If you’ve been a reader of our website for a while, you’ll know this isn’t the first time we’re raving about the reverse searing method. This Reverse Seared Tenderloin steak recipe joins our collection of reverse-seared beef favorites, including Reverse Sear Whole Beef Tenderloin and Reverse Sear Prime Rib Roast.
We’re huge fans of this two-step, foolproof cooking technique (perfected by J. Kenji Lopez-Alt), where the meat is gently cooked at a low temperature first, then finished with a quick sear in a blazing hot cast-iron skillet or grill. The result? A perfectly crisp, caramelized exterior with a tender, juicy interior.
Recipe Ingredients
You’ll need 5 simple ingredients for this filet mignon reverse sear. Here’s a little more detail about each ingredient:
- Filet Mignon: We used filet mignon steaks that were about 6 ounces each, 2 inches thick. You can use thicker steaks, but thickness and timing go hand-in-hand, so pay attention to cooking time if your steaks are thicker (see chart below).
- Kosher salt: We used Diamond Crystal kosher salt, which has smaller flakes and promotes better coating around the steaks. Use half the amount if you use any other brand (such as Morton’s kosher salt).
- Neutral oil: Use a high-heat vegetable oil, such as avocado oil, olive oil, or sunflower oil, or you can also use ghee.
- Butter or ghee: Finishing the steaks with a butter baste is optional, but let’s be honest—it takes them to the next level. You can use butter, and ghee, or, if you have a little extra time, try making our Garlic Compound Butter for an added layer of deliciousness.
- Fresh herbs: If you are basting, toss in a few fresh rosemary sprigs or fresh thyme for additional flavor.
How to Reverse Sear Filet Mignon?
Reverse searing is particularly suited for premium cuts like filet mignon because it highlights their tenderness. Because filet mignon does not have a lot of fat (or marbling) reverse searing filet mignon ensures even doneness throughout. Here’s how we do it:
Oven Method
Here is our step-by-step guide for reverse sear filet mignon in the oven:
- Prepare steaks: Remove the filet mignon from the fridge 30 minutes to 1 hour before cooking. Pat the entire surface dry with paper towels. Season all sides with salt.
- Prepare baking sheet: Line a large rimmed baking sheet with parchment paper and place a wire rack over it. Place the filet mignon steaks on the wire rack.
- Preheat oven: Preheat the oven to 250 degrees F/121 C.
- Roast: If you have a probe thermometer (affliate link), stick the probe in one of the filet mignons and bake until the internal temperature of the steak reaches your desired doneness (see the chart below). For a rare steak (doneness at 120 degrees F), you’ll need to bake it for 35 minutes, and for a medium-rare steak (doneness at 125 degrees F), 40 minutes should be sufficient. If you do not have a probe thermometer, you can use a digital meat thermometer to check the temperature of your steak.
- Rest: Remove the steaks from the oven and rest them uncovered on the counter (while the cast iron skillet is heating).
- Preheat skillet: Heat a large cast iron skillet over high heat for 5-10 minutes. You will know it is hot enough when you splash a drop of water into the pan, and it sizzles, dances around, and evaporates rapidly.
- Sear: Add the oil to the hot pan and sear the filet steaks for 45 seconds on each side (including the sides) until a nice brown crust forms. There is no need to rest the steak when reverse searing, you can serve them right away or baste them following the instructions below.
- Baste: Optionally, in the last 30 seconds of searing, add ghee or butter and a few sprigs of fresh herbs into the skillet. Spoon the melted butter over the meat for 10 seconds.
- Serve: Transfer the steaks to a platter or slice them against the grain and pour over any excess juices from the pan before serving.
On the Grill
Here are the step-by-step instructions for reverse sear filet mignon on a gas grill:
- Season steaks: Season the filets and let them rest for an hour at room temperature before grilling.
- Preheat grill: Preheat the grill by turning one side to high heat and leaving the other off, creating two zones (hot zone and cool zone).
- Prepare grill: Clean the grates with a grill brush, then dip a wad of paper towel into a bowl with oil, grab the paper towel with tongs, and generously coat the grates.
- Reverse sear: Place the filets over the indirect heat (cool side), cover, and cook depending on your desired level of doneness. Check doneness with a meat thermometer after 15 minutes of grilling. It took about 20 minutes to reach 130 degrees F (medium rare) for us.
- Sear steaks: When done, move the filets to the hot side of the grill. Grill, uncovered, for 45 seconds on each side and 30 seconds on each edge. Since this side is very hot, you should be able to get nice grill marks as soon as the steak hits the grates.
- Rest: Remove the steaks and place them on a platter, uncovered. Let them rest for 5 minutes before serving.
Temperature and Timing for Reverse-Seared Steak
How long to reverse sear filet mignon depends on the thickness and your desired degree of doneness. For the most consistent results, it’s important to remember to remove the filet steak from the fridge at least 30 minutes, and up to 1 hour, before cooking.
Even more so, the best way to test for doneness is with a probe thermometer, which takes the guesswork away, but an instant-read digital thermometer is the next best thing. If using an instant-read thermometer, I recommend beginning to check the internal temperature after 20 minutes of cooking.
Here is a handy time chart when reverse searing filet mignon:
| Doneness | Internal Temperature (°F) | Approximate Time 250 degrees F oven |
|---|---|---|
| Rare | 120 – 125°F | 25 – 30 minutes |
| Medium Rare | 130 – 135°F | 35 – 40 minutes |
| Medium | 140 – 145°F | 42 – 45 minutes |
| Medium Well | 150 – 155°F | 45 – 48 minutes |
| Well | 160°F | 50 minutes |
Expert Tips
Follow the recipe as written, and you’re likely to nail it on your first try. That said, here are a few extra tips to ensure your reverse sear filet mignon steak turns out absolutely perfect:
- Local Butcher: It is no secret that filet mignon is an expensive cut of beef. We recommend seeking your local butcher for the best quality if you can. The good thing is you can even have them cut it based on your desired thickness.
- No wire rack? The wire rack helps circulate the hot air in the oven while the meat cooks, but the recipe will still work without one.
- Cast iron: The cast iron skillet must be screaming hot to seal that dreamy crust. Let it get hot (at least 10 minutes) before adding the oil.
- No Need to Rest: Unlike a traditionally seared steak, which needs to rest before slicing to allow the juices to redistribute, this method eliminates that step. Thanks to the low-temperature cooking, the juices have already settled evenly before the final sear, so you can slice and serve immediately after searing. Still, if you want, you can let it sit for a few minutes.
- Overnight Salting: During our recipe testing, we found some methods that recommend salting the steak the night before and leaving it uncovered on a lined baking sheet in the refrigerator. While you can certainly do this if you have the time, we tested both approaches and found the difference to be minimal.
FAQs
Reverse searing is a foolproof method that starts by cooking the steak in a low-temperature oven until it reaches your desired doneness. Then, it’s quickly finished in a blazing hot skillet to develop a beautiful crust.
Because this technique ensures the inside stays perfectly cooked at the desired temperature while the outside achieves that irresistible sear. When followed to a t, this method will deliver perfectly cooked filet mignon every time.
Yes, you can. You can follow the reverse sear method for any other thick cut of meat, such as bone-in rib eye, Tomahawk, New York strip, T-bone, or porterhouse. However, please keep in mind that there is a direct correlation between the thickness of the meat and the time of cooking in the oven for the meat to reach your desired level of doneness.
Storage and Reheating
Filet mignon is a special cut of meat and we do not want this expensive cut going to waste. Here are my best storage and reheating instructions for reverse-seared steak:
- Storage: Bring leftover tenderloin steaks to room temperature and store them in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat the steaks in a low oven (300°F) until warm, about 10 minutes.
What to Serve with This Recipe
Filet mignon reverse sear is an elegant recipe that deserves the spotlight on your plate. A few of my favorite ways to serve that highlight this gorgeous piece of meat even further are:
- Condiments: Give it an authentic steakhouse feel with Horseradish Sauce or pats of Roasted Garlic Butter.
- Potatoes: There is nothing better than the combination of steak and potatoes, so I love to serve it with our Yukon Gold Mashed Potatoes or Muffin Tin Potatoes.
- Vegetables: A little green veggie with this luxurious meat makes it the star. Keep it classic with Sauteed Asparagus or give it some more color with Sauteed Brussels Sprouts and Sweet Potatoes.
Diet Key
This Recipe is:
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Reverse Sear Filet Mignon Recipe
Equipment
Ingredients
- 2 filet mignon steaks, about 6 ounces each; 1 ½-2 inches thick
- 1 teaspoon kosher salt*
- 1 tablespoon neutral oil, such as ghee or vegetable oils like avocado oil
- 1 tablespoon butter, or ghee (optional)
- 2 sprigs fresh herbs, such as rosemary or thyme, (optional to finish)
Instructions
In The Oven:
- Thirty minutes to an hour before you are ready to start cooking, remove the filet mignon from the fridge. Pat dry with paper towels to remove the excess moisture, and sprinkle them liberally on all sides.
- Line a baking sheet with parchment paper and place a wire rack* over it. Transfer the filet mignon steaks to the wire rack. Loosely cover it with stretch film.
- While the meat is resting, preheat the oven to 250 degrees F/121 C.
- Transfer the filet mignon to the oven and bake until it reaches your desired doneness*. For a rare steak ( doneness at 120 degrees F), you’ll need to cook for about 35 minutes; for a medium-rare steak (doneness at 125 degrees F), it would take about 40 minutes for the meat to reach the ideal temperature.
- Remove the steaks and let rest, uncovered on the counter ((while the cast iron skillet is heating).
- Meanwhile, heat a large cast iron skillet over high heat for 5-10 minutes or until very hot. You will know it is hot enough when you splash a drop of water into the pan, and it sizzles, dances around, and evaporates rapidly.
- Add the oil to the hot pan and sear the steaks for 45 seconds on each side (including the sides of the steak) until a nice brown crust forms.
- At this point, you can remove the steaks from the pan and slice it right away. There is no need to let reverse seared filet mignon rest.
- Optionally, in the last few seconds of searing, you can add a tablespoon of ghee or butter and a few sprigs of fresh herbs into the skillet and spoon the melted oil (baste) over the meat for 10 seconds.
- Transfer the steaks onto a platter, or alternatively, slice them against the grain and pour over any excess juices from the pan before serving.
Grilling on a gas grill:
- Pat dry, season the filets, and let them rest for an hour before grilling.
- Preheat your grill by turning one side to high heat and leaving the other side off, creating two zones—we’ll use the cooler side for the initial cooking (until it reaches our desired doneness) and the hot side for searing.
- Clean the grates well, dip a wad of paper towel into a bowl with oil, and then generously coat the grates.
- Place the filets on the cool side, cover and cook depending on your desired level of doneness. It is best to check doneness (using a meat thermometer) after 15 minutes of grilling. It took about 20 minutes to reach 130 degrees F (for a medium-rare steak).
- When done, move the filets to the hot side of the grill and grill, uncovered, for 45 seconds on each side and 30 seconds on each edge.
- Remove from the grill. Serve as a whole or slice against the grain before serving.
Notes
- Yields: This recipe serves two filet mignon steaks, which is ideal for 2 servings. The nutritional values below are per serving. If serving a larger crowd, you can multiple the recipe following the same method.
- Checking doneness*: Using a probe thermometer is the best way to check doneness. You can find the one we like and use in the equipment section above. If you have one, insert it in one of the steaks before placing them in the oven. This way, it can alert you as soon as your steak reaches the set temperature. If you do not have a probe thermometer, we recommend using an instant-read thermometer and checking it (depending on the desired temperature) after the 20-minute mark.
- A note on Kosher Salt: We used Diamond Crystal Kosher salt, which has a finer texture and less salty taste than Morton salt. I recommend decreasing the salt to ½ teaspoon if using Morton. You can always finish the steaks with Maldon flakey sea salt if desired.
- Black pepper: We did not find the steaks needed black pepper since it changes the flavor of the meat. It also tends to burn during the last few minutes of searing. However, if you want, you can season your reverse-seared filet steak with black pepper right before serving.
- Charcoal Grill: If you’re using a charcoal grill, start by lighting the charcoal and letting it burn until it’s covered in white ash. Then, create two zones—an indirect heat side for cooking and a direct heat side for searing—by arranging the coals to one side of the grill, leaving the other side empty.
- Storage and reheating: Store leftover steak (after it comes to room temperature) in an airtight container in the fridge for up to 3 days. Reheat in a low heat (300 F) oven until warmed to your liking, about 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
