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The Best Reverse-Seared Filet Mignon

Lean, elegant, and incredibly tender. The king of ‘date night’ steaks.

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Filet mignon eggs Benedict plated
30 minutes
3.83 from 41 votes
  • Created by: Clint Cantwell
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red wine sauce.
Easy
2 hours
3.75 from 56 votes
  • Created by: Meathead
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Plated smoked filet mignon with butter poached lobster tail
Difficult
20 minutes
4.29 from 59 votes
  • Created by: Clint Cantwell
Read more

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FAQ

Why wrap it in bacon?
To add fat and salt to a very lean, mild-flavored muscle.
It is an unused muscle with very little intramuscular fat.
Reverse sear: low-temp start followed by a screaming hot sear.
Is a sauce needed?

Quick Facts

Type:

Fatty Poultry

Best For:

Cast-Iron Searing or Reverse Searing

Temperature:

130-135°F (54-57°C) Medium-Rare

Texture:

Soft, 'fork-tender', but mild flavor

Flavor Pairings:

Garlic, Thyme, Butter, Bacon

Common Mistakes:

Overcooking it, which leads to immediate dryness.

Best Equipment:

Reverse Sear (Oven + Cast Iron)

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