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How to Reverse Sear Filet Mignon
Slowly cooked at the start, seared at the end, a perfectly reverse seared filet mignon.
Course Main Course
Cuisine American
Prep Time 30 minutes minutes
Cook Time 1 hour hour
Brine time 1 day day
Total Time 1 day day 1 hour hour 30 minutes minutes
Servings 9
Calories 1017kcal
Author Brian Gerwig
Compound butter (best made earlier)
- 1 cup softened butter
- 3 tbsp fresh parsley rough chop
- 1 head roasted garlic
- 1 lemon zest + 2 tbsp juice
- salt to taste
Butcher a whole tenderloin into 2” filets.
Tie each tenderloin around the middle with butcher’s twine.
Season each tenderloin top and bottom with ½ tsp salt.
Place tenderloins uncovered on a wire rack in the fridge for 1-2 days.
Remove tenderloins from the fridge and let them come up to room temp.
Preheat the smoker to 250°F.
Season filets with beef rub.
Place filets on the smoker.
While filets cook, preheat a charcoal grill to 500°F.
Once filets hit an internal temperature of 115°F, remove them from the smoker.
Immediately place them on the grill, flipping every 30 seconds until an internal temperature of 125°F.
Remove from the grill, adding ½ tbsp compound butter to the top.
Let steaks rest for 15-20 minutes before serving.
Compound butter (best made earlier)
Place all the ingredients in a bowl and mix them thoroughly.
Spread the mixture onto plastic wrap, wrap it tightly in the shape of a log, and place it in the fridge overnight to harden.
Follow our instructions above to filet your whole beef tenderloin.
Calories: 1017kcal | Carbohydrates: 2g | Protein: 55g | Fat: 87g | Saturated Fat: 40g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 266mg | Sodium: 1087mg | Potassium: 950mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 760IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 7mg