How To Cook Filet Mignon In Oven

Save

Introduction

Filet mignon, a prized cut of beef known for its tenderness and delicate flavor, is often associated with fine dining. While grilling and pan-searing are popular methods, understanding how to cook filet mignon in oven offers a consistent and controlled way to achieve a perfectly cooked center. This method allows for even heat distribution, resulting in a juicy and flavorful steak every time. Its convenience and reliability make oven-cooking a favored option for home cooks and professionals alike, especially when precise temperature control is desired.

Ingredients

The core ingredients are simple, allowing the quality of the filet mignon to shine.

• Filet Mignon Steaks: 4 (6-8 ounces each), about 1.5-2 inches thick
• Olive Oil or Butter: 2 tablespoons
• Salt: Kosher or sea salt, to taste
• Black Pepper: Freshly ground, to taste
• Optional: Fresh herbs (thyme, rosemary), garlic cloves, shallots. These can be added during the cooking process to infuse the steak with additional flavor.

For a richer flavor, consider using compound butter (butter mixed with herbs and spices) during the final minutes of cooking.

Preparation Steps

Proper preparation is key to a successful oven-cooked filet mignon.

1. Bring to Room Temperature: Remove the steaks from the refrigerator at least 30 minutes, and up to an hour, before cooking. This allows for more even cooking.
2. Pat Dry: Use paper towels to thoroughly pat the filets dry. This step is crucial for achieving a good sear.
3. Season Generously: Generously season both sides of the filets with salt and pepper. Don’t be afraid to use a generous amount of salt, as it enhances the flavor of the beef.
4. Optional Marinating: For added flavor, the filets can be marinated for a few hours before cooking. A simple marinade of olive oil, garlic, herbs, and a touch of balsamic vinegar works well. However, avoid over-marinating, as it can affect the texture of the meat.

Tip: Salting the steaks well in advance (even an hour before cooking) helps to draw out moisture, resulting in a better sear.

Cooking Instructions

The oven method focuses on searing the exterior and finishing in the oven for consistent results.

1. Preheat Oven and Pan: Preheat the oven to 400F (200C). Place an oven-safe skillet (cast iron is ideal) in the oven while it preheats. This ensures the pan is very hot when the steaks are added.
2. Sear the Steaks: Carefully remove the hot skillet from the oven and place it on the stovetop over high heat. Add olive oil or butter to the skillet. Once the oil is shimmering or the butter is melted and slightly browned, carefully place the filets in the hot skillet. Sear for 2-3 minutes per side, until a rich brown crust forms.
3. Return to Oven: Transfer the skillet with the seared filets back to the preheated oven.
4. Oven Cooking Times: The cooking time in the oven depends on the desired level of doneness and the thickness of the steaks. Use a meat thermometer to ensure accuracy.
   • Rare: 125-130F (52-54C), approximately 4-6 minutes
   • Medium-Rare: 130-135F (54-57C), approximately 5-7 minutes
   • Medium: 135-145F (57-63C), approximately 7-9 minutes
   • Medium-Well: 145-155F (63-68C), approximately 9-11 minutes
   • Well-Done: 155F+ (68C+), not generally recommended for filet mignon, approximately 11-13 minutes
5. Rest: Remove the skillet from the oven and transfer the filets to a cutting board. Tent loosely with foil and let rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Tip: For a more flavorful crust, baste the steaks with melted butter and herbs during the last few minutes of cooking in the oven.

Serving Suggestions

Filet mignon is a versatile dish that pairs well with a variety of sides.

• Classic: Mashed potatoes, asparagus, and a red wine reduction sauce.
• Elegant: Creamy polenta, roasted root vegetables (carrots, parsnips), and a truffle oil drizzle.
• Simple: A fresh green salad with a light vinaigrette and roasted potatoes.
• Garnishes: Chopped fresh parsley, a pat of compound butter, or a sprinkle of sea salt.

Filet mignon is also excellent served with barnaise sauce, horseradish cream, or a mushroom sauce. Consider pairing it with a bold Cabernet Sauvignon or a Pinot Noir.

Tips and Common Mistakes

Mastering the art of cooking filet mignon requires attention to detail.

• Don’t Overcook: Filet mignon is best served rare to medium-rare. Overcooking will result in a dry and tough steak.
• Use a Meat Thermometer: Rely on a meat thermometer to accurately gauge the internal temperature of the steak.
• Hot Pan is Key: Ensuring the skillet is very hot before searing is essential for achieving a good crust.
• Resting is Crucial: Do not skip the resting period. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
• Avoid Overcrowding the Pan: If cooking multiple filets, sear them in batches to avoid overcrowding the pan and lowering the temperature.
• Use Quality Ingredients: The quality of the filet mignon is paramount. Choose steaks that are well-marbled and have a good color.

Explore More Cooking Guides

Learning how to cook filet mignon in oven unlocks a world of culinary possibilities, transforming a simple cut of beef into an elegant and satisfying meal. The ability to control the cooking process in the oven ensures consistent results, allowing for a perfect steak every time. Its delicate flavor and tender texture make it a versatile dish that can be adapted to various palates and occasions. From classic pairings to innovative flavor combinations, the possibilities are endless. Take the leap and try cooking filet mignon in the oven, and discover a new level of culinary expertise. For more delicious recipes and cooking guides, visit foodrecipestory.com.