Reverse Sear Filet Recipe
If you want to impress that special someone in your life, then this Reverse Sear Filet recipe is for you. I take a couple bone-in extra thick Beef filets and pair it with a Red Wine Mushroom Sauce and Grilled Romaine salad. Anytime I can get steak on the bone I’m going for it; the bone adds more flavor. You’ll have to ask your butcher for the bone-in version because it’s not a cut that you easily find in the butcher case; or you can do like I did and just order it from Matador Prime Steak.


- 8oz White Mushrooms sliced
- 1 cup Beef Broth low sodium
- 1 cup Red Wine
- ¼ cup Balsamic Vinegar
- ¼ cup Worcestershire
- 1 Shallot finely minced
- 3 Garlic Cloves finely minced
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 Tablespoons Butter divided



Reverse Sear Filet Recipe
Ingredients
- 2 Bone In Filets 16oz ea.
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Coarse Ground Black Pepper
- 1 Tablespoon Killer Hogs Hot Rub
- 1 head of Romaine Lettuce
- ½ cup Blue Cheese Dressing
- ½ cup Cherry Tomatoes quartered
- 8 slices Thick Cut Bacon cooked crispy
- 8oz Red Wine Mushroom Sauce *recipe below
Mushroom Red Wine Sauce
- 8oz White Mushrooms sliced
- 1 cup Beef Broth low sodium
- 1 cup Red Wine
- ¼ cup Balsamic Vinegar
- ¼ cup Worcestershire
- 1 Shallot finely minced
- 3 Garlic Cloves finely minced
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 Tablespoons Butter divided
- In a sauce pan melt 1 Tablespoon of butter, add shallot and garlic and sauté for 2-3 minutes. Add mushrooms and season with salt and pepper; continue to sauté for a couple minutes. Add Balsamic Vinegar and Worcestershire and reduce for 2-3 minutes. Add the beef broth and wine and reduce by half about 7-8 minutes and remove from heat. Melt in the remaining butter and serve over steak.
Instructions
- Prepare charcoal grill for two zone grilling (hot side and cool side).
- Season each filet with Kosher Salt, Black Pepper, and Killer Hogs Hot Rub.
- Place each filet on the indirect/cool side of the grill and insert a thermometer probe into the center of one of the filets.
- When internal temp reaches 110⁰, place each filet over the direct/hot side of the grill for 2 minutes each side for medium rare or continue to cook until desired doneness.
- Rest the filets for 5-10 minutes.
- Split the romaine lettuce in half and place on direct side of the grill for 1 minute each side.
- Place each half of grilled romaine on a platter and top with cherry tomatoes, Blue Cheese Dressing, and bacon. Top each filet with the Mushroom Red Wine sauce and serve.

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Comments 3
yummmmmm as always
Looks amazing! What temp is the grill for the reverse sear cook?
Thanks!
your out of your fat fucking mind