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Delicious Reverse Seared Filet Mignons

A reverse seared filet mignon is one of my favorite ways to prepare a perfect decadent steak!

Course Main Course
Cuisine American
Keyword beef, cooking method, steak, steak salad
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2
Author Deana Larkin Evans


  • 2 filet mignon steaks
  • 1 tbsp ghee
  • salt & pepper


  1. 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).

  2. Preheat the oven to 275 degrees F.
  3. 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.

  4. Sprinkle the steaks with salt and pepper. Then place them on the grill pan before placing them in the oven.
  5. Cook them in the oven until they reach a temperature of 110 degreesĀ° F for medium (use a meat thermometer).

  6. 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.

  7. Transfer the steaks to the skillet and baste it with the fat and juices until done to your liking. Medium is 145 degrees F for medium and 160 degrees F for well done.
  8. Then transfer to a plate and let rest before serving so the juices don't get lost! Enjoy.