For a typical 1‑inch thick filet mignon cooked in the oven, you’ll usually end up in the 8–15 minute range at 400°F, depending on doneness and whether you sear first.

Quick Scoop

Best all‑around method (1‑inch filet, sear + oven at 400°F):

  • Preheat oven to 400°F (204°C).
  • Pat steaks dry, season, and let them sit at room temp ~20–30 minutes for more even cooking.
  • Sear in a hot oven‑safe skillet with a high‑smoke‑point oil for 2–3 minutes per side until nicely browned.
  • Transfer skillet to the oven and use these time ranges:
Doneness Oven time after sear (1‑inch) Approx. internal temp (pull from oven)
Rare 4–5 minutes 125–130°F
Medium‑rare 5–7 minutes 130–135°F
Medium 8–10 minutes 140–150°F
Medium‑well / Well 10–12+ minutes 150°F+ (not usually recommended for filet)
[5][1][3][7] Always rest the filet for about 5–10 minutes before slicing so the juices redistribute and the center finishes gently cooking. Use a meat thermometer if you want “steakhouse‑level” accuracy, since exact time will vary with steak thickness, oven calibration, and starting meat temperature.

Rule of thumb for 400°F, 1‑inch filet: expect roughly 10–15 minutes total in the oven if you skip the stovetop sear, and slightly less oven time (5–10 minutes) if you sear first.

Information gathered from public forums or data available on the internet and portrayed here.