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Beef filet mignon steak

Beef Filet Mignon Steak

A regal filet mignon steak — the perfect dish. Filet mignon is the most tender and prized cut of the beef tenderloin. It makes exquisite, soft, juicy steaks, most often cooked medium-rare. This cut isn't big on bold flavor of its own, so spices and aromatic herbs really matter here.

Komarova

Recipe author

Composition / ingredients

Servings:

Beef tenderloin

500

Olive oil

Onion

Bell pepper

Tomatoes

Garlic

Peppercorns

Juniper berries

Whole-grain mustard

Cloves

Salt

Pepper

0.5

Bay leaf

Parsley

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 10 g

Fats 52 % 15 g

Carbohydrates 14 % 4 g

174 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

How do you make a beef filet mignon steak? Gather the ingredients. The beef tenderloin should be at room temperature.
Step 2:

Prep the meat. Trim off the silver skin with a sharp knife.
Step 3:

Cut the steaks about 2 inches (5 cm) thick. Brush them all over with olive oil and let them sit for 15 minutes. Don't salt them yet.
Step 4:

Make the sauce. Peel and finely chop the onion. Sauté it in olive oil for 2 to 3 minutes.
Step 5:

Core and seed the bell pepper and chop it. Add it to the skillet and cook for about 2 minutes, stirring constantly.
Step 6:

Chop the tomato the same way and add it to the pan. Cook for 2 minutes over high heat. Lower the heat, cover, and simmer the sauce for 5 minutes. Season with salt and pepper and stir. Transfer the sauce to a bowl and let it cool. If you like, blend it smooth.
Step 7:

Before searing the steaks, preheat the oven to 375°F (190°C). Pour oil into a skillet, add a head of garlic cut in half, and fry until golden, then set the garlic aside. This is to infuse the oil with flavor.
Step 8:

Add the beef steaks to the hot oil. Sear them over high heat for 2 minutes.
Step 9:

Flip and sear the other side the same way.
Step 10:

Line a baking dish with foil, leaving an extra flap to fold over the meat.
Step 11:

Grind the mustard, juniper berries, pepper, and cloves in a mortar. Scatter this mixture and the bay leaf over the bottom of the dish.
Step 12:

Set the steaks on top and put them straight into the hot oven for 10 minutes. Then take the dish out, cover the meat with foil, and let it rest for 5 to 7 minutes so the juices redistribute through each piece.
Step 13:

Serve with the sauce and a little coarse salt. Add the fried garlic on the side. Just before serving, top each steak with a small pat of herb butter.

Filet mignon truly makes a showpiece on the table and doesn't take long to cook. If it's your first time making this steak, don't improvise — follow the recipe closely.
Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. For how to gauge the right frying temperature, pick the best oil for the job, and which oils to avoid altogether, read more here.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read more here.
Keep in mind that every oven is different. The temperature and cooking time may vary from what's listed. For reliable results with any baked dish, it helps to know your oven's quirks.