The last time I searched online for how to cook Filet Mignon in the oven, the wind was blowing about 40 miles per hour. There was no way I was going to wait another day to grill those delicious looking Filet Mignons I bought at Costco. When I brought the steaks home that day, it was perfect grilling weather: 70 degrees and calm. The weather in Denver can change rapidly, especially during early spring and the wind really did come unexpectedly. It was definitely no grilling weather, and that’s how I began searching for ways to cook filet mignon in the oven. I have successful pan-seared high quality, thick steaks before, but I really didn’t want to do that with the Filet Mignon. Grilling or oven cooking filet mignon is not a daunting task. The secret is high heat, so before I get to the oven way of making a perfect filet mignon here’s what works for me on the grill:
Cooking Filet Mignon verses Grilling
When I grill any thick steak, I turn the heat up on my grill as high as it goes. I shut the lid and let it get as hot as it possibly can; that’s usually the point where my temp gauge says 550-600 degrees. I coat the steak with a mixture of butter, olive oil and black pepper. The oil helps cook the steak without drying it out. I’ll set the steak on the hot grill surface for about 1 and 1/2 minutes than rotate it 90 degrees, then repeat for the other other side. That’s a total of 3 minutes on each side and by rotating it half-way in between, the steak gets those nice dark, square grill marks. The actual cooking temperature might vary depending on how thick the steak is. For a medium-rare, 1-inch thick steak I don’t think I’ve ever had to cook it more than a total of 6 minutes when the grill is hot enough. So if that’s how to grill a filet mignon, then how to cook a Filet Mignon in the Oven using the same method?
Grilling Filet Mignon in the Oven
To cook filet mignon in the oven you need one thing: heat and lots of it. This is what I did and it really turned out well:
Make sure the steaks are thoroughly coated with the oil because they can dry out really fast in an oven. Turn your broiler up as hot as it will go. Put the meat on a broiling pan and place it as close to the top burner as you can. Shut the oven door and don’t leave. Time the steak for 1 and half minutes, then pull it out of the oven and rotate it just as described for grilling. Then repeat the process for the other side. You will have a perfectly done, medium rare Filet Mignon. It’s as simple as that.