This simple, perfect, and easy filet mignon recipe is pan seared in a cast iron skillet on the stovetop for a couple minutes. The filet mignon is then transferred to the oven and cooked at 400F for 6-7 minutes.

Top view of five pieces of cooked seared filet mignon in a cast iron pan on a white table

This a fast and easy method to make simple but perfect filet mignon. "Dress up" stove to oven filet mignon with favorite herbs, sauces, or compound butters.

The difference between beef tenderloin and filet mignon

Simply put: beef tenderloin is the large uncooked cut of meat before it is sliced. Beef tenderloin is one piece of meat.

It's called filet mignon once it's sliced into thick individual pieces.

Side view of five pieces of raw untied filet mignon beef pieces on a white rectangle plate. — *I got these from the butcher and only the first one was tied. The other four still need to be tied.*

Tying Any Loose Edges of Filet Mignon

Filet mignon will probably have loose edges. The pieces need to be tied together so that the beef doesn't fall apart when cooking. It also needs to be tied together so that the filet cooks evenly throughout.

Ask the butcher to tie the individual pieces of filet mignon together for you so you don't have to - they should be happy to.

If the beef is not tied, the pieces may or may not need to be tied. Tying it holds the tender filet together if it is not compact. It's super easy to do (see pics and video).

Just tie filet mignon together like you would your shoelaces if you get confused.

Side view of five pieces of raw tied filet mignon beef pieces on a white rectangle plate. — Tying the filet mignon will keep uber tender pieces together. Tying generally needs to happen on larger cuts, like the 3rd filet in the middle of the plate or end pieces that may be more fragile. The others didn't need to be tied but it is generally better to tie just in case.

How Long To Cook Filet Mignon From Stove To Oven

Smaller and/or thinner filets will cook faster and therefore will be done quicker. Keep this in mind if you have a couple people that like steak medium well or well done.

Pan sear the filet mignon in a cast iron skillet ~ 2-3 minutes on each side or until brown. Add a little oil - high heat oil like safflower or vegetable - to your skillet before adding the steaks.

Place cast iron skillet in the oven at 400F and cook for an additional 6-7 minutes for medium rare.

Side view of five pieces of raw filet mignon on a gas stovetop being cooked in cast iron pan. — *First side being seared ~ 2 ½ to 3 minutes or until brown.*

Troubleshooting Cooking Filet Mignon - Stove to Oven

Man. You don't want to mess up an expensive cut of meat like filet mignon. The trick for this recipe is to know your oven. Is it spot on for temperature or does it run hot, cold, or uneven?

The best thing to do is undercook it if you're not sure. You can always put it back in or sear it on the stovetop but you can't make it rarer. Once you know your time on the particular weight, make sure to WRITE it down!

Did you overcook the filet mignon? Slice it really thin and make sure to serve it with a sauce, vinaigrette, or gravy. Better luck next time!

Side view of five pieces of seared filet mignon on a gas stovetop being cooked in cast iron pan. — *2nd side is down now for ~ 1 ½ - 2 minutes or until seared and brown. A tab of butter will go on before baking but after the 2nd sear.*

Use Cast Iron For Cooking Filet Mignon

Cast iron isn't necessary for cooking filet mignon. I know that it's so heavy and cumbersome!

Having said that, cast iron is perfect for cooking filet mignon and other cuts of lean meat.

Cast iron holds heat really well and it cooks evenly throughout the pan. Cast iron is also perfect for moving the filet mignon pan from stovetop to oven because it can handle high heat in both places, whereas nonstick pans can not.

So, long story short - use any pan or skillet that you like for cooking filet mignon, just make sure that it can handle both the temperature of the stovetop and also the oven.

Side view of rare filet mignon beef sliced on a wood cutting board with a knife and cast iron skillet. — *Rare but not bloody :). Bake it a couple minutes longer if you want it more well done.*

Things In My Kitchen:

Tongs - my favorite kitchen tool. Turning meat is a breeze with some simple tongs.
12" cast iron pan - go straight from the stovetop to oven in a durable and reliable cast iron pan.
Splatter guard - protect your face, hands, and stovetop from grease splatters!
Digital Oven Thermometer - Programmable and will tell you when you're meat is ready.
Cutting board - Sustainably harvested teak, got the groove for the juices, pretty.

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