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Gordon Ramsay Demonstrates How To Cook Filet Mignon …
MSAY RECIPES | Pan Seared Oven Roasted Filet Mignon by Gordon Ramsay

Learn how to cook filet mignon at home and get the best results like the top restaurants. Surprisingly easy with a quick sear on the stovetop, then bake to get your perfect filet. Great reliable results every time that is perfect for two or a crowd.
filet with potatoes on a white plate

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Introduction and My Rating

Filet mignon is the tenderest cut of beef and only needs a little seasoning with coarse salt and pepper. 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.

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.

My Rating

My rating system. Great 5 out of 5

An easy 5. I have done this over and over and could survive on it.

Filet Mignon is a slice of the beef tenderloin, which is the psoas muscle of the cow. Since it does very little work or weight-bearing, it is extremely tender.

Generally, a filet will be about 2-3 inches in diameter. A slice of about 1 1/2 inch thick or a bit less will weight about 8 ounces and is an excellent serving size.

Start with quality filets. It is all about quality here more than almost any other cut of beef. Prime is the top 2%; you can buy it for $35 per pound, which I usually buy at the best meat markets.

Next, just under Prime, is Choice. About half the beef sold in the USA is Choice, and this is what most people will usually buy—an excellent value. It will be about $10-15 per pound. Select is next, but just say no since it is poor quality generally. If you see a beef tenderloin that does not have one of these three ratings, it is guaranteed to be bad.

You can buy whole beef tenderloins and trim it yourself, and if I’m having company, I will cut my own.graphic with location of filet

⏰Oven Temperature

I suggest a 400° oven. 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.

⏰How Long?

In a 400° oven, for a final internal temperature of about 140°, it usually takes about 8-10 minutes. 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.

For rare, it may be only a few minutes in the oven. 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.

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.

I always suggest checking the internal temperature of the meat about 4-5 minutes after going into the oven.

There are several variables that will determine the cooking time. 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.

A final word to the wise, NEVER COOK BY TIME ALONE, cook to your target internal temperature. and you must use an instant-read thermometer.

🌡️Final Temperature

I like about 140° final internal temperature. My wife is more of a 145° to 150° person usually but is now moving that down some.

So pick the internal temperature you want. Remove the steak a few degrees less and tent lightly with foil for about 5 minutes or a bit more. I find the filet temperature will rise about 3-5 degrees while resting.

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.

Remember, you can cook a filet a bit more later if needed, but you can not uncook an overcooked filet.
Chart of Beef final internal temperatures

✔️Tips

Seasoning

Just coarse salt and pepper will do—that is enough. We love garlic and recommend a light coat with 7:2:2 seasoning All Purpose Seasoning – 7:2:1 and 7:2:2. I don’t use any other seasoning and definitely no marinade or sauce.

The timing of the seasoning is important. Salt can pull fluid out of your filets, but it will reabsorb in about 1 hour. The general rule is to salt one hour before cooking or just before cooking. I don’t find much difference between the two, so I generally season just before cooking.

I like butter, so I use butter as an option in the recipe. But butter can smoke if overheated. I don’t seem to have a problem with that, but some people do, especially if their burner is very hot. You can use vegetable oil if you have that issue.

The Pan

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. But, any oven-safe pan that can move from stovetop to oven will do.

If you don’t have that, sear in a stovetop pan and move to a different oven-safe pan to finish. If using the later technique, I would preheat the oven pan with the oven, so the steak goes in a hot pan.

Searing

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. It is that simple—really.

📖Steak Recipes

How to Grill a Strip Steak on a Gas Grill

How to Grill a Filet Mignon on a Gas Grill

Pan Seared Oven Roasted Strip Steak

Garlic Filet Mignon
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🖼️Instructions

filets on wooden board with seasoning

Preheat oven to 400° convection (or 425° conventional oven). Start with 1 1/2 thick filets about 8 oz each and trimmed well. Remove any silver skin. If you have time, rest at room temperature for 30-60 minutes.

seasoning filets on a wooden board

Season all sides to taste. Just kosher salt and pepper will be fine. I use my 7:2:2 (see my post on making 7:2:2). Season just before cooking or 1 hour before cooking to prevent the salt from pulling fluid out of the meat.

raw filets in a skillet

In an oven-safe pan (I love my 10-inch cast iron) over medium-high heat melt 1 tablespoon of butter or use oil. When hot, sear both sides of the filets for 2-3 minutes. Sear, flip, sear, and final flip before going to the oven.

filets in a pan in the oven

Transfer to the preheated oven. Cook to your desired done temperature minus about 3-5 degrees. For me, medium-rare is always about 8-10 minutes to get an internal temp of about 135°- 140°. If you want rare, check the internal temperature when the meat goes into the oven.

cut filet cooked on a white plate

Remove from pan and tent lightly with foil on a plate and let rest for 3-5 minutes before cutting. It needs to absorb fluids internally, and the temperature will rise a few more degrees during the rest.

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📖 Recipe

Pan Seared Oven Roasted Filet Mignon

From Dan Mikesell AKA DrDan

Learn how to cook filet mignon at home and get the best results like the top restaurants. Surprisingly easy with a quick sear on the stovetop, then bake to get your perfect filet. Great reliable results every time that is perfect for two or a crowd.

Prep Time 2 mins

Cook Time 16 mins

Total Time 18 mins

Servings #/Adjust if desired 2 servings

  • Preheat oven to 400° convection (or 425° conventional). Start with filets about 1 1/2 inch thick of about 8 oz each and trimmed well.

  • Season all sides to taste. Just kosher salt and pepper will be fine. I use my 7:2:2 (see my post on making 7:2:2).

  • In an oven-safe pan (I love my 10-inch cast iron) over medium-high heat melt 1 tablespoon of butter or use oil. When hot, sear both sides of the filets for 2-3 minutes. Sear, flip, sear, and final flip before going to the oven. Get to about the final color you want.

  • Transfer to the preheated oven. Cook to your desired done temperature minus about 3-5 degrees. For me, medium-rare is always about 8-10 minutes to get an internal temp of about 135°- 140°. If you want rare, check the internal temperature when the meat goes into the oven.

  • I suggest checking the internal temperature after 4-5 minutes in the oven to see where you are on the internal temperature. 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. Rare may be only a few minutes in the oven so beware if you want rare. DO NOT COOK BY TIME ALONE, YOU MUST CHECK INTERNAL TEMPERATURE. Times are provided to help planning only.

  • Remove from pan and tent lightly with foil on a plate and let rest for 3-5 minutes before cutting. It needs to absorb fluids internally and the temperature will rise a few more degrees during the rest.

Pro Tips:

  1. An 8 oz filet will be about 2-3 inches diameter and close to 1 1/2 inches thick. Quality matters a lot with filet.
  2. Resting at room temperature will help you get the final internal temperature you want without drying the surface of the meat.
  3. Try to season one hour before cooking or just before cooking.
  4. You may use butter or oil in the pan. Butter has a lower smoke point, but I have never had an issue.
  5. Pan should be hot before starting to sear.
  6. Sear each side to approximately the final color you want and do a final flip just before going in the oven.
  7. If you want rare and especially if the filet is thinner, check the temperature when it goes in the oven.
  8. I suggest checking the internal temperature of the filet about 4-5 minutes after going into the oven.
  9. There is lots of variability on the time here. The thickness of the meat, the exact starting temperature, the stovetop, amount of searing, exact oven temps, and the pan. All very good reasons not to go by time. Time estimates is given as guides for time management.
  10. PLEASE USE AN INSTANT READ THERMOMETER. DO NOT COOK BY TIME ALONE; YOU MUST CHECK INTERNAL TEMPERATURE. (Third time in a row.)
  11. Times are provided to help planning only. You are responsible if you overcook it. You can always cook it a bit more later but you can not uncook an overcooked filet.
  12. Remove from the oven a few degrees below your final desired temperature. It will rise a few degrees when tented.
  13. Let rest tented for 5 minutes before serving.

Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Calories : 347kcalProtein : 22gFat : 28gSaturated Fat : 9gPolyunsaturated Fat : 2gMonounsaturated Fat : 14gCholesterol : 76mgSodium : 616mgPotassium : 346mgCalcium : 40mgIron : 1.4mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Main Course

Cuisine :American

Editor’s Note: Originally Published March 10, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
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Frequently Asked Questions About how does gordon ramsay cook filet mignon in the oven

If you have questions that need to be answered about the topic how does gordon ramsay cook filet mignon in the oven, then this section may help you solve it.

What oven setting should be used to cook filet mignon?

What temperature should I cook filet mignon in the oven at after searing it? If you’d rather broil it, preheat the broiler to 500 degrees, broil the filet mignon for 2 to 3 minutes per side, and then reduce the heat to 425 degrees to finish cooking it.

What is Gordon Ramsey’s method for baking steak?

Instructions for cooking

  1. Preheat the oven to 200°C/Gas 6.
  2. Heat a large ovenproof frying pan until hot and add a glug of oil. …
  3. Place the beef in the preheated oven and roast for 15?17 minutes until rare or medium rare. …
  4. Meanwhile, make the relish. …
  5. Combine the ingredients for the mustard mayonnaise.

How long should a filet mignon bake at 350 degrees for?

Instructions

  1. Preheat oven to 500 degrees.
  2. Rub fillet roast with oil, then sprinkle on chopped garlic and a generous portion of salt & pepper.
  3. Place fillet roast in pan with fat side on top.
  4. Once oven is preheated, put roast in oven, then reduce oven temperature to 350 degrees.
  5. Cook for 45 minutes at 350 degrees.

Is baking or broiling filet mignon preferable?

The best way to prepare tender cuts, such as filet mignon, porterhouse, and T-bone steak, at high temperatures is to broil them.

How can a filet mignon be cooked in the oven without being seared?

The broiler, an attachment in your oven that mimics a grill or sear by providing direct heat to food, is one way to replicate the thick crust formed by a sear on a filet mignon using only the oven. Some ovens have a separate broiling drawer, but most newer ones have the broiler at the top.

A portion of the YouTube video How to Cook Gordon Ramsay Filet Mignon Recipe

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How does Gordon Ramsay prepare the ideal filet mignon?

The exact cooking time depends on the weight and thickness of your Filet Mignon. It takes 3-4 minutes to cook a fillet steak to medium-rare, 2 minutes to produce a rare fillet steak, 6-7 minutes to cook a fillet steak to medium-well, and 8 minutes to cook a fillet steak to well-done.

Is grilling or baking filet mignon preferable?

No matter which method or Filet Mignon recipe you choose, our cooking instructions and video will help you prepare the juicy and tender steak you desire. The best way to cook Filet Mignon is on the grill, but pan-seared Filet Mignon is also excellent. You can also broil Filet Mignon in the oven for an exceptional flavor.

Should I use oil or butter to cook a filet?

Butter lends itself perfectly to some cuts of meat and for those who enjoy tenderly managing the cooking. Being present and continuously basting reduces the likelihood that the butter will burn and ruin the flavor.

How long does a filet mignon need to cook in the oven?

A meat thermometer should read 130°F when the filet mignon is cooked in the oven for 13 to 14 minutes. Rest the steaks for 5 minutes before serving while lightly covering them with foil.

How long should I bake a 2-inch filet mignon?

For a 2 inch thick medium rare filet mignon, brown both sides for 2 minutes on the stove, then bake for 5 to 6 minutes in the oven, or until the internal temperature reaches 130 degrees F. Let the filet rest for 5 minutes before slicing.

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