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Filet Mignon with Honey Roasted Garlic
From Dorothy McNett's recipes at www.dorothymcnett.com. If not the garlic, roast some large shallots or small onions the same way. No matter what, it is an act of love, but apparently the garlic makes one stronger! I like to serve the whole heads of garlic alongside the steaks, which means each person needs to pick and squeeze the soft garlic out, and can be a bit messy. You could squeeze them out ahead of time and serve as a garlic butter, but is not as much fun!
2 heads garlic
Preheat oven to 350 degrees. Cut off a little of the top of each head of garlic, exposing some of the cloves of garlic. Tidy up the bottoms and the sides by removing excess loose leaves. Place in a baking dish or small skillet. Drizzle with a little oil. Bake about 35-45 minutes, or until they are nicely browned and smelling wonderful. Drizzle the honey over and into the cloves as much as possible, and allow to stand about 30 minutes or more. In meantime, place the steaks on a plate and coat with the olive oil, sprinkling on pepper, salt and paprika. Allow to stand at room temperature 20-30 minutes. When ready to cook, heat a heavy bottomed fry pan or saute pan over high heat, adding the grapeseed oil. Heat just until the oil "looks alive" but not smoking! Place the steaks in the pan. Cook at medium high heat 2-3 minutes. Turn steaks and reduce heat. Cook 1-2 minutes more, depending on your desire of doneness and the thickness of the steaks. With the steaks still in the pan, sprinkle with the cheese and balsamic, stirring into the juices in the pan. Place steaks on plates and serve with fresh greens and parsley or other herbs along with the roasted garlic.
Recipe created 2013-02-12.