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!


Difficulty

Servings

Steak for 2 to 3 people

Prep Time

10 minutes

Cook Time

1 hour and 17 minutes to 1 hour and 23 minutes

By Ooni HQ

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.


1: Make your spice mix: In a bowl, add all the ingredients and stir until fully combined.

2: Preheat your oven to 107 °C.

If cooking with an Ooni, use the infrared thermometer to quickly and accurately check the temperature of the pizza stone.

3: Season your beef with the spice blend until fully coated on all sides – you want a strong crust!

4: Place the beef on the grill rack in your roasting pan.

Carefully place it in the oven.

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

5: Roast until the meat reaches an internal temperature of 52 °C, about 75 to 90 minutes.

For accuracy, use an instant-read thermometer.

6: Using your gloves, remove the steak from the oven and let the meat rest for 15 to 20 minutes.

7: After it’s rested, preheat a cast-iron skillet over medium-high heat.

Add 1 tablespoon (12.5 grams) of olive oil to the skillet. 

8: Sear each side of the filet for about 2 to 3 minutes per side, turning the steak over with tongs.

9: Remove the steak from the skillet and serve immediately.

Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.

For the spice blend: 

  • 20 grams flaky sea salt
  • 10 grams cracked black pepper, coarse
  • 4 grams onion powder
  • 4 grams garlic powder
  • 5 grams dried thyme
  • 5 grams dried parsley

For the filet mignon:

  • 900 to 1360-gram filet mignon
  • 1 tablespoon (12.5 grams) extra-virgin olive oil

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