How to Cook Filet Mignon in Oven
User Reviews
5
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Prep Time
5 mins
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Total Time
15 mins
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Servings
2 servings
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Calories
298 kcal
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Course
Main Course, Dinner
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Cuisine
American
How to Cook Filet Mignon in Oven
Description
The process involves removing filet mignon steaks from the refrigerator ahead to let them warm slightly, promoting even cooking. Cast iron skillets, preheated in the oven, offer the intense heat needed to quickly sear the meat on both sides, developing a flavorful crust without overcooking the center. Seasoning with coarse salt and black pepper enhances the natural beef flavor, while oil helps with the searing process.
After searing, the skillet is transferred to a hot oven allowing the steaks to finish cooking gently to rare, medium, or medium-well temperatures, with times adjusted based on preferences and steak thickness. Removing the skillet to rest the filet mignon prevents moisture loss and results in a tender final texture. This straightforward technique balances a caramelized exterior with a juicy, tender interior.
Steaks cooked this way can be served simply or with accompaniments such as sautéed vegetables or potatoes. It’s important to choose uniformly thick cuts for even cooking. Leftover filet mignon stores well refrigerated for a few days and can be frozen, though texture may change upon thawing.
Use a heavy cast iron skillet to withstand high oven heat and develop better flavor over time. Avoid overcooking by following thermometer guidelines and remember that the resting period finishes the cooking gently.
Ingredients
- 2 6-8 oz. filet mignon about 1.5” thick, steaks
- 1-2 Tbsp. neutral cooking oil avocado or olive, generic cooking oil
- salt coarse ground
- 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.
- 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.
- 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.
Notes
- Allow steaks to come to room temperature before cooking for even doneness.
- Use a cast iron skillet to achieve a quality sear and withstand oven heat.
- Cook times vary by steak size; use a thermometer for accuracy.
- Rest steak after cooking to retain juices and tenderness.
- Store leftovers in airtight containers in the fridge for up to 4 days; freezing alters texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Protein | 15g | 30% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 60mg | 20% |
| Sodium | 42mg | 2% |
| Potassium | 259mg | 6% |
| Calcium | 6mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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