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 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 2
Calories 628kcal
Ingredients
28 ozbeef filet mignon steaks
1tspsalt
2tbspbutter
1smallshallotminced
1/4 tspthyme
1/4tspsalt
1/2cupChampagne
1/4cupcanned 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.