Note that no resting period is required after cooking with this reverse sear method because of the low heat it’s cooked at first. For a quick buttery finish you can just quickly melt 4 Tbsp butter along with 1 1/2 tsp minced garlic in that hot skillet and serve with that. Serve warm with sauce: Serve warm as is or with a desired sauce.Sear opposite side: Turn steaks and sear opposite side until browned about 45 – 60 seconds longer.Only cook briefly just until nicely browned on bottom about 45 – 60 seconds. Brown steaks on first side: Add steaks and sear, and press down on the steaks several places across the top to help achieve a good contact on bottom of steaks (just do this using kitchen tongs from transferring).Oil skillet: Once steaks are done baking add 1 Tbsp light olive oil to preheated skillet, use oven mitts to lift pan and swirl oil around to coat bottom evenly.It should preheat 5 – 10 minutes (or longer on electric stoves), until pan smokes. Heat skillet: Near the end of steaks baking, begin preheating a cast iron skillet over moderately high heat.2-inch steaks take near the greater time. Time varies based on the doneness you prefer and how thick the steaks are. Bake slow in oven: Bake in preheated oven a few degrees shy of target temperature (testing in center, refer to times below).Insert an oven probe meat thermometer into center of one steak, inserting from the side. Place steaks on rack, insert thermometer: Transfer steaks to wire rack on baking sheet spacing apart.Dry and season steaks: After steaks have rested, dab dry with paper towels then season both sides with salt and pepper and gently press salt and pepper over steak.Place an oven safe wire cooling rack on a rimmed baking sheet. Preheat oven, prepare baking sheet: Preheat oven to 250 degrees.Rest steaks at room temp: Let steaks rest at room temperature 1 hour uncovered to help take cold chill off.Oven leave-in probe thermometer (I love this one, for a cheaper option you could buy one like this).Another oil like vegetable oil works well. Light olive oil: You need a higher smoke point oil such as this because the pan gets incredibly hot.Freshly ground black pepper: I crack it fairly large for steaks and use a generous amount.Kosher salt: If you don’t have kosher salt, regular table salt will work fine.They should be 1 1/2 to 2-inches thick and all very close to the same size. Filet Mignon steaks: You’ll need 4 (8 oz) steaks.Then from there, pair with a sauce or just melt quickly some butter in the pan after searing steaks and add that. It will cost you but it’s is the highest quality thanks to the extra marbling of fat it contains. Prime: Here we have the highest grade (and includes pricey Wagyu steaks among it), it has the ultimate “prime” texture and flavor.Choice (regular and Angus): This is a mid grade and is usually always plenty good enough.Avoid this type of beef, it wouldn’t be worth spending money on. I usually just purchase it from Costco where lately it’s been $13.99 lb.I’ve noticed on average at local grocery stores it’s going for $19.99 lb.Filet mignon can range anywhere from $10 lb.And trust me they are worth the investment! I use mine nearly every day. Just be sure with this method you have an oven safe leave-in probe thermometer, it is critical to not over-cooking the steaks. Such an impressive yet simple entree that’s sure to get rave reviews! Tender, juicy, browned, flavorful, and finished with one of your choice of four optional sauces(see below). This method creates hands down one of the most tender steaks you’ll ever eat! You should be able to easily slice through it with a butter knife. It is a popular cooking method for filet mignon among chef’s and it’s what you’ll find in many fine dining restaurants. The quick searing after baking is where it get’s the name “reverse sear”, because commonly meats are seared before baking. So what’s so great about the reverse sear method? This method cooks the steaks low and slow in an oven for maximum tenderness and even cooking, then it’s quickly seared in a smoking hot skillet for a gorgeously browned, crisp crust on the exterior. Here we use a reverse sear method which is a combination of both oven and stove-top. There are many ways to cook it such as stove-top pan searing, grilling, baking, cooking in a sous vide, or smoking. We use the reverse sear method for these thick cuts, and in my opinion it’s the absolute best way to go!įilet Mignon (pronounced fee-le mee-nyawn) is a lean yet incredibly tender type of beef steak that is taken from the smaller end of the tenderloin coming from a cow’s back. How to Cook Filet Mignon – Here you’ll learn everything you need to know to prepare and cook the ultimate steak.
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