Pan-seared filet with roasted garlic aioli

Enjoy this easy, romantic meal for two with that special someone.

Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Total Servings: 2


  • 2 generously sized beef tenderloin steaks cut 1 1/2" - 2" thick 
  • 1 tablespoon unsalted butter 
  • 1 tablespoon olive oil 
  • Kosher salt 
  • Fresh cracked pepper

FOR the roasted garlic aioli:
  • 3 large heads garlic, roasted 
  • 1 tablespoon olive oil 
  • 1 tablespoon kosher salt 
  • 1/3 cup mayonnaise 
  • 1 ½ teaspoons fresh lemon juice 
  • 1 ½ teaspoons fresh rosemary, chopped 
  • 1 teaspoon thyme, chopped


For the Pan-seared filet:
  1. Remove the steaks from the refrigerator about an hour before cooking. Season liberally with kosher salt and freshly cracked black pepper.
  2. Preheat the oven to 425º F.   Add the butter and olive oil to a cast iron skillet and heat over medium-high heat until it's screaming hot and beginning to smoke a little. Add the room temperature, seasoned steaks to the skillet and sear untouched for about 4 minutes (until a nice crust has formed). Flip and repeat. Once the 2nd side has the perfect crust, transfer the pan seared filets to the preheated oven and roast for about 6 - 10 minutes, depending on the thickness of the steak and the desired temperature. The steaks will continue to cook once removed from the oven so you want to take them out when the thermometer reaches about 5 degrees below your desired temperature. (See notes for temperature guide) 
  3. Remove from the oven, transfer to a plate, tent in foil and allow to rest for about 10 minutes before serving or cutting. 
  4. Drizzle with Roasted Garlic Aioli and garnish with Rosemary or Thyme, if desired.
For the Roasted Garlic Aioli:

  1. Preheat the oven to 425º F. 
  2. Rub the outside of the heads of garlic to remove the majority of the white paper-like skin. Cut the tops off of the heads of garlic and drizzle with olive oil and season liberally with kosher salt.
  3. Roast for 30 minutes or until the tops of the cloves are golden brown and they feel soft. Allow to cool until they can be handled.
  4. Add mayonnaise, lemon juice, rosemary and thyme to a small blender or small food processor. Squeeze the roasted garlic to remove soft insides of the garlic cloves and add to mixture. Blend. Drizzle over steak (and asparagus and potatoes if you're so inclined!)

Note: Remove once grilling thermometer reaches about 5 degrees below your desired temperature Medium Rare: 145º F, Medium: 160º F, Well Done: 170º F