Oven-Roasted Bone-In Filet Mignon with Cabernet Reduction and Roasted Garlic Potato Purée

Steps

1. Step 1

   Pat the steaks dry and season them all over with the kosher salt and black pepper. Set them on a rack or plate and leave them uncovered in the refrigerator for at least 1 hour, or up to overnight. This dry brine seasons the meat and dries the surface so it sears better.

   1 hr, hands-off

   • 4 bone-in filet mignon steaks, about 12 oz each and 2 inches thick
   • 2 tsp kosher salt
   • 1 tsp coarsely ground black pepper
2. Step 2

   Heat the oven to 400°F. Slice the top 1/2 inch off the head of garlic to expose the cloves, set it on a square of foil, drizzle with the olive oil, wrap tightly, and roast until the cloves are soft and golden, 45 to 55 minutes. Unwrap and let cool, then squeeze the cloves out of their skins and mash them with a fork.

   50 min, hands-off · 400°F

   • 1 head garlic
   • 1 tbsp olive oil
3. Step 3

   Take the steaks out of the refrigerator and let them sit at room temperature for 45 minutes before cooking. Raise the oven to 425°F.

   45 min, hands-off · 425°F

   • 4 bone-in filet mignon steaks, about 12 oz each and 2 inches thick
4. Step 4

   Put the potatoes in a large pot, cover with cold water by an inch, add a big pinch of salt, and bring to a boil. Simmer until a knife slides through with no resistance, 18 to 20 minutes. Drain well and let them steam dry in the colander for 2 minutes.

   20 min

   • 2 lb Yukon Gold potatoes
   • salt
5. Step 5

   Warm the cream and butter together in the empty pot over low heat until the butter melts. Return the potatoes to the pot (or pass them through a ricer back into it) and mash or whisk until smooth and silky. Stir in the mashed roasted garlic, then salt and white pepper to taste. Cover and keep warm over the lowest heat, stirring now and then.

   10 min

   • 1 head garlic
   • 2 lb Yukon Gold potatoes
   • 3/4 cup heavy cream
   • 6 tbsp unsalted butter
   • salt
   • white pepper
6. Step 6

   Set a large cast-iron skillet over high heat until it just begins to smoke, about 5 minutes. Add the neutral oil, then the steaks, and sear without moving them until a deep brown crust forms, 3 minutes. Flip, add the 2 thyme sprigs to the pan, and sear the second side 3 minutes.

   11 min

   • 4 bone-in filet mignon steaks, about 12 oz each and 2 inches thick
   • 1 tbsp neutral oil, such as grapeseed or canola
   • 2 sprigs fresh thyme
7. Step 7

   Transfer the skillet to the 425°F oven and roast until an instant-read thermometer in the center of a steak (not touching bone) reads 125°F for medium-rare, 8 to 12 minutes depending on thickness.

   10 min, hands-off · 425°F

   • 4 bone-in filet mignon steaks, about 12 oz each and 2 inches thick
8. Step 8

   Move the steaks to a cutting board or warm platter, tent loosely with foil, and rest 10 minutes while you make the sauce. They will climb to about 130°F.

   10 min, hands-off

   • 4 bone-in filet mignon steaks, about 12 oz each and 2 inches thick
9. Step 9

   Pour off all but about 1 tablespoon of fat from the skillet (the handle is hot — use a towel) and set it over medium heat. Add the shallot and cook, stirring, until softened, 2 minutes. Pour in the Cabernet, scraping up the browned bits, and boil until reduced to a syrupy 1/3 cup, 6 to 8 minutes.

   10 min

   • 1 large shallot
   • 1 1/2 cups Cabernet Sauvignon
10. Step 10

    Add the beef stock and the 3 thyme sprigs and boil until the sauce is reduced by about two-thirds and coats the back of a spoon, 8 to 10 minutes. Fish out the thyme.

    10 min

    • 1 1/2 cups beef stock
    • 3 sprigs fresh thyme
11. Step 11

    Take the pan off the heat and whisk in the cold butter one piece at a time until the sauce is glossy. Whisk in any juices from the resting board and season with salt.

    2 min

    • 3 tbsp cold unsalted butter
    • salt
12. Step 12

    Spoon a bed of potato purée onto each warm plate, set a steak on top, and spoon the Cabernet reduction over the meat.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026