A reverse seared filet mignon is one of my favorite ways to prepare a perfect decadent steak!
Take the steaks from the butcher or grocery store and wash off the blood, then pat them down with a paper towel. And put them on a plate to let them come to room temperature about 20 minutes).
Prepare a baking sheet with foil and place a metal grid pan on top. The foil on the bottom of the baking pan helps prevent the drips from the meat not getting all over the oven.
Cook them in the oven until they reach a temperature of 110 degrees° F for medium (use a meat thermometer).
While they are getting the temperature you want from cooking in the oven, heat up a skillet or cast iron on the stove top. Melt the ghee.