This easy baked filet mignon recipe delivers restaurant-quality steak at home. Learn the best temperature, seasoning tips, and aromatics for preparing the perfect oven baked filet mignon.
This baked filet mignon comes together fast with a hot sear, quick butter baste, and short oven time for a melt-in-your-mouth center and perfectly seared crust.
Serve your baked filet mignon alongside Horseradish Sauce, Mushroom Sauce, or a quick stovetop beef au jus using any pan drippings.
How Long To Cook Filet Mignon In Oven
The exact baking time depends on the thickness of your filet (typically 1.5–2 inches) and how done you prefer it. Always rely on a meat thermometer for accuracy. Here are general guidelines after searing:
- Rare: 6–8 minutes
- Medium-Rare: 8–10 minutes
- Medium: 10–12 minutes
- Medium-Well: 12–14 minutes
Internal Temperature Guide
Baking filet mignon in the oven gives you incredible control over the internal temperature. Use an oven-safe thermometer for best results, and remember that the temperature will rise by about 5-7°F as the steak rests.
- Rare: 120°F to 129°F
- Medium-Rare: 130°F to 134°F
- Medium: 135°F to 144°F
- Medium-Well: 145°F to 154°F
- Well Done: 155°F +
Check out our free printable Filet Mignon Temperature Chart for quick reference.
Aromatic Options For Butter Basting
Adding aromatics while baking filet mignon infuses the meat with subtle, concentrated flavor. Use a light hand; filet is delicate and doesn’t need much. Try adding:
- Fresh thyme
- Fresh rosemary
- Smashed garlic
- Onion or shallots
- Cracked peppercorns
You can also use this method when pan searing Sous Vide Filet Mignon.
Recipe Notes and Tips
- Steaks that match in size and thickness will cook at the same rate, giving you consistent results. If they differ, plan to temp each steak and pull them from the oven separately.
- Bring the steaks to room temperature: Remove the steaks from the refrigerator at least an hour before cooking. Starting with cold meat causes the exterior to overcook while the center remains underdone.
- If time allows, cook the butter with garlic and herbs over low heat in a small pan. Let gently heat for 10-15 minutes before removing from the heat. This can be done up to 2-days in advance.
- High heat can create smoke, so turn on your vent, open a window, or prepare your kitchen beforehand.
- Pat the filet mignon steaks very dry before searing. A dry surface is key to getting that beautiful crust.
- Let the steaks rest for at least 10 minutes before slicing to retain their juices.
Frequently Asked Questions
Yes. For oven-only cooking at 425°F, add 4-6 additional minutes to each range. Searing adds texture but isn’t required.
Cast iron holds heat and creates the best crust. The second best option is a heavy stainless steel skillet.
Side Dish Ideas
Baked filet mignon pairs wonderfully with both rich and bright side dishes. Here are some delicious options:
Drink Pairing Recommendations
To elevate your holiday dinner or date night, pair baked filet mignon with:
- Full-bodied red wines: Cabernet Sauvignon, Bordeaux blends, Syrah
- Medium reds: Pinot Noir, Merlot
- Dry sparkling wine for a celebratory touch
- Whiskey or bourbon cocktails with warm, oaky notes
Baked Filet Mignon
This easy baked filet mignon recipe delivers restaurant-quality steak at home. Learn the best temperature, seasoning tips, and aromatics for preparing the perfect oven baked filet mignon.
Ingredients
Equipment
Method
PREPARE THE STEAKS
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Remove the steak from the refrigerator 30-60 minutes before cooking. Pat dry with paper towels before seasoning with kosher salt, and black pepper. Set aside.
2 8 oz filet mignon steaks, 1 tsp kosher salt, ½ tsp ground black pepper
PAN SEARING & BAKING
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Preheat oven to 400°F (200°C).
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Pre-heat a large cast iron skillet over high heat until it starts to smoke. Carefully add the oil (it may splatter) and swirl around the pan until the entire bottom is coated.
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Place the filet mignon steaks in the skillet and sear for 2 minutes. Use tongs to sear the edges of the steak. Sear the final side – immediately adding the butter, garlic and herbs to the pan while the steak is searing. Use a spoon to baste the steaks for 1 minute. Keep the butter moving so it doesn't burn.
2 tbsp avocado oil
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Insert a digital thermometer into the thickest part of the steak. Transfer the cast iron pan to the oven and bake for 4-10 minutes, depending on your desired final internal temperature (see chart below). Remove when the internal temperature is 113-122°F for rare, 123-127°F for medium rare, and 128-137°F for medium. Total time depends on the size of the steak, desired final temp, as well as the starting internal temperatures.
2 tbsp butter, 2 cloves garlic, crushed, 2 sprigs fresh rosemary or fresh thyme
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Remove the steaks from the cast iron and place on a cutting board. Loosely cover with foil and let rest for 7-10 minutes before serving. The temperature should rise approx. 5-7℉ while resting.
Notes
Note 2 – Use a high smoking point oil, such as vegetable, canola or avocado oil.
Temperature
Cook filet mignon by temperature, not time. Here are the “final doneness temperatures”. The “pull from the pan” temperature will be 5-7°F below the temperatures called out below as resting will increase the temp. Use a meat thermometer to ensure accuracy.
- Rare: 120°F – 129°F
- Medium Rare: 130°F – 134°F
- Medium: 135°F – 144°F
- Medium Well: 145°F – 154°F
- Well Done: 155°F+
* The USDA recommends cooking steaks and roasts to a minimum internal temperature of 145°F for safety.
Darcey Olson
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