A Reverse Seared Filet Mignon

Edinburg Corner Store in Ohio had Filet Loins on sale for 5.99 a pound. Six bucks a pound never tasted so good. In the oven at 240 degrees for 35 minutes until 124 degrees. I let them rest about 10 minutes and then seared them in a smoking hot cast iron pan while I butter basted them for about 90 seconds a side. Almost perfectly uniform color top to bottom.

Done