Buttery Reverse-Seared Filet Mignon

It can be frustrating to find out the best way to create a medium-rare filet mignon. Don’t worry! I have done the research for you… The best way to prepare a medium rare filet-mignon is to reverse sear it. Reverse searing is when you first bake the meat in the oven and then once it reaches a specific temperature you pan sear it at a high temperature. Please follow the directions below!

Ingredients:

1. Salt to taste
2. Garlic powder to taste
3. Pepper to taste
4. 4 tbsp butter
5. 2 filet mignon steaks

Directions:

1. Take the raw filet steaks and cover them in salt (about 1 tbsp each). Put them into a plastic bag once they are salted and let them sit there for at least 20 minutes.
2. Add pepper and garlic powder to taste on each filet. Place each filet in a baking dish. Bake at 250 F for 35 minutes or until the meat reaches an internal temperature of 130 F.
3. Once the meat reaches 130 F, remove from the oven.
4. Add olive oil to a pan on high heat. Add the filets to the pan. Cook on each side of the filets for 1 min to 1 min and 30 seconds. After 30 seconds on each side of the filets, add 1 tbsp of butter to the top of the filet. Repeat for each side of the filets.
5. Remove the filets from the pan and cut into the meat to see if it is up to your liking. This is for cooking medium rare filet mignon, so you can always add more time for baking and searing so it is to your liking.