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Reverse Seared Filet

Reverse Seared Filet

Reverse Seared Filet Mignon recipe with creamy peppercorn sauce. Foolproof method for perfectly tender, restaurant-quality steak at home every time.
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Prep Time 15 minutes
Cook Time 35 minutes
Dry Brine Time 1 hour
Total Time 1 hour 50 minutes
Servings: 4 people
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 filet mignon steaks (170-225g / 6-8 oz each)
  • to taste kosher salt
  • to taste freshly ground black pepper
  • 1 tbsp neutral oil (like avocado or canola oil)
  • 1 tbsp good-quality unsalted butter
  • 1/4 cup minced shallots (about 1 small shallot)
  • 2 tsp minced garlic (about 2 large cloves)
  • 1 tbsp all-purpose flour
  • 1/4 cup brandy
  • 3/4 cup low-sodium beef broth
  • 1/2 cup heavy cream
  • 1 tbsp Dijon mustard
  • 2 tsp coarsely cracked black peppercorns

Equipment

  • Rimmed baking sheet & wire rack
  • Cast-iron skillet
  • Instant-read thermometer
  • Sharp knife
  • Tongs

Method
 

  1. (Optional) Dry brine the steaks by seasoning with kosher salt and letting them sit uncovered on a wire rack for 1 hour or overnight.
  2. Preheat your oven to 107°C (225°F) and place the steaks directly on the rack, seasoning with black pepper.
  3. Cook the steaks in the oven until the internal temperature reaches 43-46°C (110-115°F) for medium-rare, about 25-28 minutes.
  4. Let the steaks rest for 5-8 minutes after cooking.
  5. Heat a cast-iron skillet over medium-high heat, adding oil and butter.
  6. Sear the rested steaks for about 2 minutes total per side, flipping them every 30 seconds.
  7. Transfer steaks to a plate and let them rest again for 5-8 minutes.
  8. In the same skillet, add shallots and cook until soft, about 2-3 minutes, followed by garlic for 30 seconds.
  9. Sprinkle flour over shallots and cook for 1 minute.
  10. Deglaze the pan with brandy, scraping the bottom and reducing for about 2 minutes.
  11. Add beef broth, simmering for 2-3 minutes until slightly thickened.
  12. Stir in heavy cream, Dijon mustard, and cracked peppercorns, allowing the sauce to simmer gently for another 2 minutes.

Nutrition

Calories: 500kcalCarbohydrates: 8gProtein: 38gFat: 36gSaturated Fat: 20gCholesterol: 125mgSodium: 640mgPotassium: 650mgSugar: 1gVitamin A: 400IUCalcium: 40mgIron: 3mg

Notes

For a richer flavor, consider swapping the brandy with cognac or dry sherry. If you don't have shallots, finely minced onion works as a substitute. The recipe allows for variations; consider adding herbs or flavors to the steak after searing or making a mushroom sauce. Store leftovers in airtight containers; steak will keep for 3-4 days, while the sauce is best within 2-3 days. For best texture, allow for double resting periods to ensure juicy steak without losing flavor.
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