Reverse Seared Filets

 https://40aprons.com/best-filet-mignon-recipe-garlic-butter/

You need a thermometer with a probe that you leave in the oven and you set it to ding when it hits 120-degrees.

You do not need the compound butter if you like horseradish sauce. You just mix horseradish with sour cream and serve it with the steak.

DO NOT SKIP the dry brining - letting the steak sit for an hour with salt and pepper.

5 from 27 votes

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Best Ever Filet Mignon with Garlic Herb Compound Butter (Reverse Sear)

The best filet mignon you'll ever eat: tender, moist, and oh so juicy. Topped with a super flavorful garlic herb compound butter, this recipe produces an epic meal.

 Course Main Course

 Cuisine American, French

 Keyword compound butter, filet mignon, garlic herb, reverse sear, steak

Ingredients

• 2 filet mignon steaks about 6-8 ounces each, about 2" thick
• 1/2 cup unsalted butter softened
• 1/4 cup fresh parsley roughly chopped
• 1-1 1/2 teaspoon garlic roughly chopped
• 2 tablespoons shallot roughly chopped
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• fresh cracked black pepper to taste

Instructions

1. Liberally season steaks on both sides with plenty of salt, as well as fresh cracked black pepper to taste. Place on a wire rack over a baking sheet and let sit at room temperature for at least 30 minutes, preferably a couple hours. If letting stand for more than one hour, keep in refrigerator, then let stand at room temperature 30 minutes before cooking.

   
   

   2

   Meanwhile, make garlic herb compound butter: place all ingredients in a food processor and process until smooth. Spoon onto a piece of plastic wrap and roll into a log shape. Chill until firm.

   
   

   3

   Preheat the oven to 250º F. Place the pan with steaks in the oven and insert an internal meat thermometer with probe. For medium rare, cook until the internal temperature reaches 120º Fahrenheit, about 25-30 minutes. Larger or thicker steaks will take longer; I highly recommend using an internal meat thermometer with probe here. To cook filet mignon steaks to a different warmth, like medium or medium well, see note.

   
   

   4

   Remove from oven when internal temperature reaches 120º F. Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest. Pat steaks dry. Be sure they are dry - that will make the sear perfect.

   
   

   5

   Carefully place steaks in hot skillet and cook 45 seconds; flip and place a pat of garlic herb compound butter, about 1 tablespoon per steak, on top of the filet. Cook another 45 seconds, then flip a couple times until steaks are a richer brown color, about 20-40 seconds total. Press the sides of the filet up against the sides of the cast iron skillet briefly until no longer red or pink. Remove from skillet and serve with more garlic herb compound butter.

   
   

   Recipe Notes

   To cook your filet mignon steaks to a different temperature, follow this chart:

   Rare: Target temperature: 120°-125°F 
   Remove from oven when internal temperature reaches 110º F.

   Medium Rare: Target temperature: 130°-135°F R
   remove from oven when internal temperature reaches 120º F.

   Medium: Target temperature: 140°-145°F 
   Remove from oven when internal temperature reaches 130º F.

   Medium Well: 150°-155°F 
   Remove from oven when internal temperature reaches 140º F. 

   Well Done: 160°-175°F 
   Remove from oven when internal temperature reaches 160º F. Can I convince you to cook your steak a bit less? Please?