Pan-Seared Filets Mignons with Roasted Garlic Compound Butter
Pan-Seared Filets Mignons with Roasted Garlic Compound Butter is a main course that serves 2. One portion of this dish contains around 35g of protein, 96g of fat, and a total of 1020 calories. For $7.34 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 9 people have tried and liked this recipe. It is brought to you by Cook Like a Champion Blog. It is a good option if you're following a gluten free and primal diet. If you have fresh parsley, garlic, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 18 minutes. Overall, this recipe earns a pretty good spoonacular score of 79%. If you like this recipe, you might also like recipes such as Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots Verts, Pan Seared Steaks with Sauteed Mushrooms and Roasted Garlic Gorgonzola Butter, and Pan Seared Steaks with Balsamic Red Onions and Roasted Garlic and Porcini Mushroom Goat Cheese Butter.
Servings: 2
Cooking duration: 18 minutes
Ingredients:
2 slices bacon
Freshly ground black pepper to taste
8 tablespoons Land O'Lakes Butter with Olive Oil and Sea Salt, at room temperature
2 filet mignon steaks, 7 to 8 ounces each and about 1½ inches thick
1 tablespoon minced fresh parsley
1 large clove garlic, minced
2 teaspoons olive oil
Salt and freshly ground black pepper
Equipment:
oven
aluminum foil
mixing bowl
plastic wrap
spatula
baking sheet
toothpicks
frying pan
tongs
Cooking instruction summary:
To make the butter, preheat oven to 400º. Place the head of garlic on a square of foil and drizzle with olive oil. Wrap tightly and bake for 30-35 minutes, or until the cloves feel soft to the touch. Remove from oven and allow to cool. Press each clove into a small mixing bowl and smash with a fork. Add the butter, minced garlic, parsley and black pepper and stir to combine. Using a rubber spatula, scrape butter onto a sheet of plastic wrap. Roll into a log, then twist the ends closed. Refrigerate until just firm enough to slice. (You can leave the butter at room temperature if you’re spreading it on bread. I just wanted it to be cold enough so as not to melt as soon as I put it on my steak.)To make the steaks, adjust oven rack to the lower-middle position and place a rimmed baking sheet on the rack. Preheat oven to 450º. Wrap 1 slice of bacon around each filet, overlap the ends and secure with a toothpick. Place a large, heavy-bottomed skillet (we recommend a cast iron one) over high heat. While skillet is heating, rub each side of the steaks with ½ teaspoon of oil and sprinkle with salt and pepper to taste. Place the steaks in the hot skillet and cook, without moving, for about 3 minutes or until they are well browned and a crust has formed. Using tongs, turn the steaks and cook for another 3 minutes, or until a crust has formed on the second side. Use the tongs to turn the steaks on their sides to slightly crisp the bacon all the way around.Using tongs, transfer the steaks to the heated baking sheet. Cook in the oven for 4-6 minutes for rare, 6-8 minutes for medium rare and 8-10 minutes for medium. When steaks have reach desired doneness, transfer to a plate and tent with foil. Allow to rest for 5 minutes before serving.To serve the steaks, place on a plate and top with a slice of the roasted garlic compound butter.
Step by step:
1. To make the butter, preheat oven to 400º.
2. Place the head of garlic on a square of foil and drizzle with olive oil. Wrap tightly and bake for 30-35 minutes, or until the cloves feel soft to the touch.
3. Remove from oven and allow to cool. Press each clove into a small mixing bowl and smash with a fork.
4. Add the butter, minced garlic, parsley and black pepper and stir to combine. Using a rubber spatula, scrape butter onto a sheet of plastic wrap.
5. Roll into a log, then twist the ends closed. Refrigerate until just firm enough to slice. (You can leave the butter at room temperature if you’re spreading it on bread. I just wanted it to be cold enough so as not to melt as soon as I put it on my steak.)To make the steaks, adjust oven rack to the lower-middle position and place a rimmed baking sheet on the rack. Preheat oven to 450º. Wrap 1 slice of bacon around each filet, overlap the ends and secure with a toothpick.
6. Place a large, heavy-bottomed skillet (we recommend a cast iron one) over high heat. While skillet is heating, rub each side of the steaks with ½ teaspoon of oil and sprinkle with salt and pepper to taste.
7. Place the steaks in the hot skillet and cook, without moving, for about 3 minutes or until they are well browned and a crust has formed. Using tongs, turn the steaks and cook for another 3 minutes, or until a crust has formed on the second side. Use the tongs to turn the steaks on their sides to slightly crisp the bacon all the way around.Using tongs, transfer the steaks to the heated baking sheet. Cook in the oven for 4-6 minutes for rare, 6-8 minutes for medium rare and 8-10 minutes for medium. When steaks have reach desired doneness, transfer to a plate and tent with foil. Allow to rest for 5 minutes before serving.To serve the steaks, place on a plate and top with a slice of the roasted garlic compound butter.
Nutrition Information:
covered percent of daily need
