Juicy Filet Mignon with Citrus Marinade and Garlic Butter Baste
This filet mignon is packed with flavor from a quick citrus marinade and a garlic butter baste, resulting in a melt-in-your-mouth experience. Perfectly seared and roasted, this steak is tender and bursting with zesty, buttery goodness. Serve it for a special occasion or to treat yourself to a luxurious meal...
This filet mignon is packed with flavor from a quick citrus marinade and a garlic butter baste, resulting in a melt-in-your-mouth experience. Perfectly seared and roasted, this steak is tender and bursting with zesty, buttery goodness. Serve it for a special occasion or to treat yourself to a luxurious meal at home.
Ingredients
- 1piecefilet mignon (6-8 oz)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1tsplime juice
- 1tsplemon juice
- 1tsporange juice
- 1tbspbutter
- 6cloves garlic
- 1sprigrosemary
How to make Juicy Filet Mignon with Citrus Marinade and Garlic Butter Baste
Marinate the Filet Mignon
Season the filet with salt and freshly ground black pepper.
Drizzle with lime, lemon, and orange juice, gently rubbing the juices into the meat.
Wrap the filet in plastic wrap, forming a roll, and let it marinate for at least 15 minutes or up to 1 hour for more intense flavor.
Cook the Filet Mignon
Preheat a heavy skillet over medium-high heat.
Unwrap the filet and sear for 2 minutes on each side until a nice crust forms.
Add butter, garlic, and rosemary to the pan.
Tilt the pan slightly to spoon the melted butter over the filet as it cooks, infusing it with garlic and rosemary aromas.
Transfer the skillet to a preheated oven at 140°C (285°F) and roast for 15 minutes, or until the desired doneness is achieved.
Rest and Serve
Remove the filet from the oven and let it rest for 10 minutes to allow the juices to redistribute within the meat.
Slice and serve your juicy filet mignon with your favorite sides.
Tips & Tricks
Filet mignon is known for its tenderness, so pick a cut with good marbling for extra flavor. Look for cuts about 1.5–2 inches thick for a juicy result.
A hot pan is key to achieving a beautiful sear. Wait until the pan is smoking slightly before adding the steak, as this will give you a crisp, flavorful crust.
The garlic-rosemary butter baste is what gives this filet mignon a rich, decadent flavor. Basting also helps keep the steak juicy, so spoon the melted butter over it continuously as it sears.
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Diana Opoti
(@dianaopotieats)
Self taught cook making restaurant style food. Self taught cook making restaurant style food. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia