Filet Mignon

On the stove

Lijevano-željezni tiganj, visoka vatra, preliv maslacem. Nakon zapečenja kratko u pećnicu.

On induction

Visoki nivo za zapečenje. Završiti u pećnici na 180 °C za ravnomjernu pečenost.

Over an open fire

Zapeci na ćumur roštilju pri visokoj temperaturi. Indirektna zona za nježan završetak.

🫒 Olive oil, garlic & herbs

Light touch — don't drown a delicate cut.

2 – 8 h

Ingredients

• • 4 tbsp extra-virgin olive oil
• • 1 large clove garlic, crushed
• • 2 tsp fresh rosemary, chopped
• • 2 tsp fresh thyme, chopped
• • ½ tsp coarse salt

Method

1. Combine ingredients and gently coat the filets.
2. Refrigerate 2–8 hours — no longer, since acid would damage the texture.
3. Bring to room temperature 30 minutes before cooking.
4. Sear hard, then finish with herb butter (recipe below).

🧈 Dijon-Worcestershire herb butter

A compound butter to spoon over once cooked.

Finishing — make ahead

Ingredients

• • 4 tbsp room-temperature butter
• • 1 tsp Worcestershire sauce
• • 1 tsp Dijon mustard
• • 1 tsp finely chopped parsley
• • Pinch of salt

Method

1. Mash all ingredients with a fork until smooth.
2. Roll into a log in plastic wrap; chill until firm (at least 30 min).
3. Place a slice on each rested filet — it melts into a sauce.