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3 Tips for Foolproof Filet Mignon + Recipe

Simple Reverse-Seared Filet Mignon on a plate
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40 min

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2

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 2 1-inch-thick ButcherBox Filet Mignons

    about 5 ounces each

  • cooking spray

    preferably avocado oil or olive oil

  • fine sea salt and freshly ground black pepper

  • 1 tbsp high-heat cooking fat such as avocado oil or ghee

  • flaky sea salt

    optional

Step By Step

Instructions

1
Remove the steaks from the fridge and let them stand on the counter until they reach room temperature, about 30 minutes. Preheat the oven to 250ºF. Place a wire cooling rack over a baking sheet. Mist the rack with cooking spray.
2
Pat the steaks dry thoroughly with paper towels. Season generously all over with salt; sprinkle lightly with pepper. Place on the rack and bake until an instant-read thermometer stuck into the thickest part reads 120ºF (for medium rare), 20 to 25 minutes. Remove from the oven.
3
Place a cast iron or other heavy bottomed skillet over medium heat until very hot, 3 to 4 minutes. Swirl the cooking fat over the bottom of the skillet and add the steaks immediately. Cook, flipping with tongs once or twice, until well seared on both sides, 2 to 3 minutes.
4
Transfer the steak to a cutting board, tent with foil and let rest for 5 minutes. Slice the steak against the grain and serve, sprinkling with flaky sea salt, if desired.

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.