Filet Mignon in the Oven
Filet Mignon in the Oven is your fool-proof guide to restaurant-quality, tender, pan-seared, and oven-finished beef filet mignon steak. Make sure to use a cast iron skillet for that perfect caramelized crust and add this homemade bleu cheese butter.
If you love the rich flavor in this steak, try my Chuck Eye Steak in the Oven or my Air Fryer Steak Bites.
A Quick Look at the Recipe
- ✅ Recipe Name: Filet Mignon in Cast Iron
- ⏲️ Ready In: 55 minutes, including the resting time before and after cooking
- 👨👨👦👦 Serves: 2
- 🍽️ Calories: 671kcal
- 💪 Protein: 55g
- 🥣 Main Ingredients: Filet Mignon Steak, Oil and Butter, Fresh thyme, Blue Cheese Butter is optional, but makes these filet so special
- 💯 Why You’ll Love It: Pan-searing with an oven finish is a fun and simple beef technique to master, especially when you experience the fruit of your cast iron skillet!
You’d think a nice, thick filet mignon would be bold and beefy, but when you’re talking filet, it’s all about that buttery, delicate texture.
Filet mignon can be prepared in many ways, but make no “mis-steak”: the best way to cook filet mignon is by searing in your trusty cast-iron skillet, followed by an oven finish.
If you like bleu cheese, don’t skip making your own bleu cheese butter. It adds a delicious finishing touch with a bold punch of flavor, making these steaks extra special.
This recipe will give you a foolproof method for cooking delicious filet mignon steaks every time. If you are looking for other extra special fool-proof beef dishes, try my Fool-Proof 500 Rule Prime Rib.
Ingredients and Substitutions
For a complete list of ingredients, see the detailed recipe card below.
- Filet Mignon Steaks: Look for filet mignon steaks that are 1 1/2-inches to 2 inches thick, deep red in color, with modest marbling throughout. If you’re cooking two filets as this recipe calls for, make sure they are the same thickness so they cook evenly.
- Canola or Vegetable Oil: Either of these oils has a very high smoke point, making it perfect for searing beef filets at high temperatures for outstanding caramelization.
- Unsalted Butter
- Fresh Thyme Sprigs
- For the Bleu Cheese Butter (Optional): Unsalted butter, fresh bleu cheese crumbles, and chopped fresh thyme fold together to make an extremely flavorful butter to pair with your filets. This is optional, but highly recommended. Just wait until you experience these flavors paired with the filets!
Step by Step Instructions for Filet Mignon in the Oven
Step 1: Allow the filets to rest, uncovered, at room temp for 60 minutes before starting the cooking process. This resting time is key to making this recipe a success, so do not skip this.
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Step 2: Make the blue cheese butter if desired. If not, skip to step 5. In a small bowl, place the softened butter with the bleu cheese crumbles and the fresh herbs.
Step 3: Gently combine until well blended. Wrap the prepared butter in plastic wrap, then use your hands to form and roll it into a log. Refrigerate until ready to use.
Step 5: When you’re ready to cook the filets, preheat the oven to 450 degrees F.
Step 5: While the filets rest, pat each one dry on all sides with paper towels. Season very generously on all sides with kosher salt and freshly ground black pepper.
Preheat a 10-inch cast iron skillet over medium-high heat for 2-3 minutes until piping hot. Carefully add the oil as a hot skillet can cause splatters.
When the oil is hot and shimmering, use a pair of long-handled tongs to carefully add the seasoned filets to the skillet.
Step 6: Pan-sear the fillets for 3 minutes on the first side, allowing them to develop a deep golden-brown crust, taking care not to move or turn them during this time.
Using the tongs once more, carefully flip the filets and sear for 3 minutes on the second side.
Turn off the heat and add the butter to the skillet, along with the fresh thyme sprigs.
Step 7: Immediately transfer the skillet of steaks to the preheated oven. Cook the filets for 4-6 minutes to medium-rare doneness. To check the internal temperature, insert the probe of an instant-read meat thermometer into the center of the filet.
It should register 125-130 degrees at the center at this point, for a finished medium rare doneness. Keep in mind that as the filets rest in the next step, they will continue to cook from residual heat.
Step 8: Remove the skillet from the oven. Immediately spoon some of the pan sauces over the filets, then transfer them to a plate or cutting board.
Tent the steaks and the plate with foil. Allow the filets to rest, covered, for 5-10 minutes to finish cooking and relax the protein fibers. During this resting time, the steak juices will also redistribute themselves back into the center of the meat.
Step 9: Serve the filets topped with some of the bleu cheese butter, if using.
If preferred, slice each filet into medallions, shingling them one on top of the next on a serving plate, topped with bleu cheese crumbles. Drizzle with some of the warm pan juices and serve at once.
My Recipe Tips
- Be sure your filet mignon steaks are room temperature before searing them. Using a cast iron skillet to cook filets ensures they cook evenly and get a great sear on both sides. Always preheat your skillet before adding the filets to sear. When the filets hit that skillet, you should hear lots of great sizzle.
- Remove the steaks from the oven a few degrees before they’ve reached your final desired internal temperature and then let them rest. During this resting time, they will continue to rise in internal temperature due to residual heat.
- If you are wondering what the internal temperature of your filet mignon is, don’t guess. Instead use an instant-read meat thermometer. This will help to keep you from overcooking the filet mignon.
Filet Mignon in the Oven FAQs
After searing the filet mignon on the stove, cook in the oven for 4-6 minutes for medium-rare doneness. If you are questioning the internal temperature of your filets as they cook, it’s always best to check that using an instant-read meat thermometer.
Never rely on just time for the final cooking temperature. Remember that as your filets rest, their internal temperature will continue to rise. This is why it’s best to pull the fillets from the heat at least 5-10 degrees before they hit their desired internal temperature.
Filet mignon is a French term that translates as “delicate” or “dainty” steak.
The words come together to mean a small cut of very tender steak. Filet mignon also refers to the small end of the beef tenderloin, exactly where the filets are harvested.
All filet mignon steaks are beef tenderloin, but not all beef tenderloin steaks are filet mignon. Filet mignon steaks are extra-special because they are cut from the small, tapered end of the beef tenderloin and are considered the most tender cut of beef on the entire cow.
Filet mignon is considered a very special, premium cut because only a few are available from each cow. Filet is exceptionally tender and mild in flavor.
No, chateaubriand is a roast cut from the center of the beef tenderloin. Filet mignon is cut from the small end of that same beef tenderloin.
More Beef Tenderloin Recipes
Any cut that comes from the beef tenderloin feels really special to share with your friends and family. We love a simple yet stunning Roasted Beef Tenderloin in the oven. Or, did you know you can make Grilled Beef Tenderloin in about 30 minutes on your grill? It’s the perfect meal to impress. Or try this Garlic Onion Chateaubriand on the grill.
This recipe pairs perfectly with my Million Dollar Mashed Potatoes. Make these potatoes ahead of time so they’re ready when you need them!
If you try this recipe, please rate the recipe and leave a comment below! It helps others when they can read your personal feedback. And, if you snap any photos, please share them on Instagram so we can repost them to our Stories!
Filet Mignon in the Oven
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Ingredients
For the Filet Mignon Steaks
- 16 ounces filet mignon (beef tenderloin) steaks 2 filets, each one 1 1/2-inches thick
- 1 tablespoon canola or vegetable oil
- kosher salt and freshly ground black pepper for seasoning the fillets
- 2 tablespoons unsalted butter
- fresh thyme sprigs, may substitute fresh rosemary
Bleu Cheese Butter, optional
- 6 tablespoons unsalted butter
- ⅓ cup bleu cheese crumbles
- 1 tablespoon loosely packed chopped fresh thyme, may substitute rosemary, if preferred
Instructions
Make the Bleu Cheese Butter, Optional
- In a small bowl, gently combine the softened butter with the bleu cheese crumbles and the fresh herbs. Wrap the prepared butter in plastic wrap then use your hands to form and roll it into a log. Refrigerate until ready to use.6 tablespoons unsalted butter, ⅓ cup bleu cheese crumbles, 1 tablespoon loosely packed chopped fresh thyme, may substitute rosemary, if preferred
Prepare the Filet Mignon
- Allow the filets to rest, uncovered, at room temp for 60 minutes before starting the cooking process. **This resting time is key to making this recipe a success, so do not skip this.16 ounces filet mignon (beef tenderloin) steaks
- While the filets rest, pat each one dry on all sides with paper towels. Season very generously on all sides with kosher salt and freshly ground black pepper.kosher salt and freshly ground black pepper for seasoning the fillets
Cook the Filet Mignon
- When you're ready to cook the filets, preheat the oven to 450 degrees F.
- Preheat a 10-inch cast iron skillet over medium-high heat for 2-3 minutes until piping hot. Carefully add the oil as a hot skillet can cause splatters.1 tablespoon canola or vegetable oil
- When the oil is hot and shimmering, use a pair of long-handled tongs to carefully add the seasoned filets to the skillet.
- Pan-sear the fillets for 3 minutes on the first side, allowing the filet to build a deep golden brown crust, taking care not to move or turn the fillets during this time.
- Using the tongs once more, carefully flip the filets and sear for 3 minutes on the second side.
- Turn off the heat and add the butter to the skillet, along with the fresh thyme sprigs.2 tablespoons unsalted butter, fresh thyme sprigs, may substitute fresh rosemary
- Immediately transfer the skillet of steaks to the preheated oven. Cook the filets for 4-6 minutes for medium rare doneness. To check the internal temperature, insert an instant-read meat thermometer probe into the center of the filet. It should register 125-130 degrees at the center at this point, for a finished medium rare doneness. **Keep in mind that as the filets rest in the next step, they will continue to cook from residual heat.
- Remove the skillet from the oven; immediately spoon some of the pan sauces over the filets, then transfer them to a plateor cutting board and tent well with foil. Allow the filets to rest, covered, for 5-10 minutes, to finish cooking and to allow the protein fibers to relax. During this resting time, the steak juices will also redistribute themselves back into the center of the meat.
- Serve the filets topped with some of the bleu cheese butter, if using.Or, if preferred, slice each filet into medallions, shingling them one on top of the next on a serving plate, topped with bleu cheese crumbles. Drizzle with some of the warm pan juices and serve at once.
Notes
- Look for filet mignon steaks that are 1 1/2-inches to 2-inches thick, deep red in color, with modest marbling throughout. If you’re cooking two filets like this recipe calls for, make sure they are the same thickness so they cook evenly together.
- Be sure your filet mignon steaks are room temperature before searing them.Using a cast iron skillet to cook filets ensures they cook evenly and get a great sear on both sides. Always preheat your skillet before adding the filets to sear. When the filets hit that skillet, you should hear lots of great sizzle.
- Remove the steaks from the oven a few degrees before they’ve reached your final desired internal temperature and then let them rest. During this resting time, they will continue to rise in internal temperature due to residual heat.
- If you are wondering what the internal temperature of your filet mignon is, don’t guess. Instead use an instant-read meat thermometer. This will help to keep you from overcooking the filet mignon.