Reverse-Sear Filet Mignon
My tried-and-true reverse-sear cooking method works wonders on lean (and pricy) filet mignon. This recipe first appeared on Food Network.com.
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 2 servings
- 1 (8-ounce) filet mignon
- 2 teaspoons kosher salt
- Peanut or other neutral oil, for searing
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.