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Reverse Seared Filet Mignon

Reverse searing a filet mignon is the way to go for cooking this type of quality steak

Prepare your taste buds with our BBQ Reverse Seared Filet Mignon, expertly crafted for an unforgettable dining experience. We start with handpicked, premium-cut Filet Mignon, renowned for its melt-in-your-mouth tenderness and exquisite taste.

Feeds 2-3 people

Prep time – 30-60 minutes

Cook time – 90 minutes

Why Reverse Searing Filet Mignon Works

Even Cooking: Reverse searing involves starting the cooking process in a low oven or smoker before finishing with a high-heat sear in a pan. This method helps the meat cook more evenly from edge to edge. With traditional searing methods, the outside of the meat can overcook before the inside reaches the desired level of doneness. Reverse searing avoids this by slowly bringing the meat up to temperature, allowing it to cook more uniformly.

Improved Texture: By cooking the filet mignon slowly in the oven, you allow the meat to reach its target temperature without the risk of overcooking the outer layers. The final sear adds a crisp, flavorful crust without affecting the tenderness and juiciness of the meat. The low-and-slow initial cook helps retain the meat’s moisture and tenderness.

Better Control Over Doneness: With reverse searing, you can better control the doneness of the filet mignon. As the meat slowly approaches your desired internal temperature in the oven, you can monitor it more precisely. The searing step then provides a quick, controlled boost in temperature to develop a flavorful crust.

Ingredients

  • 2 Filet mignons
  • 1 stick of butter
  • 1 tablespoon of minced garlic
  • 1 tablespoon of fresh chopped parsley
  • 1-2 tablespoons of steak seasoning
Filet Mignon ingredients
Ingredients

Instructions For Filet Mignon Steaks

Prepare the Steaks:

Take the filet mignons out of the refrigerator about 30-60 minutes before cooking to allow them to come to room temperature.

Pat the steaks dry with paper towels to ensure a good sear later.

Season the steaks generously with salt and pepper, or your preferred seasoning. Press the seasoning into the meat gently.

SeaSONED steak

 Set Up the BBQ:

Preheat your BBQ grill. If you’re using a charcoal grill, set it up for two-zone cooking by placing coals on one side and leaving the other side empty. For a gas grill, turn on one side of the burners to create a hot zone and leave the other side off for indirect heat.

Aim for a grill temperature of around 225-275°F (107-135°C) on the indirect heat side. This is where you’ll be cooking the steaks initially.

Cook the Steaks Indirectly:

Place the filet mignons on the indirect heat side of the grill.

2 zone steak cooking

Close the lid and cook the steaks slowly until they reach an internal temperature of about 110-117°F. For medium-rare, aim for an internal temperature of around 115°F (46°C). This usually takes about 20-30 minutes, depending on thickness and grill temperature.

Prepare for Searing:

Once the steaks reach the target temperature, remove them from the grill and let them rest briefly while you increase the grill temperature.

If using a charcoal grill, add more coals to the hot zone to increase the heat. For a gas grill, turn on the burners on the hot side to get it very hot.

In a small pput melt down your butter and add minced garlic and fresh parsley.

Sear the Steaks:

Brush the grill grates on the hot side with a little oil to prevent sticking.

Place the steaks over the direct heat (hot side of the grill).

Sear each side for about 1-2 minutes, or until a nice crust forms

Every time you flip your steaks baste with your garlic and herb butter. Make sure your sear all the sides

Searing

Once the internal temperature reaches your desired doneness. For medium-rare, you’re aiming for about 130-135°F (54-57°C) internal temperature.

Rest your filet mignons for 10-15 minutes

Finally, savor the fruits of your labor as you slice into each tender, succulent steak. Indulge in the unparalleled taste sensation of perfectly cooked Filet Mignon

Homemade Chimichurri pairs great with this reverse seared filet mignon

I also use the reverse sear method to cook Tri-Tip

I like to use filet mignon for a wedge salad for an appetizer

Yield: 2

Reverse Seared Filet Mignon

Reverse Seared Filet Mignon

Prepare your taste buds with our BBQ Reverse Seared Filet Mignon, expertly crafted for an unforgettable dining experience. We start with handpicked, premium-cut Filet Mignon, renowned for its melt-in-your-mouth tenderness and exquisite tast

Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes

Ingredients

  • 2 Filet mignons
  • 1 stick of butter
  • 1 tablespoon of minced garlic
  • 1 tablespoon of fresh chopped parsley
  • 1-2 tablespoons of steak seasoning

Instructions

  • Let your steaks come up to room temperature this should take about 30-60 minutes
  • Season your steaks all sides with steak seasoning
  • Place your steaks on the indirect side of your grill at 225 degrees (If cooking in your oven set it to 225 degrees)
  • once your steaks reach an internal temp of 110-117 degrees its time to sear
  • Crank up your grill to high heat
  • In a small pot add butter, minced garlic, and fresh chopped parsley
  • Sear off you steak on all sides so you get a nice crust
  • Baste your steaks with garlic and herb butter
  • Once your steaks reach an internal temp of 128-130 degrees they are done
  • Let them rest 10-15 minutes before slicing

Notes

Why Reverse Searing Filet Mignon Works

Even Cooking

Reverse searing involves starting the cooking process in a low oven or smoker before finishing with a high-heat sear in a pan. This method helps the meat cook more evenly from edge to edge. With traditional searing methods, the outside of the meat can overcook before the inside reaches the desired level of doneness. Reverse searing avoids this by slowly bringing the meat up to temperature, allowing it to cook more uniformly.

Improved Texture

By cooking the filet mignon slowly in the oven, you allow the meat to reach its target temperature without the risk of overcooking the outer layers. The final sear adds a crisp, flavorful crust without affecting the tenderness and juiciness of the meat. The low-and-slow initial cook helps retain the meat’s moisture and tenderness.

Better Control Over Doneness

With reverse searing, you can better control the doneness of the filet mignon. As the meat slowly approaches your desired internal temperature in the oven, you can monitor it more precisely. The searing step then provides a quick, controlled boost in temperature to develop a flavorful crust.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 680Total Fat: 42gSaturated Fat: 16gTrans Fat: 0gCholesterol: 160mgSodium: 496mgCarbohydrates: 1gNet Carbohydrates: 0gFiber: 0gSugar: 0gProtein: 58g

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