Filet mignon, or “dainty fillet” is among the most coveted cuts from the cow due its lovely, tender texture and subtle flavor. Despite the title of our dish, filet mignon should not be fully cooked in the oven. I first sear the steak on the stove top, then transfer to the oven to finish. This method is my favorite, due to the crispy outside crust and perfectly cooked center, beautifully rare. The dish is especially good in winter if you can’t get out to grill.

Recipe Overview and Keys to Success

For the best possible Filet Mignon Cooked in the Oven, follow these tips:

  • Purchase prime meat
  • Don’t buy steaks that appear old or spotty
  • Use a cast iron skillet for initial searing
  • To achieve a good crust, wait until you see ample smoke coming off the pan before adding the steak
  • Bring steaks to about 125° in the oven (for medium-rare steaks)
  • Add maître d' butter (chive and butter) just before serving; a steakhouse trick

Ingredients for Filet Mignon Cooked in the Oven

  • 2 filet mignon steaks
  • olive oil
  • salt
  • pepper
  • maître d' butter (optional)

Filet Mignon Cooked in the Oven

  1. Start with room-temperature meat
  2. Season well with salt and pepper
  3. Heat pan at medium heat up to the smoke point
  4. Add oil and you’ll see a reasonable amount of smoke coming off the skillet
  5. Lay down the meat with confidence
  6. Avoid touching or flipping to achieve the proper sear
  7. Cook on the first side 3-4 mins
  8. After flipping, cook on the second side for just 1 minute
  9. Move entire pan into pre-heated, 400° oven
  10. After approx 6 mins, remove skillet from the oven
  11. Use thermometer to judge whether the temperature reached 125°, or use the “feel” technique to assess rareness 
  12. Allow filets to rest for 4-5 mins

Wine Recommendation for Filet Mignon Cooked in the Oven

I wouldn’t go overboard with a robust red to marry with this mild-mannered cut of meat. The simple treatment I used here calls for a relatively light red wine.  Either a soft merlot or a medium-bodied pinot noir would make a nice mate to our steak. One example can be found in the San Simeon Monterey Pinot Noir. Its peppery finish (not typical of a pinot) harmonizes quite well with the pepper used to prepare the filet.

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