How to Cook Filet Mignon in Oven

Original Post: https://www.evolvingtable.com/?p=92469

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

Total Time15

Course: Dinner, Main Course

Cuisine: American

Servings: servings

Author: London Brazil

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.

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