How to Finish Filet Mignon in the Oven?
Finishing filet mignon in the oven allows for precise temperature control and ensures an even cook after searing. The process involves searing the filet mignon on the stovetop to develop a flavorful crust, then transferring it to a preheated oven to reach the desired internal temperature.
Why Finish Filet Mignon in the Oven?
Achieving the perfect sear on a filet mignon requires high heat, which can sometimes lead to an unevenly cooked interior. Finishing in the oven after searing circumvents this issue by providing a consistent, moderate heat source to bring the steak to the desired doneness without overcooking the exterior. This combination approach ensures both a beautiful crust and a tender, perfectly cooked center.
Benefits of Using the Oven
- Even Cooking: The oven provides consistent heat, ensuring the entire filet mignon cooks uniformly.
- Precise Temperature Control: Easily monitor and control the internal temperature for your preferred level of doneness.
- Reduced Risk of Overcooking: The moderate oven temperature minimizes the risk of burning the exterior while waiting for the interior to cook.
- Ideal for Thicker Cuts: Larger filet mignons benefit greatly from oven finishing to ensure even cooking throughout.
The Step-by-Step Process
Follow these steps for perfectly oven-finished filet mignon:
- Prep the Filet Mignon: Pat the filet mignons dry with paper towels. This is crucial for achieving a good sear. Season generously with salt and freshly ground black pepper. Consider adding other seasonings like garlic powder or herbs.
- Sear on the Stovetop: Heat a heavy-bottomed skillet (cast iron is ideal) over high heat until smoking hot. Add a high-smoke-point oil such as avocado or canola oil. Carefully place the filet mignons in the hot skillet, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side, creating a deep brown crust. You want a Maillard reaction – the browning creates flavor.
- Transfer to the Oven: Immediately transfer the seared filet mignons to a preheated oven. The oven temperature should be between 350°F (175°C) and 400°F (200°C).
- Oven Finish to Desired Doneness: Bake until the internal temperature reaches your desired level of doneness (see table below). Use a meat thermometer to accurately gauge the temperature.
- Rest the Filet Mignon: Remove the filet mignons from the oven and let them rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Resting is vital.
Doneness Temperatures
| Doneness | Internal Temperature (Fahrenheit) | Internal Temperature (Celsius) | Description |
|---|---|---|---|
| Rare | 125-130 | 52-54 | Cool red center |
| Medium Rare | 130-135 | 54-57 | Warm red center |
| Medium | 135-145 | 57-63 | Warm pink center |
| Medium Well | 145-155 | 63-68 | Slightly pink center |
| Well Done | 155+ | 68+ | No pink |
Common Mistakes to Avoid
- Overcrowding the Pan: Overcrowding reduces the pan’s temperature, leading to steaming instead of searing. Cook in batches if necessary.
- Not Drying the Filet Mignon: Excess moisture hinders the searing process.
- Using the Wrong Oil: Low-smoke-point oils will burn and create an unpleasant flavor.
- Skipping the Resting Period: Cutting into the filet mignon immediately after cooking allows the juices to escape, resulting in a dry steak.
- Inaccurate Temperature Readings: Invest in a reliable meat thermometer for precise temperature monitoring. This is essential for consistent results.
Adding Flavor Infusions
While the filet mignon is finishing in the oven, consider adding aromatics to the pan for extra flavor. A few sprigs of fresh rosemary, thyme, or a clove of crushed garlic can infuse the meat with subtle, delicious notes. Drizzle with melted butter before placing in the oven for added richness.
Frequently Asked Questions
What’s the best type of pan for searing filet mignon?
Cast iron skillets are highly recommended due to their excellent heat retention and even heat distribution. Stainless steel pans are also a viable option, but ensure they have a thick, heavy bottom. Avoid non-stick pans, as they cannot withstand the high heat required for searing.
How long does it take to finish filet mignon in the oven?
The cooking time will vary depending on the thickness of the filet mignon and the desired level of doneness. Generally, it takes between 4-10 minutes in a 375°F (190°C) oven. Use a meat thermometer to monitor the internal temperature and ensure accuracy. Don’t solely rely on time.
Can I finish filet mignon in the oven without searing it first?
While possible, searing first is highly recommended for developing a flavorful crust. Without searing, the filet mignon will lack the rich, browned exterior that contributes significantly to its overall taste and texture.
What’s the best oven temperature for finishing filet mignon?
A temperature between 350°F (175°C) and 400°F (200°C) is ideal. This range allows for a consistent and controlled cooking environment that minimizes the risk of overcooking.
Do I need to use a roasting rack in the oven?
While a roasting rack is not essential, it can help to promote even cooking by allowing air to circulate around the filet mignon. This prevents the bottom from becoming soggy. If you don’t have a roasting rack, you can simply place the filet mignon directly on a baking sheet. It’s an optional step.
Can I use a convection oven?
Yes, a convection oven can be used. However, reduce the oven temperature by 25°F (15°C) and check the internal temperature more frequently, as convection ovens cook food faster. Monitor closely.
How do I know when the filet mignon is done?
The most reliable way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the filet mignon, avoiding bone or fat. Refer to the doneness temperature chart above for guidance.
What if I don’t have a meat thermometer?
While a meat thermometer is the most accurate method, you can use the “touch test” as a rough guide. Gently press the center of the filet mignon with your finger. Rare will feel very soft, medium-rare will feel slightly firm, medium will feel firm, and well-done will feel very firm. However, this method requires experience.
Can I add butter to the pan while finishing in the oven?
Yes! Adding butter to the pan during the last few minutes of cooking will add richness and flavor to the filet mignon. Consider adding a knob of butter along with fresh herbs like rosemary or thyme. It elevates the flavor profile.
How should I rest the filet mignon after cooking?
Loosely tent the filet mignon with foil and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Don’t skip this step!
What are some good side dishes to serve with filet mignon?
Filet mignon pairs well with a variety of side dishes, including mashed potatoes, roasted vegetables, asparagus, creamed spinach, and potato gratin. A classic béarnaise sauce also complements the rich flavor of the steak beautifully.
Can I reheat filet mignon?
Reheating filet mignon can be tricky, as it can easily dry out. The best method is to gently reheat it in a low oven (around 250°F/120°C) until it reaches an internal temperature of 130°F (54°C). Avoid microwaving, as this will result in a tough and rubbery steak. Eat it fresh for the best experience.