Reverse Sear Filet Mignon Oven: Perfect Timing Guide

If you’re aiming to cook a filet mignon to perfection, the reverse sear technique is your golden ticket to achieving that ideal balance of a crispy exterior and a tender, juicy interior. This method revolves around slow-cooking the steak at a low temperature before finishing it off with a high-heat sear.

The Basics of Reverse Searing Filet Mignon

The reverse sear is a technique that has gained popularity among steak aficionados for its ability to cook steak evenly and provide a restaurant-quality crust. Filet mignon, known for its tenderness and mild flavor, is an excellent cut for this method. The key to nailing the reverse sear filet mignon oven time lies in closely monitoring the internal temperature of the meat.

Preparing Your Filet Mignon for the Oven

Before you begin, let your steak reach room temperature. Season your filet mignon generously with salt and pepper, or any other seasonings you prefer. Preheat your oven to a low temperature – around 225°F (107°C) is ideal. This low and slow approach is crucial for the reverse sear.

Cooking the Steak to the Perfect Temperature

Place your seasoned filet mignon on a rack over a baking sheet. Insert a meat thermometer into the thickest part of the steak, ensuring it does not touch bone or fat. For a medium-rare finish, you’re aiming for an internal temperature of about 120-125°F (49-52°C) before searing. This usually takes about 45-60 minutes, but the exact time can vary depending on the size and thickness of your steak.

Finishing with a Sizzling Sear

Once your steak has reached the desired internal temperature, remove it from the oven and let it rest while you heat a skillet on high heat. Add oil with a high smoke point, like canola or grapeseed oil, and once it’s shimmering hot, sear your filet mignon for about 1-2 minutes on each side. This will create the coveted, flavorful crust.

Additional Tips for a Delectable Filet Mignon

Let it rest: After searing, let your steak rest for a few minutes. It allows the juices to redistribute, ensuring a moist, succulent bite.

Butter basting: For an extra layer of flavor, add butter and aromatics like garlic, thyme, or rosemary to the pan during the final minute of searing. Spoon the melted butter over the steak continuously.

Know your desired doneness: If you prefer a medium or well-done steak, adjust the final internal temperature before searing accordingly. Medium steaks should reach 130-135°F (54-57°C), and well-done should be around 140-145°F (60-63°C).

Remember, the reverse sear filet mignon oven time is not set in stone and can vary. Always use a meat thermometer to ensure accurate results.