Reverse Sear Filet Mignon with Champagne Butter Sauce

Cooking Guides

Indulge in a restaurant-quality meal right at home with this Reverse Sear Filet Mignon. Slow-baked to perfection and finished with a Champagne butter sauce, this dish combines the tenderness of premium filet mignon with the elegance of a light, tangy glaze.

Ingredients

  • 2 (8 oz) beef filet mignon steaks
  • 1 tsp salt
  • 2 tbsp butter
  • 1 small shallot, minced
  • 1/4 tsp thyme
  • 1/4 tsp salt
  • 1/2 cup Champagne
  • 1/4 cup canned pineapple juice

Instructions

  1. Preheat oven to 300°F.
  2. Remove the steaks from the refrigerator 30 minutes before baking. Pat dry with paper towels and season both sides with one teaspoon of salt.
  3. Place the steaks on a baking sheet lined with parchment paper. Bake until the internal temperature reaches 130°F, checking after 20 minutes. Remove from oven.
  4. In a skillet, heat butter over medium-high. Add the steaks and sear for 1–2 minutes per side until browned. Remove and tent with foil.
  5. Reduce heat to medium and add shallots, thyme, and salt. Sauté for 2 minutes. Add Champagne and pineapple juice. Boil for 1 minute until slightly thickened.
  6. Pour the Champagne butter sauce over the steaks and serve immediately with your favorite sides.

Serving Suggestion

Pair this luxurious filet with creamy mashed potatoes and seasonal vegetables for a refined take on a classic steakhouse favorite.

Back to blog