Filet Mignon with Roasted Asparagus


For the Asparagus

2 lb Asparagus, trim woody ends (cut off)

4 tbsp Olive oil plus more for greasing the pan

1 tsp Garlic powder (optional)

1/2 tsp Sea salt

1/2 tsp Black pepper

For the Filet mignon

2 tbsp Butter (softened, divided)

1/2 tbsp Fresh rosemary

1/2 tbsp Fresh thyme

1 clove Garlic (use the minced/crushed in a jar)

4 (8-oz) Filet mignon (beef tenderloin, at room temperature)

Sea salt

Black pepper


For the Asparagus

Start with the Asparagus, because it takes longer to cook.

Preheat the oven to 400. Line a baking sheet with foil.

Arrange asparagus in a single layer on the baking sheet, all parallel.

Drizzle the asparagus with olive oil. Sprinkle with sea salt, black pepper and garlic powder.

Use your hands to toss and turn the pieces, so that they are evenly coated in oil and seasoning. Rearrange in a single layer.

Roast 12 to 20 minutes, until crisp/tender, (If cooking before the Filet mignons, cover with foil and set aside.

While the the Asparagus is cooking prep the steaks, and cook in oven on a center shelf rack.

For the Filet mignon

Mash together 1 tablespoon butter, rosemary, thyme, and garlic, then refrigerate until the last step.

Preheat the oven to 400.

Trim any connective tissue around the edges of the beef, then season with sea salt and black pepper on both sides.

Heat the cast iron skillet over medium-high heat, until the skillet is very hot. Melt the remaining butter in the skillet.

Sear steaks for 2 minutes on each side.

Put skillet into preheated oven, then bake to desired level of doneness. Use a meat thermometer to check for the right temperature.

For a 2" thick filet, 5 minutes for rare (125 degrees), 6 minutes for medium rare (130 degrees), 7 minutes for medium (140 degrees), or 8 minutes for medium well (155 degrees). Note : the temperature will rise by another 5 degrees while resting.

Remove the Steaks from the oven and transfer to a plate.

Top each with 1/2 tablespoon of herb butter.

Let the steaks rest for 5 minutes before cutting.

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