Napa Cabernet Burger Ingredients


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SunFed Reverse-Seared Filet Mignon

SunFed Reverse-Seared Filet Mignon

  • Steak

  • Roasting

  • Skillet

How can your next filet get that crisp exterior crust, but with an even edge-to-edge temperature? The magic happens when you flip the script by starting in a low-heat oven, and finishing in a hot pan on the stovetop.

  • 5 Minutes

  • 30 Minutes

  • 35 Minutes

  • 2


  • 2 SunFed Ranch 100% grass fed beef filets
  • 2 Tablespoons of olive or grapeseed oil
  • 2 Tablespoons unsalted butter
  • 1 Sprig fresh Rosemary
  • Salt and freshly ground pepper
  • Kitchen string (optional)


  1. Remove filets from the refrigerator one hour before cooking and allow to come to room temperature
  2. Preheat oven to 250 degrees
  3. Tie string around filets (optional)
  4. Coat filets on all sides with olive oil or grapeseed oil
  5. Season generously on all sides with salt and pepper
  6. Place filets on a rack (such as a cookie-cooling rack), place rack inside foil-lined sheet pan
  7. Cook filets until meat almost reaches desired internal temp (Medium-Rare is 115-130 degrees, about 20-25 minutes; keeping in mind grass fed beef doesn’t take as long to cook as commodity beef)
  8. Heat olive or grapeseed oil in cast iron skillet until just smoking
  9. Remove filets from oven and place in skillet
  10. Place 1 tablespoon of butter on top of each filet, and sprig of rosemary inside the pan
  11. Sear filets on all sides, approximately 45 seconds per side – including the edges
  12. Swirl and lift the pan occasionally as you sear, basting filets as the butter melts
  13. Remove filets from pan and let rest on cutting board or like surface, covered loosely with foil for 2 minutes
  14. Remove string from filets
  15. Snap pictures and serve like a boss

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