To cook filet mignon in the oven, sear and season the meat, cook it on an ovenproof skillet, and let it rest for five minutes before cutting. Cook at 350-375°F for 4-6 minutes depending on how guests like their steak cooked. Searing before cooking is important to retain moisture. Resting allows juices to settle.
The best tips for cooking filet mignon in the oven are to sear and season the meat before cooking, cook it on an ovenproof skillet, and let the meat rest for five minutes before cutting. Most recipes suggest cooking the meat in the oven at between 350 and 375 degrees Fahrenheit (176 to 190 degrees Celsius) for four to six minutes, depending on how guests like their steak cooked. Typically, the tips for cooking filet mignon in an oven are dedicated to creating the most tender and moist steak possible.
Probably the most important tip for cooking filet mignon in the oven is to sear the meat before transferring it to the oven. Searing is basically the process of browning meat by frying it before cooking. This closes some of the pores in the meat and thus retains vital moisture. The filet mignon should be seared for about a minute on each side. Most recipes suggest seasoning the meat before searing it.
Seasoning the meat before cooking is an important tip for cooking filet mignon with an oven. Most chefs suggest using salt and pepper to season the meat, which can be added according to the tastes of the guests. Some recipes also suggest using some fresh herbs as a seasoning to further enhance the flavor of the meat, such as rosemary and parsley. Most chefs suggest seasoning before cooking, but some believe that brining the meat before cooking draws out the moisture and therefore makes for a less juicy steak.
Baked filet mignon recipes generally suggest cooking the meat on an ovenproof skillet. This should be done where possible instead of using a regular baking pan. Skillets retain heat more efficiently than most pans and generally speed up cooking time. The oil must be added to the pan by the chef, so it must be heated before adding the meat. Chefs recommend using olive oil for best results.
The heat travels in waves, traveling from the outside of the steak to the center of it. For this reason, most chefs suggest allowing five minutes to rest after cooking the filet mignon in the oven. After the meat is removed from the oven, the temperature may rise as the residual heat continues to work on the steak. The juices also have time to “settle” into the meat if they are allowed to rest.
Depending on how the guests prefer to cook the meat, the time required for the filet mignon in the oven should be adjusted. At 375 Fahrenheit (190 degrees Celsius) the meat should be cooked for 4 to 6 minutes for rare, 6 to 8 for medium, and up to 10 for well done. Rare meat should be 120 degrees Fahrenheit (49 Celsius), medium rare should be 125 Fahrenheit (51 Celsius), and medium should be 130 Fahrenheit (54 Celsius).
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