The Perfect Filet Mignon

Select filet mignon cut from the tenderloin with side muscle removed.

Season both sides of the filet mignon with a generous amount of Himalayan sea salt and five pepper blend, ensuring to season the sides as well.

Let the seasoned filet mignon sit overnight to allow the seasoning to penetrate.

Prepare the umami topper by softening rendered beef fat or tallow in the microwave until pourable.

Add unsalted butter to the tallow, using a high-fat content butter like Plugra or Kerrygold.

Zest one lemon using a microplane to remove the darker yellow skin.

Add two tablespoons of white miso to the mixture for umami flavor.

Chop black garlic into small pieces and add to the mixture.

Incorporate sambal chili paste and a touch of nutritional yeast into the umami mixture, along with a little more five pepper blend.

Mix the ingredients for the umami topper and shape them into circles on a landing pad, then refrigerate.

Preheat the oven to 325°F and place the filet mignon on a rack in a half pan for reverse searing.

Insert a probe thermometer into the filet mignon and cook in the oven until it reaches an internal temperature of 105°F.

Once at 105°F, remove from the oven and prepare to sear.

Heat a cast iron pan and brush the surface with avocado oil to build a crust on the filet mignon.

Sear the filet mignon on all sides, rolling it to sear the edges as well.

Check the internal temperature after searing; it should be between 125°F and 130°F.

Let the filet mignon rest for a bit after searing.

Place the umami topper over the filet mignon and use a butane brulee torch to melt it, or broil it carefully until melted.

Finish with a squirt of fresh lemon juice before slicing into the filet mignon.

Equipment Needed

Spice Level:

Dietary