Filet Mignon with bone marrow butter
![Filet Mignon with bone marrow butter](http://au.gozney.com/cdn/shop/articles/Fillet_Mignon_and_Bone_Marrow_Butter_Thomas_Straker_-_Large_380723b3-0cd2-49a6-a474-c2c5e42e3632_1000x560.jpg?v=1672139692)
Thomas Straker's take on Filet Mignon, with a bone marrow butter, all fired up in Dome.
Ingredients
2x 300g/ 10.5 Oz Beef Filet (centre cut)
200g/7 Oz Butter
4 Bone Marrow Canoes
6 Cloves Confit Garlic
Maldon Salt
Black Pepper
Lemon Zest
Step 1:
Set oven to 220°C/482°F. For the confit garlic, place peeled garlic cloves in a saucepan or cast iron pan (if cooking in Dome) and cover with olive oil and a splash of water and salt. Cook on a low heat until garlic is soft and has no colour.
Step 2:
Place the bone marrow canoes on a baking tray and season with salt. Roast for 15-20 minutes until the bone marrow is cooked through.
Step 3:
Scrape the marrow out of the bone and wait until it’s cooled down. Place all the butter ingredients in a bowl and mix until smooth.
Step 4:
Heat a cast iron pan in Dome for around 5 minutes until its very hot. Whilst you’re waiting, season the steak with salt and oil. Remove the pan, add a splash of oil and sear the filet in the pan. Place back into the Dome at 400°C/750°F.
Step 5:
Turn the steak throughout the cooking process to ensure all sides are seared.
Step 6:
Remove the steak and let it rest. Add a quenelle of butter into the cast iron and let it melt. Place the steak back into the pan baste until the internal temperature reaches 108°F / 42°C.
Step 7:
Slice the beef down the middle, and place on a plate. Spoon on some of the melted butter, take another quenelle of butter and serve on top of the steak with salt and pepper. Enjoy!
![](https://cdn.accentuate.io/558178336907/19549611458699/Fillet-Mignon-and-Bone-Marrow-Butter_Thomas-Straker---Large2-v1672139880981.jpg?1667x2500)
Recipe Contributor
Thomas Straker
Tom is on a mission to bring simple but outrageously tasty, high-quality cooking into people’s homes as well as recently launching his own restaurant Straker’s in Notting Hill.