Reverse-Seared Filet Mignon
- 2 (2-2 ½-inch) thick filet mignon, center-cut prime grade
- 1 tablespoon grapeseed or avocado oil
- Coarse sea salt
- Freshly cracked black pepper
- 2 slices of bacon, optional
- Prepare your Z-Grill (preferably with branded hickory or applewood pellets) or other wood pellet grill for indirect cooking at 225 degrees Fahrenheit.
- Pat the filet mignon dry with paper towels and brush the steaks with oil.
- Generously season both sides of the filet mignon with salt and black pepper. If using bacon, wrap one slice around each steak and secure it with a toothpick.
- Insert the probe of your thermometer into the center of a steak.
- Transfer both steaks to the grill grates, close the lid, and cook until the internal temperature reaches 110 degrees Fahrenheit. This will take about 20 minutes.
- Remove the steaks from the grill and set them aside to rest.
- Meanwhile, increase the temperature of your grill to 450-500 degrees Fahrenheit. Close the lid and let the grill come to temperature for 8-10 minutes.
- Place the steaks over direct heat.
- Reinsert the probe, return the steaks to the grill, and sear until the internal temperature reaches 125 degrees for medium-rare (5-6 minutes per side) or 135 degrees for medium (7-8 minutes per side).
- Remove the steaks from the grill and rest for 5 minutes before serving.