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Title:Best Way To Reverse Sear a Filet Mignon (Double Rest Method)
Duration:04:06
Viewed:532
Published:18-01-2021
Source:Youtube

This is by far my favorite way to make a filet mignon. The reverse sear is one of the only ways that you can get that perfect pink color the whole thickness of the steak. Its very easy to do it just takes some time. As you will see in this video I use the Double rest method when I reverse sear my filet mignon. You might not think this is how to do it but you have to trust my process you wont be disappointed. This will be the best filet you have ate guaranteed. I challenge anyone to make one better. I know it can t be done. thanks for watching.

What you need for this reverse sear filet recipe:
A wire rack
some nice filet mignon steaks
some minced garlic
some ground black pepper
some kosher salt
some fresh rosemary
some EVOO
A cast iron skillet (you can use normal skillet you just wont get the best sear)
A meat thermometer to get the most accurate temp.
Organic grass fed butter

How to cook:
I like to let my filet dry age in the fridge for one week. To do this just set the filet on a wire rack and place it in the fridge for one week. When you are ready to cook the filet mignon take it out of the fridge and let it sit to bring it to room temperature. After you do this preheat the oven to 200 F or as low as your oven gets. When its preheated. Put the filet steak into the oven on the wire rack. It should cook in the oven until the internal temperature reaches 120F. at this point take out the filet and let it rest for 6-10 minutes. when its resting heat up the cast iron skillet. Also this is when you will add the salt and pepper. To help it stick rub down the steaks with EVOO and then apply the salt pepper mix. When the skillet is piping hot its time to add some EVOO to the pan. Then place the filet on the pan for 1.5 minutes on each side. Right after you put it in the pan add the garlic, butter, and rosemary. When you flip the filet after 1.5 minutes its time to place the rosemary on top of the steak. And you also need to start spooning the butter over the steak for 60 seconds. after its cooked for the 1.5 minutes on the 2nd side its time to take it off the pan and let it rest for another 5-10 minutes. Or until the internal temp reaches 130F. After this has happened it time to eat.

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