Method 1: Broiling
The broiler is basically an indoor grill, that allows you to get a lovely, crisp crust on your steak without having to use the grill. If your steaks are thick, then you may need to adjust your oven rack. Thicker portions should be moved further away from the flame, while steaks should be kept between 12 and 2 inches from the heat. Then, for a delectable broiled filet mignon, simply follow these steps:
Step 1: Preheat your broiler for at least 15 minutes, or until it reaches full temperature.
Step 3: In an oven-safe pan or a cast-iron skillet, place steaks under the broiler.
Step 4: When you are halfway through the cooking time, the steaks should be flipped to ensure that both sides are evenly browned. Depending on the thickness of your files, you’ll need anywhere from 8 to 14 minutes to cook them.
Method 2: Searing in a pan and baking
When it comes to preparing filet mignon in the oven, we recommend the sear-and-bake approach. Searing them first not only crisps up the edges, but also seals in the juices, keeping the flesh moist during baking. That’s why the best steakhouses choose to utilize this procedure. This is how you do it:
- Preheat the oven to 425 degrees Fahrenheit. Your oven should be preheated to ensure precise time when baking your seared filet mignon. Preheat the oven to 425 degrees Fahrenheit at least 30 minutes before you intend to cook your filet mignon.
- Place your filet mignon steaks on the counter for 30 minutes to warm up. When filet mignon steaks are at room temperature, they sear the finest. Take your steaks out of the fridge and set them out on the counter for 30-60 minutes. To avoid food illness, do not keep your steaks out for more than 60 minutes. Filet mignon is thinner than most steaks, therefore it doesn’t need to be trimmed.
- Sprinkle salt and pepper over your steak. To help the seasoning stay, lightly coat both sides of the steak in olive oil. The top part should be seasoned with salt and pepper, then flip it. Season both the top and bottom. For a rich flavor, just use the tops and bottoms.
- In a skillet over medium-high heat, heat a tablespoon of oil. Warm the skillet on the stovetop for 3-5 minutes over medium-high heat. Using a wooden or metal spoon, distribute a tablespoon of olive oil evenly across the skillet’s surface.
- Each side of the steaks should be cooked for 4 minutes in a hot skillet. Coat the bottom of the skillet with olive oil and lay the side of the steak by side. To sear the bottom sides of the steaks, leave them undisturbed for 4 minutes. In a skillet of medium size, two filet mignon steaks can be cooked at once. For an even sear, wait 4 minutes before touching the steak while sauteing.
- Cook for 4 minutes on the top side of the steaks after flipping them over. Flip the steak with tongs and set it aside for 4 minutes without touching it. Again, wait until the steak’s top has been seared for 4 minutes before touching it again. To prevent the steak sides from overcooking between flips, set a timer.
- Arrange the steaks on a baking sheet and bake. Remove the steaks from the fire and lay them on a prepared baking sheet after they’ve been seared on the top side. To begin baking the steaks, the baking sheet should be placed in the oven and the door should be shut. If your pan is oven-safe, you can place the steaks inside and bake them right away.
- The oven should be preheated to 350°F and the steaks should be baked for 5 to 8 minutes, depending on how well cooked they are. Make sure you watch it carefully after putting it in the oven to avoid overcooking the pan.
- Take the steaks out of the oven and set them aside for 5-7 minutes to cool. Remove the baking sheet from the oven and set it to cool on the stovetop when it has baked to your desired level of doneness. Transfer the steaks to a platter and serve when cooked, after cooling for around 5-7 minutes.