Cooking Filet Mignon in the Oven (Without Searing)

One of the most sought-after steak cuts is filet mignon. Carnivores all over the world adore slicing into this very soft piece of meat, which falls apart at the touch of a fork when prepared by the top chefs.

It’s also one of the most expensive pieces of beef, so when home cooks indulge on it, they want it to be perfect. Many people believe that filet mignon needs continual attention and a laborious cooking method.

However, filet mignon may be prepared entirely in the oven. Although most steak-baking techniques call for browning the steaks on the skillet first, you may omit this step and still have a great filet mignon for supper. Nobody should be aware of your shortcut.

Why Do People Sear Steaks, Anyway?

When you sear a steak, you cook it quickly at a high temperature. Typically, you sear meat on a stovetop or grill before cooking it at a reduced temperature until done.

Many individuals believe that searing helps the cut maintain moisture. Searing, on the other hand, dries out a piece of beef.

The main reason people sear meat pieces like filet mignon is to add taste. Cooking at a high temperature forms a crust around the outside of the dish, retaining more taste and adding an unusual texture to the meal.

That is not to say that skipping the searing procedure means foregoing taste entirely. Other methods, such as those described below, may be used to create a tasty crust around your meat without having to sear it on the pan.

Necessary Equipment

There are a few items of equipment that you will need if you want to cook filet mignon or any other steak in the oven.

You’ll need a filet mignon cut, which you can acquire at your local supermarket or a butcher shop if you want to be fancy. To guarantee that you are obtaining a quality filet mignon, look for a consistent pink or red hue throughout the meat and a few but not too many streaks of fat.

To cook the steak, you’ll also need an oven-safe pan, such as a cast iron skillet. Skillets are preferable for thicker pieces of steak, such as filet mignon, than grill pans or baking sheets because they spread heat uniformly throughout the meat.

Finally, if you often cook steak, you may want to invest in a meat thermometer with a probe that can penetrate into the flesh and tell you its temperature. While there are various methods for ensuring that your meat is done, utilizing a meat thermometer is the most precise.

Preparing Your Steak

If you perform the proper preparation measures, you may boost the chances of a successful filet mignon supper before it ever gets into the oven.

Allow your steak to come to room temperature before removing any dampness. This allows for more equal heat distribution while your steak cooks and aids in the meat’s ability to retain interior moisture.

While the steak is getting to room temperature, preheat your oven so it is ready for the steak. Depending on the technique, you may also need to preheat your broiler or the pan in which you cook the steak.

Finally, before placing the steak in the oven, season it. Because filet mignon has so little fat, it requires a lot of seasoning to keep its taste. To achieve a wonderful taste, season the top and bottom of your steaks liberally with salt and pepper.

Using the Broiler

The broiler is one way for replicating the thick crust generated by a sear on a filet mignon using just the oven.

A broiler is an oven accessory that simulates a grill or sear by applying direct heat to food. Some ovens include a separate broiling drawer, however the broiler is usually located on top.

To prepare your steaks in the broiler, preheat the broiler in the same way you would the oven. Then, for a few minutes on each side, position your filet mignon as near to the broiler as feasible.

When you notice a browned crust on either side of your filet mignon, it’s done broiling. Then, finish the steak in the oven at a low temperature until the interior is done.

“Searing” Without Searing

The broiler approach is simple since it simply takes you to switch on an oven attachment that is already in place. It does not, however, always work as well on filet mignon as it does on thinner slices of beef and may overcook your filet mignon if you are not cautious.

Another method for achieving the proper crust on your filet mignon is to simulate the effects of searing without using your cooktop. This may be done in a cast-iron skillet.

To obtain a thick crust on your filet mignon, heat up your pan as much as possible. Put the empty skillet in the oven to heat up while you’re preheating the oven.

When the steaks and pan are done, remove the skillet from the oven and cook them for a few minutes on each side. The residual heat from the skillet will form a thick crust comparable to that of searing without ever turning on the burner.

Once your filet mignon has a tasty crust, return it to the oven for a few minutes more, or until the inside is done to your liking.

Tips for Making the Best Filet Mignon

Here are a few more pointers for getting the ideal filet mignon, seared or not.

Allow your meat to rest for a few minutes before serving. This enables the fluids to settle and enhances the meat’s taste.

Most people season filet mignon with merely salt and pepper to let the meat’s softness come through. A little butter and herbs, on the other hand, may take your dish to the next level.

Finally, the quality of your meat is the key to a fantastic filet mignon supper. Make certain you get the finest filet mignon cut available.

Can You Have Delicious Filet Mignon Without Searing it?

Perhaps your cooktop is broken, or you just do not want to add more steps to your supper routine. That doesn’t mean you’ll have to settle for a flavorless, chewy steak.

There are various techniques to get the tasty crust that searing brings out in a beef crust. You may use your oven’s broiler or a warmed cast-iron pan to simulate the impression of searing without direct heat.

Whatever way you choose, be sure to choose the finest piece of meat, season your steak, and keep a close check on your filet mignon to avoid overcooking. Using just your oven, you can make a superb steak meal in no time.