Perfect Reverse Sear Filet Mignon with Asparagus and Hollandaise
Summary
How to make a Perfect Reverse Sear Filet Mignon
Perfect Reverse Sear Filet Mignon
Ingredients
Equipment
Method
- Special equipment: remote oven thermometer.
- Optional: serve with asparagus with hollandaise sauce (recipe below)
- Note: take your steaks out of the refrigerator an hour before you want to cook. Let them come to room temperature. This will allow for even cooking.
- Preheat your oven to 225 degrees. Line a baking sheet with parchment paper and a wire rack.
- Brush the filets with the olive oil and then season with salt and pepper on both sides. Place on the wire rack. Insert the thermometer probe in the center. Cook till 130 degrees internal temperature for medium.
- When the internal temperature of the steaks reach 125 degrees, heat a cast iron skillet over medium high heat. Remove the filets from the oven when their internal temperature reaches 130 degrees. Add the butter to the cast iron skillet. Once the butter has melted, add the filets and sear 1-2 minutes per side, basting with the butter. Serve and enjoy!
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
- Place the asparagus on the baking sheet. Drizzle with olive oil and season with a pinch of salt and black pepper. Place in the oven and roast for 13-15 minutes until softened. Take out and serve with Hollandaise sauce.
- Note: if thinner asparagus, check at 10 minutes for doneness.
- Place the egg yolks, lemon juice, salt and pepper in the bowl of a blender. Melt the butter in a glass measuring cup in a microwave until sizzling. With the blender running, pour the butter in slowly through the top until all ingredients have been incorporated. Serve and enjoy!
Video
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Let us know how it was!Timing & Using a Remote Thermometer
A remote oven thermometer can be used to monitor the steak’s internal temperature while it cooks in the oven. Preheat the oven to 225 degrees and cook the filets on a wire rack until they reach an internal temperature of 130 degrees for medium. When the steaks reach 125 degrees, heat a cast iron skillet over medium-high so it’s ready; remove the filets from the oven at 130 degrees and sear in the hot skillet with butter, about 1–2 minutes per side, basting with the butter.
What the reverse sear does (and why it’s a good choice)
Reverse searing means bringing the steak up to temperature slowly at low heat and then finishing it with a brief, high-heat sear. The gentle oven stage produces a more even doneness from edge to center, while the quick sear at the end develops the brown, flavorful crust without significantly overcooking the interior. That combination is particularly effective for thick, tender cuts like a 2-inch filet mignon.
Watch Dr. J Make Reverse Sear Filet Mignon with Asparagus and Hollandaise
Watch Dr. J make Reverse Sear Filet Mignon with Asparagus and Hollandaise and see how it comes together.
