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
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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...
Method
For the spice blend:
Make your spice mix: In a bowl, add all the ingredients and stir until fully combined.
For the filet mignon:
Preheat your oven to 107 °C (225 °F). If cooking with an Ooni, use the infrared thermometer to quickly and accurately check the temperature of the pizza stone.
Season your beef with the spice blend until fully coated on all sides – you want a strong crust!
Place the beef on the grill rack in your roasting pan. Carefully place it in the oven.
Roast until the meat reaches an internal temperature of 52 °C (125 °F), about 75 to 90 minutes. For accuracy, use an instant-read thermometer.
Using your gloves, remove the steak from the oven and let the meat rest for 15 to 20 minutes.
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.
Sear each side of the filet for about 2 to 3 minutes per side, turning the steak over with tongs.
Remove the steak from the skillet and serve immediately.
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