My simple method for perfect filet mignon ~ sear first, finish in the oven, and get a golden crust with a juicy, tender center every time.
Cooking a perfect filet mignon is easier than you think. I’ll show you the simple, reliable steps I use to get a beautifully seared crust, a buttery tender center, and steakhouse results at home ~ whether it’s a special occasion or just a cozy dinner for two. Filet has always been my favorite cut, so this recipe is close to my heart.
Why Filet Mignon Is So Tender
Filet mignon is all about texture ~ soft, velvety, and melt-in-your-mouth tender. It’s cut from the beef tenderloin, a fine-grained, incredibly delicate muscle, so it’s leaner than ribeye or strip steak. Filet mignon is one of the quickest-cooking steaks I know ~ that tenderness means you only need a hot, fast sear to get a perfect result.
Cook filet by the numbers!
Happily for all of us cooking the world’s most luxurious steak is not rocket science. In fact filet mignon is shockingly easy to perfect. It’s all about high heat and good timing for the best steak of your life.
The filet formula:
hot pan + steak thickness + minutes + thermometer = perfect filet mignon
- 1 inch thick
Sear 3–4 minutes per side → 2–3 minutes in the oven
Target: 125–130°F before resting - 1½ inches thick
Sear 4–5 minutes per side → 4–5 minutes in the oven
Target: 125–130°F before resting - 2 inches thick
Sear 5–6 minutes per side → 6–8 minutes in the oven
Target: 125–130°F before resting
Always rest 5 minutes — the temperature will rise about 5 degrees.
How to cook filet mignon ~ step by step
- Set meat out on the counter at least an hour before cooking. This helps it cook evenly, so don’t skip.
- Preheat oven to 400F and make sure it gets up to temp! High heat is essential for a great steak.
- Rub both sides of the your filet mignon with oil (avocado, grape-seed, or light olive oil) and season well with salt.
- Preheat a skillet on the stove top until very hot. Sear, without moving, until a deep brown crust forms on the first side, about 4-5 minutes, or until it releases from the pan easily.
- Flip and finish in a hot oven until the center reaches your desired temperature, see chart below for rare, medium, etc.
- Rest 5 minutes to allow the juices to redistribute and the meat to relax.
- Slice against the grain or serve whole.
A meat thermometer gives best results
I use a probe thermometer. For filet mignon I’ll take a quick reading toward the end of the recommending cooking time. For big cuts of meat like beef tenderloin or pot roast I’ll insert the probe into the thickest part before cooking.
Know When Your Filet Is Done
Always rest 5 minutes before slicing ~ the temp will rise another 5°F as it sits.
~ Rare: (120–125°F)
~ Medium Rare: (130–135°F)
~ Medium: (140–145°F)
Quick pan sauce
While the steaks rest I make the pan sauce in just a minute with a little garlic, wine, and butter;
- Add a thinly sliced or minced clove of garlic (or shallot) to the pan and sauté briefly, do not let it brown.
- Add wine (red or white) to the pan along with a fresh sprig or two of rosemary and let it bubble down, stirring to dissolve any browned bits of flavor from the bottom of the pan.
- Finish the sauce with a couple tablespoons of butter and season with salt and pepper to taste.
Filet mignon faqs and troubleshooting
Filet mignon is cut from the narrow end of the tenderloin, which tapers. When the butcher slices steaks from that end, part of the muscle is thinner and extends off to one side, creating a small tail or flap.
The pan likely wasn’t hot enough, and you’ll need to give it about 5 minutes to crust over and release from the pan. I like a cast iron pan because I get a nice even crust every time.
It’s a common problem but here’s what I do to minimize smoke: make sure you turn on your exhaust fan to its highest setting before starting. Use a high-smoke-point oil for searing and finish the steak on a sheet pan. This way it doesn’t smoke up so much in the oven and I can start the pan sauce right away on the stove top.
Use beef or chicken stock, or a bit of vinegar and water (balsamic sherry or apple cider,) diluted pomegranate juice, or diluted Worcestershire sauce.
I usually go with simple, classic sides like:
~ Crispy Onion Strings
~ Hasselback Potatoes with Lemon Garlic Butter
~ Asparagus Gratin
~ Sautéed mushrooms with butter and thyme
~ Green Beans Almondine
~ A crisp green salad
~ Easy Mushroom Risotto or Cheddar Risotto with Fresh Sage
Red for sure. Pinot Noir is an easy win ~ it’s smooth and not too heavy, so it lets the steak shine. Merlot is another friendly option, soft and easy-drinking.
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How to Cook Filet Mignon
Equipment
- heavy cast iron skillet or other oven ready skillet
- Sheet pan
- foil
Ingredients
- 2 filet mignon steaks, 6-8 ounces each, and 1/1/2 inch thick
- 1 Tbsp high-smoke-point oil (avocado, grapeseed, or refined olive oil)
- sea salt
Instructions
- Take the filets out of the refrigerator at least 1 hour before cooking so they can come to room temperature. This is an important step because it will result in more even cooking.
- Preheat the oven to 400°F. Make sure it comes up to temp before proceeding.
- Pat the steaks very dry with paper towels. Rub with olive oil and season generously on all sides with salt and pepper.
- Heat a heavy cast iron skillet over high heat until very hot.
- Place the filets in the pan and sear on one side without moving for about 4–5 minutes, until a deep brown crust forms.
- Flip the steaks and immediately transfer the pan to the oven, or transfer them to a foil-lined sheet pan if your skillet can't go into a hot oven.
- Place the pan in the oven and roast until the internal temperature reaches your desired doneness, about 5–7 minutes for medium-rare depending on thickness.* (See the full post for all the details.) Note: always trust temperature rather than time when cooking steak. You want the thickest part of the steak to register 130–135°F (for medium rare.) A meat thermometer is really really handy here.
- Remove from the oven and move the steaks out of the pan to a cutting board to rest for 5 minutes. I cover them loosely with foil.
- Serve the steak whole, or sliced against the grain.
quick pan sauce
- Add a minced clove of garlic to the skillet and cook just until fragrant, about 30 seconds.
- Pour in about 1/2 cup dry wine and scrape up all the browned bits from the bottom of the pan.
- Let the wine simmer and reduce by about half.
- Take the pan off the heat and swirl in 2 tablespoons of butter until the sauce looks glossy.
- Season with salt and pepper, and finish with a little chopped rosemary, thyme or parsley if you like.
Notes
~ Rare: 4–5 min (120–125°F)
~ Medium-rare: 5–6 min (130–135°F)
~ Medium: 6–7 min (140–145°F) 2-inch thick
~ Rare: 6–7 min
~ Medium-rare: 7–8 min
~ Medium: 8–9 min *When in doubt, cook to internal temperature and don’t rely solely on the clock. Always rest 5 minutes before slicing ~ the temp will rise another 5°F as it sits.
Nutrition
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Hey Sue! My boyfriend loves filet mignon so I’m so glad you posted this. I’m a beginner cook so I’m going to follow it exactly, thank you!