This post was originally published here on September 29, 2014. It is THE most popular recipe on my blog (and for a good reason!), so I thought it deserved some updated photographs! Enjoy!
I get a lot of questions about my dietary preferences. Probably the most common one being “are you a vegetarian?”.
To set the record straight, I am not. I just don’t consume a lot of meat. I prefer to follow a plant-based diet about 90% of the time. Because I find that when I do so, not only do I feel better on the inside, but I also look better on the outside.
In short, fruits and vegetables make me a happy person.
But when I do choose to splurge on meat, I choose to go BIG. If I’m out at a restaurant, I’ll order a burger with ALL the toppings (and a side of fries, of course!). And if I’m at home cooking for a special occasion (like Christmas Eve or Valentine’s Day), then I like to make filet mignon.
This recipe for How to Cook the Perfect Filet Mignon has been my go-to method for many years now. It’s simple, straightforward and essentially foolproof. And that’s the most important part. Because let’s be honest with ourselves, filet mignon is an expensive cut of beef. And you don’t want to f*** it up.
So if you want steakhouse quality filet mignon without having to go through all the trouble on putting on real pants, then give this recipe a try.
Before starting, please read over the entire recipe instructions (I mean, you should ALWAYS do this before attempting any new recipe!). You might also want to peruse the comment section. Many readers have made tweaks to the original instructions (for example, in the type of pan or oil used) and have still had amazing success with this recipe. So if you have a common question, chances are pretty good that you’ll find the answer somewhere below!
Here are the points that I think are the most important to achieving success:
(1) Give your filets time to come to room temperature before cooking.
(2) Use a timer! Don’t just guess the cooking times. Things happen quickly here. And in the span of just 1-2 minutes time, your filets can go from exactly the way you want them to overcooked. For reference, the pictures in this post are of two 8-ounce filets cooked in the oven for 6 minutes (see step 4 in the instructions).
(3) Resist the urge to move the filets around in the sauté pan. You want to get that perfect sear on the outside. Let them be!
(4) After the first 4 minutes of cook time, flip the filets over to the second side and IMMEDIATLEY transfer everything to your oven (see step 4 in the instructions). The filets will simultaneously sear on the second side while cooking in the center.
I know a lot of people like sauce(s) and/or topping(s) on their filet mignon. But frankly, I just don’t. I find the flavor and texture of perfectly cooked filet mignon to be wonderful all on its own. It doesn’t need to be dressed up or disguised. A pinch of kosher salt, freshly ground black pepper and a spoonful of juices from the pan is enough for me. And while I certainly can’t stop you from slathering steak sauce all over your filet mignon, I wouldn’t be doing my duty as a food blogger if I didn’t at least try to encourage you not to do so.
Cheers,
Liz
How to Cook the Perfect Filet Mignon
Ingredients
Instructions
Just found this recipe today, I found great filets at Costco and really wanted them but have never made them before. My dad told me to find a recipe online, this was the one I picked, I however didn’t have the oven proof pan (yet, next purchase for certain) so I did the foil and pre heated cookie pan. I also used butter instead of olive oil and I timed everything the same. I used peppercorn medley and Himalayan salt as well, instead. I did not use any more seasonings or any sauces post cooking. It’s so perfect and I’m so impressed with myself haha, thank you for making this simple and easy!!
Yes! That’s awesome, Jennifer. And glad all those changes worked out!
I do not think I have a stainless oven safe pan either, could you do this with cast iron?
Hi Darla. I personally have no used cast iron, but many others have. You can check the comments section to see if there are ny tips.
Hi, what is the foil and cookie sheet method you used?
I cook fillet mignon maybe once every five years. Your recipe was absolutely perfect; the fillets were unbelievable. Thank you for the great instructions!
Yay! That’s great, Lynne! So so easy and delicious!
Perfect! Flying solo tonight and wanted to cook myself something nice instead of the ubiquitous take out or curbside pick up. Used my Calphalon skillet and followed the instructions as written. Added a side/topping of sautéd onions, garlic, and mushrooms. The filet turned out amazing. I’m a medium rare guy when it comes to filets and usually grill them – too cold tonight. So tender and perfectly done. Thanks for this eve instructions!
Yay Craig! Sounds like the perfect night!
Loved the filet but oven was completely splattered with oil from skillet. What did I do wrong?
Hi Dodie. There will likely be some splatter. That’s inevitable. But if you think it’s more than a normal amount, maybe try a skillet with higher sides next time.
Dottie I use an oven proof splatter guard. It helps keep cleanup to a minimum 😊
Oh that’s a great idea!
Why not use an oil with a much higher smoke point? Olive oil is fine for lower temp sautéing etc. but if you want a nice crispy sear, I’ve always had much better luck with soybean oil, avocado oil, etc.
Then use the oil of your choice! This is how I do it.
why does you need to sware so much? your only reking you’re own reputation. maybe find another way to get you’re point across. people don’t like to feel like their being yelled at.
BRIAN! Lol
Amazing, This is so fantastic! You rock!!! 🙂
Thanks, Lynn!
I need to make 6 filets. I have a large rectangle cast iron griddle that i thought I’d sear them on and then put the whole thing in the oven. Will that work?
I have not made this recipe in cast iron, but others have with success. You can check the comments sections for some specifics, but if my memory serves me correctly I think you’ll need to cook them for a slightly shorter time as cast iron retains heat.
Also, I bought the filets at Costco and they are varying in size. Is it ok to cut them to be the same size?
You can cut them, or remove them from the oven at varying times based on their size. Best bet for next time is to get filets of all similar size if you can!
I tried this tonight, maybe our filets were too thick but it’s taken 3 times longer in the oven than on the recipe. We seared them for 4 minutes, flipping over and putting in425 oven. after 8-9 minutes they were still very rare inside.
Without seeing the filets, it’s hard for me to comment about the thickness. You can always measure them and adjust the cooking times as necessary.
Costco filets plus your recipe equal fantastic MR steaks.
Like Craig, like to BBQ steaks but was also too cold.
Next time will try the Costco thick lamb chops will a reduced oven cook time for less bulk.
Thanks Floating ‘K’..
You’re welcome, Charlie! Yay!
Came out perfect!!! So simple. I used a cast iron pan.
Thanks for this recipe.
That’s so great to hear!
I made filet mignon using this recipe on Valentine’s day and they turned out perfectly. I had never made it so I’m quite proud of myself. I used thinner cuts as I like my meat well done and I cooked them in a stainless steel Dutch oven. Perfect. Thanks so much for this simple recipe.
I’m so happy you had a great Valentine’s Day dinner, Sherry!
If I am making 4 filets will I need to increase the time in the oven?
If your pan is large enough that the filets aren’t crowded, you probably won’t need to increase the oven time.
I made 2 steaks last Friday. Picked up a couple filets from a butcher shop that sells TOP of the Scale meat. $25.00 a lb filets we’re talking. Followed your recipe and these came out like decadent!!! I cook a lot so I know what’s good, bad, ugly when you go to restraunts. No more restraunts when it comes down to filets!!!!!
That’s fantastic to hear, Ted!
I’ve been using your recipe for months now and it’s perfect! I add some butter and a couple of sticks of fresh rosemary to the olive oil. It makes them ever so good when I spoon some of that over the filets when served.
Ooo…I love the addition of rosemary! I bet that smells so good when it’s cooking! Thanks, David!
I followed the directions exactly and for me I wasn’t really impressed, I usually put more seasoning on my steaks, but didn’t this time and 6 min in the oven didn’t get it quite done enough for my liking, I’m not downing the recipe, I’m sure it’s just fine but it wasn’t for me
Sorry it wasn’t to your liking, Melvin. Thanks for the feedback.
I’m going to attempt this tonight but i have a couple questions please!! First i don’t have olive oil just regular cooking oil and second i only have a glass pan fire baking…. Would i need to adjust cooking times or anything else?? Thank you so much!! Can’t wait to try it!!
Hi Amanda. I haven’t made this in a glass pan. I don’t think you will get a good crust/sea. And I can’t give any suggestions about the cooking times, since I haven’t done it myself. I would be careful about putting glass in the oven at this high temperature.
I haven’t cooked a steak in over 30 years. I was visiting my mother-in-law and was told I was cooking the steaks for dinner this evening. I followed these instructions and dinner came out perfectly; one medium rare, one medium and one well done. I would recommend this to anyone!
Yahoo! That’s great, Ann! Thanks for sharing with me! Totally made my day!
So happy I came upon your website this evening while looking for the best way to cook filet Mignon. I followed the recipe for medium rare and the beef just melted in your mouth. So thank you for the detailed instructions.
So wonderful, Cynthia!
Love this recipe and always come back to it – simply delicious.
Last night I tried a little something different by adding a little garlic butter to the tops of the filet before tenting them. Pushed it over the top! Yummmm!
Ooooo that’s a great idea, Christina! I will try that!
Perfect! I had cooked a lamb steak (from Walmart of all places) like this recently and it was divine. So I followed your instructions and the filet mignon was outstanding. Thanks.
Oh good to know it works with lamb steak, too! Perfect!
Followed the recipe and it was amazing
That’s great, Karen! Yay!
I will be making this recipe tonight and I have a question for the people who used a cast iron pan for this recipe. Do I reduce the oven time when using a cast iron pan? These pans get much hotter than regular pans.
How did it turn out, Richard? I personally have not made this recipe in a cast iron skillet, but others have. There should be some tips in the comment section.
Firstly this was fantastic!! The only addition I made to your directions was to make sure my steaks were dry before I added the seasoning, I lightly brushed the steak with olive oil before searing in my cast iron pan,
When steaks came out of oven I quickly added 1 tablespoon of butter (or so) and quickly basted steaks as butter melted, I transferred steaks and juices to plate to rest. Absolutely better than Ruth Chris!!
Thank you for all you step by step instructions:)
Better than Ruth Chris is a great compliment! Thanks, Bobbie!
How do you time this if your fillets are not 2″ thick?
Hi Kristyn. You’ll have to decrease or increase the cooking times if you filets are thinner or thicker. Check the comment thread to see if there are any helpful suggestions from other readers. Good luck!
First time I ever cooked a filet mingon – turned out fantastic! I have an old electric Kelvinator oven and I cooked the two filets for 8 minutes – I think I will increase it to 9 minutes next time for medium. Everything takes a bit longer in this oven. I used a Dutch oven on the stove top and put that directly into the oven. After reading the above comments, I did tent aluminum foil over the pot while in the oven to prevent oil splatter. Worked great. Thanks for a simple and delicious recipe!
That’s awesome, Jen! And good to know about the foil trick!
Fool – freaking – proof! So tender and yuuuuummmy!
Dang girl! I love hearing that!
Can you apply this method to any cut of meat/steak type? Say a ribeye, for example? Assuming you can just playing with the time since a ribeye is typically bigger and has more fat.
Hi Crystal, I have not used this method on other cuts of meat. But I assume it will work fine, adjusting the cooking times as necessary. Let me know if you try it and what the results are.
Last night I googled how to cook a perfect filet and let me tell you this recipe did not disappoint. Turned out absolutely perfect and it was super easy!!
Yay! That’s awesome, Jennifer! Glad you found me!
OMGoodness!!! It’s embarrassing to admit, but I am 45 years old and this is the first time I ever prepared steak! Thank you for this amazing recipe! It turned out so so so good!!! I will definitely be using this always!
Nothing embarrassing about that! So happy to tried it and had great success. Yay!
I honestly feel silly for asking, or maybe i just read over it, but what temperature do you preheat your oven to?
425 degrees Fahrenheit. Step 2 in the instructions.
Excellent detailed recipe!! I loved that you included the pictures. Your steak looked exactly how my husband and I like ours so 6 minutes in oven was right on point. We usually have tenderloins, but my husband picked filets this time. I was nervous as I’d never cooked a filet. I used a copper chef skillet as it is the only oven proof pan I own. I cooked four filets. They came out perfect!! I’m also going to do my tenderloins this way next time. Thank you for making it so easy for me.
You’re very welcome, Christine!
I’m trying strip steaks tonight as my local butcher had a sale. Not sure on times, but hopefully they turn out as good as filets. Fingers crossed.
Ooo let me know!
I am new to cooking and this was the first time I had cooked Filet Mignon. Thank you so much for the recipe, it was so helpful. My pans could not go into the oven, but I had one cast iron skillet, so I used that. I would recommend to have the first side sear for about 3 minutes 15-30 seconds instead of 4 minutes as mine were a little burnt (with medium-hot pan). I only mention this because there are those that have asked. Otherwise, everything you mentioned was spot on and my steak turned out to be very delicious. Thank you again for posting and help those of us who don’t really know how to cook
Hi Christine! So glad you had success! And yes, cast iron retains heat better and thus is a hotter pan, so not surprised you needed to shave a few seconds off the cooking time. Great job!
Just made these a few days ago and they were perfect! Thank you for the recipe 🙂
You’re welcome, Becky!
Do you check the internal temp before pulling them Out of the oven? Or just pull them and trust the process??
I do not take the internal temperature. I follow the instructions precisely as I’ve written them!
OMG, I just made my center cut filet Mignon exactly as instructed in this recipe and it is, by far, the best steak I have ever made. It brought tears to my eyes with how good it is and perfectly cooked. I just had to thank you for this recipe. I will make my filet’s this way from now on. Thank you, thank you! (Still licking my lips!)
You’re very welcome, Mark! Yay!
Let me please add to the chorus of happy steak eaters! I have followed your directions quite a few times, including tonight, and my filet is perfect every time. My only edit is that I sprinkle on some garlic powder & onion powder along with the pepper & salt. Superb!
Mmmm…I bet it’s so good with the garlic and onion powder. I will try that next time!
Worked a treat !! Thank you
Yay!
Un-Freaking-Believably-Delish😋. I cooked my Filets tonight, after reading numerous ways on Pinterest, to do it.
I Literally Read, “
All…Yes, All of the Reviews “ on them, First. I chose this method to try, bc of the many “Glowing Reviews”.
Long Story Short, when I purchased them at the market, I brought them home and put a Rub on them. I Always use McCormick Grill Mates, “Applewood Rub”. It’s a Favorite of Mine and My Fiancés
Whenever we do Steaks on the Grill. We always put the rub on before we freeze it, when we buy enough for more than one dinner.
Well I defrosted them last night, with the intentions of putting them on the Grill, like we always do.
I woke up feeling less than stellar, with a head-cold; which is very typical if you live in Pa and the temp drops drastically during the change of seasons. There was No Way that I was going to stand out by the Grill and cook these Filets.
So, after some research…this Method was the One that I decided to make. NEVER in my
“Wildest Dreams”, did I think that it was gonna come out So Amazing! Once I bought the gas grill, I was convinced that I would never make a Steak, on my stove top or in my oven…Ever Again, lol😊
I let the Filets come to room temp as suggested; seared the steaks…without moving them, for the time suggested and put in the oven, on a foil-lined cookie sheet to bake. While they were in the oven, I sautéed some butter and minced garlic in a separate pan (the pan I seared in was pretty dark). When they were done baking, I topped them off with the garlic/butter mixture and let them rest for about 6 mins; I know that it calls for letting them rest for 10 mins, but I Just Couldn’t Wait😋
My Filets were 2” thick. Med-Rare took about 6-8 mins in the oven, while the well done filet that I cooked for my Mom (She’s Old School), took about 12-14 mins. Freaking Amazing!!!
Thank You for Saving My Filets🤗
That’s amazing, Kate! Thank you for sharing this with me!
Im going to try this tonight, wish me luck.
It will be great!
Perfection! I tried this recipe for the first time last Christmas and the results were delicious. My husband was a skeptic and worried that I wasn’t doing it correctly but the results were fabulous! I have used it several times since and it has never failed. We will be using it again for this Christmas. Look no further – this recipe is the best! I should note I have been cooking/baking for 48 years and I have tried a lot of recipes!
Awesome Susan! Glad I can be a part of your Holiday tradition! 🙂
I’ve always done my steaks on the grill, never could get the filet’s just right, were always overcooked and dry. Tried your technique last night was perfect. Very flayful and so tender you could cut it with a butter knife, thank you.
Glad you had success, Michael! Yay!
I made this tonight, let me just say it was Phenomenal. I like mine medium rare. It came out perfect. I cooked mine in my cast iron skillet and followed the directions. I did add garlic powder to the seasoning. I will make this again, again and again!
Yay! That’s great to hear, Chris!
If I need to prepare 8 filets, do you suggest I sear in two pans and transfer to heated cookie sheet for the oven cooking time? If there is ample space on a large cookie sheet, will the 425 degree cooking time be the same as suggest for medium rare doneness?
Hi Kathleen! I personally have not done the cookie sheet method, but some others have I believe. I’d search the comments section and see what has worked for others!
Hi welcome 2020
Found this recipe today and made my filets in a cast iron pan with avocado oil and cooked for 12 minutes in oven as we like a medium to medium well steak
Added 1 tablespoon butter and rosemary sprigs and awesome sauce!
Thank you!
Yay! Happy New Year!
My 2 filet mignon turned out EXCELLENT following your recipe above, though no oven temp is noted. I used 350.
Great to hear. Oven temp I use is 425 (step two in the instructions).
Made my filets last night, New Years Eve and freaking amazing!
I used a cast iron pan with avocado oil, before I put in oven added some butter and rosemary
Cooked 10 minutes as we like medium to medium well!
Timed everything and will always make this way for good!
Thank you
Great to hear, Patricia! And love the addition of rosemary!
This really is the best and easiest way I have found to make perfect filet. Thanks for sharing it.
You bet!
First time cooking filet mignon..we received some Omaha steaks as a gift for Christmas. It was perfect!
Awesome! Hope you had a great Christmas!