The Reverse Sear: Your Foolproof Guide to Filet Mignon Perfection

Alright, let's get this show on the road! ever wondered how steakhouses get that perfect, edge-to-edge pinkness on their filet mignon? it's not magic, mate, it's science! today, we're diving into the best way to cook filet at home, using the reverse sear method.

Trust me, your taste buds will thank you.

Filet Mignon: From Fancy to Friday Night

Filet mignon, a cut from the tenderloin, has long been associated with fancy dinners and special occasions. think posh restaurants and clinking champagne glasses.

But honestly, you don't need to break the bank to enjoy a truly exceptional beef dinner . this recipe brings restaurant-quality filet mignon recipes right to your kitchen.

It's a medium difficulty level – nothing too scary – and takes about an hour, all in. this recipe is perfect for two people.

The Reverse Sear: Your Foolproof Guide to Filet Mignon Perfection Recipe Card

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Preparation time:15 Mins

Cooking time:25 Mins

Servings:2 servings

Ingredients:

• 2 Filet Mignon Steaks (6-8 oz each, about 1.5 inches thick)
• 2 tablespoons Olive Oil
• 1 tablespoon Unsalted Butter
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Freshly Ground Black Pepper
• 1 clove Garlic, crushed
• 1 sprig Fresh Thyme (or 1/2 tsp dried)
• 1/4 cup Red Wine (optional)
• 1 tablespoon Beef Broth (optional)
• 1 tablespoon Butter (optional)

Instructions:

• Pat the filet mignon steaks dry with paper towels. Season generously with kosher salt and freshly ground black pepper. Let the steaks rest at room temperature for 30-60 minutes. This is key for even cooking!
• Preheat the oven to 250°F (120°C). Place the steaks on a wire rack set over a baking sheet. Cook in the oven until the internal temperature reaches 120°F (50°C) for rare, 125°F (52°C) for medium-rare, or 130°F (54°C) for medium. Use a meat thermometer to ensure accuracy!
• Heat olive oil in a cast iron skillet over high heat until smoking hot. Add the butter, crushed garlic and thyme to the pan.
• Carefully place the steaks in the hot skillet. Sear for 1-2 minutes per side, until a deep golden-brown crust forms. Don't overcrowd the pan!
• Remove the steaks from the skillet and let rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender steak.
• Make Optional Pan Sauce: Pour off excess grease from the skillet (leave about a tablespoon). Add the red wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, then add the beef broth. Simmer for another minute, then whisk in the butter until melted and emulsified. Season with salt and pepper to taste. Serve over the steaks.

Nutrition Facts

Calories:450 calories

Fat:28g

Fiber:2g

Recipe Info

Category:Main Course

Cuisine:American

Why Reverse Sear is Your Filet's Best Friend

The reverse sear method is a game-changer. instead of blasting the steak with high heat from the get-go, we gently bring it up to temperature in the oven.

This means a uniformly cooked interior, wall-to-wall pink perfection. the benefit? you avoid that grey band around the edge that plagues so many home-cooked steaks.

Picture this: juicy, tender, and absolutely divine. seriously. what makes this recipe special? we use garlic herb butter recipe .

Ingredients: Keep it Simple, Keep it Classy

Before diving into the method, here is a list of ingredients to have that restaurant worthy experience with the perfect filet mignon.

• For the Steaks:
  • 2 Filet Mignon Steaks (6-8 oz each, about 1.5 inches thick)
  • 2 tablespoons Olive Oil
  • 1 tablespoon Unsalted Butter
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 clove Garlic, crushed
  • 1 sprig Fresh Thyme (or 1/2 tsp dried)
• Optional Pan Sauce Ingredients
  • 1/4 cup Red Wine
  • 1 tablespoon Beef Broth
  • 1 tablespoon Butter

Now, moving on!

Alright, let's get down to brass tacks and talk about what you'll actually need to make this filet mignon sing! we're going for a dish that's both impressive and surprisingly straightforward.

Trust me, you got this.

Ingredients & Equipment

Here’s the lowdown on what you’ll need for this juicy filet mignon masterpiece. No fancy-schmancy stuff, promise!

Main Ingredients

Okay, first things first. For the steaks themselves:

• You'll want 2 filet mignon steaks that are around 6-8 oz (170-225g) each. aim for about 1.5 inches (4cm) thick.

  Quality matters here, people! look for good marbling, that’s the secret to a tender beef dinner .

• Next up we need 2 tablespoons Olive Oil (30ml) .

• Then, have ready 1 tablespoon Unsalted Butter (15g) . Because butter makes everything better, right?

• Don't forget about 1 teaspoon Kosher Salt (5ml) and 1/2 teaspoon Freshly Ground Black Pepper (2.5ml) . Season generously!

• You'll also want 1 clove Garlic , crushed for maximum flavor and 1 sprig Fresh Thyme , or 1/2 tsp dried if that's all you've got.

Optional pan sauce ingredients

• 1/4 cup Red Wine (60ml)
• 1 tablespoon Beef Broth (15ml)
• 1 tablespoon Butter (15g)

Seasoning Notes

Salt and pepper are your best friends here. a good crust starts with proper seasoning, you know ? but let’s elevate things a bit.

For a killer garlic herb butter , consider adding a pat of compound butter made with fresh parsley, chives, and a hint of lemon zest to your pan seared filet mignon after it comes off the heat.

Mmm, it's lush!

Don't have thyme? Rosemary works wonders too. Feeling adventurous? A pinch of smoked paprika adds a lovely depth. For a quick sub, use garlic powder if you don't have fresh.

Equipment Needed

We’re keeping it simple. Here's what you'll need to get the best way to cook filet .

• An Oven. Obviously!
• An Oven-Safe Wire Rack.
• A Baking Sheet.
• Cast Iron Skillet (or heavy-bottomed skillet). This is essential .
• A Meat Thermometer. Seriously. Crucial for nailing that perfect filet mignon doneness .
• Tongs. Because nobody wants to stab a steak with a fork, right?

Listen, you don't need a fancy cast iron skillet. but honestly? it makes a huge difference for that amazing sear.

The reverse sear steak method works like a charm, and this pan helps big time. if you don't have a wire rack, you can cook directly on the baking sheet, but a rack helps circulate the air for even cooking.

Now, go forth and conquer those filets! filet mignon recipes are calling your name.

Right, let's get down to the nitty-gritty and craft a section that’ll have everyone drooling! we're going to show them the best way to cook filet , making it so ridiculously easy they'll think they've got a secret cheat code.

Filet Mignon Magic: The Reverse Sear Revealed

Honestly, if you’re after that juicy filet mignon , the reverse sear method is your new best friend. forget the guesswork and say hello to perfectly cooked steak every time! it’s all about gentle heat, followed by a screaming hot sear.

Trust me, once you try this, you'll never go back.

Prep Like a Pro: Mise en Place Matters

Alright, first things first: let’s get our ducks in a row, yeah? essential mise en place is key! grab those two filet mignon steaks, about 6-8 oz each.

Pat them dry with paper towels – seriously, really dry. now, season generously with that kosher salt and freshly ground black pepper.

Don't be shy! let those beauties sit at room temperature for 30- 60 minutes. honestly, this step makes a huge difference.

I remember rushing it once, the result? not pretty.

Step-by-Step: From Oven to Awesome

Okay, here’s the magic:

1. Preheat your oven to 250° F ( 120° C) .
2. Place the steaks on a wire rack over a baking sheet. Bake until the internal temperature hits 120° F ( 50° C) for rare, 125° F ( 52° C) for medium-rare, or 130° F ( 54° C) for medium. This part is how we can control the filet mignon doneness
3. Heat olive oil in a cast iron filet mignon skillet over high heat until it's smoking!
4. Add the butter, crushed garlic, and thyme to the pan.
5. Sear those steaks for 1- 2 minutes per side , until a gorgeous, deep golden-brown crust forms. Oh my gosh, the smell!
6. Let the steaks rest for 5- 10 minutes before slicing. Crucial for a tender beef dinner !
7. Pour off excess grease from the skillet (leave about a tablespoon). Add the red wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, then add the beef broth. Simmer for another minute, then whisk in the butter until melted and emufied. Season with salt and pepper to taste. Serve over the steaks.

Pro Tips for Filet Perfection

Want that pan seared filet mignon to taste like it came straight from a fancy restaurant? here are a few tricks.

Herb butter recipe alert! a dollop of homemade garlic herb butter on top takes it to the next level. also, and listen carefully, use a meat thermometer! it's the only way to be sure.

The biggest mistake? overcooking! trust me, you want that pink center. this leads you to many filet mignon recipes . for an even better flavor, sear your oven seared filet mignon after it rests.

Alright, let's dive into those crucial Recipe Notes . Honestly, these are the bits that can really elevate your Filet Mignon Recipes from "meh" to "OMG!". It's all about the details, innit?

Recipe Notes: Level Up Your Filet

Plating Like a Pro & Perfect Pairings

Right, you've nailed the pan seared filet mignon . Congrats! But now what? Presentation is key, my friend. Think about it: first impressions count!

For plating, i like to slice the filet against the grain. it just looks fancier, you know? fan those slices out slightly on the plate.

A drizzle of that glorious pan sauce? absolute must. garnish with a sprig of fresh thyme or parsley. makes it look like you actually know what you're doing.

Complementary sides? Mashed potatoes are classic for a Beef Dinner . Roasted asparagus? Brings a bit of freshness. And don’t forget the vino! A bold Cabernet Sauvignon? Divine. It’s all about balance.

Storage Savvy

Got leftovers? (if you do, you're stronger than me!) let the filet cool completely. then, wrap it tightly in cling film or foil.

Pop it in the fridge. it'll keep for 3-4 days .

Freezing cooked filet mignon is an option, but honestly, it's never quite the same. The texture can suffer a bit. But if you must, wrap it really well to prevent freezer burn.

Reheating? gently! low and slow is the way to go. a little bit of broth or water in the pan will keep it moist.

Avoid the microwave, unless you enjoy rubbery steak. honestly...don't.

Remix Your Recipe

Fancy a change? Let's jazz things up!

Dietary tweaks? Easy peasy. Skip the butter and use olive oil for a dairy-free Filet Mignon Recipes .

Seasonal swap? In the spring, try serving with some lovely fresh peas or asparagus. Autumn? Roasted root vegetables are your friends.

Oh my gosh, there are so many ways to personalize a Juicy Filet Mignon !

Nutrition Nuggets

Okay, i'm not a nutritionist. but here's the gist. filet mignon is a good source of protein. it's also relatively lean compared to other cuts of beef.

Key health benefits? protein keeps you feeling full and helps build muscle.

Of course, moderation is key. It’s a treat, not an everyday thing, alright?

The Grand Finale

So there you have it. these notes? they're your secret weapon to take your filet mignon game to the next level.

Don't be afraid to experiment and make it your own. because let’s be frank - is the best way to cook filet what tastes best to you.

Now go forth and cook up a storm. you got this.