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Filet Mignon with Roasted Garlic Butter

We love this recipe for a romantic dinner date at home, and when your June Oven does the work for you there’s more time to spend with your special someone. To make your date extra fancy, use decadent filet mignons as we do here--but frankly, any cut of steak can be elevated by this super savory compound butter, which is made with garlic also roasted in the June. (You won’t use the whole batch of roasted garlic here, so save the rest in the fridge for other uses.) Store extra compound butter in the fridge and use on eggs, toast, veggies or meats.

Prep Time — 3 hours
Cook Time — 20 min
Servings — 2
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Ingredients

1 garlic bulb

1 teaspoon extra-virgin olive oil

¼ teaspoon salt

1 tablespoon water

8 tablespoons unsalted butter

1 teaspoon chopped thyme

1 teaspoon salt

¼ teaspoon black pepper

2 filet mignon

1 teaspoon salt

¼ teaspoon black pepper

1 tablespoon extra-virgin olive oil

Tools

medium bowl

measuring spoons

spatula

kitchen shears

mortar and pestle

June Pan

June Oven

June Food Thermometer

June Roasting Rack

wax paper

resealable plastic bag

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Separate the cloves

Place the garlic bulb inside the resealable plastic bag with the pointy stalk end pointing towards the counter. Place the palm of your hand on the root end of the bulb of garlic and push down firmly. The bulb should break apart and the cloves will separate. Pull out the individual cloves of garlic from the bag, leaving the outer skin from the garlic behind.

1 garlic bulb

resealable plastic bag

Season the garlic cloves

Place the garlic cloves on the June Pan. Drizzle the oil and salt over the garlic cloves and toss to coat. Add the water to the June Pan.

1 teaspoon extra-virgin olive oil

¼ teaspoon salt

June Pan

1 tablespoon water

measuring spoons

Roast the garlic

Place the garlic cloves on the middle shelf of the June Oven. Roast for 32 minutes, until the cloves are gold and the paste has caramelized. June will notify you when the garlic is ready.

June Oven

Squeeze the garlic

Remove the roasted garlic from the June Oven and set aside to cool. Once cooled, cut the end off of a roasted garlic clove with scissors or a knife and squeeze the paste into the base of the mortar and pestle if using, or directly onto the chopping board. Repeat with remaining cloves.

kitchen shears

mortar and pestle

Make the garlic paste

With the mortar and pestle, mash the garlic cloves into a smooth paste. Alternatively, use the flat of a knife blade to smash the roasted garlic against the chopping board to make a smooth paste. Measure 2 tablespoons of the paste for the butter and reserve the rest for another use.

Make the compound butter

Place the 2 tablespoons of roasted garlic paste in a medium bowl. Add the softened butter, thyme, salt and pepper. Stir to combine.

medium bowl

spatula

8 tablespoons unsalted butter

roasted garlic paste

1 teaspoon chopped thyme

1 teaspoon salt

¼ teaspoon black pepper

Form a log

Lay the wax paper on a work surface and scrape the butter in the middle. Using a spatula, form the butter into a log about 6” x 2”. If the butter is too soft to hold its shape, refrigerate it for about 15 minutes to firm it. Roll the wax paper around the log, overlapping the paper several times. Twist the ends of the wax paper to secure the packet closed. Place the wax paper-wrapped log in the refrigerator for at least 2 hours to chill.

wax paper

Season the filets

Place the filets on the June Roasting Rack set in the June Pan. Season all over with salt and pepper and drizzle with the oil.

2 filet mignon

1 teaspoon salt

¼ teaspoon black pepper

June Roasting Rack

1 tablespoon extra-virgin olive oil

Insert the June Food Thermometer

Horizontally insert the June Food Thermometer into the geometric center of the larger filet. Set cooking preferences using the button below.

June Food Thermometer

Broil the filets

Place the steaks on the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. Broil the filets for about 10-20 minutes, until they are cooked to your preference.

Rest the filets and serve

Remove the filets from the June Oven and allow them to rest at least 5 minutes. While the filets rest, remove the butter log from the refrigerator and unwrap, discarding the parchment. Cut the log into ½”-thick slices. Top each filet with a slice of compound butter and serve.

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