Alton Brown demonstrates how to cook filet mignon using his reverse-sear cooking method (roast then sear) for a juicy, tender steak every time.

Course: Mains

Keyword: Beef, Entertaining, Holidays

Reverse-Sear Filet Mignon

Name: Reverse-Sear Filet Mignon
Prep time: 15 min
Total time: 75 min
Ingredients: 1 (8-ounce) filet mignon; 2 teaspoons kosher salt; Peanut or other neutral oil, for searing

ACTIVE TIME: 15

TOTAL TIME: 1 15

Yield: 2 servings

My tried-and-true reverse-sear cooking method works wonders on lean (and pricy) filet mignon.

This recipe first appeared on Food Network.com.

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Software

1 (8-ounce) filet mignon
2 teaspoons kosher salt
Peanut or other neutral oil, for searing

Specialized Hardware

Probe thermometer

12-inch cast-iron skillet

Laser thermometer (optional)

ACTIVE TIME: 15

TOTAL TIME: 1 15

Yield: 2 servings

Procedure

Season the steak on both sides with the salt and place on a rack set inside a sheet pan for about 10 minutes at room temperature while you heat your oven.
Heat the oven to 200°F.
Insert a probe thermometer horizontally through the side of the steak and roast the steak until it reaches an internal temperature of 120°F, about 30 minutes. Remove the steak from the oven and rest uncovered for 10 minutes.
Meanwhile, place a 12-inch cast iron skillet over high heat until it reaches at least 600°F, about 10 minutes. (You'll know you're close when a half teaspoon water dropped into the middle of the pan is completely evaporated in 5 seconds).
Brush a very light coat of peanut oil onto both sides of the steak. Sear steak on each side for 1 minute.
Rest the steak on a rack 5 minutes, and then slice diagonally against the grain to serve.