Garlic Filet Mignon

For the garlic lover in you... a garlic topped filet mignon.

We're back one of my favorites and the meat that started this blog. I wanted to write up the trimming and cutting of a whole beef tenderloin but my recipe page just didn't seem right so my blog was born with 4 posts on the "care" of the beef tenderloin.

I have a habit of trying to find something in the freezer for the next weekday night when I'm making my routine lunch salad for the the next day. I grabbed two filets. While I did steak a poivre (the pepper crusted tenderloin) in a previous post, my wife (a big pepper fan) wanted garlic and I agreed.  I cruised a few recipes but didn't find want I wanted so I just jumped in. You have a hard time ruining this meat.

This as a one pan dish with my cast iron skillet but any oven proof pan should do. I seared both sides of the filet and then covered with garlic and transferred to the oven to finish.

Rating: 9.5 only because I just don't give tens. Great in all respects.

Tools: Oven proof fry pan. I used a 10 1/2 inch cast iron.

Ingredients:

2 1 1/2 inch thick filets
1 T regular olive oil or other high temp oil.
2 large cloves garlic crushed

2 T extra virgin olive oil
salt
pepper

Instructions:

1) Salt and pepper both sides on filets. Let set at room temp for 30 minutes if possible. Preheat oven to 400 degrees convection.
2) Heat pan with regular olive oil over medium high heat until hot.

3) Sear both sides of the filets until dark brown. About 4-5 minutes per side.
4) Mix garlic with the extra virgin oil while #3
5) Remove from heat. Flip filets so hotter side is up and cooler side is down.

6) Coat each top with the oil/garlic mixture.

7) Place in oven on middle rack until internal temp is to your liking. I used 150 for medium rare. About 12-15 minutes.

8) Remove from oven and pan.
9) Let rest for 5-10 minutes before serving.

Notes: Obviously an easy recipe to scale to whatever number you need.

Garlic Filet Mignon

by DrDan at 101 Cooking For Two March-22-2010

For the garlic lover in you... a garlic topped filet mignon. We're back one of my favorites and the meat that started this blog. I wanted to write up the trimming and cutting of a whole beef tenderloin but my recipe page just didn't seem right so my blog was born with 4 posts on the "care" of the beef tenderloin. I have a habit of trying to find something in the freezer for the next weekday night when I'm making my routine lunch salad for the the next day. I grabbed two filets. While I did steak a poivre (the pepper crusted tenderloin) in a previous post, my wife (a big pepper fan) wanted garlic and I agreed. I cruised a few recipes but didn't find want I wanted so I just jumped in. You have a hard time ruining this meat. This as a one pan dish with my cast iron skillet but any oven proof pan should do. I seared both sides of the filet and then covered with garlic and transferred to the oven to finish. Rating: 9.5 only because I just don't give tens. Great in all respects.

Ingredients

• 2 1 1/2 inch thick filets
• 1 T regular olive oil or other high temp oil.
• 2 large cloves garlic crushe
• 2 T extra virgin olive oil
• Salt and Pepper

Instructions

1) Salt and pepper both sides on filets. Let set at room temp for 30 minutes if possible. Preheat oven to 400 degrees convection.2) Heat pan with regular olive oil over medium high heat until hot.3) Sear both sides of the filets until dark brown. About 4-5 minutes per side.4) Mix garlic with the extra virgin oil while #35) Remove from heat. Flip filets so hotter side is up and cooler side is down.6) Coat each top with the oil/garlic mixture.7) Place in oven on middle rack until internal temp is to your liking. I used 150 for medium rare. About 12-15 minutes.8) Remove from oven and pan.9) Let rest for 5-10 minutes before serving.

Details

Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Yield: 2 servings

Updated

April 29, 2011