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Filet Mignon is always a favorite steak choice, prized for its tenderness and flavor. The best way to cook Filet Mignon is on the grill, but pan-seared Filet Mignon is also excellent. You can also broil Filet Mignon in the oven for an exceptional flavor. No matter which method or Filet Mignon recipe you choose, our cooking instructions and video will help you cook the tender and juicy steak you crave. We recommend using a meat thermometer to ensure your Filet Mignon steaks are cooked to perfection!
Ideally, steaks should be at least 1½–2 inches in thickness to maintain juiciness and avoid over-cooking when searing (all temperatures/times listed below are based on steak thickness, not weight). For steaks over 2 inches thick, please refer to our Extra-Thick Cut Filet Mignon Cooking Instructions page.
How to Cook Filet Mignon on the Grill
Wondering how long to cook Filet Mignon on the grill or how to achieve the perfect flavor at a medium-rare temperature? There are two main approaches for grilling Filet Mignon:
- Charcoal Grilling
- Gas Grilling
Regardless of which method you choose, be sure your steaks are completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. The best Filet Mignon steaks cooked on the grill are seasoned to taste with Kansas City Steaks Original Steak Seasoning.
How to Grill Filet Mignon: Charcoal Vs. Gas Grill
Filet Mignon on a Charcoal Grill
Preheat your grill on high. Place steaks over the hottest part of the grill, and sear both sides for 1–2 minutes. Then move to medium, ash-covered coals and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.
Filet Mignon on a Gas Grill
Preheat your grill on high. Sear both sides for 1–2 minutes, then reduce to medium heat and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.
Grilling Filet Mignon Medium-Rare (recommended)
- Grill for 7–8 minutes for a 1-inch steak, and 9–11 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
- Prior to serving, add a Kansas City Steaks Finishing Butter for an additional flavor boost.
How to Cook Filet Mignon in the Oven
Baked Filet Mignon is easy to prepare, and still provides a flavor-filled dining experience. Just as in the grilling method, be sure your Filet Mignon is completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. We recommend using our Kansas City Steaks Original Steak Seasoning.
Set your oven to “broil” and preheat for 10 minutes.
Once you have seasoned your steaks to taste, begin baking to your desired Filet Mignon cook time:
- Place your steaks on the rack of a broiler pan and position the broiler pan in oven so that the surface of the steak is 3–4 inches from the heat. Broil to desired doneness, according to the Measuring Doneness and Cooking Times Chart listed below.
- For the perfect medium-rare steak (recommended) broil for 9–12 minutes for a 1-inch steak, and 14–16 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- After removing from the oven, rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- Resting the steak is important for oven baked Filet Mignon because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
How to Cook Filet Mignon on the Stove
If you've ever wondered how to cook Filet Mignon in a pan on your stovetop, this method will give you excellent results, with a sear that will give your steaks a rich golden-brown color and enhanced flavor.
Be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for 24 hours. Once thawed, remove your steak from the refrigerator for 30–40 minutes before cooking to bring to room temperature. Season your steak as desired; we recommend a generous serving of our Kansas City Steaks Original Steak Seasoning.
For a medium-rare Filet Mignon, follow these steps for best results:
- Preheat a heavy non-stick skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best seared Filet Mignon.
- Once seasoned, place steaks in the hot skillet (do not overcrowd). Do not add oil or water and do not cover.
- For the perfect medium-rare steak on the stove, sear in a non-stick skillet for 7–8 minutes for a 1-inch steak, and 9–11 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- Use a meat thermometer to check the internal temperature of your Filet Mignon to ensure it is cooked to the perfect level of doneness, from rare to medium-well.
Cooking Filet Mignon in a Cast Iron Skillet
Similar to using a non-stick skillet, Filet Mignon in a cast iron skillet can provide mouth-watering flavor, deep brown crust and the remarkable finish we all crave. Follow the same set of directions as you would if cooking Filet Mignon on the stove in a non-stick skillet.
Specialty Filet Mignon Cooking
Looking for a little adventure at dinner? While pan fried Filet Mignon, or grilled Filet Mignon are excellent methods, these new and unique cooking techniques are sure to provide the tenderness and exceptional flavor your desire. With each method, your steak should be completely thawed in the refrigerator for at least 24 hours. Remove the Filet Mignon from the refrigerator 30–40 minutes before cooking to bring to room temperature. Season your steaks to your liking; we recommend using our Kansas City Steaks Original Steak Seasoning.
Ideally, steaks should be at least 1½–2 inches in thickness to maintain juiciness and avoid over-cooking when searing (all temperatures/times listed below are based on steak thickness, not weight). For steaks over 2 inches thick, please refer to our Extra-Thick Cut Filet Mignon Cooking Instructions page. For perfect doneness, we recommend using a meat thermometer.
Reverse Sear Filet Mignon
Take the cooking process a step further with the professional reverse sear Filet Mignon method.
- Preheat oven to 275°F. Place steaks on a wire rack over a baking sheet.
- Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature. View our Measuring Doneness and Cooking Times Chart below. Preheat a heavy skillet or cast iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
- Add some butter or a high smoke point oil such as avocado oil, canola oil, or grapeseed oil and sear steaks for 1–2 minutes on each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
- The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
- Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.
How to Cook Filet Mignon Sous Vide
Sous vide cooking takes all the guesswork out of the process, delivering steaks that are cooked perfectly to your desired doneness every time. Sous vide uses a low-heat, long-time cooking process which allows for evenly cooked steaks from end to end and guarantees every bite is as tender and juicy as the first.
Note: Steaks cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns.
Here are the steps to follow when using the sous vide method:
Prepare It
- Preheat your water bath: Fill your sous vide container up with warm water and set the sous vide device to the appropriate temperature for the desired doneness. The sous vide device should be set as follows:
- Rare: 122°F
- Medium-Rare: 129°F
- Medium: 135°F
- Medium-Well: 145°F
- All our products arrive vacuum-sealed in sous-vide-ready, heat-stable packaging, allowing you to simply add them to the water bath and cook to your desired degree of doneness. However, if you have the means to repackage your steaks into sous vide heat-stable bags at home, we recommend seasoning your steaks with Kansas City Steaks Original Steak Seasoning for an enhanced flavor, prior to cooking in the sous vide. Another option is to add fresh herbs and a Kansas City Steaks Finishing Butter, along with your raw steak, into the heat-stable vacuum seal bag before sealing.
- After thawing, bringing to room temperature, seasoning, and preheating the sous vide; you're ready to start cooking.
Cook It
- Make sure the water bath has fully reached the desired temperature for cooking before adding in the steak.
- Place the packaged steak in the water bath and allow it to cook for the recommended amount of time, based on your desired degree of doneness.
- Rare: 45 minutes (1-inch steak) and 1–2.5 hours (1½ inch steak)
- Medium-Rare: 45 minutes (1-inch steak) and 1–4 hours (1½ inch steak)
- Medium: 45 minutes (1-inch steak) and 1–2.5 hours (1½ inch steak)
- Medium-Well: 45 minutes (1-inch steak) and 1–3.5 hours (1½ inch steak)
- Once your steaks are finished cooking, remove them from the sous vide and take the steaks out of the packaging.
- Preheat a skillet over high heat for about 5 minutes (this can be done on a grill or in your kitchen). A hot skillet delivers the best sear.
- Lightly coat the bottom of your skillet with high smoke point oil such as avocado oil, canola oil, or grapeseed oil. Place your steaks on the skillet and sear for approximately 2 minutes on each side. Sear until the steaks reach the final desired internal temperature, according to the Measuring Doneness Chart below.
- The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
- Serve immediately. Unlike other methods of cooking steak, the low-heat and long-time cooking technique used in sous vide does not draw the juices of the meat to the surface so additional resting time is not needed.
- We recommend adding an additional savory flavor by topping your steak with a Kansas City Steaks Finishing Butter (even if you added butter during the sous vide).
How to Air Fry Filet Mignon
Filet Mignon in an air fryer is certainly not the most conventional cooking method, but it is an exceptionally fast and easy way to prepare a delicious steak.
Here's how to cook Filet Mignon in an air fryer:
- Preheat your air fryer. Set temperature to 400°F. Allow your air fryer to preheat for approximately 2–3 minutes.
- Place your steak in the center of the air flyer and begin frying. We recommend using the grill rack option if available.
- Flip your steak halfway through your cooking time listed in the Cooking Times Chart below).
- Remove the steak from the air fryer and allow it to rest for 5 minutes, covering lightly with foil. The temperature of the steak will continue to rise about 5°F during this time (this is called "carryover cooking").
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
- Prior to serving, apply Kansas City Steaks Finishing Butters for an additional flavor-filled experience.
Smoking Filet Mignon
The rich, natural flavor you receive when biting into smoked Filet Mignon is unparalleled. Enjoy a smoked steak and cook it to your desired doneness. Smoking time varies greatly depending on the cut of meat, thickness of the cut, quality of smoker, smoke and smoke retention, wind, etc. It is best to use a meat thermometer and base doneness off internal temperature.
Note: Steaks cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns.
To begin, fire up your smoker and preheat it to 225°F.
- Place your well-seasoned steak onto the grates of your smoker, close the lid, and smoke the meat until the steaks reach about 10°F below the desired internal doneness temperature (see Measuring Doneness Chart, below.)
- You can check for smoking doneness by internal temperature. Temperatures are as follows:
- Rare: 115°F
- Medium-Rare: 125°F
- Medium: 135°F
- Medium-Well: 145°F
- Next, preheat a skillet over high heat (this can be done on a grill or in your kitchen). Once hot, lightly coat the bottom of your skillet with a high smoke point oil such as avocado oil, canola oil, or grapeseed oil.
- Place the steaks in the skillet and sear them for approximately 2 minutes on each side. Cook until the steaks reach approximately 5°F less than your final desired internal temperature.
- Remove steaks from the skillet and allow them to rest for 5 minutes, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking").
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the final degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
- Prior to serving, expand upon the delicious taste by topping with Kansas City Steaks Finishing Butters for full flavor.
Filet Mignon Cooking Times
Select a cooking method that works for you and follow the recommended cooking times for the best results. For perfect doneness, we recommend you use a meat thermometer and the Measuring Doneness Chart, below.
For steaks that are thicker than 1½ inches visit our How to Cook Extra-Thick Cut Filet Mignon page for proper steak cooking times and temperatures.
Filet Mignon On the Grill
Gas Grill
CharcoalGrill
Rare
1-inch
5–7 mins
5–7 mins
1½ inches
8–10 mins
8–10 mins
Medium-Rare
1-inch
7–8 mins
7–8 mins
1½ inches
9–11 mins
9–11 mins
Medium
1-inch
8–9 mins
8–9 mins
1½ inches
10–12 mins
10–12 mins
Medium-Well
1-inch
9–10 mins
9–10 mins
1½ inches
11–13 mins
11–13 mins
Filet Mignon On the Stove or Oven
Rare
1-inch
5–7 mins
7–10 mins
1½ inches
8–10 mins
12–14 mins
Medium-Rare
1-inch
7–8 mins
9–12 mins
1½ inches
9–11 mins
14–16 mins
Medium
1-inch
8–9 mins
10–13 mins
1½ inches
10–12 mins
14–17 mins
Medium-Well
1-inch
9–10 mins
11–14 mins
1½ inches
11–13 mins
15–18 mins
Filet Mignon in an Air Fryer
Temperature
Air Fry
Rare
1-inch
400°F
6–8 mins
1½ inches
400°F
10 mins
Medium-Rare
1-inch
400°F
8–10 mins
1½ inches
400°F
12 mins
Medium
1-inch
400°F
12 mins
1½ inches
400°F
14 mins
Medium-Well
1-inch
400°F
14 mins
1½ inches
400°F
16 mins
Measuring Doneness for Filet Mignon
Remove when your steaks are 5°F less than the temperatures listed.
The centers will continue to warm as they rest.
Rare Filet Mignon (125ºF)
Center is bright red; pinkish towards the outside
Medium-Rare Filet Mignon (135ºF)
Center is very pink; slightly brown towards the outside
Medium Filet Mignon (145ºF)
Center is light pink; outer portion is brown
Medium-Well Filet Mignon (155ºF)
Center is slightly pink; outer portion is brown
Well Done Filet Mignon (165ºF)
Uniformly brown throughout
Filet Mignon Recipes
Looking for a specific recipe, marinade, seasoning or rub for Filet Mignon steak? Check out our most popular Filet Mignon Recipes below or click Filet Mignon Recipes to view our recipe library.
Filet Mignon Marinade Filet Mignon with Herbed Butter
Related Cooking Tips
How to Cook Thick Filet Mignon
Reverse Searing Steak
How to Cook Bone In Filet Mignon
Most Tender Cuts of Steak
How to Defrost Steaks
Different Types of Steak
Filet Mignon Recipes
As a seasoned culinary expert and enthusiast, I bring a wealth of knowledge and hands-on experience to guide you through the intricate art of cooking Filet Mignon. My expertise extends to various cooking methods, and I'll share insights on grilling, oven baking, stove-top cooking, specialty options, and unique techniques like reverse searing, sous vide, air frying, and smoking. Let's delve into each method, ensuring you master the art of preparing the perfect Filet Mignon.
Grilling Filet Mignon
Filet Mignon shines on the grill, offering a perfect blend of tenderness and flavor. For a medium-rare masterpiece, follow these steps:
- Preparation: Thaw steaks, bring to room temperature, and season.
- Charcoal Grill: Sear over high heat, then move to medium for the recommended times.
- Gas Grill: Sear on high, then reduce to medium for the specified times.
- Cooking Times: Grill for 7–8 minutes for a 1-inch steak, and 9–11 minutes for a 1½ inch steak, aiming for an internal temperature of 130°F.
Cooking Filet Mignon in the Oven
Baked Filet Mignon is easy and flavorful. Here's a quick overview:
- Preparation: Thaw, bring to room temperature, and season.
- Broiling: Set your oven to "broil," place steaks on a rack, and broil according to the recommended times for a medium-rare result.
- Cooking Times: Broil for 9–12 minutes for a 1-inch steak, and 14–16 minutes for a 1½ inch steak, targeting an internal temperature of 130°F.
Stove-Top Cooking
Achieve a rich golden-brown color and enhanced flavor on the stove:
- Preparation: Thaw, bring to room temperature, and generously season.
- Searing: Preheat a hot non-stick skillet, sear steaks, and cook for 7–8 minutes for a 1-inch steak, and 9–11 minutes for a 1½ inch steak, aiming for 130°F internal temperature.
Specialty Filet Mignon Cooking
Reverse Sear Filet Mignon
Take it a step further with this professional method:
- Oven Preheat: 275°F, cook until 10°F below the desired final temperature.
- Skillet Searing: Preheat a skillet, add butter or high smoke point oil, and sear for 1–2 minutes on each side. Aim for a final internal temperature of 135°F.
Sous Vide Cooking
Sous vide ensures perfection every time:
- Preparation: Thaw, bring to room temperature, season, and preheat the water bath.
- Sous Vide: Cook at desired temperatures, then sear in a hot skillet for 2 minutes on each side. Final internal temperature: 135°F for medium-rare.
Air Fry Filet Mignon
A non-conventional but fast and easy method:
- Preheat: Air fryer at 400°F.
- Cooking Time: 6–8 minutes for a 1-inch steak, and 10 minutes for a 1½ inch steak. Rest for 5 minutes, aiming for a final internal temperature of 130°F.
Smoking Filet Mignon
Indulge in rich, smoky flavor:
- Smoker Preheat: 225°F, smoke until 10°F below the desired internal temperature.
- Skillet Searing: Preheat a skillet, sear for 2 minutes on each side. Rest for 5 minutes. Final internal temperature: 135°F.
Measuring Doneness for Filet Mignon
Utilize a meat thermometer and follow the Measuring Doneness Chart to ensure perfection:
- Rare: 125°F
- Medium-Rare: 135°F
- Medium: 145°F
- Medium-Well: 155°F
- Well Done: 165°F
Cooking Times and Temperatures Chart
For various cooking methods, refer to the comprehensive Filet Mignon Cooking Times Chart, ensuring you achieve the desired doneness.
Conclusion
Mastering Filet Mignon requires precision, and armed with these detailed instructions, you're well-equipped to elevate your culinary skills. Whether you prefer the classic grill, the controlled environment of sous vide, or the unconventional air fryer, these methods ensure a tender, flavorful Filet Mignon every time. Happy cooking!