Filet Mignon Steaks GRILLED with a Reverse Sear and Basted with Garlic Butter

filet mignon steaks

🥗Healthier: sirloin steaks

💰Cheaper: chuck steaks

Sirloin offers a leaner option, while chuck is more economical.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Cut filet mignon steaks from a whole beef tenderloin, yielding about six or seven decent filets.

Season the filets with Worcestershire sauce, rubbing it in lightly on both sides.

Sprinkle coarse salt and coarse black pepper generously on both sides and edges of the filets, patting it in to create a crust.

Prepare the grill by setting it up for a two-zone fire with lump charcoal, bringing it to about 300-325°F.

Place the filets on the cool side of the grill, spaced an inch or two apart, and insert a temperature probe into the center of one steak.

Close the grill lid and monitor the internal temperature, aiming for 115°F, which takes about 25 minutes without opening the grill.

Once the filets reach 115°F, remove them from the grill and let them rest on a pan while keeping the grill open to allow the coals to get hotter.

In an iron skillet over the coals, drizzle olive oil and sauté finely chopped shallot and garlic until softened.

Add a whole head of garlic and salted butter to the skillet, moving it off the direct heat as the butter melts.

After about 7 minutes of resting, check the internal temperature of the filets, which should have climbed to about 126°F due to carryover cooking.

When the temperature drops to 125°F, sear the filets on the hot side of the grill for about 1-2 minutes on each side, basting with the garlic butter during the sear.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens