Updated: Jun 21, 2020
This delicious and easy to make filet mignon with roasted ripe Vine Tomatoes and Rosemary is ready in less than 20 minutes!
Filet Mignon is one of the best cuts of meat and it comes from the smaller end of the tenderloin or poses major of the cow, which makes it very tender and flavorful. By adding garlic, rosemary and butter the natural flavors of the meat are enhanced and elevated to a new level.
I love making this particular dish on special occasions and serve it with Asparagus and roasted potatoes.
Now, a few years ago while visiting good friends in Elgin, Moray (Scotland), we got into a friendly debate about how to properly season a steak. My friend Marion debated that the perfect way to cook a steak is to grill first and add the seasonings afterwards. I presented my case that a steak should be seasoned first and then grilled. We had a few laughs, as well as a few glasses of wine and spirits. In the end, it was her house and her kitchen so we enjoyed a wonderful steak dinner her way. For this recipe, we are going to do it my way... sorry Marion!
Prep time: 5 minutes
Cooking Time: 15 minutes
Serves 4 to 6 people
2 pounds of filet mignon medallions
1 head of garlic horizontally sliced in half
2 sticks of fresh rosemary
1/2 stick of butter
1 tablespoon of Olive Oil
Salt & Pepper to taste
Ripe vine tomatoes
Preset the oven on high broil.
Season the tenderloin cuts lightly with salt and pepper on both sides. Set aside.
Wash the vine ripe tomatoes, pat dry with a paper towel and set aside.
In a large cast iron skillet melt the butter with the olive oil at medium high heat.
Add the garlic and the rosemary.
When the butter begins to bubble, or the rosemary and garlic become aromatic, add the tenderloin cuts to the skillet.
Sear each piece on both sides for 30 seconds, basting with butter frequently.
Season the tomatoes lightly with salt and pepper.
Remove the skillet from the stovetop and place it in the oven's top rack.
For rare Filet Mignon, broil for 4 minutes on each side.
For medium rare, broil for 6 minutes on each side.
For well done, broil for 8 minutes on each side.
Using oven mitts remove skillet from the oven.
Transfer the Filet Mignon onto a plate and let them rest for at least five minutes.
Place skillet on the stovetop a medium heat.
To the skillet, add the ripe vine tomatoes, season lightly with salt and pepper, and baste with the butter. Sauté for 5 minutes.
Remove tomatoes from the heat, place them on top of the Filet Mignon Medallions, and spoon pour some of the rosemary-garlic infused butter on top.
Serve and Enjoy!
Printable PDF recipe below: