This easy grilled filet mignon recipe lets you enjoy restaurant-quality steak at home. Learn the perfect temperature, seasoning tips, and aromas to prepare the perfect oven-roasted filet mignon.
This grilled filet mignon comes together quickly with a hot sear, a quick butter garnish, and a short oven time for a melt-in-your-mouth center and perfectly seared skin.
Serve grilled filet mignon with horseradish sauce, mushroom sauce, or beef au jus, which is easy to make on the stovetop with pot drippings.
How long to cook filet mignon in the oven
The exact baking time will depend on the thickness of the fillet (usually 1.5 to 2 inches) and desired doneness. Always use a meat thermometer for accuracy. Here are some general guidelines after baking:
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 its internal temperature. Use an oven-safe thermometer for best results. Keep in mind that resting the steak will increase the temperature by about 5 to 7 degrees Fahrenheit.
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 +
Easily refer to our free printable filet mignon temperature chart.
Butter-roasted aromatic options
Adding flavoring when grilling filet mignon injects a delicate, concentrated flavor into the meat. Use a light hand. The fillets are delicate, so you don’t need much. Try adding:
fresh thyme fresh rosemary crushed garlic onion or shallot cracked pepper
You can also use this method when pan-frying sous vide filet mignon.
Recipe notes and tips
Steaks that match in size and thickness will cook at the same rate and produce consistent results. If they are different, plan to temperature each steak and remove them from the oven separately. Let the steak come to room temperature: Remove the steak from the refrigerator at least an hour before cooking. If you start with cold meat, the outside will be cooked through, but the center will remain undercooked. If you have time, sauté butter, garlic, and herbs in a small saucepan over low heat. Heat gently for 10-15 minutes before removing from heat. Procedures can be made up to 2 days in advance. High temperatures can cause smoke, so prepare your kitchen in advance by closing vents or opening windows. Pat filet mignon steaks dry before grilling. To create beautiful skin, it is important that the surface is dry. Let the steak rest for at least 10 minutes before slicing to preserve its juices.
FAQ
yes. If cooking only in the oven at 425°F, add an additional 4 to 6 minutes to each microwave. Baking adds texture, but is not required.
Cast iron retains heat and creates the best crust. The next best thing is a heavy stainless steel frying pan.
side dish ideas
Grilled filet mignon pairs wonderfully with both rich and bright side dishes. Here are some delicious options.
Recommended drink pairings
To take your holiday dinner or date night to the next level, pair Grilled Filet Mignon with:
Full-bodied red wines: Cabernet Sauvignon, Bordeaux blends, Syrah Medium reds: Pinot Noir, Merlot Dry sparkling wines for a festive atmosphere Warm, oaky whiskey or bourbon cocktails
grilled filet mignon
This easy grilled filet mignon recipe lets you enjoy restaurant-quality steak at home. Learn the perfect temperature, seasoning tips, and aromas to prepare the perfect oven-roasted filet mignon.
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Quantity: 2 steak
calorie: 230kcal
Fee: $25
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Device
material
butter base
2 tablespoon butter2 cloves Garlic, minced2 twig fresh rosemary or fresh thyme
Instructions
prepare the steak
Remove the steak from the refrigerator 30 to 60 minutes before cooking. Pat dry with paper towels before seasoning with kosher salt and black pepper. Let’s set it aside.
2 8 oz filet mignon steaks, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper
Bake in a frying pan
Preheat oven to 400°F (200°C).
Preheat a large cast iron skillet over high heat until smoking. Carefully add the oil (it may splatter) and swirl it around the pan until the entire bottom is coated.
Add the filet mignon steak to the skillet and sear for 2 minutes. Use tongs to sear the edges of the steak. Grill the last side. While the steak is cooking, immediately add the butter, garlic, and herbs to the skillet. Using a spoon, sear the steak for 1 minute. Keep moving the butter so it doesn’t burn.
2 tablespoons 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 to 10 minutes, depending on the final internal temperature (see table below). Remove when the internal temperature reaches 113-122°F for rare, 123-127°F for medium-rare, and 128-137°F for medium. Total time will vary depending on steak size, desired final temperature, and starting internal temperature.
2 tablespoons butter, 2 cloves of garlic (minced), 2 sprigs of fresh rosemary or fresh thyme
Remove the steak from the cast iron and place on a cutting board. Cover loosely with foil and let rest for 7-10 minutes before serving. The temperature rises to approximately 10°C. 5-7℉ during breaks.
Precautions
Note 2 – Use an oil with a high smoke point, such as vegetable oil, canola oil, or avocado oil.
temperature
Cook filet mignon based on temperature, not time. This is the “final baking temperature”. Resting will increase the temperature, so the “out of the pot” temperature will be 5-7°F lower than the temperature listed below. 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+
*USDA recommends cooking steaks and roasts to a minimum internal temperature of 145°F to be safe.
nutrition
calorie: 230kcal | carbohydrates: 1g | protein: 0.4g | fat: twenty fiveg | Saturated fat: 9g | Polyunsaturated fats: 2g | Monounsaturated fats: 13g | Trans fat: 0.5g | cholesterol: 30mg | sodium: 1253mg | potassium: twenty threemg | fiber: 0.2g | sugar: 0.04g | Vitamin A: 356IU | Vitamin C: 1mg | calcium: 12mg | iron: 0.1mg
