Baked Filet Mignon

Balsamic Glaze being poured over a cut steak.

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.

Course Dinner

Cuisine American

Keyword Steak Recipes

Prep Time 10

Cook Time 15

Resting Time 10

Total Time 35

Servings Steaks

Calories 230kcal

Author Darcey Olson

Cost $25

Equipment

Cast Iron Skillet
Digital Thermometer

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

Note 1 - Try and pick steaks that are the same size and thickness for uniform cooking.

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.

Nutrition