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Montreal-Style Filet Mignon

Indulge in the luxurious flavors of Montreal-Style Filet Mignon, a dish that takes the exquisite tenderness of filet mignon and elevates it with the distinctive taste of Montreal seasoning. This recipe effortlessly marries the sophistication of a classic steakhouse with the convenience of your air fryer oven, offering a culinary experience that’s as elegant as it is easy to prepare. In just 15 minutes, you can treat yourself to a succulent and perfectly seasoned filet mignon that’s bursting with flavor and cooked to perfection.

 

Ingredients:

  • 1 pound filet mignon
  • 1 tablespoon Montreal seasoning mix
  • 2 tablespoons olive oil
  • 1/4 cup butter, softened
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 garlic clove, minced

 

Preparations:

  • Preheat the air fryer oven to 360 degrees F (182 degrees C) using the “Roast” function.

 

Instructions:

  1. Embark on your culinary journey by preheating the air fryer oven to the ideal temperature of 360 degrees F, ensuring the perfect roasting environment for your filet mignon.
  2. Begin the preparation of your Montreal-Style Filet Mignon by carefully patting the filet mignon dry. This step ensures that the seasoning adheres to the meat’s surface, allowing you to fully enjoy the rich flavors.
  3. The Montreal seasoning mix is the heart and soul of this dish. Rub this iconic blend of spices all over the filet mignon, coating every inch with the bold and aromatic flavors that define Montreal-style cuisine.
  4. With the seasoning masterfully applied, the filet mignon is now ready to be placed in the air fryer oven’s rotisserie basket. As you lay the steak inside, envision the transformation that’s about to take place, turning this simple cut of meat into a masterpiece of taste and texture.
  5. As the air fryer oven prompts you to “Add Food,” gently place the seasoned filet mignon in the rotisserie basket, positioning it for optimal roasting and even cooking.
  6. Roast your filet mignon for approximately 12 minutes, allowing the flavors to meld and the steak to cook to a perfect medium-rare. For precision, use a meat thermometer to ensure the internal temperature reaches 160 degrees F.

 

Tips:

  • For a personalized touch, customize the Montreal seasoning mix to your preferred level of spiciness and flavor intensity.

 

Nutritional Information per Serving:

  • Calories: 323
  • Fat: 23.3g
  • Carbs: 1.6g
  • Protein: 26.2g
  • Sugars: 0.2g
  • Fiber: 0.4g

 

The Montreal-Style Filet Mignon is a testament to the art of flavor elevation, where a simple cut of meat is transformed into a culinary masterpiece. Combining the tender elegance of filet mignon with the vibrant and robust flavors of Montreal seasoning, this dish delivers an experience that’s both refined and unforgettable.

In just 15 minutes, the air fryer oven takes center stage, infusing the filet mignon with the essence of the seasonings and roasting it to perfection. The process is a sensory journey: the tantalizing aroma fills the air, promising a feast that’s as visually appealing as it is delicious.

The result is a tender and succulent filet mignon, adorned with the rich hues of Montreal seasoning and accented with a touch of fresh chives, parsley, and garlic. The balance of flavors is impeccable, offering a symphony of tastes that dance on the palate.

Served warm and expertly cooked, the Montreal-Style Filet Mignon invites you to indulge in a taste that’s both sophisticated and approachable. Whether you’re celebrating a special occasion or simply savoring a moment of culinary delight, this dish caters to the connoisseur within you.

As you take your first bite, allow the flavors to envelop your senses. The Montreal-style seasoning captivates your taste buds, offering a harmonious blend of spices that’s both robust and nuanced. The tender filet mignon, cooked to a perfect medium-rare, melts in your mouth, creating a culinary experience that’s truly extraordinary.

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I am BRENDA GANTT

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.