Filet mignon, known for its buttery tenderness, is a prized cut of beef. But achieving that perfect balance of juicy interior and flavorful sear requires understanding how long to cook it in the oven. This guide will walk you through the process, ensuring your next filet mignon is restaurant-quality.
Understanding Your Oven and Filet Mignon
Before we delve into cooking times, it's crucial to understand a few factors:
- Oven Temperature: Accuracy is key! An oven thermometer can ensure your oven is reaching the correct temperature. Slight variations can significantly impact cooking time.
- Thickness of the Filet: A thicker filet will naturally require a longer cooking time than a thinner one. Always measure your filet's thickness at its thickest point.
- Desired Doneness: Rare, medium-rare, medium, medium-well, and well-done all correspond to different internal temperatures. Knowing your preference is essential.
Cooking Time Chart for Filet Mignon
This chart provides a general guideline. Remember, these times are approximate, and you should always use a meat thermometer for the most accurate results.
| Desired Doneness | Internal Temperature (°F) | Oven Temperature (°F) | Approximate Cooking Time (per inch thickness) |
|---|---|---|---|
| Rare | 125-130°F | 400-450°F | 8-10 minutes |
| Medium-Rare | 130-135°F | 400-450°F | 10-12 minutes |
| Medium | 135-140°F | 400-450°F | 12-15 minutes |
| Medium-Well | 140-145°F | 400-450°F | 15-18 minutes |
| Well-Done | 145°F+ | 400-450°F | 18+ minutes |
Important Note: This chart assumes the filet mignon has been properly seared before going into the oven. Searing creates a delicious crust and helps retain moisture.
Searing Your Filet Mignon: A Crucial First Step
Before placing your filet in the oven, sear it in a hot skillet with a high smoke point oil (like canola or avocado oil). Sear all sides for about 1-2 minutes per side, until a nice brown crust forms. This step dramatically enhances the flavor and texture.
Using a Meat Thermometer: The Key to Perfection
A meat thermometer is your best friend when cooking filet mignon. Avoid relying solely on cooking time estimates. Insert the thermometer into the thickest part of the steak, ensuring it doesn't touch the pan or bone. Once the internal temperature reaches your desired level, remove the steak from the oven.
Resting Your Filet Mignon: Don't Skip This Step!
After removing the filet from the oven, let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Tent the steak loosely with foil to keep it warm.
Tips for Oven-Baked Filet Mignon Success
- Season generously: Salt and freshly ground black pepper are essential. Consider adding garlic powder, onion powder, or other herbs and spices to enhance the flavor.
- Don't overcrowd the pan: If searing multiple filets, ensure they have enough space in the pan to sear properly.
- Use an oven-safe pan: This simplifies the cooking process, allowing you to sear and bake in the same pan.
- Check the temperature frequently: Once the steak is in the oven, keep an eye on the temperature, as ovens can vary in temperature consistency.
By following these guidelines and using a meat thermometer, you can confidently cook a perfect filet mignon in the oven every time. Enjoy!
