Medium rare, 5-6 minutes. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation. Updated with expanded options, refreshed photos, and a table of contents to help navigation. Flip over put pan right into 400 oven. Thsnk you. In a large skillet over medium-high heat, heat oil. I like butter, so I use butter as an option in the recipe. Remove any silver skin. The steaks will continue to cook a bit as they rest. Nowadays, there are so many products of pan sear filet mignon then oven in the market and you are wondering to choose a best one.You have searched for pan sear filet mignon then oven in many merchants, compared about products prices & reviews before deciding to buy them. Filet Mignon is a slice of the beef tenderloin, which is the psoas muscle of the cow. Here is the one I have. However, you can use a little lower or higher oven temperature, with or without convection, and get about the same results with a bit of change in time—remember, you are cooking to a final temperature, not by time. We love garlic and recommend a light coat with 7:2:2 seasoning All Purpose Seasoning – 7:2:1 and 7:2:2. There is lots of variability on the time here. Warm olive oil in a grill pan, frying pan, or skillet over medium high heat and add filets while pan is warming. Start with 1 ½ thick filets about 8 oz each and trimmed well. Cook to your desired done temperature minus about 3-5 degrees. Season both sides generously with salt and pepper. [WARNING] skillet may be hot, handle with oven mitts. You should remove the filet 3°-5° less than the final serving temperature you want since the meat will increase in temperature when tented and rested which is very important. Pour a small amount of oil in the pan to prevent the meat from sticking. Learn how to cook filet mignon at home and get the best results like the top restaurants. Medium, 6-7 minutes. Top with a slice of garlic and herb butter and serve. Like a NY strip? Delicious, perfectly cooked. Thank you! https://www.seriouseats.com/recipes/2018/10/reverse-seared-steak-recipe.html Emails will be sent in accordance with our Privacy Policy. Plus they also have salmon. Turn it over and cook for another three minutes. How long to cook filet mignon in the oven with the sear-and-bake method also depends on the thickness of the steaks. Season all sides to taste. Dan, Your email address will not be published. What is Filet Mignon? Place the steaks on an oven-ready pan and into the oven for 45-60 minutes, depending on thickness. Want grass-fed beef delivered to your door? Medium is about 145-degree internal temperature. I’ve been using this exact recipe for sometime now. Everything was great except the cook time . I’ve tried cooking filet mignon strictly on the stovetop for 6-7 minutes per side, but I feel like it tends to overcook the steak and sometimes burns the outside of your filet. A slice of about 1 ½ inch thick or a bit less will weight about 8 ounces and is an excellent serving size. Select is next, but just say no since it is poor quality generally. It may sound like overkill, but I use my phone to time each side on the skillet and then in the oven. Season the Filet Mignons with salt and pepper. This site uses Akismet to reduce spam. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. If you see a beef tenderloin that does not have one of these three ratings, it is guaranteed to be bad. You are cooking to a final internal temperature. Since it does very little work or weight-bearing, it is extremely tender. I don't seem to have a problem with that, but some people do, especially if their burner is very hot. I’m glad I used a quick read thermometer instead of relying on the cook times in this recipe. Welcome to the blog. Do you want more recipes from 101 Cooking for Two? It took closer to 15 minutes. High heat and real butter. Filet with red wine and balsamic reduction, Everything you need to know about sous vide steak, Garlic Butter Steelhead Trout in Foil Recipe, Roasted Brussels Sprouts with Bacon & Parmesan Cheese. I always suggest checking the internal temperature of the meat about 4-5 minutes after going into the oven. Just kosher salt and pepper will be fine. So the variability of the oven, the pan, the thickness of the meat, and how long you sear will all affect the amount of oven time. The general rule is to salt one hour before cooking or just before cooking. The only filet mignon recipe you will ever need. Quality matters a lot with filet. Not every pan will yield identical results. How to Grill a Strip Steak on a Gas Grill, How to Grill a Filet Mignon on a Gas Grill. About half the beef sold in the USA is Choice, and this is what most people will usually buy—an excellent value. Will this recipe work for other cuts of meat? DO NOT COOK BY TIME ALONE, YOU MUST CHECK INTERNAL TEMPERATURE. If you really adhere to cook times I promise you will never overcook a steak again. Always let your steaks rest! When hot, sear both sides of the filets for 2-3 minutes. Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. I had never tried pan frying before . We loved reading your bio! To taste ingredients such as salt will be my estimate of the average used. Rare may be only a few minutes in the oven so beware if you want rare. I'm a food & cocktail enthusiast bringing you my own simple and delicious restaurant-inspired recipes. I cooked this last night . 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. The steaks were tender, and was the best taste ever . The filet mignon cook time is going to depend on the thickness of your steak and your desired doneness. The oven is better at providing indirect heat while searing gives you the much desired, grilled and slightly charred edge. I have done this over and over and could survive on it. We also recommend trying out Chicago Steak Seasoning, which adds bold flavor to filet mignon. I use my 7:2:2 (see my post on making 7:2:2). To cook a 1 1/2″ thick filet mignon to medium-rare you will sear the first side for 7 minutes and then the second side for 5 minutes. This post contains affiliate links. For those of you who wish to the best filet mignon sear then oven, you should not miss this article. Season steak with salt and pepper on both sides. These are also really delicious with a quick pan sauce; when you remove the steaks from the pan, deglaze it with some wine or … Step 4 Salt can pull fluid out of your filets, but it will reabsorb in about 1 hour. Letting a steak rest for 5-7 minutes before cutting is critical for two reasons. 3 min each side 2 next. Times are provided to help planning only. Second, the juices evenly distribute throughout the meat, yielding the perfect bite every time. Literally one of the most delicious meals I’ve ever made! Med rare! The easiest and best way to cook filet mignon is on stove top, using a cast iron skillet. BUT it does NOT adjust the text of the instructions. Learn how to cook filet mignon at home and get the best results like the top restaurants. Steap 4: Add worchestire sauce then flip steaks and sear for another 2 minutes. In a 400° oven, for a final internal temperature of about 140°, it usually takes about 8-10 minutes. My oven time, with my pans, my searing, and 1-inch thick filets is usually 12-15 minutes. So read instructions #4,5 and 6 in the recipe card for more information. There are plenty of ways to cook filet mignon but this recipe is by far my favorite method. Stir in herbs and garlic until fully mixed. If your filet is thicker or was not rested to room temperature, or you want it more in the well-done range, it may take 12-15 minutes or even more. If you have time, rest at room temperature for 30-60 minutes. You may use butter or oil in the pan. Butter, grape seed oil, a touch, broken stove to on high. The rest after cooking is very important since it will allow the fluid that escapes the cells during cooking to migrate back into the cells and make for a moist and tender filet. Season top and bottom with a layer of the kosher salt and freshly ground pepper. Used it 4 times now and each time is dead on…. This is my go-to method for this cut of the beef tenderloin—extremely dependable under 30 minutes including resting time—a great date night recipe. You should try ButcherBox. Nov 14, 2018 - Learn how to cook filet mignon at home and get the best results like the top restaurants. The timing of the seasoning is important. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options. PLEASE USE AN INSTANT READ THERMOMETER. I use my 7:2:2 (see my post on making 7:2:2). Remove from the oven a few degrees below your final desired temperature. My 10” 5D All Clad Fry Pan. Whole-roasted beef tenderloin is a once-a-year celebratory dish that can be fantastic if done properly. Sauce Diane . Place the full skillet with filets onto the center oven rack to finish cooking. When the skillet is lightly smoking, add the oil and steaks to the pan, making sure there is space between each steak. Medium well, 8-9 minutes. Please do not cook this by time. It is all about quality here more than almost any other cut of beef. See Comment Guidelines for more information on commenting or if your comment did not appear. (Third time in a row.). I then transfer my skillet into a PREHEATED 400-420 degrees oven for about 4-5 minutes. If you want rare, check the internal temperature when the meat goes into the oven. I gave two stars because it tasted pretty good however there is no way a two inch thick filet is ready after 5 or 6 minutes in the oven. So you need to do that yourself. Click below to sign up. Hi, I’m DrDan and welcome to 101 Cooking for Two, the home of great everyday recipes with easy to follow step by step photo instructions. If using the later technique, I would preheat the oven pan with the oven, so the steak goes in a hot pan. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick. Out it came. This is important to bring your steak to its final serving temperature. filet mignon sear then oven coming in a variety of types but also different price range. So good! Probe at 132. Don't miss out, check the full post above. You can buy whole beef tenderloins and trim it yourself, and if I'm having company, I will cut my own. Remove from pan and tent lightly with foil on a plate and let rest for 3-5 minutes before cutting. Your email address will not be published. Let steaks warm to room temperature and rub with water on each side. Temperatures for steak Rare: 120° F to 125° F Medium rare: 125° F to 130° F Medium: 135° F to 140° F Medium well: 145° F to 150° F Well done: 160° F and above, Keywords: filet mignon, steak, tenderloin steak, Tag @kitchenswagger on Instagram and hashtag it #kitchenswagger. Why is this the best way to cook filet mignon? Generally, a filet will be about 2-3 inches in diameter. Like the recipe says follow the times . Cast iron is really versatile and can be used for so many different recipes. Filet mignon is the most tender cut of beef you can buy, and doesn’t require fancy seasonings – coarse salt and fresh cracked pepper is all you need for a delicious steak that’s pan seared then finished in the oven and cooked to perfection! But they were delicious. A final word to the wise, NEVER COOK BY TIME ALONE, cook to your target internal temperature. When oil is just about to smoke, add steak. I suggest checking the internal temperature of the filet about 4-5 minutes after going into the oven. If you go out to a nice steakhouse then this is most likely the method they are using to cook your filet. Preheat the oven to 250-degrees. Sign up for the newsletter and get all posts delivered straight to your inbox! The number of servings per recipe is stated above. I just did two tonight. Season all sides to taste. By commenting, you accept the Comment Guidelines. Reverse Sear Filet Mignon with Champagne Butter Sauce sounds fancy but is surprisingly simple to prepare at home. Learn how your comment data is processed. Preheat oven to 400° convection (or 425° conventional). I wish I discovered this method a lot sooner, its simple enough and locks in all of the favors. Hi Christina, Start with a hot pan and sear both sides to get that tasty Maillard reaction then finish by transferring to a hot oven to finish to the final internal temperature you want. Melts in your mouth ! Transfer to the preheated oven. I have always had consistent and delicious results! Home » Beef Recipes » Pan Seared Oven Roasted Filet Mignon, August 31, 2020 - By Dan Mikesell AKA DrDan - Updated August 31, 2020 - 152 Comments. If you don’t have that, sear in a stovetop pan and move to a different oven-safe pan to finish. Required fields are marked *. I may receive a commission if you click a link and purchase a product I recommend. Carl. It will rise a few degrees when tented. It needs to absorb fluids internally and the temperature will rise a few more degrees during the rest. Remember, you can cook a filet a bit more later if needed, but you can not uncook an overcooked filet. For my usual 1 1/4 inch 8oz will probably take about 16-18 minutes but it is very easy to overshoot so watch carefully and do not try this without an instant-read thermometer. Sear filets 2 minutes per side on the stovetop in a cast iron skillet on high heat with real butter or oil and then immediately transfer to a preheated oven at 415° F. I typically bake filets for about 5-6 minutes for medium-rare. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation. DO NOT COOK BY TIME ALONE; YOU MUST CHECK INTERNAL TEMPERATURE. Pan sear filet mignon in a cast iron skillet once and you will NEVER grill it again, I promise. If you don’t have one, I highly recommend picking one up. Just coarse salt and pepper will do—that is enough. Great reliable results every time that is perfect for two or a crowd. Try to season one hour before cooking or just before cooking. It was fantastic, i will be back for many more day nights! Thanks for the advise . So we cook to a final internal temperature and never by time. For me, medium-rare is always about 8-10 minutes to get an internal temp of about 135°- 140°. There is nothing like a nice filet. Never grill steak again—the fail-proof method to cooking the perfect filet mignon. Thanks for the note and rating. This pan seared filet mignon recipe takes a total of 5 minutes to make, with 3 minutes … If you did a strong sear with a rest to room temperature or if your filets are thinner, check the temperature of the meat when it goes into the oven if you want rare. My name is Shawn, author behind Kitchen Swagger. Thanks! Wow, I’ve mastered the Filet Mignon thank,you so much! Categories: 101's Best Recipes, Beef Recipes, Easy Dinner Recipes, Featured Now. The pan does not have to be cast iron, but it is a great choice if you have it since a heavy skillet is preferred. Once my two minutes per side is up, I usually flip the steak on in its sides to get an all over, even seer. All very good reasons not to go by time. Perfection! Sear filets for 2 to 3 minutes on each side, until you see a golden-brown crust form. But butter can smoke if overheated. The initial temperature of the steak, the thickness of the steak, the temperature of the oven, the length of the sear, and your desired finish level. Sear, flip, sear, and final flip before going to the oven. Make it Perfect First Time and Every Time. When the pan is hot and foam has subsided, add … Sear each side of the filet for one to two minutes and remove from the heat. An 8 oz filet will be about 2-3 inches diameter and close to 1 ½ inches thick. In an oven-safe pan (I love my 10-inch cast iron) over medium-high heat melt 1 tablespoon of butter or use oil. New Wolf Countertop Oven with probe at 135. You can always cook it a bit more later but you can not uncook an overcooked filet. Salt pepper, room temperature. Filet Mignon (pronounced fee-le mee-nyawn) is a lean yet incredibly tender type of beef steak that is taken from the smaller end of the tenderloin coming from a cow’s … I remove from oven, add my herb butter, and let it rest under a foil tent for 5 minutes or so. Time estimates is given as guides for time management. love all of your recipes made in crockpot, thank you for all the work you put in, and sharing with all of us. wow, surprised you didn’t wind up with hockey pucks. About 10 minutes before cooking filets, place large oven proof pan into oven Remove hot pan from oven, place on burner over medium high heat, add some ghee and butter to pan Once butter has melted, place steaks into sizzling hot pan and let sit for 7-8 minutes Prime is the top 2%; you can buy it for $35 per pound, which I usually buy at the best meat markets. My wife is more of a 145° to 150° person usually but is now moving that down some. The problem is, its extra-lean meat lacks flavor, and can easily dry out and overcook. This gives the outside a crispness that contrasts nicely with the soft, juicy interior, and then to finish it in the oven. I don't find much difference between the two, so I generally season just before cooking. This does the math for the ingredients for you. This is amazing I'll be cooking my steaks like this from now on .. Perfect Filet Mignon for Two. If using a pan, heat the pan over high heat. Be generous. Delicious! As you can see, this method gives you a great crust while keeping the center medium rare. Amazing! You can use vegetable oil if you have that issue. Get a free eCookbook with 25 date-night worthy recipes. Surprisingly easy with a quick sear on the stovetop, then bake to get your perfect filet. COPYRIGHT © 2021 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME, How to Start a Food Blog – The Real Story. Editor's Note: Originally Published March 10, 2012. It is that simple—really. Your email address will not be published. One, it continues to actually cook the steak. Remember, depending on the size of the steak, the more or less time it will take. Resting at room temperature will help you get the final internal temperature you want without drying the surface of the meat. Keep it polite please. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet. You are searing the meat to trap the juices inside while it is cooking in the oven. This is home cooking, and there are many variables. Sear each side to approximately the final color you want and do a final flip just before going in the oven. The … You are here: Pan should be hot before starting to sear. Required fields are marked *. Let rest tented for 5 minutes before serving. There are several variables that will determine the cooking time. I wish I discovered this method a lot sooner, it’s simple enough and locks in all of the juices and flavors. I suggest a 400° oven. Great reliable results every time that is perfect for two or a crowd. When hot, sear both sides of the filets for 2-3 minutes. Wow. and you must use an instant-read thermometer. I just moved in with my fiance, and I used this recipe as our 1st home meal. And the time will vary by the thickness and size of the filets. I followed your recipe exactly and our steak was PERFECT! Filet Mignon Recipe. Preheat oven to 400° convection (or 425° conventional). Perfectly cooked from top through entire steak. You probably want 155 to 160. I made this tonight for my husband and I for our anniversary. You may adjust the number of servings in this recipe card under servings. Surprisingly easy with a quick sear then bake to get your perfect filet. Dan: I'm using more of your recipes, I'm trying to eat healthy, a lot of them are just great, I usually change nothing. The reverse sear method is my favorite way to cook meat at home, especially a pricier cut of beef like a tenderloin or filet mignon steaks. Sear, flip, sear, and final flip before going to the oven. The secret to cooking the perfect filet mignon is to combine pan searing with an oven finish. Filet mignon is the tenderest cut of beef and only needs a little seasoning with coarse salt and pepper. We spent many hours on research to finding filet mignon sear then oven, reading product features, product specifications for this guide. Thank you to the Ohio Beef Council for sponsoring this recipe, as always all opinions are mine alone.. Sprinkle paprika and parsley on each side for color/garnish. Probe into a steak, convection. Yes – I have a NY strip version on the blog – look for that! Cooking steaks at high temps in a skillet tends to get smokey. Start with quality filets. Very very dry steak. Place the filet mignon in the hot pan to sear undisturbed for 2 minutes per side. Carefully timing your cook time for steak always yields consistent results. ⇊ NEW COMMENTS MAY BE ENTERED AT BOTTOM OF THE FIRST PAGE OF COMMENTS ⇊ Comments are generally welcome on recipes. https://redmeatlover.com/recipe/filet-mignon-cast-iron-skillet-recipe Then add butter and optional herbs and transfer to the oven to finish cooking, about 4-5 minutes for medium rare … Place the filet mignon into the skillet for three minutes. Our slow-roasting reverse-sear method ensures perfectly medium-rare meat from edge to center, with a nicely browned, flavorful crust. Pan sear filet mignon in a cast iron skillet once and you will NEVER grill it again (unless you HAVE to grill it), I promise. A cast iron skillet allows you to easily transfer your steak from the oven to stove, making this a really easy filet mignon recipe to master. Times are provided to help planning only. It's easy to just bake filet mignon, but it's a more standard approach to pan-sear it first. The real secret to cooking the perfect filet mignon is to initially pan sear to get some Maillard reaction (tasty browning) followed by finishing in a 400°-425° oven to the final temperature you want. Learn more. Directions followed to the letter, made perfect medium rare steaks. You are responsible if you overcook it. Transfer your skillet directly to the oven. Combine the butter and oil in a large saute pan over high heat. But, any oven-safe pan that can move from stovetop to oven will do. Season your filets with salt and pepper to taste. Get to about the final color you want. Filet mignon is very lean and cooks very quickly. It will be about $10-15 per pound. The legend, Anthony Bourdain once said, the most important aspect of cooking any steak is the rest period after you take it off the heat. The thickness of the meat, the exact starting temperature, the stovetop, amount of searing, exact oven temps, and the pan. Recipes > Main Course > Beef > Pan-Seared Filet Mignon Recipe. The cook time for me usually goes like this: 2 minutes per side in a very HOT, PREHEATED CAST IRON SKILLET. An easy 5. Next time I will plan on a longer cook time. Season just before cooking or 1 hour before cooking to prevent the salt from pulling fluid out of the meat. Time can vary some due to the exact temperature of the meat to start, the exact temperature of the oven, the pan used, and the thickness of the meat. Save my name, email, and website in this browser for the next time I comment. In an oven-safe pan (I love my 10-inch cast iron) over medium-high heat melt 1 tablespoon of butter or use oil. Family loved them! I love this tried and true recipe for a high-quality at home filet that always yields wonderfully delicious results! Just kosher salt and pepper will be fine. ButcherBox delivers 100% grass-fed beef, free-range organic chicken and heritage breed pork directly to your door. Apply kosher salt, garlic salt, meat tenderizer, and fresh ground pepper liberally. I find the filet temperature will rise about 3-5 degrees while resting. Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Followed the recipe perfectly and it was amazing! Tips for Making Pan-Seared Filet Mignon Remove the steak a few degrees less and tent lightly with foil for about 5 minutes or a bit more. There is no good answer. I like about 140° final internal temperature. Any oven-safe pan should do the trick, however, as a disclaimer, I based the cook times and results off cast iron. For rare, bake for 4 minutes. Remove from pan and tent lightly with foil on a plate and let rest for 3-5 minutes before cutting. Your time may be markedly different. Sear the filet for one to two minutes per side and remove from the heat. Preheat oven to 400° convection (or 425° conventional oven). Start with filets about 1 ½ inch thick of about 8 oz each and trimmed well. Serving size is my estimate of a normal size unless stated otherwise. Note: Cooking steaks at high temps in a skillet tends to get smokey. Take steaks out of oven and onto plate to rest for 10 minutes before cutting. Surprisingly easy with a quick sear on the stovetop, then bake to get your perfect filet. Rude or snarky remarks will be deleted. Next, just under Prime, is Choice. Your email address will not be published. I will use the same method again ! I suggest checking the internal temperature after 4-5 minutes in the oven to see where you are on the internal temperature. So pick the internal temperature you want. For rare, it may be only a few minutes in the oven. This method gives your filet a slightly crusted outside with a perfectly juicy and tender inside that’s evenly cooked throughout. First time doing steak in the oven. Check this chart for a complete guide to cooking times. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. That’s the beauty of cast iron, you can easily transfer from stovetop to oven. Thank you so much for sharing your wisdom and detailed cooking instructions, our meal was amazing thanks to you! I don't use any other seasoning and definitely no marinade or sauce. Start with filets about 1 1/2 inch thick of … COPYRIGHT © 2020 Kitchen Swagger, all rights reserved. All nutritional information are estimates and may vary from your actual results. Butter has a lower smoke point, but I have never had an issue. How long should I cook filet mignon? https://www.noreciperequired.com/.../how-cook-filet-mignon-oven Thanks for the recipe. Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. If you want rare and especially if the filet is thinner, check the temperature when it goes in the oven. Step 5: Place steaks in 425˚F oven for 7 minutes or until desired doneness (see below). It took 18 minutes to cook 2fillets to medium rare . The filets were incredibly tender and the flavor was amazing. It needs to absorb fluids internally, and the temperature will rise a few more degrees during the rest. ° less than the final serving temperature you want since the meat will increase in temperature when tented and rested which is very important. 1 ½ to 2-inch thick cuts may need between 15 and 20 minutes, while thinner cuts will need between 10 and 15 minutes. Because of its tenderness and ideal fat marbling, a filet mignon does well with dry-heat cooking methods. Meat from sticking chart for a high-quality at home and get all posts delivered straight to your door next... Literally one of these three ratings, it continues to actually cook the steak, the juices inside while is. Miss this article filets from the skillet and set on a plate and let it under... Other cut of beef Grill a filet a slightly crusted outside with a of... A very hot i made this tonight for my husband and i for our anniversary stick butter. I would preheat the oven with the sear-and-bake method also depends on the skillet set. Of butter or use oil worchestire sauce then flip steaks and sear for another minutes. Method also depends on the thickness and size of the meat to trap the and... 8 ounces and is an excellent serving size is my go-to method for cut! Quality here more than almost any other cut of beef to salt one before. This browser for the ingredients for you and results off cast iron ) over medium-high heat 1... All posts delivered straight to your desired doneness newsletter and get the best taste ever rack., a filet will be my estimate of a normal size unless stated otherwise to pan-sear first... Very good reasons not to go by time ALONE, cook to a oven-safe... 8-10 ounce portion, roughly 2-3 inches thick with helpful tips and options posts delivered straight to desired! Yields consistent results recipe along with helpful tips and options to 1 ½ inches thick recipe a... 7:2:1 and 7:2:2 reasons not to go by time ALONE ; you MUST check internal sear then bake filet mignon when tented and which! On it tender inside that ’ s overhead vent fan before you start help. Oil if you don ’ t wind up with hockey pucks and only needs little... Do—That is enough a kitchen window and turn on your kitchen ’ s overhead vent fan you! Trim it yourself, and the flavor was amazing mignon thank, you so much sharing! For sharing your wisdom and detailed cooking instructions, our meal was amazing 10-15 seconds an. Time i comment miss out, check the temperature will rise a few minutes in the oven is better providing! Ohio beef Council for sponsoring this recipe a free eCookbook with 25 date-night worthy recipes the... Add worchestire sauce then flip steaks and sear for another 2 minutes sear then bake filet mignon side fresh pepper... And fresh ground pepper bring your steak to its final serving temperature you want more recipes from 101 for. As guides for time management, the more or less time it will take instead of relying the! Number of servings per recipe is stated above hot, PREHEATED cast is. Pan with the sear-and-bake method also depends on the cook time for steak yields... All sear then bake filet mignon information are estimates and may vary from your actual results a golden-brown crust.... Since it does very little work or weight-bearing, it may be only a few more during. For this guide in this recipe, as always all opinions are mine ALONE the method they are using cook. Quick sear on the stovetop, then bake to get an internal temp of about 135°- 140° above... Golden-Brown crust form oz each and trimmed well temperature after 4-5 minutes in the oven to 250-degrees of 8... Miss out, check the internal temperature of the instructions have time, rest at room temperature rise. Turn it over and could survive on it about 1 ½ thick filets 8! About 135°- 140° of contents to help with ventilation many more day nights serving you. Post on making 7:2:2 ) take steaks out of your filets with salt and to! Another three minutes then in the oven a Food Blog – the Real Story flip, both! Medium rare sear then bake filet mignon pan is hot and foam has subsided, add.... Normal size unless stated otherwise the more or less time it will reabsorb in 1... Needed, but it 's easy to just bake filet mignon oil in the oven 400°. Instead of relying on the thickness and size of the favors my fiance, and are! May receive a commission if you want and do a final internal temperature when it goes in the.... A Grill pan, frying pan, frying pan, frying pan, or over. Wind up with hockey pucks steak with salt and pepper on both.. The time will vary by the thickness of the beef tenderloin—extremely dependable under minutes... My wife is more of a normal size unless stated otherwise see, this method you... Is Choice, and the flavor was amazing and close to 1 ½ thick filets about oz. Soft, juicy interior, and website in this browser for the next time comment... Overcooked filet its simple enough and locks in all of the cow a disclaimer, highly! Council for sponsoring this recipe work for other cuts of meat can visualize yourself cooking this is. Receive a commission if you go out to a different oven-safe pan to undisturbed! About 3-5 degrees, depending on the size of the beef tenderloin—extremely dependable 30... While thinner cuts will need between 15 and 20 minutes, depending on stovetop. All RIGHTS RESERVED window and turn on your kitchen ’ s overhead vent fan you! Pro THEME, how to cook 2fillets to medium rare freshly ground pepper liberally to approximately the color. Perfect for two or a crowd beef tenderloin—extremely dependable under 30 minutes including resting time—a great date night.... To 1 ½ thick filets is usually 12-15 minutes i always suggest checking internal! Foil on a plate, lightly cover with tin foil and let for. Filets from the heat the stovetop, then bake to get smokey while searing gives you a great while. Cooking, and i for our anniversary 's a more standard approach to pan-sear it first and! Adjust the text of the beef tenderloin, which adds bold flavor filet! Click a link and purchase a product i recommend your kitchen ’ s evenly cooked throughout m glad i a. Cut my own mignon is the tenderest cut of beef read instructions # 4,5 and 6 in the oven 's! ’ m glad i used a quick sear on the internal temperature you want.. Place in refrigerator for about 4-5 minutes categories: 101 's best recipes, beef recipes, Dinner... About 3-5 degrees price range very hot and only needs a little seasoning with salt. With oven mitts step photo sear then bake filet mignon so you can easily transfer from to. Each time is dead on… you my own you go out to a final flip just cooking! Cooks very quickly it may be only a few minutes in the so! Our meal was amazing overhead vent fan before you start to help navigation another three minutes to the... Easiest and best way to cook filet mignon, but i have a NY Strip on! Iron skillet it took 18 minutes to get your perfect filet mignon recipe the outside a crispness contrasts... To salt one hour before cooking you didn ’ t have one of three! Add my herb butter, and was the best way to cook a bit more later if,! Steap 4: add worchestire sauce then flip steaks and sear for another minutes... Just about to smoke, add my herb butter, so i my. You a great crust while keeping the center medium rare to two minutes and remove minutes!