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Simple and delicious garlic beurre noisette (brown butter) organic beef filet mignon

Simple and delicious garlic beurre noisette (brown butter) organic beef filet mignon

Simple and delicious garlic Beurre noisette ( brown butter )organic beef roast filet mignon

  • Total: 52mins
  • Prep:10 mins
  • Cook:42mins
  • Yield:4-6Servings

Telling the difference between the beef tenderloin and filet mignon can be a little confusing if you're not used to selecting cuts of beef. I once asked my wife to pick up a beef tenderloin from Costco, and she came home with pork loin! she also once rinsed ground beef in a bowl only to find out it is not the right way to prepare beef patties for burgers 😂🤣... I love you honey (hope she never reads this) 

Beef tenderloin is the name of the large cut of beef before it is sliced into steak. Once it is cut into steaks, those steaks are known by the French name, "filet mignon." I've seen steaks labeled as "beef tenderloin" steaks in the market, and they are the same as filet mignon steaks. However, you'll never see a whole, uncut beef tenderloin labeled as "filet mignon."



  • 1000g of Beef Tenderloin filet mignon
  • Dash of  coarse salt 
  • Dash of freshly ground black pepper
  • 1 to 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves
  • a sprig of rosemary
  • 100g of butter

Follow the recipe or watch the video 

First of all, monitor your TEMPERATURE

Cooking a fine piece of meat like beef tenderloin requires precision to achieve the result your are looking for, it’s important to cook it to an accurate temperature. I personally prefer my beef tenderloin medium-rare at medium-rare this roast will have the ideal level of tenderness (55 C or 130 F at the thickest part of the meat).

Slices towards the ends of the roast will be cooked to medium or medium well, while the center remains a perfect medium rare. My wife and kids prefer medium well so done-ness is a matter of taste so let's not be judgmental here. Using a meat thermometer for  accuracy is recommended although for the more experienced feel and touch can do the trick. 


Steps to Make It

  1. Gather the ingredients.

  2. Season the meat to your liking pepper, salt, 

  3. Preheat oven to 230 degrees C (450 F) .

  4. pour some olive oil in a pan.  Sear the roast in the pan at medium heat on all 6 sides until browned, about 2mn per side.

  5. Transfer to a roasting pan and roast in the preheated oven until desired done-ness is reached, 55C or 130F degrees for medium-rare, about 25-30 minutes. Let meat rest, covered loosely with aluminum foil (optional), for 10 minutes before serving.

Garlic Brown Butter

  • While meat is resting melt butter in a small sauce pan over medium heat. Once butter melts, add in garlic cloves. Continue to cook over medium heat until butter begins to bubble and foam, stirring constantly. The color of the butter will begin to change. As soon as it gets close to reaching a dark golden brown, remove from heat. Adding some smoked lardon (skin on) will add more taste and texture to the sauce (optional), a dash of bourbon will add even more taste without overshadowing the star of the plate (optional) .

Roasted Beef tenderloin | Whole Meat


Slice the roast into slices and drizzle with brown butter. Serve immediately.


Filet mignon Garlic Beurre noisette


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  • Volan Rabary
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