Reverse-Seared Filet Mignon Steak with Compound Herb Butter

This easy reverse-seared filet mignon recipe produces restaurant quality steaks. Impress your squeeze on Date Night or Valentine's Day!

Reverse seared filet mignon is a perfect dinner for date night or any special occasion.

This recipe walks you through the simple steps to consistently produce better than restaurant quality steaks every time.

Do you have a thick rib-eye or T-Bone steak, no problem. This reverse sear process can be applied to any thick steak of 1 ½ inches thick or more.

Also, check out some of our other favorite Date Night or Valentine's Day dinners:

• Greek Marinated Lamb Chops
• Date Night Prime Rib Roast
• Steak Mushroom Onion Skillet
• Roast Beef Tenderloin with Peppercorn Sauce

If you are into soups, my Cream of Mushroom Soup is incredibly decadent and pairs wonderfully with filet Mignon.

What is reverse searing?

Reverse-searing is a cooking process for thicker meats. It can be done on roasts and thick steaks.

You begin by cooking the meat at a low temperature in the oven. For this recipe, we use a low temperature of 250 degrees.

Then, when you're within a few degrees of your desired final internal temperature, you remove it and place it in a screaming-hot cast iron skillet to provide the sear. This produces an amazing crust right before serving.

Basically, it is "reverse" of what most people do, which is searing first and then finishing in the oven.

Why reverse sear filet mignon

Using a reverse sear process on filet mignon, or any thick steak, has many advantages:

ONE, the initial low temp oven process cooks your steak to a uniform doneness.

This means that there will be less gray edges and more succulent pink tenderness throughout the middle of the steak.

TWO, cooking in the oven first, allows the surface of the meat to dry even further.

This dry surface is critical to establishing an amazing crust which is done at the end in the hot cast iron skillet.

THREE, the initial low and controlled oven temperature provide a more uniform heating of the meat and prevents overcooking.

FOUR, pan searing in the cast iron skillet at the end produces the most BEAUTIFUL crust. Also, since you do it at the end, it remains crisp at time of serving.

In short, your reverse-seared bacon wrapped filet mignon steaks will have you wondering why you ever shelled out $50 a plate at a steakhouse.

How to reverse sear filet mignon

Note that there is a collage of images on all these steps at the end of this section.

Prep the steak and oven

Remove filet mignon from refrigerator one hour prior to cooking.

Preheat the oven to 250º F. Dry your steak thoroughly with paper toweling, then season with salt, pepper and granulated garlic.

Don’t be shy on the seasoning. Filet mignon doesn’t have a ton of flavor because it has less fat content than other cuts.

(OPTIONAL) Wrap a bacon slice around the edge of the filet. The bacon provides added flavor that complements the beef, but it also protects the edges from getting overdone during the cook process: WIN-WIN!

About the bacon: we find that using fully cooked microwaveable bacon results in perfectly crispy bacon rather than the rubbery, sometimes undercooked bacon you cut off and throw away.

Next, tie your steak around the edge (if wrapping with bacon, tie over the bacon). Filet mignon is a bit wonky and can flop around a bit if not tied.

Then, place the steaks on a cooling rack set into a foil-covered baking sheet. This allows consistent airflow around the entire steak.

Cook at initial low oven temperature

Now, place the steaks into the pre-heated 250 degree oven.  Roast until about 2–3º F from your desired final temperature. (The temp will continue to rise a few degrees after removing from the oven)

Depending on the thickness of your steak, this can take 30–60 minutes. Our two inch steaks took 60 minutes of roasting time.

You can either use a leave-in thermometer to monitor the temperature or check periodically with an instant read thermometer.

If using a instant read type, check after 30 minutes and continue to do so periodically until your desired internal temperature is reached.

We prefer medium rare, so we look for a temperature of 132º F.

Time for the sear process

When your steaks are about 5 minutes away from being done, start preheating a cast iron skillet over medium-high.

After 5 minutes, add  ½ tablespoon each of butter and oil to the skillet. Then add steaks once all the butter has melted.

Sear the steaks about 60-75 seconds per side to establish the amazing crust.

Spoon the remaining butter oil mixture from the pan over your filet mignon while the other side is searing.

Remove and rest the steaks

Remove the steaks to a plate and allow to rest for about 5 minutes to allow the juices to redistribute.

Put a dollop of compound butter on top of the filet mignon steaks and serve.

When is filet mignon done?

Don't rely on the color of juices, pressing the meat with your fingers, or sight to determine when your steaks are done.

The only reliable way is reading the internal temperature with an instant read thermometer.

Your filet mignon is done when it reaches your desired internal temperature (see chart below).

Again, once the steak is pulled from the skillet, the temperature will continue to rise another 2-3 degrees. This is called carryover cooking.

How to make compound herb butter

The ingredients are simply unsalted butter, shallot, tarragon, salt and pepper, and pepper flakes. Simply melt the butter in a saucepan, add the shallots, and saute until very soft.

Then add the remaining ingredients and continue to saute for a minute. Remove the saucepan from the heat and set into a bowl of ice water, until the butter starts to set up, but isn't yet hardened.

Next, scoop the mixture onto some parchment paper into an oblong shape and gently fold the sides of the parchment paper around it (to keep it roughly log shaped).

Finally, refrigerate until solid. Slice off a dollop and watch it melt over your reverse-seared filet mignon beauties.

Use up the extra compound butter on steamed vegetables, meats, scrambled eggs, and more.

Best side dishes for filet mignon

A few of our favorite side dishes that pair beautifully with reverse-seared filet mignon (or really any steak) are:

• Easy Microwave Asparagus
• Easy Microwave Brussels Sprouts
• Easy Microwave Broccoli – Served 3 Ways
• Skillet Pepper Mushroom Onion Stir-Fry
• Caprese Salad with Balsamic Glaze
• Green Beans with Bacon and Onions
• Easy Dinner Rolls

Oh, and let's not forget an easy dessert: Cast Iron Chocolate Chip Cookie. It is easy and awesome.

That's it! I wish you and your loved ones a wonderful Valentine's Day. I hope these reverse-seared filet mignon steaks are a hit!

Stay safe. Stay well.

—xoxo Michelle