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A medium rare steak is cut on a plate.
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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!
Prep Time5 minutes
Total Time15 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 2 servings
Author: Jennifer Deppa


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


  • 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.



*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!


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