Perfect Filet Mignon with Umami Topper  recipe provided by the Certified Angus Beef® brand.

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Perfect Filet Mignon with Umami Topper

Serves 4
Category: Steaks, Marinades, Rubs & Sauces
Carefully selected, expertly prepared. Honoring the prized cut with every detail dialed in. Filet mignon in your own kitchen, better than the swanky steakhouse, topped with an umami bomb of flavor. You may have to do some online shopping for some of these unique ingredients. Special kitchen tools used: microplane and brulee torch (No torch? Then head into a broiler at step 5).
Prep Time
30 mins
Other Time
12 mins
Cook Time
45 mins
Total Time
1 hr 27 mins
  • 4 (7-8-ounce) Certified Angus Beef ® tenderloin steaks (filet mignon)
  • 2 teaspoons sea salt
  • 2 teaspoons plus 1/2-teaspoon coarse-ground 5-pepper blend
  • 2 ounces (1/4-cup) rendered beef fat, softened
  • 2 ounces (4-tablespoons) unsalted butter, (European style like Plugra or Kerrygold brand preferred), softened to room temperature
  • Zest of one lemon (1-teaspoon), using a microplane
  • 2 tablespoons white miso paste
  • 3 small bulbs (1 ounce total) black garlic, cut in little chunks
  • 2 teaspoons sambal oelek chili paste
  • 1 teaspoon nutritional yeast
  1. Season steaks with 2-teaspoons salt and 2-teaspoons pepper; refrigerate overnight.
  2. Make umami topper. In a food processor combine beef fat, butter, lemon zest, miso paste, black garlic, Sambal, nutritional yeast and remaining 1/2-teaspoon pepper. Puree until smooth. Transfer in four equal portions on parchment-lined baking sheet. Spread to a three-inch-wide circle. Refrigerate while cooking steaks.
  3. Preheat oven to 325°F. Bake filets on sheet tray fitted with a rack until steaks internal temperature reaches 105°F, 25 to 30 minutes.
  4. Preheat a cast iron pan over medium-high heat. Brush steaks with oil, sear steaks to a deep mahogany crust, 2 to 3 minutes per side. Sear edges by holding steaks with tongs and rolling edges on hot surface.
  5. Rest steaks for 5 minutes, top each with umami topper. Brulee torch to soften the topper, passing flame over topper until it just starts to drip down the sides; enjoy immediately.
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