Recipe Background
Reverse-searing is a highly underrated form of cooking red meat; it gives the most consistent doneness and color from top to bottom, a delicious crust, and a deep roasted flavor. Reverse Sear Filet Mignon takes advantage of this by roasting up the most tender cut of steak and elevating it to its most delicious state. The meat is almost buttery in texture, perfect for slicing thinly and plating over mashed potatoes. Reverse Sear Filet Mignon rewards you with steak as it's meant to be eaten.
Reverse-searing is a highly underrated form of cooking red meat; it gives the most consistent doneness and color from top to bottom, a delicious crust, and a deep roasted flavor. Reverse Sear Filet Mignon takes advantage of this by roasting up the most tender cut of steak and elevating it to its most delicious state. The meat is almost buttery in texture, perfect for slicing thinly and plating over mashed potatoes. Reverse Sear Filet Mignon rewards you with steak as it's meant to be eaten.
Ingredients
- 8 ounces filet mignon 1-1 1/2 inch thick
- 2 teaspoons kosher salt
- peanut oil to taste
Directions
- Season the steak on both sides with salt.
- Allow the filet to sit on a wire rack inside a rimmed sheet pan for 10 minutes at room temperature.
- Preheat the oven to 200 degrees F.
- Insert a meat thermometer through the side of the filet.
- Roast the filet in the oven until the filet reaches 120 degrees F, about 30 minutes.
- Remove the filet from the oven and allow it to rest for 10 minutes.
- Heat a cast-iron skillet over high heat.
- Apply a light coat of peanut oil to both sides of the steak.
- Sear the steak on each side for 1 minute.
- Allow the filet to rest for 5 minutes, checking to make sure it has reached 135 degrees for medium-rare doneness.
- Serve
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