Reverse-Seared Filet Mignon with Bearnaise ButterSteven Raichlen
Reverse-Seared Filet Mignon with Bearnaise Butter
- 2 8-ounce filets mignons from Holy Grail, each 1-1/2 to 2 inches thick
- Freshly cracked black peppercorns
- Coarse salt (kosher or sea)
- Vegetable oil for oiling the grill grate
- Bernaise Butter, for serving
1: Prepare the Bearnaise Butter up to 4 hours before smoke-roasting the filets.
2: Set up your grill for indirect grilling and heat to medium-low. Brush or scrape the grill grate clean and oil it well. Add wood chunks or chips to the fire.
3: Generously season the filets on both sides with salt and pepper. Arrange the filets on the grill grate away from the heat. Close the lid and smoke-roast the filets to an internal temperature of about 105°F on a digital remote thermometer or instant-read meat thermometer. This will take 30 to 40 minutes.
4: Transfer the filets to a wire rack set over a sheet pan and let them rest for 10 minutes. Meanwhile, set up your grill for direct grilling and heat to high.
5: Arrange the filets over the hottest part of the grill grate, running diagonal to the bars. Direct grill until both sides are sizzling, browned, and crusty, 2 to 4 minutes per side. Use an instant-read meat thermometer to test for doneness. You want a final internal temperature of 120° to 125°F for rare; 130° to 135°F for medium-rare; or 140° to 145°F for medium.
6: Transfer the filets to a platter or plates and top each with slices of the Bearnaise Butter. Serve while the butter is still melting into the meat.
Check out the blog post: Celebrate Valentine’s Day in Style: 3 Sensational Recipes for Filet Mignon for more info on this recipe.