How to Cook Filet Mignon in Oven so It's Perfect Every Time

Whether you cook your filet mignon in the oven without searing or give it a yummy pan sauce, we've got the 411 on how to make it perfectly.

Updated December 21, 2023
filet mignon

If you're as in love with the juicy, tender, flavorful filet mignon as we are, they probably make their way to your dinner table from time to time. And no doubt, you want that meat to come out perfectly every time. We've got you. We've cooked quite a few tasty steaks, and we've come up with the perfect ways to cook filet mignon in the oven, whether you sear them on the stovetop or leave them in the oven from start to finish.

How to Cook Filet Mignon in the Oven Without Searing

If you can't sear the steak on the stovetop, then you can broil it for a minute or two on each side after the steaks have cooked to an internal temperature of about 5°F below the temp required for your desired doneness.  

Doneness Internal Temp
Before Broiling
Rare 110°F
Medium-rare 120°F
Medium 130°F
Medium-well 140°F
  1. Preheat the oven to 250°F.
  2. Season your steak however you'd like. Put it on a rack placed over a rimmed baking sheet.
  3. Put the filet mignon in the oven and cook until it reaches an internal temperature of 120°F (for medium-rare), about 20 minutes. This could take anywhere from 15 to 45 minutes, depending on the thickness of the steak. Start checking at 15 minutes.
  4. Take the steaks out of the oven.
  5. Preheat the broiler to high.
  6. Place the steaks (still on the pan) a few inches from the broiler. Broil 1-2 minutes per side, until just seared.
  7. Allow the filet mignon steaks to rest for 10 minutes before serving.

How to Cook Filet Mignon in the Oven With Reverse Searing 

Searing the steak is an essential part of cooking a filet mignon because pan-searing caramelizes the outside of the meat, which adds so much flavor. And when you sear it in a pan, it also leaves behind mini flavor bombs in the form of browned bits on the bottom of the pan that contribute to mighty tasty pan sauces. While most people sear at the beginning of the cooking process, you can also sear at the end. In fact, this is the method Cooks Illustrated recommends, noting that searing last creates a dish most similar to those found in a really good restaurant filet.


  • Two 1½-inch thick filets
  • Sea salt and freshly cracked black pepper to taste
  • 2 tablespoons oil or butter


  1. Take the filets out of the refrigerator about one hour before cooking to allow them to come up to room temperature.
  2. Place the filets on a baking sheet lined with a rack. Season the filets liberally on both sides with sea salt and freshly cracked black pepper.
  3. Preheat the oven to 275°F. Add the steaks to the oven. Roast until the internal temperature of the steak reaches 120°F (for medium-rare), 20 to 30 minutes. 
  4. Preheat the oil or butter in a cast-iron pan on medium-high heat until it bubbles. Add the steaks. Cook for one to two minutes per side without moving the steaks. Using tongs, hold the steak on its side to sear the edges, about one minute more per edge.
  5. Allow the steaks to rest for 10 minutes before serving.

Filet Mignon With Tarragon Pan Sauce

filet with salt

Pan sauce is a great way to add a finishing touch to a simple steak. This one is easy and relatively quick.


  • Two 1½-inch thick filet mignons at room temperature
  • Sea salt and freshly ground pepper
  • 2 cups dry red wine
  • 1 shallot, finely minced
  • ¼ cup very cold butter, cut into eight pieces
  • 2 tablespoons chopped, fresh tarragon


  1. Preheat your oven to 275°F.
  2. Season both sides of the steaks with salt and pepper.
  3. Cook the steaks in the preheated oven according to the above instructions and sear them on the stovetop as directed. 
  4. Remove the seared steaks from the pan and set them aside on a platter, tented with foil.
  5. With the pan off the heat, add the red wine. Put the pan back on the heat and scrape any browned bits from the bottom of the pan with the side of a wooden spoon.
  6. Bring to a simmer. Add the shallots. Reduce the heat to low and simmer until the liquid is reduced by half. 
  7. Working one piece of butter at a time, whisk the butter into the thickened sauce, whisking constantly, until all the butter is incorporated. 
  8. Season to taste with salt and pepper and stir in the tarragon. Spoon over the steaks to serve.

The Perfect Steak

We love a good steak, and trust us when we tell you — these methods make delicious steaks. So whether you're celebrating a special occasion or enjoying a filet mignon just 'cause, make sure it comes out perfect every time you cook it in the oven.

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How to Cook Filet Mignon in Oven so It's Perfect Every Time