Reverse Sear Filet Mignon with Horseradish Crème Fraiche
When you're making prime rib or filet, there's simply no leaving to chance the cooking. You mess it up, and everyone will notice (and probably be upset). No pressure, right? Well, if you use the reverse sear method, you drastically reduce your chances of messing it up. Slowly bringing up the internal temperature and then searing at the end makes this method fool proof!
- 1 1/2 lb 1 1/2 lb 1 1/2 lb Filet Mignon (Beef Tenderloin Steak)
- 1 tsp 1 tsp 1 tsp Salt, Kosher Salt
- 1/2 cup 1/2 cup 1/2 cup Creme fraiche
- 1 Tbsp 1 Tbsp 1 Tbsp Horseradish, extra hot
- 1 Tbsp 1 Tbsp 1 Tbsp Chives , finely chopped
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 200 degrees Sprinkle the filet with kosher salt all over.
- Place the filet on a baking sheet in the center of the oven, and slow cook until it measures 115F in the center, which will yield a medium rare result (about 90 minutes). This is best done with an integrated oven temperature probe.
- While the filet is slow cooking, prepare the horseradish crème fraiche.
- Mix the crème fraiche with the extra hot horseradish in a bowl, and refrigerate until serving.
- Heat a heavy skillet or grill to high heat. Sear the filet on all sides, giving it a nice golden brown color.
- Allow the filet to rest at least 10 minutes, then slice and serve it topped with the horseradish crème fraiche and finely chopped chives.
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