Roasted Garlic Filet Mignon

Ok, we're talking about the two most wonderful flavors in the world.  A nice juicy filet mignon and roasted garlic.  This is going to be delightful!


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Roasted Garlic Filet Mignon

Now this is how steaks should be done

The filet mignon is the premier steak.  It is cut from the tenderloin which is the most tender portion of meat.  If you can get a prime cut from your butcher, then very good! If not,then go with the choice and no mater which grade you choose, get a thick one!

We are talking about "roasted garlic" not the full strength raw garlic. You see, when you roast the garlic, you are taking a really strong flavor and turning it into a soft, sweet and mellow flavor. It is so mellow, you can eat a whole bulb spread on fresh hot bread.  Anyway, we digress...

   3 - 1/2 pound 1" to 1 1/2" thick filets

  • 2 garlic bulbs
  • 2 Tablespoons olive oil
  • 2 teaspoons fresh ground black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme

Cut 1/2 inch off of each garlic bulb exposing the tips of the individual garlic pods.  Place the garlic In aluminum foil. Pour the olive oil evenly over the tops of the cut garlic and sprinkle evenly with the pepper, basil and thyme. Cover and roast directly over the heat for about 30 minutes or until the garlic becomes soft when squeezed.

Trim your steaks if necessary, sprinkle with salt and pepper and grill to your perfect doneness.

When done, remove all from the grill. Extract the garlic from the bulbs by squeezing the garlic out.  Mash the roasted garlic, spread on each steak, drizzle with some additional olive oil and serve hot.

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