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close up of reverse sear filet mignon
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Reverse Sear Filet Mignon - with Champagne Butter Sauce

Reverse searing guarantees perfectly cooked filet mignon steaks. They are finished with a champagne butter sauce.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 628kcal

Ingredients

  • 2 8 oz beef filet mignon steaks
  • 1 tsp salt
  • 2 tbsp butter
  • 1 small shallot minced
  • 1/4 tsp thyme
  • 1/4 tsp salt
  • 1/2 cup Champagne
  • 1/4 cup canned pineapple juice

Instructions

  • Preheat oven to 300 degrees.
  • Remove the steaks from the refrigerator 30 minutes before baking. Pat dry with paper towels and salt both sides of the steaks with the one teaspoon of salt.
  • Place the steaks on a baking sheet lined with parchment paper. Bake until the internal temperature of the steaks reads 130 degrees F. Start checking the temperature after about 20 minutes of baking. Remove from oven. 
  • Heat the butter over medium-high heat in a skillet. Add the steaks and sear both sides until browned, 1-2 minutes per side. Remove the steak to a clean plate and tent with foil.
  • Reduce heat to medium and add the shallots, thyme and salt. Cook stirring often for about 2 minutes. Add the champagne and pineapple juice. Bring to a boil and cook for about 1 minute more, or until sauce starts to reduce and thicken a bit. 
  • Pour the sauce over the steaks and serve immediately. 

Nutrition

Calories: 628kcal