Dijon Crusted Filet with Asiago Roasted Asparagus.
Oh my dinner! This fancy at-home steak is the perfect treat to make. Dijon mustard crusted filet mignon is loaded with flavor and served alongside asiago cheese roasted asparagus. Delish!
If you’re looking for a nice little Valentine’s Day indulgence at home, I have just the ticket! These dijon rubbed filets are so tender and juicy, super flavorful and very easy.
Plus, they come together fast.
Juicy filet, crisp asparagus roasted with sharp asiago cheese. This doesn’t look extra special but it sure does taste it!
It’s no secret that I am a mustard freak. The small mustard collection in my fridge would corroborate this statement, as I find that I love different mustards for different dishes. I’ve always been all about the briney, tart, vinegary and mustardy condiments.
Frankly, I could care less about ketchup.
Give me all the mustards!
Now that is not the only reason why I brushed dijon mustard all over filet mignon. Oh yes I did.
Mustard is also a great marinade and can help to tenderize the meat. Not that these filets really needed tenderizing, but the flavor is incredible. Very worth the mustard love they receive.
If you don’t care for mustard? No need to worry. You’re not going to take a bite of this steak and have your tongue scream “mustard!” You won’t really know it’s there – this means you can also trick a mustard-hating husband (hi Eddie) into loving these steaks too.
I do this all the time. He never realizes.
These are just so simple! Lots of kosher salt, black pepper and dijon mustard.
Oh, and butter. Some butter, of course.
I love to make my filet mignon in a cast iron skillet with butter. The color! The flavor! It’s all fabulous and it’s easy. I add more butter than necessary so I can do a quick butter baste, then I throw the skillet in the oven for a few minutes.
The real question is, why aren’t we doing a butter baste with just about every food in our life? That sounds fabulous.
But those four ingredients with the filet mignon – that’s the secret. Easy, simple, done. And it will be such a delicious steak!
Now I love to make a roasted vegetable side with our filets. I find it’s the perfect complement. Of course, crispy smashed potatoes never hurt either. In the summer, its gorgonzola grilled potatoes. And of course, I have a whole slew of my favorite roasted vegetables.
But today, I’m sharing this asiago roasted asparagus.
Again, super easy!
Asparagus spears, finely grated asiago cheese, olive oil, salt, pepper.
Embarrassingly easy, if I do say so myself.
This meal is a classic with just a few tiny twists. One of my favorite ways to cook! My style of cooking has always been to take the classic comfort foods that my mom has always made and give them a small (or large) modern twist.
While this is something we make for a special occasion, the nice thing is that everyone loves it! This year, I think I’m going to make us a fun family Valentine’s Day dinner and both of these will be on the menu, along with my tomato basil baked orzo… or another delish baked pasta I’m going to share with you next week.
Dijon Crusted Filet with Asiago Asparagus
Dijon Crusted Filet with Asiago Asparagus
- Preheat the oven to 425 degrees F. Season the steaks all over with the salt and pepper. Rub them all over with the dijon mustard. Let them sit at room temperature for 15 minutes.
- While the steak rests, place the asparagus on a baking sheet. Toss with the olive oil, a big pinch of salt, pepper and garlic powder. Sprinkle with the asiago cheese. Roast the asparagus for 12 to 12 to 15 minutes, until slightly golden and tender. Leave the oven on.
- Heat a cast iron skillet over medium-high heat. I highly highly suggest using a cast iron skillet for this - it will get a little smoky, so be sure to use your oven vent or turn on a fan, etc!
- Add the 2 tablespoons of butter to the skillet - it will begin to brown and smoke. That’s okay!
- Place the steak in the skillet right away. Sear on each side, about 2 minutes per side, until deeply golden brown. Add the remaining tablespoons of butter if needed. Spoon the butter over the steak. Once you’ve seared both sides, turn off the heat.
- Place the skillet in the oven and cook for about 3 to 5 minutes, for medium doneness. This will depend on the thickness of your steak, but I suggest taking the internal temperature as this will help so much! For rare, you want 120 degrees F. For medium rare, 125 to 130 degrees F. For medium, 135 to 140 degrees F and medium-well, 145 to 150 degrees F.
- Let the steak rest for 5 to 10 minutes before serving. Serve with the asparagus!