Reverse Sear Fillet Mignon is like the Rolls-Royce of steak. It's so tender, flavorful, and perfect for special occasions like a romantic dinner or a Mother's Day meal.
Follow along as we introduce you to the art of reverse searing and show you how to achieve restaurant-quality steak right in your own kitchen!
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Why You'll Love This Recipe
Tender and Juicy Steaks: The reverse-sear method is a great way to ensure your filet mignon turns out perfectly cooked, with a tender and juicy interior.
Enhanced Flavor: Searing the steaks in butter, garlic, and rosemary adds layers of flavor, elevating the taste of your perfect steak to a whole new level.
Foolproof Technique: With clear instructions and the use of a meat thermometer, this cooking method takes the guesswork out of cooking steak.
Restaurant-Quality Results at Home: Make this reverse-sear steak recipe on special occasions or treat yourself to a gourmet meal without the hassle or expense of dining out.
Recipe Ingredients
You’ll need the following ingredients to make this reverse seared beef tenderloin.
Ingredient Notes
Filet Mignon Steaks: This lean yet tender steak is perfect for the reverse-sear method. Substitutions could include other tender cuts like ribeye or new york strip, though the cooking times may vary.
Fresh Rosemary: This aromatic herb infuses the steak with a subtle piney flavor and complements the richness of the butter. Additionally, if you don't have rosemary on hand, thyme or sage can be used as alternatives.
Garlic: Mashed garlic cloves add a pungent, savory note to this butter sauce, enhancing its overall taste. Feel free to adjust the amount of garlic to your preference.
How to Make Reverse Sear Fillet Mignon Step-By-Step
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this recipe on the printable recipe card below!
Step 1. Preheat the Oven: Preheat your oven to 225°F and then place the seasoned filet mignon steaks in a single layer on an aluminum foil-lined rimmed baking sheet.
Step 2. Season and Rest: Sprinkle each thick steak liberally with kosher salt, and add a smaller amount of freshly ground black pepper.
Step 4. Slow Cook in the Oven: Cook the steaks in the preheated oven according to desired doneness; approximately 25 minutes for medium-rare with an internal temperature of 115°F.
Step 5. Prepare the Skillet and Sear the Steaks: Heat a cast-iron skillet and then place the steaks on the hot pan and give them a quick sear on the top and bottom as well as the sides. Add the butter, smashed garlic, and fresh rosemary sprigs to the hot skillet.
Step 7. Rest the Steaks: When the steaks reach your desired temperature, remove them from the skillet and let them rest for 5-10 minutes.
Here's a general guide for steak doneness levels based on the internal temperature of the steak:
Rare: 120°F to 125°F (49°C to 52°C)
Medium Rare: 130°F to 135°F (54°C to 57°C)
Medium: 140°F to 145°F (60°C to 63°C)
Medium Well: 150°F to 155°F (66°C to 68°C)
Well Done: 160°F and above (71°C and above)
Recipe Tips and Tricks
Patience is Key: Allow the reverse sear filet mignon steaks to come to room temperature before cooking to ensure even cooking throughout.
Preheat Properly: Make sure your oven and skillet are fully preheated to achieve a perfect sear and cook the steaks evenly.
Use a Meat Thermometer: Invest in a reliable instant-read thermometer to accurately gauge the internal temperature of the steaks for desired doneness.
Wire Rack: Placing the steaks on a wire rack on top of the baking sheet will allow for air circulation, and keep the bottom of your steaks from becoming soggy.
Baste for Flavor: Basting the steaks with the butter, garlic, and rosemary mixture infuses them with extra flavor and helps keep them moist.
Let Them Rest: Allow the steaks to rest after cooking to allow the juices to redistribute, resulting in a more flavorful and tender end result.
Storage and Reheating
To store cooked filet mignon, let it cool completely, then wrap tightly in plastic wrap or aluminum foil and store it in an airtight container in the refrigerator. It will keep for up to 3-4 days.
To reheat, gently warm the steak in a skillet over low heat or in the oven at a low temperature, thereby ensuring it doesn't overcook.
For longer storage, you can freeze cooked filet mignon. Wrap it tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe container. It will keep for up to 2-3 months in the freezer.
To thaw, transfer the steak to the refrigerator overnight before reheating as instructed above.
Additions and Substitutions
Additions: Boost your reverse-sear filet mignon with compound butter, sautéed mushrooms, or red wine reduction. You can also add a sprinkle of crumbled blue cheese or a drizzle of balsamic glaze for extra flavor.
Substitutions: If filet mignon isn't an option or is too pricey, consider tender cuts such as tenderloin, ribeye, or strip steak.
Your Questions Answered
Reverse searing involves slow-cooking the steak in the oven at a low temperature before giving it a hot sear in a cast iron skillet. This method ensures a tender interior and perfectly caramelized crust. Doing this makes it, in our humble opinion, the best way to cook filet mignon.
A cast iron skillet retains heat well and distributes it evenly, ensuring a consistent sear and caramelization on the outside of the steak.
Use a digital thermometer to monitor the internal temperature of the steaks, aiming for your desired level of doneness. This ensures that you get perfectly cooked steak every time.
Mashed potatoes, roasted vegetables, or a crisp salad are excellent accompaniments to filet mignon.
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Recipe
Reverse Sear Fillet Mignon
Ingredients
- 2 filet mignon steaks (about 6-8 oz each)
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons Olive oil
- 2 tablespoons unsalted butter
- 3 sprigs fresh rosemary
- 2 cloves 2 cloves garlic, smashed
Instructions
- Preheat your oven to 225°F.
- Place the seasoned filet mignon steaks in a single layer on an aluminum foil-lined rimmed baking sheet and let them sit at room temperature for at least 15 minutes. Pat them dry using a paper towel and then sprinkle each thick steak liberally with kosher salt and a smaller amount of freshly ground black pepper.
- Slow Cook in the Oven: Cook the steaks in the preheated oven according to desired doneness, approximately 25 minutes for medium-rare with an internal temperature of 115°F. Use an instant-read meat thermometer or a probe thermometer to check the temperature. Thicker steaks may take longer to reach your preferred temperature.
- Heat a cast-iron skillet over medium-high heat. When it begins to smoke, add a tablespoon or two of olive oil.
- Place the steaks on the hot pan and give them a quick sear on the top and bottom as well as the sides of the steak until a crust forms. Add the butter, smashed garlic, and fresh rosemary sprigs to the hot skillet. Bathe the steaks with the butter using a spoon to infuse flavor.
- When the steaks reach your desired temperature, remove them from the skillet and let them rest for 5-10 minutes.
- Allow the reverse-seared filet mignon steaks to rest for at least 5 minutes to allow the juices to redistribute. Serve your reverse-seared filet mignon with your favorite sides and enjoy the delicious blend of flavors!
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