Filet Mignon Steaks Grilled with a Reverse Sear and Basted with Garlic Butter
Recipe Overview
Overview
The reverse sear technique for filet mignon is a game changer, allowing for a perfectly cooked steak every time. Starting with a good quality beef tenderloin, Malcolm expertly demonstrates how to cut and prepare the filets, ensuring maximum flavor and tenderness. The use of Worcestershire sauce as a binder for the seasoning is a clever touch, enhancing the beefy flavor without overwhelming it.
As the steaks cook slowly on the grill, the anticipation builds. The garlic butter, made with sautéed shallots and fresh garlic, adds a luxurious finish that elevates the dish. The careful attention to temperature and resting time ensures that each filet is juicy and flavorful, with a beautiful crust from the sear.
Malcolm’s enthusiasm is infectious as he shares tips and tricks throughout the process, making this recipe approachable for home cooks. The final reveal of the perfectly cooked filet is nothing short of mouthwatering, showcasing the beauty of a well-prepared steak. This recipe is sure to impress at any dinner table, making it a must-try for steak lovers.
Recipe Details
Steps & Tips
Cut filets from a beef tenderloin.
Season filets with Worcestershire sauce, coarse salt, and coarse black pepper.
Tip: A filet doesn't need much seasoning; it should taste like beef.
Fire up the Primo ceramic grill and set it up for a two-zone fire.
Place filets on the cool side of the grill with space between them.
Monitor the internal temperature of the filets using a temperature probe.
Remove filets from the grill after reaching the desired internal temperature.
Sauté chopped shallots and garlic in olive oil in an iron skillet over coals.
Tip: Letting the steaks rest after the first stage of cooking gives a better final cook.
Add salted butter to the sautéed garlic and shallots.
Let filets rest while preparing garlic butter.
Tip: Letting the internal temperature climb during rest helps achieve the desired doneness.
Sear filets on the hot side of the grill for about 1 minute on each side.
Tip: Drizzle garlic butter over the steaks instead of brushing for better flavor distribution.
Baste filets with garlic butter while searing.
Brush filets with garlic butter one last time before serving.
Tip: Using simple salt and pepper can create a great crust on the steak.
Serve filets with garlic butter and steak juice.
Plate filets alongside a loaded baked potato.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Oil
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Reverse searing allows for even cooking throughout the steak, ensuring a perfect medium-rare finish.
- •Using coarse salt and black pepper creates a flavorful crust on the filet.
- •Garlic butter enhances the flavor of the steak, adding richness and depth.
- •Letting the steak rest after cooking helps retain its juices for a more tender bite.
