The exclusivity is mainly due to the fact that each beef only has two relatively small tenderloins and you can only cut the filet mignon from the thickest middle part of that piece of meat.
If you don’t cut filet mignon from it, but it remains in one piece, then we are talking about the chateaubriand. The front part and the tip of the fillet are often cut into so-called tenderloin tips.
To maintain the perfectly round shape of the Filet Mignon while frying, it is smart to tie the meat with kitchen twine.
In this recipe we combine the Filet Mignon with a red wine sauce. A steak with a lot of flavor needs a sauce with a lot of depth. This red wine sauce has that in itself and is made extra interesting by the candied garlic cloves.
Classic baked Filet Mignon with a red wine sauce with candied garlic cloves
- 4 pieces Filet Mignon of about 150 grams
- 6 sprigs of thyme
- 4 cloves garlic
- a splash of sunflower oil
- 50 grams butter
- 2 dl red wine sauce with candied garlic cloves recipe
- 8 pieces kitchen twine
- ground pepper
- fleur de sel
- Remove the meat from the refrigerator about 20 minutes before baking them. Tie the filet mignon all around with 2 pieces of kitchen twine. As a result, the meat keeps its typical shape during baking and it bakes evenly.
- Season the meat generously with freshly ground pepper and fleur de sel.
- Heat a dash of sunflower oil in a suitable frying pan and fry the meat in it for 2 minutes. Turn the meat over and cook the other side for 2 minutes as well.
- Add the butter, thyme and unpeeled garlic and place the meat on their sides so that they can color well. Turn the meat a little at a time so that it colors evenly.
- Place the steak back on the flat side and fry them for another 2 minutes per side on both flat sides. Continuously spoon the butter with the seasonings over the meat.
- Remove the meat from the pan. After this, you wrap it lightly with aluminum foil and let it rest for 5 minutes. Meanwhile, you can heat the red wine sauce.
- Remove the filet mignon from the foil, cut off the kitchen twine and cut it in half, if necessary. Arrange your meat on a plate and spoon the red wine sauce with a few candied garlic cloves over it.