Filet Mignon without the Fuss

  • Yield : 1
  • Servings : 1
  • Prep Time : 2m
  • Cook Time : 45m
  • Ready In : 1:10 h

My favorite meat purveyor, Chris from Second City Prime, and I are always talking about how to cook protein.  He turned me onto the reverse sear method in order to have fine steak house quality results.  This takes time and patience, but the technique is simple.


  • 1 - 8 ounce cut filet mignon
  • steak seasoning
  • olive oil


Step 1

Line a baking sheet with aluminum foil and place baking rack on top. Preheat oven to 290 degrees F or 265 degrees F if using convection oven.

Step 2

Drizzle a few drops of olive oil on meat and spread over entire piece so that steak seasoning sticks to meat. Sprinkle with seasoning.

Step 3

Place meat on baking rack and let sit until at room temperature (up to an hour).

Step 4

Roast steak in oven on baking sheet for 45 minutes to an hour. NOTE: Internal temperature should read 125 degrees F in order to serve a medium rare piece of meat. Remove from oven and let rest 10 - 15 minutes. Meanwhile, turn grill onto high heat.

Step 5

Lightly oil the grill grates and sear meat for 2 minutes, then rotate 180 degrees and grill an additional minute in order to make nice grill marks. Turn steak to sear other side for an additional 2 minutes. Remove from grill and let rest 5 - 10 minutes.

Step 6



This method will cook steak evenly to have a perfectly seared piece of meat with the ideal color throughout the center.

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