Reverse Seared Filet Mignon

• Servings: 4
• Difficulty: medium
• Time: 1 hour 30 minutes
• Tools: oven, meat thermometer, cast iron skillet, saucepan

Ingredients

• 4 filet mignon steaks (6 ounces/170g each)
• 2 tablespoons (30ml) vegetable oil
• Salt and pepper to taste
• 1 cup (240ml) red wine
• 2 shallots, finely chopped
• 2 sprigs of thyme
• 2 tablespoons (28g) butter

Instructions

1. Preheat the oven to 250°F (120°C).
2. Season the filet mignon steaks with salt and pepper on both sides.
3. Heat the vegetable oil in a cast iron skillet over high heat.
4. Sear the steaks for 2-3 minutes on each side, until browned.
5. Transfer the skillet to the preheated oven and cook the steaks until they reach an internal temperature of 125°F (52°C) for medium-rare, about 30-40 minutes.
6. Remove the steaks from the skillet and let them rest for 5-10 minutes.
7. While the steaks are resting, make the pan sauce.
8. Heat the same skillet over medium heat and add the red wine, shallots, and thyme.
9. Simmer for 5-7 minutes, until the wine is reduced by half.
10. Remove the thyme sprigs and stir in the butter until melted.
11. Serve the filet mignon steaks with the pan sauce.