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Course: Mains
Keyword: Beef, Entertaining, Holidays

Reverse-Sear Filet Mignon

ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 15 minutes
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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  • 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 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 2 servings


  • 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.
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