Filet Mignon with bone marrow butter
Thomas Straker's take on Filet Mignon, with a bone marrow butter, all fired up in Dome.
2x 300g/ 10.5 Oz Beef Filet (centre cut)
200g/7 Oz Butter
4 Bone Marrow Canoes
6 Cloves Confit Garlic
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.
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.
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.
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.
Turn the steak throughout the cooking process to ensure all sides are seared.
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.
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!
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.