Perfect filet mignon… every. single. time!
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!)
Ingredients and Substitutions
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.
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!
How to Cook Filet Mignon in Oven
Please see the recipe card below for more detailed ingredient amounts.
Season filets and let them 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.
Sear steaks in a cast-iron skillet.
It is HIGHLY 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. (I love my Staub 12-inch skillet!)
Place the skillet in the oven and preheat it to 450°F.
Once the oven has fully heated, carefully remove the cast-iron and place on the stove top over medium-high heat. Add the steaks to the dry, 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- that’s how you get that crusty sear!
Finish them in the 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:
- All on its own — because it is THAT good!
- With a tablespoon or two of homemade garlic butter.
- Covered in caramelized onions.
- Over a bed of sautéed spinach or sautéed mushrooms.
- With a side of Garlic Mashed Potatoes or Loaded Bacon Mashed Potatoes.
- Add some nutrition with Air Fryer Asparagus, Roasted Broccoli, Green Beans with Vinegar, or Air Fryer Cauliflower.
FAQs
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.
No, a filet is not considered lean because it is one of the fattier cuts, which contributes to its texture and flavor.
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.
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How to Cook Filet Mignon in Oven
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Equipment
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
- Remove steaks from the refrigerator 30-60 minutes before cooking to bring them to room temperature.2 6-8 oz. filet mignon steaks
- When ready to cook, add a large cast iron skillet to the oven and set the temperature to 450 degrees.
- 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
- 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.
- 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.) Use a meat thermometer for the most accuracy.
- 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.
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Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Bake or broil??
Hi Sanford, that’s a great question! 450°F, even though a high temperature, is baking, not broiling. Baking at a high temp like 450°F gives you even heat to cook the steaks through, while broiling uses direct heat from the top.
Great instructions and delicious meal.
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!
Best steak i have had in ages. Easy to do. I give it 5 stars.
Yay! So happy to hear you enjoyed the recipe, Elissa! Steak can be such a simple meal. Thanks so much for taking the time to leave a comment!
I followed it and it came out perfect
Yay! So happy to hear you enjoyed the recipe, Ed! Thanks so much for taking the time to leave a comment and rating!
Very easy and my steaks were delicious 😋
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment!
Followed the directions and the steaks were perfect!
the nutrition facts don’t print with the recipe
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.
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.
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!
Turned out perfect!! Thank you!
Yay! So happy to hear that, Sharon. Thanks for your comment and rating 🙂
Wow! I did not know you can cook a filet mignon so easily in a cast iron skillet. Excited to try this!
Yay, Anne! I can’t wait to hear what you think. It’s SO very easy!