Slow-roasted Filet Mignon

For the red meat fans out there, it’s hard to find a more indulgent dish than a juicy filet mignon. Cut from the narrow end (the tip) of a cow’s tenderloin, it’s lean without much marbling or connective tissue, hence its fork-tender results. 

While the filet isn’t a large cut – in French, mignon means small – and most times won’t measure more than 2 inches (5 centimetres) in diameter, it packs a huge flavour punch. For our recipe, we coat the steak in a blend of salt, pepper, onion and garlic powder, dried thyme and parsley for that coveted crusty exterior and pink or red interior. The fillet is then placed in a roasting pan for a slow 75- to 90-minute cook, followed by a quick reverse-sear for 2 to 3 minutes on each side for a showstopping crust. 

Once your steak is done, you can make the meal even more decadent with a side of cheesy potato gratin or asparagus wrapped in prosciutto, plus a robust and indulgent red wine. Rich and melt-in-your-mouth tender, you’re in for a treat-yourself meal!


One hand holding the top of a cooked slow-roasted filet mignon, the other hand slicing the steak with a large knife on a wooden cutting board on top of an Ooni Modular Table.

Note

We tested this recipe using our new roasting pan, made from stainless steel and designed to withstand the temperatures of an Ooni, but it also works just as well in home ovens. If using a different pan, just ensure it can withstand max temps of  400 °C. The spice blend for the crust will make more than you need but can be stored in an air-tight container for up to one month.


Two hands placing an Ooni Roasting Pan and Stainless Steel Reversible Grill Rack with an uncooked filet mignon into an oven.