Reverse sear Filet Mignon

The ability to do a true reverse sear is one of, if not the best feature of the Kuma Wood Fired Grill. A reverse sear involves cooking/smoking the steak before searing giving you that steakhouse flavor at home. This recipe is one for the books, whether you’re in the doghouse with your significant other or trying to woo a potential love interest, this recipe is sure to be a home run.  This meal was accompanied with Yukon gold potato roses, asparagus and a Diane sauce.

Wine Pairing: Cabernet Sauvignon

Wood Pellets: Any

Steak Ingredients:

  1.       2 – 8oz Filet Mignon
  2.       Steak seasoning (Fresh cracked pepper, salt, garlic powder, celery salt)

Begin by checking the pellet hopper to make sure the grill has plenty of pellets and set the grill to 180 degrees. This is the ideal temperature for the smoking portion of the reverse sear. Season the steaks on all sides with the steak seasoning. Place steaks in the center of the grill and let them inhale the smoke and flavor for 20-30 minutes.

Smoking filet mignon

Remove steaks from the grill and tent with aluminum foil, Set grill to 500 degrees. Using the quick grilling zone on the Kuma Grill, slide the knob on the side of the grill to expose the searing zone.  Place steaks back on grill directly over heat. Turn 90 degrees after 2 minutes to create crosshatch marks on steak. Sear 2 more minutes and flip. Repeat this step. Cook steaks until internal temperature reaches the desired temp.

cross hatch filet mignon

Diane Sauce Ingredients:

  1.       ½ pounds Crimini Mushrooms – Sliced
  2.       1-1/2 cups beef stock
  3.       2 tbsp. butter
  4.       ½ cup heavy cream
  5.       ¼ tbsp. Dijon mustard
  6.       ¾ cup Brandy
  7.       1 tbsp. Worcestershire sauce
  8.       2 garlic cloves (minced)
  9.       2 shallots (minced)
  10.       2 tbsp. parsley (minced)
  11.       Fresh cracked pepper and salt to taste.

In a medium saucepan add beef stock and reduce until beef stock is roughly ½ cup, pour into bowl and set aside. Add butter, garlic and shallots, cook until fragrant. Add the mushrooms and cook down, stirring frequently. Mushrooms will reduce way down as they evaporate. Mushrooms will reduce in size and turn brown in color.

Diane Sauce

This process could take up to 20 minute. Add brandy and light with match/lighter (**This process can be very dangerous. Make sure not to stand directly over saucepan and only do this in well-ventilated area).  As flames die down, add stock, Dijon, cream and Worcestershire sauce. Stir and reduce. Stir in salt, pepper and parsley. Spoon over steaks and serve!