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.
The filets get a good dose of coarse Kosher Salt and Black Pepper followed by a little of my Killer Hog’s Hot Rub.
Let the seasoning hang out on the steaks for about 30 minutes just enough time to get the PK 360 Grill good and hot. You can check out the PK Grill here >>
I have it set up with 1 chimney of B&B charcoal briquettes on the right side to create a two zone fire. While the coals are getting hot I make the Red Wine Mushroom sauce.
Mushroom Red Wine Sauce Ingredients:
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
Sauté’ shallot, garlic, and sliced mushrooms in a little butter; add Worcestershire and Soy Sauce and reduce by half about 3-4 minutes; then add beef broth and red wine. Reduce again by half and remove from heat. Melt in a little more butter to smooth it out and set it to the side until ready to serve over the steaks.
I use the reverse sear method to cook these thick Bone-in Filets. Place a raised rack on the cool side of the PK Grill and set each steak on it. Insert a Thermoworks DOT temperature probe into the center of one of the filets to monitor internal temp. You can check out the Thermoworks DOT here >>
The reverse sear starts the steak off at a lower temperature and finishes with a quick sear over the high heat side. Keeping an eye on the internal temperature is really important. Set the alarm for 110 degrees, and when it goes off, sear each filet on a set of GrillGrates for just a couple minutes on each side.
When my Thermapen reads 120-125⁰, I know the steaks are done. Get them off the grill and rest for at least 5-10 minutes. You can check out the Thermapen here >>
For the grilled salad, split a head of Romaine lettuce length wise. Place each half on the direct heat side of the grill for 30 seconds on each side just long enough to give it a little char.
Now the best part, How to plate this dinner: Top the grilled romaine with fresh cherry tomatoes, chunky blue cheese dressing, and thick-cut bacon.
Each filet gets a ladle of the Red Wine Mushroom sauce and I serve the remainder on the table. I like to serve it all on one platter; the presentation is fantastic and it’s romantic (at least for a bbq man it is). I’m sure your baby will love this meal, so give it a try the next time you want to impress.
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.
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.