REVERSE SEAR FILET MIGNON
with peppercorn sauce
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WHY YOU'LL LOVE THIS RECIPE!
- The steak comes out perfect every time!
- The steak is rich, buttery, and so tender.
- The sauce is amazing!
- Make this for date nights & special occasions.
- Filet mignon
- Salt & pepper
- Neutral oil
- Unsalted butter
- Beef broth
- Heavy whipping cream
01 DRY BRINE
Place the filet mignon steaks on a wire rack over a sheet pan. Season both sides generously with salt.
Rest at room temp for 1 hour or up to 24 hours in the fridge.
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Season the steaks on both sides with freshly-ground black pepper.
Bake at 225°F for 25-28 minutes, until the centers reach 110°F.
Heat the oil and butter in a cast iron skillet until it's very hot and shimmering.
Sear the steaks for 2 minutes per side until they have a nice, browned crust.
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Sauté the shallots & garlic. Stir in the flour & deglaze with brandy.
Add the beef broth. Then, the heavy cream, Dijon, & peppercorns. Simmer & drizzle over the steaks.
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- CHEESY MASHED POTATOES
- DOMINO POTATOES
- RICE PILAF WITH ORZO
- GARLIC BUTTER ROLLS
- BROCCOLI OR SALAD
more serving ideas
Let the steaks rest after baking
after searing. Resting gives the steaks time to relax and redistribute the juices throughout the meat. Otherwise, they'll be dry!
The trick to perfect reverse seared filet mignon is paying close attention to the temperature.
For medium rare, bake the steak 110-115°F and then sear to 130-135°F.
IS REVERSE SEARING BETTER?
I think so! Reverse searing allows you to control the temperature of the steaks so they consistently come out perfect every time.
I'M SARA LYNN
Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.