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Oven Baked Filet Mignon
This baked filet mignon, widely considered one of the most tender beef cuts, 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.
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 to the butter while basting gives filet mignon another layer of flavor without overpowering the meat. 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.
Steak Sauces
Filet mignon doesn’t need much, but the right sauce can make it feel like a proper steakhouse dinner. Serve it with creamy Horseradish Sauce for a little bite, rich Red Wine Steak Sauce, or a drizzle of Balsamic Glaze for a sweet and tangy finish.
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.
- Remove the steaks from the refrigerator about 20–30 minutes before cooking. This takes some of the chill off while you preheat the oven and prepare the remaining ingredients.
- If time allows, gently warm the butter with garlic and herbs over low heat for 10–15 minutes, then remove it from the heat. The infused butter can be prepared up to two days in advance and refrigerated until needed.
- 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.
Want to learn more about filet mignon and how it fits in with other popular steaks and roasts? Check out my Ultimate Guide to Beef Cuts for a full breakdown of beef cuts and cooking methods.
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Side Dish Ideas
Baked filet mignon pairs wonderfully with both rich and bright side dishes. Here are some delicious options:
- Red Wine Mushrooms
- Glazed Carrots
- Sautéed Asparagus
- Garlic Mashed Potatoes
- Balsamic Glazed Brussels Sprouts
- Creamed Spinach
- Loaded Baked Potatoes
- Simple Green Salad
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
Equipment
Ingredients
- 2 8 oz filet mignon steaks (*Note 1)
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 2 tbsp avocado oil (*Note 2)
BUTTER BASTE
- 2 tbsp butter
- 2 cloves garlic, crushed
- 2 sprigs fresh rosemary or fresh thyme
Instructions
PREPARE THE STEAKS
- 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
- Preheat oven to 400°F (200°C).
- 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.
- 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
- 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
- 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
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+