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Reverse seared, medium-rare sliced filet mignon served with creamy orzo pasta with pancetta and topped with caponata
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Filet Mignon

Perfectly cooked, medium-rare filet mignon using the reverse sear method.
Prep Time30 mins
Cook Time2 hrs
Course: Main Course
Cuisine: Italian
Keyword: Filet Mignon
Servings: 4 servings
Author: Chef David Rose



  • Pat filet mignon dry on both sides with paper towel, and season with salt and pepper, allow to come to room temperature about 30 minutes.
  • Preheat oven to 225°F, place filet on wire rack lined sheet rack, and put an internal meat probe in the center of the filet. Roast until it reaches 5° below your desired temperature doneness.
  • Place olive oil in cast iron pan, bring to high heat and get a hard sear on filet; add thyme, rosemary, garlic, and butter to pan; flip filets.
  • Baste filet with butter, about 30 seconds and remove from pan; allow to rest for 7 to 8 minutes, then slice into 1” medallions.
  • Plate orzo pasta on the bottom of plate, topped with filet medallions, and finished with caponata.