• Take the Filet Mignon steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook more evenly.
• Preheat your oven to 225°F (107°C).
• Season both sides of each steak generously with salt and pepper. If you like, you can also rub your favorite steak seasoning or rub onto the steaks for extra flavor.
• Place a wire rack on a baking sheet, and then place the seasoned steaks on the rack. Elevating the steaks allows for even cooking and better air circulation.
• Insert a meat thermometer into the thickest part of one of the steaks (make sure it's not touching bone or fat).

Roast the steaks in the preheated oven until they reach your desired internal temperature. Here are some approximate guidelines for steak doneness:

• Rare: 120-125°F (49-52°C)
• Medium-Rare: 130-135°F (54-57°C)
• Medium: 140-145°F (60-63°C)
• Medium-Well: 150-155°F (66-68°C)
• Well-Done: 160°F (71°C) and above
• Keep in mind that the steak's temperature will rise a few degrees as it rests.
• Once the Filet Mignon steaks reach your desired internal temperature, remove them from the oven and transfer them to a plate.
• Tent the steaks loosely with aluminum foil and let them rest for about 10 minutes. Resting allows the juices to redistribute within the meat, ensuring a juicy steak.
• While the steaks are resting, preheat a skillet or grill pan over high heat. Add a drizzle of olive oil to the hot pan.
• When the pan is very hot, place the steaks in it and sear for about 1-2 minutes per side, or until you achieve a nice sear and crust. You can also sear the edges briefly, if desired.
• Remove the Filet Mignon steaks from the pan and let them rest for another minute or so.
• Slice and serve your beautifully cooked and seared Filet Mignon steaks with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a simple green salad.
• Enjoy your perfectly reverse seared Filet Mignon! This method ensures a tender and flavorful steak with a delightful contrast of textures.