks in a Cast-Iron

It is heavily recommended to use a cast-iron skillet when cooking filet mignon. Cooking in a well-seasoned cast-iron skillet will also impart an extra bit of flavor that other skillets will not be able to do. 

Place the skillet in the oven and preheat it to 450°F.

When the oven is heated, place the cast-iron on the stove top over medium-high heat. Carefully place the steaks in the dry and hot pan, and cook for 2 minutes. Flip the steaks and cook another 2 to 3 minutes. You want to get a good sear.

It’s ok if the skillet is smoking a little!

A pair of tongs flips a filet mignon in a cast-iron skillet.

3. Bake Filet Mignon in Oven

Place the skillet with the steaks back in the oven. The cooking times will vary based on desired doneness: 3-4 minutes for a rare steak, 5-6 minutes for a medium steak, and 7-8 minutes for medium-well.

When cooking your perfect filet mignon, it is best to serve it medium-rare, or medium at the most. The best way to check for the level of doneness is to use a meat thermometer to measure the internal temperature.

  • Medium-rare: 125°F
  • Medium: 130°F

The meat will continue cooking for an additional 3-5 degrees to the final temperature once removed from the oven, so be sure to keep this in mind. Let the steak rest before cutting. Remember, you can always pop it back in the oven, but you can’t un-cook it!

Learn more from this steak temperature guide.

What to Serve with Filet Mignon

There are so many ways to serve this juicy steak recipe, but a few of my favorites include:

Filet mignon on a white plate with asparagus and herbed butter.

FAQs

Is filet mignon a good steak? 

Yes, it is! In fact, it’s arguably considered one of the best cuts. The flavor is amazing and it is an incredibly tender steak. 

Is filet mignon considered lean? 

No, a filet is not considered lean because it is one of the fattier cuts, which contributes to its texture and flavor. 

What should I season my filet with? 

Ask any chef and they’ll tell you the only way to season your filet is with salt and pepper! Of course, you can top it with any number of veggies or sauces after cooking.

Recipe Tips

  • Go heavy-duty. Cast-iron skillets can tolerate high heat, plus they get better and acquire more flavor with time!
  • Similar size. When selecting your cuts, be sure to pick ones uniform in width and thickness so they cook evenly. 
  • Avoid overcooking. Remember, you can always pop it back in the oven, but you can’t un-cook it!
  • Don’t skimp on flavor. Coat the steaks liberally with a combination of sea salt and course black pepper. You pretty much can’t go overboard here!
  • Add extra flair. Try out this Copycat Texas Roadhouse Steak Rub to take it up a notch!

More Delicious Steak Recipes

Steak is a fancy treat no matter how you enjoy it. Try any of these recipes next.

Tap stars to rate!

5 from 6 votes

How to Cook Filet Mignon in Oven

Learn How to Cook Filet Mignon in the Oven using a cast iron skillet to sear the crust and then bake until perfectly cooked and tender! Using the temperature guide and this foolproof method you'll get the most juicy and flavor-packed steak to impress on date night for a fraction of the price you'd pay at a restaurant!
A medium rare steak is cut on a plate.
Yield 2 servings
Prep 5 minutes
Total 15 minutes

Ingredients 

  • 2 6-8 oz. filet mignon steaks about 1.5” thick
  • 1-2 Tbsp. oil avocado or olive
  • Salt and black pepper coarse ground

Instructions 

  • Bring to Room Temperature: Remove steaks from the refrigerator 30-60 minutes before cooking to bring them to room temperature.
    2 6-8 oz. filet mignon steaks
  • Heat Skillet: When ready to cook, add a cast iron skillet to the oven and set the temperature to 450 degrees.
  • Season Steaks: While the oven is preheating, sprinkle filets liberally with coarse ground salt and black pepper on both sides. Drizzle each steak with a few teaspoons of oil, rubbing it in to coat the filet completely.
    1-2 Tbsp. oil, Salt and black pepper
  • Sear Steaks: Once the oven reaches temperature, remove the skillet and place over medium-high heat. Add prepared steaks to the dry skillet and cook for 2 minutes, undisturbed. (The skillet may be smoking slightly- that’s ok!) Flip the steaks and cook for 2 more minutes.
  • Bake in Oven: Transfer skillet to the oven and cook for 3-4 minutes for a rare steak (pull out at 120 degrees), 5-6 minutes for medium (pull out at 130 degrees), and 7-8 minutes for medium-well (pull out at 140-145 degrees.)*
  • Rest then Serve: Remove the steak from the skillet immediately, place on a separate plate and tent with aluminum foil. Let rest for 5-10 minutes before serving with garlic herb butter, caramelized onions, or sauteed mushrooms.

Tap stars to rate!

5 from 6 votes

Video

Notes

*Remember, cook times will vary based on the thickness and size of the steak. These times are based on a 6-8 ounce steak that is 1.5” thick.
Storage Directions:
Keep leftovers in an airtight container in the fridge for up to 3 to 4 days. You can freeze steak in a freezer-safe container for up to 6 months, but note the texture will change. Let it thaw slowly in the fridge, then warm it up in a skillet.
Recipe Tips:
  • Go heavy-duty. Cast-iron skillets can tolerate high heat, plus they get better and acquire more flavor with time!
  • Similar size. When selecting your cuts, be sure to pick ones uniform in width and thickness so they cook evenly. 
  • Avoid overcooking. Remember, you can always pop it back in the oven, but you can’t un-cook it!
  • Don’t skimp on flavor. Coat the steaks liberally with a combination of sea salt and course black pepper. You pretty much can’t go overboard here!

Nutrition

Calories: 298kcal, Protein: 15g, Fat: 26g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.03g, Cholesterol: 60mg, Sodium: 42mg, Potassium: 259mg, Calcium: 6mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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Comments

    1. When you select Print Recipe, there should be a checkbox to include the nutrition label! I’m sorry it didn’t automatically print with it.

  1. 5 stars
    London, I made this for the first time today. I was nervous because we splurged on grass-fed filets and I didn’t want to ruin $55 worth of premium beef.

    I followed your recipe and I came out fantastic. Restaurant quality.

    Thank you thank you. This will be my go-to recipe/directions from now on.

    1. I totally know what you mean – Steak with that kind of price tag can be super intimidating! So happy it turned out well for you. Thanks so much for your comment and rating!

  2. 5 stars
    Wow! I did not know you can cook a filet mignon so easily in a cast iron skillet. Excited to try this!