How Long to Cook Filet Mignon
Beef tenderloin steaks (filet mignon), the most tender cut of beef. Typically 1.5 to 2 inches thick.
The Short Answer
Beef tenderloin steaks (filet mignon), the most tender cut of beef. Typically 1.5 to 2 inches thick. Cook to an internal temperature of 145 degrees F.
Use an instant-read thermometer inserted into the thickest part.
Cooking Methods
🔥 Oven
Temperature: 400°F
Time: 15–22 minutes
Reverse sear method: start in a 275 degree F oven until internal temp reaches 120 degrees F, then sear in a screaming hot cast iron skillet for 1 minute per side.
Rest: 8 minutes
🔥 Grill
Temperature: 500°F
Time: 8–12 minutes
Direct high heat. 4-6 minutes per side for medium-rare on a 2-inch thick filet. Use the reverse sear for more consistent results.
Rest: 8 minutes
🍳 Stovetop
Time: 4–6 minutes
Per side in a cast iron skillet over high heat with butter. Baste with the hot butter for extra flavor. Best for steaks 1.5 inches thick.
Rest: 5 minutes
Filet mignon is lean and mild, which is why restaurants wrap it in bacon and top it with compound butter. At home, basting the steak with butter, garlic, and thyme in the skillet during the last minute of cooking adds tremendous flavor to this otherwise subtle cut.
Frequently Asked Questions
For medium-rare, pull at 130 degrees F and let it rest (it will rise to 135). The USDA minimum is 145 degrees F, which is medium. Many steak lovers prefer 130-135 degrees F.
Ideal thickness is 1.5 to 2 inches. Thinner filets overcook easily. If your filets are thin, use very high heat and shorter cook times to avoid overcooking.
The tenderloin muscle does very little work, making it extremely tender. There are only about 6-8 pounds of tenderloin on an entire steer, making it one of the scarcest cuts.
The Bottom Line
Filet Mignon cooking times vary by method and thickness. Always verify doneness with a thermometer reading 145 degrees F. The times above are guidelines; your specific results depend on the size and starting temperature of your food.