Description
This Dijon Crusted Filet with Asiago Asparagus recipe features tender filet mignon steaks with a flavorful dijon mustard crust, perfectly seared in a cast iron skillet and finished in the oven. Accompanied by roasted asparagus spears tossed with olive oil, garlic powder, and freshly grated asiago cheese, this elegant meal is perfect for a weeknight dinner or special occasion. The combination of the creamy mustard crust and cheesy asparagus delivers a deliciously balanced and satisfying dish in just 40 minutes.
Ingredients
Filet Mignon
- 4 filet mignon steaks, about 2 inches thick
- Kosher salt, to taste
- Fresh ground pepper, to taste
- ¼ cup dijon mustard
- 3 to 4 tablespoons unsalted butter
Asiago Asparagus
- 1 pound asparagus spears, ends trimmed
- 1 tablespoon olive oil
- Kosher salt, to taste
- Fresh ground pepper, to taste
- Garlic powder, for sprinkling
- ¼ cup freshly grated asiago cheese, plus more for sprinkling
Instructions
- Preheat and season steaks: Preheat your oven to 425°F (220°C). Season the filet mignon steaks generously all over with kosher salt and freshly ground pepper. Rub each steak all over with the dijon mustard. Allow the steaks to rest at room temperature for 15 minutes to absorb the flavors and ensure even cooking.
- Prepare and roast asparagus: While the steaks rest, arrange the trimmed asparagus spears evenly on a baking sheet. Drizzle with olive oil and season with a good pinch of kosher salt, pepper, and a sprinkle of garlic powder. Top the asparagus with the freshly grated asiago cheese. Roast in the preheated oven for 12 to 15 minutes, or until the asparagus is tender and slightly golden.
- Heat skillet: Heat a cast iron skillet over medium-high heat—a cast iron skillet is highly recommended for the best sear and heat retention. Be prepared for some smoking; ensure proper ventilation by turning on your oven vent or a fan.
- Brown butter: Add 2 tablespoons of unsalted butter to the hot skillet. Allow it to melt and begin browning slightly, which will add a rich nutty flavor to the steaks.
- Sear the steaks: Place the dijon-coated steaks in the skillet immediately. Sear each side for about 2 minutes until deeply golden brown. If needed, add the remaining butter tablespoons to the skillet. Continuously spoon the browned butter over the steaks to enhance flavor and moisture. Once both sides are seared, turn off the stove heat.
- Finish cooking in the oven: Transfer the cast iron skillet with the steaks directly into the preheated oven. Cook for about 3 to 5 minutes, depending on the steak thickness and desired doneness. Use a meat thermometer to check internal temperature: 120°F for rare, 125-130°F for medium-rare, 135-140°F for medium, and 145-150°F for medium-well.
- Rest and serve: Remove the skillet from the oven and let the steaks rest for 5 to 10 minutes to allow the juices to redistribute. Serve the perfectly cooked filet mignons alongside the roasted asiago asparagus for a delicious and elegant meal.
Notes
- Using a cast iron skillet is crucial for achieving the perfect sear on the filet mignon steaks.
- Keep an eye on the butter while browning to prevent it from burning.
- Resting the steak after cooking is essential for juicy results.
- Adjust cooking time based on steak thickness and personal preference for doneness.
- If you don’t have asiago cheese, Parmesan can be used as an alternative.
- Make sure to trim the woody ends of asparagus for the best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
