Can Filet Mignon be made in the oven?

Question

Ok, I'm on a diet and am in the mood for beef, but it has to be lean. I have an electric stove and no outdoor grill, so I was planning on wrapping it in foil and sticking it in the oven. I have already seasoned the meat the way I like it. How long should I leave it in the oven if I am gonna cook it that way?

Answer 1

It would depend on how thick the filet is and how well you like it cooked.  If you like it rare or medium rare, consider broiling - don't wrap it in foil, just put it under the broiler for a few minutes on each side, again depending upon the doneness you like.

Answer 2

It would be better if you could broil it in the oven.  Such a fine, tender cut of beef is best prepared with a dry cooking method, like broiling grilling or pan searing.

By wrapping it in foil you will essentially be steaming the meat.

If you have a broiler, set it on high and cook the meat about 4 minutes on each side for a 2 inch thick filet.  If you have a meat thermometer, use it to reach the desired temp.

To pan sear it, put in a hot skillet on the stove that has 1 tablespoon oil and one tablespoon butter melted in it. (Or spray it with pan, if the fat isn't one your diet.  Cook it about 4 minutes per side and then turn down the heat and cover VERY LOOSELY with foil until it reaches the desired level of doneness for you.

But if you still want to cook it in foil in the oven, you should start with about 15 minutes and then check on it.  You don't say how much or how thick the steak is so that is as close as I can get.

Answer 3

to get nice crust sear steaks on both sides in hot pan on the stove top first

add little olive oil to pan. get hot sear steaks then place in 450 degree oven for 6 more min for rare or 8 minutes medium