Reverse Sear Filet Mignon
Reverse searing is a foolproof cooking method that produces delicious, juicy, tender filet mignon in the oven every time. Reverse Sear Filet Mignon is an easy way to get perfectly cooked protein for your favorite side dishes!
Filet mignon is one of the most popular cuts of steak. Why? It’s tender, juicy, and has excellent flavor. The tenderloin comes from the cow’s lower back and is surrounded by fat, which helps keep the filet mignon moist and flavorful.
While there are many ways you can cook it, filet mignon reverse sear is the best way to get a perfect flavor and texture!
✅Reverse Searing Filet Mignon
The reverse sear method is a simple cooking technique that involves searing meat after it has been cooked slowly at a lower temperature. This method produces tender, juicy beef that is not dry or overcooked.
Reverse searing also allows for better caramelization of the exterior of the meat, resulting in a delicious crust when cooked in the oven.
🌡Ingredients and Tools
- Filet Mignon– This cut of beef is on the more expensive side because it is so tender. You can find it where other cuts of beef are found in the grocery store.
- Seasonings – You can use just about anything to season your meat. We love using a simple blend of kosher salt, garlic, and black pepper. Just mix in a small bowl with a spoon before dry rubbing onto the meat.
- Cooking Oil – An oil such as, avocado oil, coconut oil or another high smoke point oil is best for broiling the beef after its been reverse seared.
- Oven Safe Cooking Rack – Use this on top of a rimmed baking sheet to ensure the heat gets circulated all around the surfaces of the meat.
- Meat Thermometer – A quality kitchen thermometer with a long probe is key to reverse searing any meat. For a top-of-the-line thermometer, use the Meater. For an inexpensive option, try the ThermPro.
📖How To Reverse Sear Filet Mignon In The Oven
1️⃣Preheat the oven: Preheat oven to 225 degrees F. While the oven is preheating, let the filet mignon sit at room temperature for 15-20 minutes to take off the chill.
2️⃣Season the steak: Pat the meat dry with a paper towel. Season the filet mignon with your favorite seasonings.
3️⃣Place the beef on a rack: Place the steak on a wire rack over a baking sheet and place it in the oven.
4️⃣Cook until the internal temperature reaches 120-125 degrees F: Cook the beef in the oven until the internal temperature reaches 120-130F degrees Fahrenheit, about 25 minutes. This will result in steak that is rare to medium rare. Use an oven-safe kitchen thermometer for accurate results.
5️⃣Remove from the oven and let rest for 5-10 minutes: Remove the beef from the oven and place foil over the top for 15 minutes.
6️⃣Sear the steak: Add cooking oil to a large pan or cast iron skillet. Turn the heat to high and let it get hot. Sear the filet mignon on each side for 60-90 seconds on each side, or until nice and browned all over or until desired internal temperature is reached.
7️⃣Remove from the heat and let rest for 5 minutes: Remove the beef from the heat and add foil back to the top. Let it rest for 5 minutes before slicing and serving.
👩🏼🍳Reverse Sear Cooking Tips
Always pat the meat dry: This will help the seasonings stick to the meat and prevent unwanted moisture.
Take the chill off: Letting the meat rest before cooking is important because it lets the proteins relax, keeping the meat from getting tough when going from hot to cold.
Use an oven-safe meat thermometer: This will allow you to accurately cook the meat to the correct temperature without opening the oven door and letting out heat. Use a temperature probe thermometer inserted into the thickest part of the meat.
Rest the meat after searing: Resting the meat allows the juices to redistribute, resulting in juicier and more flavorful filet mignon.
Sear at high temperature: Whether you are pan searing in a cast iron pan, grilling, or smoking, ensure that the temperature is very hot before searing. Low temperatures will cause the meat to stay in longer, further increasing the internal temperature and making it dry.
🥩Reverse Sear Filet Mignon Traeger (Smoker Instructions)
- To make filet mignon on the smoker, pellet grill, or big green egg, follow the instructions below/above up until you sear the filet mignon.
- Set the smoker to 225F degrees and place the filet mignon on the preheated grill, fat side up. Cook for 20-30 minutes or until the internal temperature reaches 120-130F degrees Fahrenheit.
- Remove from heat and let rest for 5 minutes under foil.
- Turn up the heat to 500F degrees and sear the filet mignon on each side for 60-90 seconds. Remove from heat and let rest for 5 minutes before cutting into it.
🧂Filet Mignon Seasoning Ideas
Greek seasoning: A mix of garlic powder, onion powder, oregano, basil, and thyme gives the beef a Mediterranean flavor.
BBQ rub: A blend of paprika, chili powder, garlic powder, onion powder, and cumin will give the beef a smoked flavor.
Lemon herb: Perfect for summer, this blend of lemon zest, garlic, rosemary, thyme, and basil is refreshing and light.
Jamaican Jerk: A mix of allspice, paprika, cayenne pepper, onion powder, garlic powder, and thyme gives the beef a spicy kick.
Worchestershire: A classic steak seasoning, Worcestershire sauce, garlic powder, onion powder, and black pepper is all you need.
❔FAQ
How long does it take to reverse sear filet mignon at 225F?
Generally, it takes about 25-30 minutes per pound of meat to get to a temperature that is between rare and medium rare. Cook for longer if you want your steak to be medium or well done.
Is reverse sear better for filet mignon?
There are many cooking methods you can use to make the perfect filet mignon. The reverse sear method is one of the best because it helps to lock in the juices, resulting in a tender and juicy steak.
Do you flip a steak when reverse searing?
You do not need to flip the steak while it is cooking in the oven. The steak is on a wire rack, allowing it to be cooked evenly. Once you remove it from the oven, you will sear it on each side for 60-90 seconds.
🥩More Reverse Sear Recipes
Reverse Sear Filet Mignon
Equipment
- Oven Safe Cooking Rack
- Meat Thermometer
Ingredients
- 1 pound Filet Mignon 8 oz filets
- 2 tsp Salt
- 1 tsp Garlic Powder
- ½ tsp Black Pepper
- 1 tbsp Cooking Oil (with high smoke point)
Instructions
Oven Instructions
- Preheat oven to 225 degrees F. While the oven is preheating, let the filet mignon sit at room temperature for 15-20 minutes to take off the chill.
- Pat the meat dry with a paper towel. Season the filet mignon with your favorite seasonings.
- Place the steak on a wire rack over a baking sheet and place it in the oven.
- Cook the beef in the oven until the internal temperature reaches 110-130F degrees Fahrenheit, about 25 minutes. This will result in steak that is rare to medium rare. Use an oven-safe kitchen thermometer for accurate results.
- Remove the beef from the oven and place foil over the top for 15 minutes.
- Add cooking oil to a large pan or cast iron skillet. Turn the heat to high and let it get hot. Sear the filet mignon on each side for 60-90 seconds on each side, or until nice and browned all over or until desired internal temperature is reached.
- Remove the beef from the heat and add foil back to the top. Let it rest for 5 minutes before slicing and serving.
Reverse Sear Filet Mignon Traeger (Smoker Instructions)
- To make filet mignon on the smoker, pellet grill, or big green egg, follow the instructions below/above up until you sear the filet mignon.
- Set the smoker to 225F degrees and place the filet mignon on the preheated grill, fat side up. Cook for 20-30 minutes or until the internal temperature reaches 110-125F degrees Fahrenheit.
- Remove from heat and let rest for 5 minutes under foil.
- Turn up the heat to 500F degrees and sear the filet mignon on each side for 60-90 seconds. Remove from heat and let rest for 5 minutes before cutting into it.
