Premium Recipe

Prepare the Filet Mignon

Remove the filet mignon from the refrigerator and allow it to come to room temperature for about 30 minutes. Preheat your oven to 400°F (200°C).

Season the Steak

Rub the filet mignon with olive oil, then generously season both sides with sea salt and black pepper.

Sear the Steak

Heat a skillet over high heat. Once hot, add the filet mignon and sear for 2-3 minutes on each side until a nice crust forms.

Add Aromatics

Add the garlic cloves (smashed) and fresh rosemary to the skillet. Include the butter and let it melt while basting the steak with the melted butter for about 1 minute.

Finish in the Oven

Transfer the skillet to the preheated oven and roast for 5-10 minutes, depending on your desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

Prepare the Sauce

Remove the steak from the oven and let it rest. Use the same skillet over medium heat, add red wine and beef stock, scrape the bottom to deglaze, and simmer until reduced by half.

Add Cream

Stir in the heavy cream and bring to a gentle simmer, stirring occasionally until the sauce thickens. Adjust seasoning with salt and pepper if needed.

Cook the Asparagus

In a separate pan, steam the asparagus for about 5-7 minutes until tender yet crisp. Toss with a bit of olive oil and sprinkle with salt.

Serve

Slice the filet mignon and serve with asparagus on the side, drizzled with the red wine sauce and topped with freshly grated parmesan cheese.