Reverse-Seared Filet Mignon with Garlic Rosemary Butter

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Rest Time: 5–10 minutes
Total Time: About 45 minutes
Serving Size: 1 steak
Number of Servings: 2
Calories & Macros per Serving: Varies based on steak size and butter used

Ingredients

Steak
• 2 filet mignon steaks (6–8 oz / 170–225 g each)
• Salt
• Black pepper
• Olive oil

Garlic Rosemary Compound Butter
• 8 oz (226 g) unsalted butter, softened
• 3–4 garlic cloves, minced
• 2 tablespoons fresh rosemary, finely chopped
• Pinch of salt

Instructions

1. Season the steaks.
   Pat the filets completely dry with paper towels.
   Season all sides generously with salt and black pepper.
   Dry steaks brown better.

2. Dry-brine (optional but recommended).
   Place the steaks on a plate or rack and refrigerate uncovered for 1–24 hours.
   This improves flavor and texture.

3. Bring to room temperature.
   Remove steaks from the fridge 30 minutes before cooking.

4. Preheat the oven.
   Set the oven to 250°F (120°C).

5. Slow-cook the steaks.
   Place the steaks on a rack set over a sheet pan.
   Bake 20–30 minutes, until the internal temperature reaches:
   • 105–110°F for rare
   • 115°F for medium-rare
   • 125°F for medium

6. Heat the pan.
   Heat a cast-iron skillet over high heat.
   Add a small amount of olive oil and let it get very hot.

7. Sear.
   Sear the steaks 1–2 minutes per side until a deep brown crust forms.
   This step is only for color and flavor — the steak is already cooked inside.

8. Rest the steaks.
   Remove from heat and rest 5–10 minutes.
   Resting keeps the juices inside the meat.

9. Finish with butter.
   Top each steak with a slice of garlic rosemary compound butter and let it melt before serving.

Garlic Rosemary Compound Butter

1. Add the softened butter, garlic, rosemary, and salt to a bowl.

2. Mix until fully combined.

3. Spoon onto parchment, roll into a log, and refrigerate until firm.

4. Slice as needed.

Tips

• Filet mignon is very lean — butter at the end adds moisture and flavor.
• Always use a meat thermometer for perfect doneness.
• The slow oven cook gives you even doneness edge to edge.
• Sear at the end only — this prevents overcooking.
• Serve with roasted potatoes, vegetables, or a simple salad.