How to Cook the Perfect Filet Mignon

  • How to Cook the Perfect Filet Mignon
  • How to Cook the Perfect Filet Mignon
  • How to Cook the Perfect Filet Mignon
Posted on September 29, 2014

If you’ve been hanging around here for a while, then you know that meat isn’t something I cook often at home. So when I do, I go big. And today friends, you and I are going to cook the most perfectly succulent filet mignon that will rival any restaurant steak house. Trust.

OK, let’s just talk about the elephant in the room: filet mignon is expensive. I paid $22.00 for two 6-ounce pieces at Whole Foods. So this isn’t something you’ll be cooking on a weekly basis. Unless of course you are that lucky lady who just landed the bank account heart of George Clooney. So save it for a special anniversary dinner, date night meal or intimate Holiday gathering. And keep in mind that if you were to order the filet mignon at a restaurant, it would easily cost you over $20.00 for a single entrée. At home, you can serve two people for the same price. Winning.

Are we still on board? Good. Keep reading.

This method is incredibly simple and takes only about 15 minutes. And a few little tricks help to make it completely foolproof. For example, always take your meat out of the refrigerator for about 20 minutes to remove the chill before you start cooking. Also, resist the urge to move the meat around in the pan while it’s searing. And most importantly, use a timer to keep track of the time. Things happen fast and you DON’T want to overcook filet mignon. That would be a sad thing.

I was inspired to share this little “how-to” with you today after an incredible session I attended at IFBC put on by the folks from Beef Checkoff (Hi Erin!). Their session was purely educational (i.e. they weren’t pushing a particular brand or product), and their goal was simply to increase consumer knowledge about beef in America. So whether you are looking to save money at the meat counter, not sure what cut of beef to use in a particular recipe, or deciding if grass-finished beef is the appropriate choice for your family, these folks have answers for you. Be sure to check out their site for TONS of tips on shopping for, cooking and storing beef. And remember, you can always ask your butcher for advice too. They are there to help you.

This filet mignon tutorial is the perfect way to help us become more confident when cooking with beef. Because when you pay the big bucks for filet mignon, you don’t want to mess it up!

One final note: I beg you not to slather this with steak sauce (just don’t), blue cheese or butter. Those toppings are all undeniably delicious, but filet mignon doesn’t need them. The meat is so tender and flavorful that it can stand on its own. A good pinch of salt and freshly ground black pepper and a spoonful of any pan drippings is plenty delicious. Save your additional toppings for more inexpensive cuts of meat.



How to Cook the Perfect Filet Mignon

Serves 2

How to Cook the Perfect Filet Mignon


  • 2 filet mignon steaks, each about 6-ounces and 2-inches thick
  • 1 tablespoon extra-virgin olive oil
  • About 1/2 tsp. each salt and pepper


  1. Remove the filet mignon from your refrigerator and set them on your counter top to come to room temperature, about 20 minutes. Filet mignon is very lean and doesn’t usually require any trimming.
  2. Pre-heat your oven to 425 degrees. Season the filet mignon with salt and pepper on both sides. I use approximately 1/8 tsp. salt and pepper per side.
  3. Heat a large oven-proof sauté pan (I prefer a stainless steel skillet; don't use a non-stick pan) over medium-high heat. Add the olive oil and let it get hot.
  4. Add the filets to the hot pan and let them cook undisturbed for 4 minutes. Use a timer and don’t move the filets around in the pan during this time. After 4 minutes, flip the filets. Then immediately transfer the sauté pan to your pre-heated oven and set your timer. Cook in the oven for 5-7 minutes, depending on your preferred level of doneness: 5 minutes for rare, 6 minutes for medium-rare or 7 minutes for medium.
  5. Remove the pan from the oven and transfer the filets to a clean plate. Tent with foil and let them rest for 5 minutes. Do not leave the filets to rest in your sauté pan or they will overcook from the residual heat in the pan.
  6. Spoon any juices from the sauté pan over the filets and serve immediately.


  • Thank you for the helpful post! Great tips and tricks!


    • Thanks, Valentina!

    • I have 3 inch filets is everyone have close to the same size, or what size are you all cooking?

    • Hi Betty! The cooking times in the recipe are for filets that are about 2-inches thick. So you’ll probably need to increase the cooking time by a couple minutes.

    • I followed these directions to a “T” and ended up with the most delicious piece of beef I have ever eaten! Thank you, Valentina!

    • That is so wonderful to hear, Susan!

    • This recipe hits it right on the nose. Simple and perfect. I used a small cast iron pan for a single 6-oz filet, 2-inches thick. My previous experiences with other recipes always turned out with the steak medium on both sides with only a narrow strip of pink in the middle. Or if not cooked as much, medium rare on the outsides with a middle strip still too rare. Could never get it evenly done through with just a touch of crispness on each outside. This totally floored me. It looked just like those steaks you see for restaurant ads. Perfectly done to my taste (Medium Rare) and even through and through. I also used an extremely fast and accurate DeltaTRAK Jumbo Display Auto-Cal Needle Probe Thermometer ($20 at Amazon) to keep a check on things. At 5 minutes I checked the steak and it was 120F. The flavor and texture were fantastic— better than I was ever able to get on my grill. This is a winner!

    • This is so fantastic to hear, Arthur!

    • First, the photo of the finished product is to DIE for ! I followed the instructions to the letter, using my stainless steel pan and had the most delicious, beautiful steak of my life ! I can’t imagine how anyone would go to a “top-rated” steakhouse and pay $50 for something which I picked-up at our local “big box” store for $13 per lb., and coupled with their wonderful Caesar salad, which easily serves 8-10 people. A russet in the oven topped everything off just to perfection.

      Makes you wonder how an EXALTED ONE could order this “well-done”, and then cover it with KETCHUP !

    • Ha ha. I feel the vibe you’re putting down, Phil. So glad you tried it and had success!

    • ok , so im a guy that has always cooked fillets, [and all steaks] , on open fire outside on a tripod. all year long here in wisconsin.yes im very talented at that. now that im solo, thought id be lazy by cookin inside.thats humor. my fillets were only about 1 inch so instead of 4 minute , i did 2. then followed your direction. i followed all your to the t except for that.your web site was the first and only one i looked at . good for me because thank you so much for the mouth watering perfectly cooked! yum

    • Glad they came out, Tom!

    • I had never cooked a steak in my life. My boss, who works in the restaurant industry, was cutting meat the other day and brought me several of the prettiest filet mignons you ever saw. I followed your directions, and just finished eating the best steak of my life! So tender and juicy. I even took pictures. Thanks for posting this miracle recipe!

    • So glad you had great success, Dave! Yay!

    • Thanks for the helpful post. Have always felt intimidated by a Filet Mignon, but will give it a final bash!!

    • Good luck!

    • Genius! My husband grills so I was looking for a way to make the filets inside. They turned out better than on the grill! Thanks for sharing!!!

    • Glad to hear it! And perfect for enjoying filets when it’s too cold to grill!

  • A neighbor brought us 4 filets the other day so I am so glad you wrote this!!


    • Oh lucky you! YUM!

  • I am drooling like crazy over here! We don’t make steak at home too often so it’s always a treat when we do. Totally trying this method next time!


    • Thanks, Amy! It’s so easy and I know you’ll love it! XO

  • Yummm! Could you just ship that to Colorado, please?! 🙂


    • Only if I get to come along too!

  • I love this recipe, Liz! I am not handy with a grill at all (that’s my husband’s job) so I like that you shared this for baking in the oven. Your filet look incredible! Pinned!


    • Thanks, Gayle! I think this is much easier (and more foolproof) than the grill because it’s more controlled. It’s a great way to cook an expensive cut of meat. Let me know how you guys like it!

  • We don’t eat a ton of red meat, but like you, when we do, we go big 🙂 Loved these tips and will definitely use them next time we’re beefin’ it. Sounds like you had a great time at IFBC.


    • Thanks, Jennifer! Go big or go home! Ha ha!

  • I can’t wait to hear more about IFBC! Filet mignon is absolutely my favorite cut of beef (duh because it’s amazing) and I loved reading your tips for cooking it! We don’t buy it much, but as you pointed out, even though it’s expensive it’s so much cheaper than going to a steakhouse! Heh heh, winning!


    • It’s definitely worth the splurge every once in a while!

  • These are great tips! I so agree on letting the meat chill before cooking and not smothering it with bunch of stuff. Nothing taste better than just the steak. We always went with filet mignon but recently been loving ribeye.


    • Thanks, Kayta. Ribeye is great too, especially on the grill!

  • Filet mignon is my favorite cut of meat, but I’ve always been scared to cook it at home! You make it sound so simple though – totally going to use your method!!


    • Don’t be scared. You can totally do it, Rachel! It’s super simple. Let me know how it comes out :-).

  • Must pass this onto my mom who would love to know the perfect way to cook steak!


    • Great, Joanne! I hope your mom tries it out. Let me know how it goes!

  • I’ve also recently learned how to cook the perfect steak. I do the same thing: cook/sear on the stove and finish in the oven. Love this!!! and your filet mignon looks fabulous!!!


    • Thanks, Alice! I love how easy this method is. Grilling has too many variables for me!

  • Oh I really need this tutorial because I like my steak like totally burned! ha! No pink!!! But my husband is a normal person and does like pink on his, I always always overcook them!!


    • Thanks, Annie! Let me know if your husband approves!

  • Filet mignon is my favorite cut of steak and your recipe sounds so delicious and simple! I may need to schedule a date night soon just to try it out 🙂


    • Sounds like a great excuse for a date night!

    • I can’t say enough great things about this recipe. My cooking skills go as far as boiling water for a mac and cheese dinner with my toddlers. I used this filet mignon recipe for mother’s day and my stakes were a hit! As soon as I covered the stakes to rest, my mother called out that she wanted her stake rare. Oh no! I had cooked the stakes for medium at 7 minutes. It didn’t matter. The stakes were perfect! I totally understand what my Mom was trying to avoid with a rare stake. She did not want to work at eating a piece of meat, sawing and chewing on an over cooked piece of rubber only to have your dentures fall out is not a fun experience. This was not the case with this meal. It was perfect! I can’t say that enough. The meat was easy to cut into, perfectly tender and delicious. My mom wanted to know what kind of steak I had cooked because she was not a big meat eater and it was delicious. Even grandpa said it was perfect and he’s the meat expert! Grandpa later made a phone call telling me what a wonderful job I had done. My stakes were wrapped in bacon only because that is how I bought them at the grocery store. The bacon totally worked with the recipe. Several hours later, my husband came home from work. I had saved him an uncooked stake, in my rush to cook his meal so that I could put the children to bed, I over heated the cooking oil which I did not realize until I turned the stake after 4 minutes only to see brown, crispy edges. I played it off as intentionally over cooking the bacon. My husband likes his bacon burned. He said he could not have cooked a better stake with crispy bacon if he had tried. It was delicious!
      Thank you for the tips about taking the meat out of the refrigerator ahead of time and about not moving the stakes in the pan. Also, I never knew you could just take a frying pan and put it in the oven (provided it’s all metal). Wow!
      Thank you for helping to make my mother’s day wonderful!

    • Oh Eva! This comment just made my day. I’m so glad you have now mastered filet mignon and your Mother’s Day meal with a big hit! I’m so happy. I appreciate you!

  • You’re so right about filet mignon — it doesn’t need much more than s&p to taste outrageously good! And cooking it right it so important — it’s too expensive to mess up. haha Unless you’re married to George Clooney like you said. 🙂 Great post!


    • Thanks, Marcie!

  • I’m not a huge meat eater, and I have the same philosophy, when I do indulge, I go all the way — love this post!


    • Thanks, Sue! Glad you liked it!

  • Some good tips; however, your wrong about the sauce. Because filets are known for being very lien and less fat means less flavor. Many steak lovers prefer the strip or rib eye for that exact reason. That’s why I use a veil demi glaze for my sauce just like every high end restaurant I have ever gotten a filet at. Also I just put oil on my steaks not in the pan olive oil has low burn point and if your using a cast iron like the pros it gets so hot the oil burns almost instantly. But I guess if your not using cast iron you might wanna oil the pan.


    • To each his own I guess. I love them plain, without any extra sauces. But if you want to make a demi glaze, then totally go for it! And I don’t use a cast iron pan (I used stainless steel) and haven’t had any problems with burnt oil. But yes, maybe in a cast iron it would burn.

  • I’ve never cooked filet mignon before, and wasn’t sure how to do it or how to get the right level of doneness. After a search, I came across your article. I followed your directions to the letter, and my filets came out perfectly! I especially appreciate how you specify how many minutes to finish in the oven. You rock!


    • Shari!!!! This is so awesome. I’m so happy that is came out perfectly and I really appreciate you telling me. You just totally made my day! XO

  • I bought filet mignon today to try at home and came upon this recipe. I do not have a stainless steel pan, only non stick. 🙁 any suggestions on what else I should try?


    • Hi Sammy. You could try cast iron, but since they retain heat better than other pans, you might have to adjust the cooking times.

  • After I flip the filets on the skillet post 4 minute cook, do i cook them again on the opposite side of the steak or do I put them directly into the oven. I appreciate the help, thanks!


    • After you flip them, immediately transfer the skillet to the oven. I hope this helps.

    • That was myyy question Tooo Alex! ? Thanks for Asking so i didnt have to and Thanks for Answering floatingkitchen and Thanxx soo Much for this help bcz my guy Loves filet mignon n i had No Idea how to cook it! ??

  • My filets were a perfect medium using your recipe. Thanks so much for publishing this. This will be how I make filets from now on. I did make a quick sauce Diane (or, as my partner calls it, meat squeezin’s). Your technique is foolproof!


    • That’s awesome to hear, Rick!!

  • This seems so easy and your filets look incredible! I am trying this technique tonight. If I only have non-stick pans, what can I do as an alternative to putting the pan straight in the oven (since a non-stick can’t go in the oven)? Should I transfer the filets to a baking sheet that’s been warmed up in the oven? I appreciate any suggestions, thank you!


    • The pre-heated baking sheet/pan is a good idea. I don’t know if it would work exactly (i.e. the cooking times might be a bit different). But I think it’s good to try! Do you have a cast iron pan? You could try that as well, since those are oven safe.

  • Absolutely perfect, we are all still drooling over the dinner tonight! – I added a small amount of fat from bacon we cooked earlier and the family though the steaks were better than Ruth Chris! Thanks for the tips!


    • Oh yeah! This makes me so happy! Glad you loved it and yes to bacon fat! That makes everything better. 🙂

  • Thank you for the excellent technique! My filet steaks were thinner and I like plenty of pink so I cooked them in the pan 3 minutes and in the over 3 minutes, and they were perfect!


    • That’s great to hear. Thanks for the feedback! 🙂

  • I’ll be cooking 6 filets for a dinner party next weekend and the pan I have that will accommodate all 6 steaks is a very large cast iron skillet. How should I adjust the cooking time on the stove and then in the oven? Shorter or longer? Also, 2 guests like steak very rare, 3 like steak medium rare and 1 likes steak medium well! Should I keep opening the oven to take out the steaks, or will that mess up the cooking time?


    • I can’t say for sure, since I haven’t done this myself. But cast iron usually retains heat very well, so my gut tells me the filets might take just a minute or two less to cook. Since cast iron stays hotter longer than other pans, I’m hoping that opening and closing the oven won’t be too much of a problem. Let me know how they turn out, Judy!

    • I made these tonight for Father’s Day dinner. I used my cast iron skillet. At first I put them on my griddle on top of the stove for the 4 minutes. I realized I should have put them in the cast iron pan because I didn’t want the juices spilling off the griddle into my oven. (my griddle doesn’t have big sides) so I quickly heated up my cast iron pan while the steaks cooked for the 4 minutes,when I flipped them I put them into the heated cast iron pan and right into the oven. And followed the same directions as you said and they were perfect. No adjustments needed for the cast iron that everyone is speaking of. Every bit as good as what I remembered from Ruth Chris. I cook chicken the same way too try it!!! Delicious thanks for the timing for the steaks

    • So glad it worked for you in the cast iron! Perfect for Father’s Day!

  • Great tips,just bought filets today, I’m definitely going to try this, can’t wait to try!


    • Cool! Let me know how they come out, Monique!

  • Thanks. I tried this today, but I was out of Olive Oil so used butter and veg oil and my trusty cast iron skillet. This was the clearest instruction I have ever had. I have always under cooked steaks (our grill is busted so I’ve been doing this indoors) for everyone but my youngest daughter who likes them bloody. I think the difference was letting it sit out for 20 minutes. Anyway, thanks! Worked perfectly.


    • Awesome, Tina! So glad it worked out and good to know that you can swap out the olive oil. Thanks for sharing!

  • Second time cooking and worked like a charm!! Best post for simple yet effective cooking of a filet. I did this with tenderloin and it came out perfect as well! I love adding herb butter to my steak but can live with just S&P too. Cheers!


    • That is so awesome, Juanita!

  • First time cooking it not so great 🙁 My sauté pan was too hot. Blackened one side and set off the smoke alarm. Then forgot that I got an 8 ounce and it came out medium rare instead of the medium I wanted. *sigh* it was still good. Was fabulous with oven baked Brussel sprouts and twice baked potatoes.


    • Glad it was still good, Julia. Hope you try it again!

  • Thanks for the instructions. I changed it up a bit and wanted to share my results. I used a cast iron skillet. Instead of doing each side in the skillet for 4 minutes on med-high I held each of the inch thick sides down on medium heat for about a minute until they “looked” cooked. I then cooked one side for 3 minutes. Finally I started cooking the last side. I immediately covered the cast iron skillet and lowered the heat to med-low. I cooked it for 6 minutes covered and then removed it as you suggested. With this method I was able to avoid the oven all together. By covering it I think the lid acted like the oven. My lid was glass so I could see the steak. It cooked perfectly. Thanks for the help. I never knew how many minutes to cook a filet before your post. I also had never thought of the oven, or in my case covering it. This made all the difference.


    • So glad to hear that it came out perfectly! And thanks for the tips on the alternate instructions. That’s super helpful and I appreciate you sharing! 🙂

  • Perfection! I used a heated cookie sheet fir the oven part of the cooking ss I don’t have an oven-safe stainless steel saute pan. Worked perfectly…and so simple! Thank you!


    • That’s awesome to hear, Lynne! So glad it worked out!

  • Made this tonight. My first time cooking filet mignon and It was perfect! Horray!

    Thank you soooo much!


    • That is SO AWESOME to hear Stacy. Hooray!!!!

  • Would you have a suggestion for cooking filet with bacon wrapped around it and how to modify the recipe? I cooked it just as you said and then later cooked the bacon seemed perfect otherwise. Thank you so much!!


    • Hi Dawn! Glad you were able to adapt the recipe and cook the bacon separately. I actually haven’t done this recipe with bacon-wrapped filet, so I can’t give a recommendation on how to adapt the instructions. Sorry about that!

  • Thanks for posting this. QUESTION: Is that 4 minutes on EACH side of the filet mignon in the pan? Or 4 minutes on one side then immediately into the oven?


    • Hi Carla. It’s 4 minutes on ONE side. Flip and then immediately into the oven (i.e. NOT another 4 minutes on the stove top). Hope that clarifies things!

    • Okay. Perfect. Thank you!!

  • I’ve used this method a few times and my filet mignon has turned out perfectly each time. I try to limit red meat to a few times a month but like you choose to splurge when I do eat red meat. When I do eat steak, I want it cooked perfectly or what was the point. Thanks!


    • That’s so great to hear, Jenna! I’m so happy it’s working well for you!

  • Hey, it was raining and I’ve only been grilling my filet mignon. I googled how to cook it and found this page. worked out great! I had to toss it back in for a few minutes later because it was rare but oven temps vary etc.

    I made it with roasted fingerling potatoes with olive oil, salt, and pepper, and asparagus with olive oil and salt and pepper. they all use a temp of 425 and it was all really tasty. thanks again, Ill be repeating this for sure.


    • That’s so awesome! Thanks for sharing with me!

  • Tried your technique, baked for 6 minutes for “medium rare”, came out completely raw. Was pretty bummed about it.


    • Sorry it didn’t turn out, Matt. I’m very surprised to hear that. After searing, a steak cooked for 6 minutes in the oven certainly shouldn’t be raw. I’d be happy to trouble shoot this with you, if you’d like.

  • Hi Liz,
    I’ve tried many wonderful recipes that I’ve found online over the years. This is the FIRST time I’ve ever felt compelled to comment on one. Two words: Life Changing!
    I’ve always relied on my husband to grill all of our steaks because we were convinced that was the best (and only) way to properly cook them. Well, today it didn’t work out for him to do the grilling and I just attempted this easy, wonderful, stove/oven preparation, and with another Michigan winter about to bear down on us, we won’t be scraping snow off the grill in order to have our favorite steaks on the grill again! I’ll rely on this fabulous preparation going forward! Perfect! Amazingly easy! And MUCH appreciated!
    Thank you SO MUCH!!!!!!! 🙂 Kim


    • Hi Kim! I’m so happy you tried it and it worked perfectly for you. That’s awesome. Thanks for sharing that with me! Totally made my night!

  • This cooking recipe is for two filets. Does the recipe’s instructions remain the same for cooking only one filet?



    • Hi Frank. The cooking times should be the same for just a single filet.

  • I bought some filet mignon in hope of having a nicer meal than most. Although worried that I might not cook it perfectly…. I pulled this recipe and thinking the whole time I would over or really undercooked it….. it came out perfectly…. my husband and I just loved it!!!!! So amazing, we felt like we were at a steak house at the comfort of our home. Thank you so much!!!


    • Oh that’s so great to hear!!! Makes me very happy that you and your husband enjoyed a great meal at home! Thanks for sharing your experience with me! Cheers!

  • I used this recipe to make filet mignon for my dad’s 78th birthday. He really enjoyed it and thought it was cooked perfectly. Thanks a bunch! I loved it too!


    • That’s so great to hear, Arthur! Thanks for sharing with me!

  • Hi – I really like your recipe. But I would personally recommend pretty strongly 1 change. I think you don’t want to use olive oil – EVOO has a smoke point of 375-405 degrees. So if you’re cooking at high temp on skillet and/or cooking at 425 in oven, the olive oil has a very good chance of smoking/burning.

    This happened to me when I tried your recipe (though it still tasted good).

    I would recommend switching the oil to a high smoke point oil like grapeseed oil or peanut oil which is a smoke point in the 420-440 range.


    • Hi Gavin. That’s a great tip! I’ve never had a problem with it. But it’s a good point to keep in mind!

  • Liz,

    Unbelievable meal tonight thanks to your recipe. My husband cooked the filet mignon exactly the way you said to do. He did use some butter on the stove and did cook the filets a little longer than said in the oven. Delicious. Thanks for the recipe. LH


    • Yeah! That’s so great to hear, Laura! Glad you and your husband enjoyed a fantastic dinner!

  • OUTSTANDING! I have always grilled my fillets. Until now. A sit was windy and rainy I decided to try a pan recipe. This recipe was spot on. I added a tablespoon of bacon grease and wrapped the meat in applewood smoked bacon. I cooked them to your suggestion for medium rare and they came out crisp on the surfaces and just right inside. Very tender, moist and succulent. Thank you!


    • Yahoo! So awesome to hear that they came out great. Thanks for sharing your experience!

  • does this same recipe work if I have four six ounce steaks? or do i need to alter the cook time? also, i am using a cast iron pot, may I cover this with a lid during the searing and oven stages


    • As long as the steaks are not too crowded in the pan, the cook time should remain about the same whether you are cooking 2 or 4 steaks. However, I do suspect that covering the pot will alter the cooking times, since this will affect how much heat is retained.

  • Used this on four steaks for our Christmas dinner and everyone commented that the steaks were the best anyone could remember. I used Avocado oil ( it has a higher burn point ) and made an outstanding pepper sauce by glazing the pan with smoked pepper, a little red wine, beef bouillon, and thickened slightly with corn starch. Thank you for the great recipe, it made our Christmas dinner outstanding


    • I’m so happy to hear this, Ken! Thanks for sharing your experience with me!

  • This recipe worked like a charm. I just cooked and ate the best lunch I’ve had without going to a steakhouse. Thanks bunches!


    • That’s so great to hear, Angelia! Yahoo!

  • Loved this recipe!!!! I didn’t have a pan to transfer into the oven. I used a small sheet tray into a toaster oven no less! Worked well, I did increase the cooking time to 9 min in TO, perfect MR -M.


    • Glad it worked for you, Lynn! Yeah!

  • I’m trying this tonight. Hoping to really impress my hubby and knock it out of the park! (He is never impressed with my meals. He could live on pizza and chicken strips.) I don’t have a stainless steel pan, would a Calphalon nonstick skillet work just as well?


    • Hi Melanie! Non-stick pans aren’t suppose to go in the oven at high heat, because it breaks down the non-stick coating and that can be toxic (yikes!). You might want to look up the specifications for your exact pan. Usually the manufacturers will have a recommendation for what temperature the pan can handle. Hope this helps!

  • I’m going to try this recipe tonight. My husband and I have been eating less red meat lately, but this is a great once-in-a-while treat. Making with fresh creamed spinach and a nice loaf of Ciabatta (with a glass of wine, of course). Thanks for the recipe; I’m sure it will turn out great!


    • Sounds delicious, Doris! I hope it comes out!

  • Hi, I am attempting to make filet for the first time,and found this recipe. Sounds super easy and foolproof! However, I just got rid of all of my non-stick and stainless pans to go with the healthier version of ceramic Green Life pans. Will they go into oven? And also, when searing on stovetop, do I need to adjust cook time since they heat quicker? Thanks so much!


    • Hi Kad. Unfortunately I have no experience using that specific brand of pans. So I can’t comment on cook times, oven safety, etc. I would check the manufacturers website and hopefully you can find some tips there. Good luck!

  • I tried your method tonight and it was excellent. 6-minutes in the oven – medium rare the way we like it. Horseradish sauce on the side for my kids. Everyone was happy. Thanks!


    • That’s so great to hear! Yay!

  • So perfectly tender without being flavorless or unchallenging, I’m blown away with the overwhelming level of appreciation and gratitude I’m experiencing. But enough about how wonderful I am, I’m exited to try out your filet mignon recipe and hope it doesn’t disappoint.


  • Apologies for misspelling “excited”, the filet mignon was perfect. Just like ME. Even when I misspell “excited”. Thank you.


    • So glad you loved it, Jay! That’s great to hear! I’m very excited for you! 🙂

  • Trying this for the first time as I’ve always liked Filet, but have been afraid to ruin such a pricey piece of cow.


    • Hope you enjoy it, Frank!

    • It was wonderful. I did cook it for 6 minutes in the oven and think the next time, 6-1/2 – 7 minutes.

    • Yay! That’s great to hear!

  • Thank you I’ll let you know the result!


    • Awesome!

  • Turned out great!!!! It was just too easy.


    • That’s so great to hear, Sandy!

  • OMG DELICIOUS!!! I am not feeling well today but I bought Filet for tonight’s dinner and decided I was going to cook it anyway. I was looking for an easy recipe that I could use indoors because we generally grill steak. This was by far the best filet we have ever had. I followed your directions exactly for medium rare and they came out perfect. This will be the only way I will ever make it again!


    • That is AMAZING, Marianne! I’m so happy you loved it! Yeah!

  • I followed your directions using cast iron and olive oil. I did sear both sides four minutes, then to the oven for five minutes. took them out covered with foil for five minutes while resting. They were perfection. Warm, dark pink, and juicy. Thank you for such an easy recipe. My Valentine was very happy!


    • That’s awesome, Theresa! And glad to hear that it worked well in a cast iron skillet!

  • I made my filet exactly as you said with a few added seasonings and it turned out better than I’ve ever made filet before. I was doing it all wrong. Thank you for a delicious meal!


    • So happy you had great success with the recipe, Christina!

  • Patti and I live on top of our antique store, in an 1875 constructed storefront, here in Syracuse Nebraska. Her dad got a super deal on these filets out of the back of a pickup truck (Nebraska beef is amazing) but I could not remember ever preparing filet mignon before. Your recipe came to the rescue and our dinner last night was…PERFECT! I really enjoyed reading your story and other recipes on your blog. Thanks Liz!


    • So glad to hear it worked perfectly! That’s awesome, John!

  • For years I was convinced the only way to properly cook a filet was on the grill. I stumbled upon this doing a random Google search to see how to pan sear a filet. This is a fantastic “recipe” for cooking a filet indoors. Every single time I cook one up per your instructions, it comes up crazy perfect every single time, and it is my new go to method. Thanks Liz!


    • That is so awesome to hear, Jeffrey!

  • Other than a tad bit of over searing, which is probably due to having a cheap electric stove top, the steaks came out a perfect medium rare. I’m never going to grill filet again.


    • That’s so awesome, Craig!

  • I am so glad I found this article. I have always grilled filet and have noticed on the cooking shows that they always use stove top and finish in oven. This is restaurant quality!! Thanks for sharing.


    • So great to hear that, Michael! Yay!

  • I had never cooked filet mignon before and our grocery had a big sale on them. This worked perfectly and they were so delicious! Thank you so much for the recipe!


    • That’s great to hear that you had success, Tom!

  • What are some good sides to go with the filet mignon??? Its my first time cooking it and Im nervous because my husband is suuuuuuuper picky!


    • Hi! I like mashed potatoes and either asparagus or broccoli for sides. Can’t really go wrong with those classics!

  • Hello! Do I pan sear both sides of the filet or just one side? and if both sides do I cook the same amount of time for each side ? This is my first time cooking steak and I’m making it for me and my husband anniversary today ! XD


    • Hi Britney. Step 4 in the instructions should answer all your questions!

  • You have made me a chef in the eyes of my husband. There is no greater compliment i can get. Thank you.


    • Aww…that is so awesome to hear! Yay!

  • Why a stainless steel pan, what’s wrong with non stick..? I prefer cast iron myself.


    • The high heat of the oven can damage non-stick pans and release chemicals from the coating material.

  • Good recipe; it came out just perfect. I would like to point out that filet Mignon doesn’t need to be that expensive. I’ll shop at Whole Foods to get some things that other grocery stores around me do not carry, but it’s not really worth paying the premium for the organic stuff when the cheaper stuff is just as safe and healthy (or unhealthy). My job requires me to keep my chemistry, biology, and physics knowledge up-to-date so I read a lot of scientific journals and textbooks, and the studies are pretty clear that there isn’t a difference other than cost.


    • So glad it came out perfectly, Mike!

  • Thank you so much for this recipe I never knew you should leave the meat at room temp for 20 min. maybe that is why my steakes are so tough . I am going to try this recipe this evening and my mouth is watering for a good piece of steak.


    • Yeah, it’s definitely important to take the chill of your meat before cooking. Good luck, Mary!

  • Tonight I used your recommendations to make two, 2″ thick filets.
    Tasty, moist, tender, juicy, delicious and easy.

    Thanks! Your a hit in this household.


    • That’s so great to hear, Donna! Yay!

  • Do you cook 4 minutes both sides before putting in the oven?


    • Just cook the filets 4 minutes on a single side. Then flip them and transfer the pan immediately to the oven. See step 4 in the instructions. Hope it works out!

  • Liz I’m so excited to find your site. Here in Australia, we eat top quality steak (Wagyu, rib eye, filet, porterhouse, etc) at least 4 times a week (too much I know but we export so much, it’s very cheap to eat). Nevertheless cooking it to perfection is a real art. I am 50 and only just getting close to mastering some styles. Thanks to you, tonight I cook a pre-Christmas celebratory dinner with my wife and two sons (21yo & 19yo) and will nail 4 fillet mignons (fingers crossed). Wish me luck – lol.


    • Good luck! And enjoy!

    • How did it turn out?

      I’ve gone with this recipe “by the book”, and never had anyone not finish their steaks. It’s really a great, simple recipe that lets the beef do all the work in terms of flavor and tenderness.

  • Are the cooking times the same for a one-inch steak?


    • The cooking times will very depending on the thickness. A thinner steak will require less time. I would reduce times by probably 1 minute.

  • I’ve used the recipe a few times, and it works very, very well. Not one unhappy camper over the course of 2-3 dozen plates.

    The only things I’ve ever changed/added: adding a touch of bacon grease or butter to the saucepan with the EVOO for the initial stovetop cooking makes a lovely, savory difference.

    Also, adding a little fresh garlic and scallion to the saucepan drippings and sauteing over medium while the steaks rest really adds a great kick.

    Thank you for such a stunningly easy-to-follow recipe! *cheers*


    • So glad you’ve have much success! That’s awesome to hear. And the addition of bacon grease sounds pretty fabulous!

  • Had 3 inch filets and followed directions exactly as written. In my many years of fixing fillet mignon steaks I have never tasted anything so utterly delicious!! Wow Thank you.


    • Yahoo! That’s really terrific to hear, Polly! I’m so happy you had a wonderful meal!

  • Made this tonight and it was perfection! Thank you!!


    • That’s so great to hear! Yay!

  • Tonight I cooked filet mignon for my husband and myself for New Year’s Eve dinner. I have never cooked filets before, these turned out absolutely wonderful and tender and juicy and just the right doneness for each of us. Thanks so much for the recipe.


    • That’s so great to hear, Marlow!

  • Thank you so much! I made my filets and by following your directions they came out perfect! I felt like Chef Ramsey! LOL


    • That’s really awesome, Jane!

  • What temperature do you put the oven on??


    • 425 degrees (see step 2 in the instructions).

  • This was the first time I’ve cooked a Filet Mignon (or any steak for that matter) and it was the most tender thing I’ve tasted.
    Thank you for sharing this amazing recipe with the world 😀


    • That’s spectacular, Luke! So glad you had great success!

  • I followed your directions to a T and it came out perfect.. Thanks!


    • Hooray! So happy to hear that, Edward!

  • Thanks for this post! I just used these instructions and the results were awesome.


    • That’s awesome, Bob!

  • I made mine and it was delicious! Did it with coconut oil instead of olive in a cast iron pan. My big question is how do I prevent the smoke on the stove and in th oven. Like open all the windows smoke. And grease spatter both places? I’m I cooking it too high? It was incredible though! One of my best steaks ever so thank you!


    • Glad to hear the steaks came out well! I’m guessing the excess smoking you experienced is due to the coconut oil. Many unrefined oils have lower smoke points, and thus doesn’t tolerate high temperatures as well. I’d try a light/refined olive oil next time.

  • I need to cook 6 steaks, but I don’t have a pan big enough to do it all at once. What would you do?
    Also, any suggestions to adapt this to a fillet mignon roast?


    • Sorry, I’ve never made a filet mignon roast before. I’m not even sure what cut of meat that is. So I can’t give any advice. Good luck!

  • Hi Liz,

    Baked my first filet mignon steaks this evening for dinner. I’m definitely not known for my skills in the cooking department, so both my husband and I were genuinely surprised when I served us up the best dang pieces of meat ever, thanks to your simple recipe and explicit directions…thank you, thank you, thank you! I’ll certainly check out some more of the sure-to-be future favorites you have so generously published for “un-chefs” like me. Thanks again!



    • That’s so wonderful to hear, Melissa! Yay!

  • I had always been afraid to cook filet mignon steaks, but following your instructions they turned out great. I used a cast iron skillet, the oil didn’t burn (never had olive oil burn) but think they needed a little less time in the oven as they turned out medium rather than medium rare at the six minutes. I’m sure it was due to the cast iron skillet used. My adult daughter recently had open heart surgery and has had very little appetite, but so enjoyed the filet mignon along with roasted asparagus I prepared for her. Thank you for being a part of her enjoyable dinner.


    • So glad you were able to enjoy a meal with your daughter. Thanks for sharing, Charolette!

  • I’ve noticed in a number of the replies you’ve gotten that they stated that olive oil has a low temp & smokes a lot. I have found that if you add just a little butter to that oil that it would eliminate that problem altogether without affecting the overall outcome.


    • Yes, that is a good trick. Thanks for sharing!

  • II tried this yesterday and follow but the steak was not done and I folowed the directions to the T, but the Steak was raw and measured only 80 degrees. Had to put it back in two more times. I think the oven should be about 500 degrees.


    • Hi Dave. I would get a thermometer and test the temperature of your oven, if you haven’t done so all ready. The steaks should absolutely not be raw following the instructions given.

  • Hi Liz, I’ve never been good at cooking steaks, which makes me very sad as I do love a nice cut of beef. A friend gave us some filets for Christmas and I googled how to cook filet mignon. Yours was the first hit and so I tried your method. I’m SO glad I did! The steaks were delicious! Thank you, thank you, thank you!


    • That’s so awesome, Gail! So happy to hear that you had great success! Cheers!

  • The filet turned out perfect, however, I’d like the filet to be hotter when we serve it (after leaving it on a plate for 5 mins before serving). Should I heat the covered 5 min plate it stages on? Should I heat the plates it will be served on? What effect would waiting less than 5 minutes have before serving?


  • Thanks so much for your article.
    I will be cooking grass-fed filet mignon, which is much lower in fat (1.5 grams fat per ounce, of which .75 grams is saturated fat). For reference, Omaha Steaks filet mignon has 6.6 grams fat, of which 2.8 oz is saturated fat.
    How might I adjust your directions if the meat has less fat, or more fat?


    • Hi Warren. Sorry I don’t have any specific advice to give you re: this topic. I think you’ll have to use your best judgement while cooking and see if the meat is starting to look dry/overcooked.

  • Making steak tomorrow- had no idea how to cook filet mignon, glad I came across your directions online…


    • Glad you found me, Lori. And good luck!

  • Should you put a lid over the pan when searing or when it goes in the oven? Thank you.


    • No lid. The pan should remain uncovered.

  • Also, how long should it be in the oven for medium well? Thanks again.


    • I would add an extra 2 minutes maybe? Hard for me to say. I’ve never cooked them to that level of doneness.

  • So you only sear one side?


    • You flip the filets and immediately transfer the pan straight to the oven. See step 4. So the second side does get seared, but in the oven in the hot pan – not on the stovetop.

  • I too was always afraid to cook filet mignon being it’s such an expensive piece of meat, followed your recipe and it came out perfect I will never cook it any other way. Best filet I’ve had in a long long time. Thanks so much for sharing.


    • That’s great to hear, Jim! Glad you had success and now have a new standby recipe!

  • Fantastic recipe. One change. I did not season steaks with pepper before searing as described to prevent pepper burn. After flipping the steaks, I removed the pan form the burner, brushed the top with oil and sprinkled crushed pepper generously before baking. Turned out great. Congratulations for a fantastic simple recipe. I am passing around your recipe to all my friends 🙂 .


    • Glad you had success! Thanks for the feedback!

  • Did this and was the only way to cook a filet! Turned out excellent. Thank you!


    • So happy to hear this, Sharon!

  • My Filets came out so delicious, unbelievable. As soon as I took a bite I turned and took the rest of them out of the freezer to begin thawing because I know I’m gonna want more ASAP. Thank you so much.


    • That’s awesome, Christopher!

  • I’m about to try this out, I can’t wait!


    • I hope they worked out for you!

  • Middletown, Delaware

    Thanks so very much for this delicious, simple recipe! At 66 years of age, this was my first attempt at making filet mignon and it was amazing. I don’t like my cooking.


    • So glad you had success, Denise! That’s great to hear!

  • Hi! I’m Steve! I’m the chief dishwasher here at the Hopkins’ house. I love my cat, the beach, bike rides, podcasts, chocolate, beer, wine, pizza, tacos and kale. Let’s get cooking!

    I copied and pasted your intro with editions. Thank you for the recipe. Totally enjoyed.


    • Glad you enjoyed it!

  • used a cast iron skillet instead worked great. Also did the first four minutes on the grill outside the kitchen so it didn’t set off the smoke alarm Then went to the stove to finish it off.


    • Sounds great, Jackie!

  • Cast iron is absolutely amazing when cooking these steaks! If you season your cast iron skillet well before you cook the steaks and if you use flaxseed oil, it will change your life!


    • Thanks for the tips, Nadia!

  • my husband loves beef and I would love to do this but he comes home late, let’s say around 10 pm and am dead tired to cook so I prefer to cook in advance and just reheat it. is this dish reheatable? coz it aid be good taken straight from the oven.


    • I do not recommend cooking this in advance and re-heating it.

  • Have made these a couple of times now…..they are amazing…….only recipe I’ll ever use. Around the Christmas holidays my market sells whole tenderloins for $9.99 a lb. I always buy one and cut it for several meals , usually 2 larger roasts that feed 4-6 and 6-8 individual portions. This year I bought 2 whole tenderloins since I had room in the freezer. This method of cooking gives juicy , tender beef at the perfect med-rare doneness. Thanks so much !!!


    • That’s so great to hear, Elizabeth!

  • Thank you so much, my wife and I were looking to cook for a first time a filet mignon, after reading on line several recipes
    we decided this is it.Simply delicious


    • So glad you enjoyed it!

  • Question: your instructions indicate to flip after 4 minutes in the saute pan and then immediately to the oven. Does that mean the other side does not get cooked on stove top for 4 minutes?


    • Exactly. The second side does not get cooked on the stove top (but the residual heat from the pan will sear it).

  • Hey ladies and gentlemen, I will be the first to say “I suck at cooking!” I don’t eat steak due to growing up in Texas and going to Cattle Rustlers too many times. My wife loves steak as does my daughter. So I decided to try this recipe with a couple cheap filets from Aldi’s, these steaks were just under $5.00 for two 5 ounce filets. I figured why kill a perfectly good cut of beef trying to cook. I will have to say, my wife and daughter loved how perfectly cooked they were from this recipe. I can only imagine how perfect this would be for a prime cut of beef. I can’t say enough how perfect this recipe works. Anyone that feels this didn’t work for them might want to read the instructions again and make sure your pan is on the correct temp. Thank you,thank you, thank you!!!


    • Thanks for all the kind words, Wayne! Glad you and your family enjoyed the steaks!

  • I used your instructions for a $10 filet from Wegmanns. I cooked it for my son’s 16th birthday dinner. Normally I would grill it but never again. It came out perfect and I scored some great mom points. Thanks so much!


    • That’s so awesome, Karen!

  • Absolutely perfect every time !! Thank you so very much. I


    • That’s awesome, Janet!

  • That was amazing – best, easiest filet I’ve ever made – will definitely make this again !!! Thanks so much for the easy recipe!!!


    • That’s wonderful to hear, Kimberly. Thanks for letting me know! Cheers!

  • ‘the best’ steak I ever cooked! It was a success, thanks for the easy recipe, it was very simple


    • Hooray! That makes me so happy!

  • Thanks, I had the grill ready to go and it started to rain. It worked out fine.


    • Great! Glad this could be a successful plan B!

  • I bought 2 fillets and I was going to cook them today but I didn’t know what you meant by 425 degrees. What measurement did you use? Celsius or Fahrenheit? Thanks for your recipe though


    • It’s Fahrenheit. Let me know if you have any other questions.

  • Great recipe and perfect result. I like bacon wrapped and I pre-cook the bacon half way, wrap the filets, drain most of the grease and cook the filets in the remaining bacon grease. Gives a nice sear.


    • Bacon is always a good idea!

  • Can’t afford filet mignon more than once a year, so I approached this cooking task with great trepidation, terrified that I would ruin them (as I do with most beef!) Got to say, this was the most delicious beef dish I have ever eaten! The only thing I did differently from the instructions was to leave them in the oven for 10 minutes instead of 5-7. They came out a little pink in the middle, deliciously juicy and tender all through and slightly crispy on the outside. Absolutely fantastic! Thank you so much for posting this recipe and making my son’s farewell dinner before he goes back to school a roaring success!


    • Bev, this is fantastic! So happy they came out great!

  • This was perfect instructions. Thank you so much. I cooked mine in the oven for an additional 10 minutes because I like well done and they were perfect.


    • Glad it worked out!

  • Just tried this cooking method for 2 filets. Absolutely perfect or medium rare. Used some black pepper and a sprinkle seasoning that included salt. Much appreciation for a perfectly cooked steak. It was way simple and the best steak I have ever had that was cooked at the house. 🙂


    • So glad! Yay!

  • Amazing! Thank you!


    • Great!

  • Hello Liz,
    Tried your recipe for filet mignon and it came out perfect!

    Thank you!!


    • Yay! I’m so glad!

  • Hi, followed your recipe using 7 pieces of eye fillet tonight and let me tell you they were sensational. Thank you for such an easy recipe, with such an amazing outcome. Will be using it again, and again, and ………….


    • That’s great to hear!

  • Hi, I only have a skillet that is oven-proof up to 400 degrees. How long should the filet be in the oven? Thanks!


    • The filet should be in the oven for 5-7 minutes (see step 4).

  • Just finished dinner and had to post. This is absolutely the spot-on perfect way to cook a beef fillet! Thank you, I am forever in your debt!


    • Awesome news! Thanks for letting me know!

  • This was the best way i have ever made filet, probably the only way ill cook it from now on! so spot on!!


    • Wow! That’s great to hear!

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