For the red meat fans out there, it’s hard to find a more indulgent dish than a juicy filet mignon. Cut from the narrow end (the tip) of a cow’s tenderloin, it’s lean without much marbling or connective tissue, hence its fork-tender results. 

While the filet isn’t a large cut – in French, mignon means small – and most times won’t measure more than 2 inches (5 centimetres) in diameter, it packs a huge flavour punch. For our recipe, we coat the steak in a blend of salt, pepper, onion and garlic powder, dried thyme and parsley for that coveted crusty exterior and pink or red interior. The fillet is then placed in a roasting pan for a slow 75- to 90-minute cook, followed by a quick reverse-sear for 2 to 3 minutes on each side for a showstopping crust. 

Once your steak is done, you can make the meal even more decadent with a side of cheesy potato gratin or asparagus wrapped in prosciutto, plus a robust and indulgent red wine. Rich and melt-in-your-mouth tender, you’re in for a treat-yourself meal!