Prep Time  10minutes
Cook Time  15minutes
Total Time  25mins

How Long do you Cook Filet Mignon

Perhaps the most common steak question I get is “How long should I cook Filet Mignon?” 

The short, but likely inaccurate answer, is “about 10-12 minutes”.

However, the real answer, is a bit more complicated. The question is not a simple one…nor does it have a simple answer. In reality, how long you should cook your filet mignon depends on a number of factors, many of which are unique to your preferences, your filet, and even to your specific kitchen, stove, grill, and pan. The reality is, each time you cook a filet, the cooking time could be materially different. Fortunately, if you learn the fundamentals that drive cooking time, if you practice (i.e. cook) a little bit, and if you use some of the simple tools of the trade, you’ll figure out how long to cook each filet thrown your way. Follow the advice below, and you’ll be well on your way!

How Long do you Cook Filet Mignon

Let’s start at the end. Most filet mignon lovers are looking for two things:

  1. A crispy golden brown outside that has a crunchy texture, and salty beefy flavor
  2. A tender, juicy center cooked to their preferred temperature – between rare and well done

To get the crispy crust, it’s best to use direct heat (a hot pan or grill), and it’s easy to visually tell when you have that crust established. But, that same heat does a poor job of getting the filet’s center to the proper doneness. So, you’ll want to use in-direct heat (like an oven) to cook the filet through to where you want it.  And it’s impossible to visually tell how cooked the filet is on the inside.

How do you want your Filet cooked?

I like to cook filet mignon to medium rare…but I’m not going to judge you, if you want it cooked differently. However that is, it helps to know what internal temperature corresponds to what level of done-ness. So here you go:

  • Rare Filet mignon: ~120 degrees
  • Medium Rare: ~130 degrees
  • Medium: ~140 degrees
  • Medium Well: ~150 degrees
  • Well Done: ~160 degrees

So, now we know two things. First, we want to use direct heat to get a crisp crust on the outside. And second, we want to use indirect heat to bring the internal temperature up to the desired doneness.

Time is the Critical Variable

I like to start my filet mignon on a very hot pan or grill. About 3 minutes on each side to create that crust, without burning the steak. And that 3 minute time, is going to work whether the filet is thick or thin.

However, once it’s seared, you vary the cooking time (with the indirect heat of an oven or closed grill) until the internal temp reaches the desired level.  A thin filet mignon, will likely have an internal temperature of 130 right after searing both sides. If you want it med-rare, you’d take it immediately off the heat.

But a thick filet mignon will still be raw in the center, needed more time to reach medium-rare, and even longer to get to medium or well-done. The time will also vary depending on the temperature of your oven or grill.

As a general rule, I plan on the internal temperature of the filet increasing about 10 degrees for every 3 – 4 minutes in the oven.  But, the safest, most accurate way to tell if you’re filet has cooked long enough is to use an instant read meat thermometer.

And remember, once cooked, make sure to let the steak rest for 5 minutes before serving!

Comments (13 )

August 27th, 2016 - 4:38pm
You didn't mention the oven temperature?
January 15th, 2017 - 2:55pm
I'm preparing for the first time filet mignon (Omaha Steaks) your way in skillet on stove top. Thank you for showing how in video. Beaver
January 1st, 2019 - 10:44am
Thanks for the advice. I left mine in oven a bit longer. I can't take the red juices on my plate. I believe a good meat thermometer is helpful.
Charles E Rossi
February 26th, 2019 - 11:17am
So, whats the temperature of the oven? You didn't mention that.
Samatha Florence
February 27th, 2019 - 1:58pm
Did Martha learn this cooking while in prison?
Lori K.
December 25th, 2019 - 9:45am
We like our filet rare. So I am cooking it to 120 degrees at 425 oven temp. When I let it stand for 5 minutes, will the internal temperature of steak increase? And to what?
January 1st, 2020 - 12:30am
For those asking about the temp of the oven, in the comments of the video he says 400-450. Oven should be very hot.
Winegar Christina
June 20th, 2021 - 8:30pm
I cook filet mignon in a cast iron skillet. Only one, my husband & I split it. 4 minutes on high heat with my super exhaust fan on, flip it, keep heat up, then turn off heat last minute. I don’t put it in the oven, but bake potatoes at 450 for 1 hour, soaked in salt water, pricked 3x on each side.
December 25th, 2021 - 10:13am
I want to cook a filet mignon maybe you should answer the fucking question
jumping shell
December 28th, 2023 - 6:00pm
Great tips! I aim for a perfect medium-rare filet mignon. Searing for 3 mins each side, then finishing in the oven. Internal temp guide is handy. Can't wait to try it!
December 28th, 2023 - 6:01pm
Great tips! I aim for a perfect medium-rare filet mignon. Searing for 3 mins each side, then finishing in the oven. Internal temp guide is handy. Can't wait to try it! <a href="">jumping shell</a>
December 28th, 2023 - 6:03pm
Your content struck the right balance between being informative and enjoyable. Thanks! <a href="">jumping shell</a>
May 19th, 2024 - 8:10pm
Your recipe is great. I will try it. [url=]Build Now GG[/url]

Leave a comment

Top Categories

Our most popular recipes in our most popular foods.


Tired of dull, dry pork? So are we! Learn how to make the best chops on the block.


Fear not! The grill, the pan, the oven, we've got you covered with the recipes and techniques to get the perfect steak...


Our best pasta recipes & techniques will have you cooking like an Italian Grandma.


The best chicken recipe, is the well-cooked chicken recipe. Learn our secrets now...