Filet Mignon with Roasted Garlic Butter
Ingredients
-
1 garlic bulb
-
1 teaspoon extra-virgin olive oil
-
¼ teaspoon salt
-
1 tablespoon water
-
8 tablespoons unsalted butter
-
1 teaspoon chopped thyme
-
1 teaspoon salt
Tools
-
medium bowl
-
measuring spoons
-
spatula
-
June Pan
-
kitchen shears
-
mortar and pestle
-
June Food Thermometer
-
June Roasting Rack
-
resealable plastic bag
-
wax paper
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Separate the cloves
Place the garlic bulb inside the resealable plastic bag with the pointy stalk end pointing towards the counter. Place the palm of your hand on the root end of the bulb of garlic and push down firmly. The bulb should break apart and the cloves will separate. Pull out the individual cloves of garlic from the bag, leaving the outer skin from the garlic behind.
1 garlic bulb
resealable plastic bag
Season the garlic cloves
Place the garlic cloves on the June Pan. Drizzle the oil and salt over the garlic cloves and toss to coat. Add the water to the June Pan.
1 teaspoon extra-virgin olive oil
¼ teaspoon salt
June Pan
1 tablespoon water
measuring spoons
Roast the garlic
Place the garlic cloves on the middle shelf of the June Oven. Roast for 32 minutes, until the cloves are gold and the paste has caramelized. June will notify you when the garlic is ready.
June Oven
Squeeze the garlic
Remove the roasted garlic from the June Oven and set aside to cool. Once cooled, cut the end off of a roasted garlic clove with scissors or a knife and squeeze the paste into the base of the mortar and pestle if using, or directly onto the chopping board. Repeat with remaining cloves.
kitchen shears
mortar and pestle
Make the garlic paste
With the mortar and pestle, mash the garlic cloves into a smooth paste. Alternatively, use the flat of a knife blade to smash the roasted garlic against the chopping board to make a smooth paste. Measure 2 tablespoons of the paste for the butter and reserve the rest for another use.
Make the compound butter
Place the 2 tablespoons of roasted garlic paste in a medium bowl. Add the softened butter, thyme, salt and pepper. Stir to combine.
medium bowl
spatula
8 tablespoons unsalted butter
roasted garlic paste
1 teaspoon chopped thyme
1 teaspoon salt
¼ teaspoon black pepper
Form a log
Lay the wax paper on a work surface and scrape the butter in the middle. Using a spatula, form the butter into a log about 6” x 2”. If the butter is too soft to hold its shape, refrigerate it for about 15 minutes to firm it. Roll the wax paper around the log, overlapping the paper several times. Twist the ends of the wax paper to secure the packet closed. Place the wax paper-wrapped log in the refrigerator for at least 2 hours to chill.
wax paper
Season the filets
Place the filets on the June Roasting Rack set in the June Pan. Season all over with salt and pepper and drizzle with the oil.
2 filet mignon
1 teaspoon salt
¼ teaspoon black pepper
June Roasting Rack
1 tablespoon extra-virgin olive oil
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the geometric center of the larger filet. Set cooking preferences using the button below.
June Food Thermometer
Broil the filets
Place the steaks on the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. Broil the filets for about 10-20 minutes, until they are cooked to your preference.
Rest the filets and serve
Remove the filets from the June Oven and allow them to rest at least 5 minutes. While the filets rest, remove the butter log from the refrigerator and unwrap, discarding the parchment. Cut the log into ½”-thick slices. Top each filet with a slice of compound butter and serve.
