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REVERSE SEARED FILET MIGNON

Writer: goldenstateservicesj
goldenstateservicesj
Feb 20, 2022
2 min read

This is a reverse sear on Filet Mignons. But, you can use this method for any good, tender steak like a NY Strip, Ribeye, or Sirloin. It will even work just fine with thick pork chops or whole loins. The keys are a slow cook at a lower temperature then a super hot sear just before serving.

Closely monitor the internal temperature during the cook with a meat thermometer. I cooked mine to abut 125 degrees in a 250 degree oven then seared it until the temperature reached 130 for a nice, red Medium Rare. Sear to 125 for Rare, 135 for Medium. Anything above that and you have ruined your expensive steak!

Use a seasoning of your choice. I like to hit it with salt, black pepper, and garlic powder before cooking. The cooking time in the oven will vary greatly depending on the thickness of your filets. Mine took about 20 minutes.

ingredients:

  • 2 (8-10 ounce) Filet Mignons

  • Kosher salt and black pepper

  • Garlic powder

  • Canola oil

DIRECTIONS:

  • Preheat the oven to 250 degrees.

  • Remove filets from the fridge at least 1 hour before cooking. Trim any excess fat from the filets. Trim the sides for consistently oval or round filets. Wrap the filets with twine firmly but not too tighly to help them hold their shape during cooking and cook consistently.

  • Lightly coat them with canola oil then season all over with salt, pepper, and garlic powder. Place on a wire rack over a small sheet pan. Insert a meat thermometer into the center of one of the filets. Place in the oven and roast to about 8-10 degrees below your final temp. I cooked mine to 120 degrees.

  • Remove from the oven and remove the twine.

  • Heat a heavy griddle over high heat. Add a little canola oil. When the oil is smoking, add the filets and sear on all sides, about 1 minute per side (including the sides). Place on a plate and tent loosely with foil for about 5 minutes.

  • Slice the filets about 3/8 to 1/2 inch thick and shingle on a warm plate. Pour on any juices from the plate. Sprinkle on some Maldon flaky sea salt if desired and serve immediately.

 
 
 

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