How to Cook Filet Mignon on Stove & Then in Oven

Last Updated on by SteakEat

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Here I explain how to cook filet mignon on stove and finish it in oven, using minimum ingredients and tools.

Contents:

 

how-to-cook-filet-mignon-on-stove-and-then-in-oven

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Part 1: Ingredients & Cooking Tools Overview

These are our simple ingredients:

  • 230g / 8oz filet mignon
  • 1 tbsp ghee/coconut oil
  • Kosher/flaked salt
  • Freshly ground black pepper

And the tools:

  • Thick-walled heavy skillet (I use forged aluminium)
  • Paper towel for drying steak
  • Tongs for flipping it
  • Instant-read meat probe
  • Oven tray (optional, if you have an oven-safe frying pan)
  • Tin foil (optional)

Got these? Let’s SteakEat

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Part 2: Cooking Filet Mignon on Stove & Oven

The great thing about this method lies in its SIMPLICITY.

First, we quickly sear filet mignon at high heat; second, we finish it in oven.

 

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1. Getting Warmed Up

To get a perfectly seared, browned on the outside, filet mignon, you need to first get it warmed up.

That means you should take the steak out from the fridge at least 40 minutes before actually cooking it on stove top.

This time period is enough for the steak to reach room temperature.

We do this for one single reason – to guarantee that we will actually SEAR the sides, as opposed to boiling them, because that’s what happens when the skillet’s temperature drops sharply (e.g. when you throw a cold piece of meat inside).

We don’t want that to happen, so 40 minutes is your rule of thumb.

Note that larger cuts will need more time.

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Pro Tip:

If you really have no time and have a microwave, there is a way to bring the steak to room temperature in UNDER 1 minute!

All you need is a ceramic plate (safe for the microwave) with filet mignon on it – it should be completely cleared from any packaging.

You then set the microwave at the lowest power level (but not the defrost setting) and get it going for 3-5 seconds.

The stop. Open the door and flip the steak.

You will notice that the side that touches the plate’s surface is now slightly warmer.

Repeat for the opposite side and flip again.

Repeat the cycle for 4-6 times and your steak will be at room temperature in less than 1 minute.

Stay focused and careful – you don’t want to cook filet mignon in the microwave!

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2. Pat Dry

How to really help surface browning?

One of the easiest (and most underestimated) ways is to use paper towels.

All you need is to pat dry your fillet steak, using light tapping motions.

By removing excess moisture from the cut’s surface, we make it easier for it to brown inside the skillet.

If you don’t have paper towels, try using oven paper instead – it would still work.

Avoid using toilet paper, because its layers love sticking to meat (not just steak).

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3. Get the Oven Running

We are only minutes away from using the oven – the searing process will take only a few moments – so it’s time to heat it up!

I recommend using 130C / 265F setting, if you have fan on (otherwise go for 150C / 300F).

Even though this temperature might seem lowish, this is exactly how it must be done, if you really want to keep all the juiciness and tenderness inside your filet mignon.

The slower we cook your steak, the more flavor and moisture stay inside.

This is crucial for relatively tasteless filet mignon!

Got the oven running? On to the next step then…

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This is Page 2 of the ‘How to Cook Filet Mignon on Stove & Oven’. Click to Page 1.

 

4. Salt + Filet Mignon

Time for seasoning.

I recommend you start with 2 three-finger pinches (your thumb, forefinger and middle finger) of Kosher/flaked salt per each side.

We use this type of salt, because it has a lower density, when compared to table salt.

It means that you can use more of it, without overshooting the mark.

Why would you want to use more of it?

During high heat pan-searing, salt takes part in what is called Maillard reaction – the process, which leads to stereotypical (but awesome) steak browning.

The more salt you put their, the richer and ‘thicker’ is the flavor.

At this stage we only use salt and NO pepper, because it does burn at high heat, leaving charred, burnt flavor.

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5. Skillet on Fire!

We are finally heating up the skillet – place it on a stove at maximum power.

Toss in the tablespoon of ghee/coconut oil (the two ideal fat for high temperature cooking like searing) and wait.

How long to heat up the skillet?

The answer would depend on your pan’s material, stove power and other things of that kind.

The rule of thumb that I use to know whether the skillet is ready is this…

I just wait until the skillet starts smoking lightly (that’s cooking fat approaching its smoking point).

Once I see that happening, I wait for another 20 seconds and put the steak inside the skillet.

It’s a marvelous sizzling sound I hear next.

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6. Searing Filet Mignon

Filet mignon is generally a thick (but small) cut.

So instead of being flat like other steaks, it has that square-like shape.

I then recommend, whether possible, to sear all 6 sides (the standard two + four lateral), so we have that area all flavorful with beautiful browning.

If that’s not possible, simply sear the two sides as usually. This is where you’d be using meat tongs for flipping and holding the steak.

How long do I sear the sides for?

I generally recommend 1 minute per side – this is usually just enough to get that browning we want to have.

Once again, we are not actually cooking steak here.

We only need the browning to develop.

The less time we cook it, the more juicy and tender it will be at the end.

N.B. If you see that after 1 minute the browning is still not there, increase the time to 2 minutes and really heat up your skillet next time! 😉

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7. And Finish in Oven

Got the browning on the sides? Good!

Now – transfer the steak into the oven.

You can either use the oven tray with tin foil on it (it really helps cleaning afterwards) or, in case you got an oven-safe skillet (the one with metal handle), you don’t need to do anything – just put it inside the oven as it is.

Now, for a super delicious, flavorful and tender filet mignon, we’ll be cooking it to 130F / 55C inside temperature – medium-rare, in other words.

This is when you need your instant-read meat thermometer.

I do it this way.

First, I check the temperature right after pan-searing.

Second, I do it again after the steak was in the oven for ~ 10 minutes (if you have oven-safe meat thermometer, you can stick it inside your steak before actually transferring it inside the oven and then just observe the temperature through the oven door).

I’m always a few degrees below my target – 130F / 55C – because the oven temperature is quite low, so it takes me another 10-15 minutes to get there.

So total oven time is then around 20-25 minutes.

And I always-always use meat probe – I don’t guess when it comes to cooking steaks! 😉

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8. Rest & Cut

Once your filet mignon is medium-rare, take it out from the oven and let it rest at a cutting board or a plate.

Cover it with tin foil, so that the heat doesn’t escape from the surface too quickly, and wait for 3-5 minutes.

Your fillet steak is now ready.

Cut it against the grain (i.e. muscle fibers) and enjoy!

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Master Tip: Before serving your filet mignon, place the serving dishes inside the oven to heat them up. They will help to keep your steak warmer for longer, when you will serve it!

Master Tip #2: If you got friends visiting and these guys are late (obviously), preheat the oven to 50C / 120F and place the steak inside. This temperature will keep it warm, without further cooking. Now you can wait for them without being worried that your steak dinner is ruined.

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steakeat-approvedFREE Bonus:

[ninja-popup ID=2842]download this ‘How to Cook Filet Mignon on Stove & in Oven’ Guide in PDF format.[/ninja-popup]

It is convenient, EASY-to-print and includes these awesome photos from above!

How to cook filet mignon on stove and then in oven?

Well, you know the answer now. 😉

 

Happy Steaks!

SteakEat

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