Artichoke-Crusted Filet Mignon
- 2 (8-ounce) filet mignon steaks
- 2 teaspoons Westborn Market Motor City Salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons Westborn Market Olive Oil
- Artichoke Topping:
- 8oz Westborn Market Deli Spinach & Artichoke Dip
- 1/4 cup panko breadcrumbs
- Zest of 1 large lemon
- 1/4 cup Westborn Market Cheese Shop Grated Romano
- Basting Butter:
- 2 tablespoon butter
- 2 sprigs fresh rosemary
- 2 peeled garlic cloves
Preheat the oven to 400°F. Remove the steaks from the fridge and let them come to room temperature (about 30-40 minutes before cooking). Season all sides of the steaks with salt & pepper. In a small bowl combine artichoke dip, lemon zest, breadcrumbs, and Romano cheese.
Heat a cast iron pan on the stove over high heat. Once the pan is very hot add the oil. Once the oil shimmers in the pan, sear the steaks for 2 minutes, until they have a nice golden crust. Roll them on their sides for another 1 minute to get crust on the edges. Lastly, flip them onto their final side and while the steak is searing, add the butter, garlic, and rosemary to the pan. Butter baste the steaks with a spoon for 2 minutes.
Top both steaks with the artichoke crust mixture and transfer the hot pan to the oven and bake for an additional 4-10 minutes, depending on the desired level of done-ness (see chart below). We recommend removing the steaks from the oven at 120°F for medium rare.
Remove the cooked filet mignon steaks to a plate, cover them loosely with aluminum foil, and let them rest for 5-7 minutes before serving. The resting period will ensure your steaks are cooked through to the proper serving temperature.
Rare: Remove at 115°F (about 3-4 minutes in oven). The rested temp will be 120°F to 125°F.
Medium Rare: Remove at 120°F (about 5-6 minutes in oven). The rested temp will be 125°F-130°F.
Medium: Remove at 130°F (about 6-7 minutes in oven). The rested temp will be 135°F-140°F.
Medium Well: Remove at 140°F (about 8-9 minutes in oven). The rested temp will be 145°F-150°F.
Well Done: Remove at 150°F (about 10-11 minutes in oven). The rested temp will be 155°F-160°F.