Filet Mignon. The king of meats! Cut from the tenderloin, this piece of beef is perfectly marbled, juicy, tender, and flavourful…really, you don’t need to do much of anything to it. That said, we love garlic, and we wanted to combine the two ingredients, so we went for it. I barely needed a knife to eat this, and I can’t wait for the next filet night!
We served our steak with Mashed Celery Root and a side salad. However, this would go well with any of your favourite steak sides, so have fun with it!
**Note, we made a mistake and burned our garlic a bit. We neglected to scrape up the caramelized garlic and place it atop our steak for the second sear (you’ll see it in the pictures). Don’t forget this step!
Time: 10 Minutes Cook Time (Plus 90 Minutes Prep/Waiting)
- Filet Mignon
- Garlic Cloves
- About 90 minutes before you want to start cooking, pull your meat out of the fridge, and let it sit for an hour to come to room temperature. We like to wrap each fillet in paper towels to absorb excess moisture. This will concentrate flavours a bit, but it’s not absolutely necessary.
- After your steak-wrapped hour is up, preheat your oven to 415 degrees F, unwrap your steaks, and give them a quick salt sprinkle on both sides. Then, grate some garlic with a microplane grater, and spread the paste onto the top of your filet(s). Allow to sit for 30 minutes more.
- Heat some butter in a cast iron pan, and when it’s hot, place your steak in the pan with the garlic side facing down.
- Sear for 2 minutes. Then remove from heat, and scrape up any garlic stuck to the pan (I did not do this, and it caused some of the garlic to burn later). Place your steak back in the pan with the un-seared side down this time, and place the garlic scrapings back into their rightful perch atop your steak. Sear the second side for another 2 minutes.
- Transfer your cast iron pan to the oven, and roast for 6-7 minutes (looking for a minimum internal cooked temperature of about 145 degrees F).
- Remove from the oven, allow to sit for about 5 minutes.
- Plate, devour, and enjoy!