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A steaming beef tenderloin steak is grilled in a grill pan with the text copy space. The c

Filet, also known as tenderloin, is a premium cut of meat known for its tenderness and mild flavor. Filet is cut from the tenderloin, a thin muscle that runs along either side of the spine. 

Here's how to cook a grass-fed beef filet using the reverse sear technique, which ensures that the meat is perfectly cooked with a beautiful sear on the outside:

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  • Grass-fed beef filet(s)

  • Avocado oil

  • Salt and pepper (or your choice of steak seasoning)

  • Fresh herbs (such as rosemary or thyme) and garlic (optional)




  • Remove the filet from the refrigerator and let it sit at room temperature for about 30 minutes. This helps the meat cook more evenly.

  • Preheat your oven to 225-250°F (107-121°C). This is the low and slow part of the reverse sear method.



  • Drizzle a little avocado oil on the beef filet to help the seasonings adhere.

  • Season the meat generously with salt and pepper. Optionally, you can add fresh herbs and minced garlic for extra flavor


  • Place the seasoned beef filet on a wire rack set on a baking sheet. This allows for even airflow around the steak.

  • Roast the filet in the preheated oven until it reaches an internal temperature of about 10-15°F (6-8°C) below your desired doneness. Use a meat thermometer to monitor the temperature. For medium-rare, this is typically around 120-125°F (49-52°C).


  • Once the beef reaches the desired temperature, remove it from the oven and let it rest for about 10 minutes. This resting period allows the juices to redistribute and keeps the meat juicy and tender.



  • Preheat a heavy skillet (cast iron works well) over high heat with a bit of oil until it's smoking hot.

  • Carefully place the rested beef filet in the hot skillet and sear each side for about 1-2 minutes or until a nice crust forms. You can also sear the edges if desired.

  • Use tongs to flip the steak and sear all sides evenly. The high heat will give your filet a beautiful caramelized crust.


Slicing and Serving:

  • Remove the beef from the skillet and let it rest for a few more minutes before slicing it against the grain into your desired thickness.

  • Serve your grass-fed beef filet with your favorite side dishes and enjoy!


Remember that grass-fed beef tends to cook faster than grain-fed beef, so keep a close eye on the internal temperature to avoid overcooking. The reverse sear technique ensures a perfect medium-rare or your preferred level of doneness while achieving a nice sear on the outside.

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