Cooking filet mignon in the oven is a simple way to enjoy a tender and flavorful steak without needing a grill. Whether you’re preparing a special dinner or just craving a juicy cut, mastering this technique will elevate your cooking game.
You don’t need fancy equipment or complicated steps to get a perfectly cooked filet mignon. With the right temperature and timing, you can achieve a delicious, restaurant-quality steak right at home.
In this guide, you’ll learn how to prepare, season, and cook filet mignon in the oven to get that ideal balance of a crispy crust and a juicy center every time.
Choosing the Right Filet Mignon
Choosing the right filet mignon impacts your steak’s texture and cooking time. Picking quality meat with appropriate thickness ensures a juicy, tender result.
Selecting Quality Meat
Select USDA Prime or Choice grades for better marbling and flavor. Look for bright red color with minimal browning or discoloration. Choose cuts that feel firm but yield slightly under gentle pressure. Avoid meat with excessive moisture or an off smell, as these indicate reduced freshness.
Understanding Thickness and Size
Pick filet mignon steaks between 1.5 and 2 inches thick for consistent oven cooking. Thicker cuts require longer cooking times but deliver a juicier interior. Smaller cuts cook faster but risk drying out if overcooked. For typical serving sizes, choose steaks weighing 6 to 8 ounces each.
Preparing Filet Mignon for the Oven
Preparing your filet mignon properly ensures even cooking and maximum flavor. Focus on seasoning and temperature control before placing the steak in the oven.
Seasoning Techniques
Start by patting the filet mignon dry with paper towels to remove moisture. Use coarse salt, such as kosher salt, and freshly ground black pepper to season both sides generously. Apply the seasoning evenly to enhance the crust and overall taste. Optionally, add garlic powder, rosemary, or thyme for additional flavor layers without overpowering the steak’s natural taste.
Bringing Meat to Room Temperature
Allow the filet mignon to sit at room temperature for 30 to 45 minutes before cooking. This step promotes even heat distribution during oven cooking, preventing a cold center. Avoid leaving the steak out longer than an hour to maintain food safety standards.
Cooking Methods for Filet Mignon in the Oven
Oven cooking methods for filet mignon focus on balance between heat intensity and cooking time. You can choose between searing before roasting or relying solely on the oven to develop flavor and texture.
Searing Before Roasting
Searing your filet mignon on the stovetop first creates a flavorful crust through the Maillard reaction. Preheat a heavy skillet, preferably cast iron, over medium-high heat. Add a small amount of high-smoke point oil, such as canola or grapeseed. Sear each side of the 1.5-2 inch thick steak for 2 to 3 minutes until a deep brown crust forms. Transfer the skillet or the steak to a preheated oven at 400°F. Roast for 5 to 10 minutes depending on desired doneness; less time for rare and more for medium. This two-step approach locks juices inside while creating a well-textured exterior.
Using the Oven-Only Method
The oven-only method eliminates stovetop searing by cooking the steak entirely inside the oven. Preheat your oven to 425°F. Place seasoned filet mignon on a wire rack set over a rimmed baking sheet for even heat circulation. Roast for approximately 12 to 15 minutes for medium-rare, adjusting based on thickness and oven variability. This method produces a tender center but requires careful timing to avoid insufficient crust development. Optional broiling for the last 1 to 2 minutes enhances browning without searing first. Use an instant-read thermometer aimed at 125°F for rare or 135°F for medium-rare to ensure precision.
Monitoring and Checking Doneness
Accurate monitoring ensures your filet mignon cooks to the perfect doneness, preserving its tenderness and flavor. Use precise methods to judge when to remove the steak from heat.
Understanding Internal Temperatures
Measure internal temperature with an instant-read thermometer by inserting it into the thickest part of the steak without touching bone or fat. Target these temperatures for doneness levels:
| Doneness | Internal Temperature (°F) |
|---|---|
| Rare | 120–125 |
| Medium Rare | 130–135 |
| Medium | 140–145 |
| Medium Well | 150–155 |
| Well Done | 160+ |
Remove the steak from the oven once it reaches 5°F below your desired final temperature, as carryover cooking increases heat after removal.
Resting the Meat
Let the filet mignon rest on a warm plate or cutting board, loosely tented with foil, for 5 to 10 minutes. Resting redistributes the juices throughout the meat, increasing tenderness and keeping it moist when cut. Avoid skipping this step, or the juices will escape, drying out your steak.
Serving Suggestions and Pairings
Pair filet mignon with complementary sides and sauces that enhance its tender texture and rich flavor. Your meal gains balance and depth by choosing dishes that contrast or elevate the steak’s profile.
Recommended Side Dishes
Choose side dishes that offer texture and flavor contrast to the soft, buttery filet mignon. Consider these options:
- Roasted Vegetables: Asparagus, Brussels sprouts, or carrots roasted with olive oil and herbs add crispness and earthiness.
- Mashed Potatoes: Creamy garlic or Parmesan mashed potatoes provide a smooth, rich base.
- Sautéed Mushrooms: Mushrooms cooked in butter and garlic complement the steak’s umami notes.
- Grilled or Steamed Green Beans: Add a fresh, vibrant crunch with a squeeze of lemon.
- Risotto: A creamy mushroom or Parmesan risotto balances the steak’s texture and richness.
Select options according to your preference for refreshing, creamy, or savory accompaniments.
Sauce Options for Filet Mignon
Sauces add flavor complexity and moisture that enhance the filet’s natural taste. Classic choices include:
- Red Wine Reduction: A sauce made by simmering red wine with shallots, beef stock, and herbs intensifies the steak’s savory flavor.
- Béarnaise Sauce: This butter-based sauce with tarragon and shallots adds a silky, aromatic finish.
- Mushroom Sauce: Creamy mushroom sauce with thyme pairs well with the meat’s tender texture.
- Peppercorn Sauce: Made with crushed peppercorns, cream, and brandy, this sauce provides a spicy and creamy contrast.
- Garlic Herb Butter: Compound butter mixed with garlic, parsley, and lemon zest melts over the steak for added richness.
Choose sauces based on whether you want a bold, creamy, or herbaceous flavor to complement your filet mignon perfectly.
Conclusion
Cooking filet mignon in the oven is a straightforward way to enjoy a tender and flavorful steak without needing a grill. By focusing on quality cuts, proper seasoning, and precise temperature control, you can easily achieve a perfectly cooked filet with a delicious crust and juicy center. Taking the time to rest your steak after cooking ensures every bite is tender and satisfying. With these tips, you’re ready to impress yourself and your guests with a restaurant-quality meal right from your own kitchen.