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Roasted Filet Mignon with Red-Wine Pan Jus, Butter-Roasted Radishes and Wilted Baby Spinach

4 plates · 3.7 g net carbs

3.7g Net carbs 40.4g Fat 44.7g Protein 572.2 kcal

3.7g Net carbs · 40.4g Fat · 44.7g Protein · 572.2 kcal

Roasted Filet Mignon with Red-Wine Pan Jus, Butter-Roasted Radishes and Wilted Baby Spinach

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 15 min  ·  cook 35 min  ·  total 50 min  ·  difficulty medium

Pan-seared then oven-roasted filet mignon finished with a reduced red wine and beef stock pan jus flavored with garlic, rosemary and thyme. Radishes are roasted in butter until caramelized and tender and served with quickly wilted baby spinach. The pan jus is reduced until it coats the back of a spoon and is finished by whisking in butter and chopped parsley off the heat. Steaks rest briefly before slicing so juices redistribute, then the plate is assembled with the vegetables and the jus spooned over the meat.

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Ingredients

  • filet mignonBeef, Tenderloin steak, raw
    800 g
  • butterButter, Salted
    100 g
  • olive oil
    30 ml
  • garlicGarlic, Raw
    12 g
  • rosemary
    6 g
  • thyme
    6 g
  • parsley
    10 g
  • red wineWine, Red
    80 g
  • beef stockSoup, Stock, beef, home-prepared
    200 g
  • radish
    160 g
  • baby spinachSpinach, Baby
    80 g
  • saltSalt, Table
    8 g
  • black pepperSpices, Pepper, black
    2 g

Equipment

  • ovenproof skillet
  • roasting pan
  • wire rack
  • instant-read thermometer

Method

  1. Preheat the oven to 180°C (350°F).
  2. Pat the filet mignon dry and season both sides with salt and black pepper.
  3. Heat the olive oil in an ovenproof skillet until shimmering, then sear the filet mignon until a deep brown crust forms on both sides.
  4. Add butter, garlic, rosemary and thyme to the skillet and baste the meat with the foaming butter, then transfer the skillet to the oven and roast at 180°C (350°F) until the desired doneness is reached, about 10 minutes.
  5. Remove the skillet from the oven and transfer the steaks to a wire rack to rest while finishing the sauce and vegetables.
  6. Toss the radish with butter and a little salt, spread in a roasting pan and roast in the oven until caramelized and tender, about 20 minutes.
  7. Return the searing skillet to the stovetop over medium heat and pour in the red wine to deglaze, scraping up browned bits; reduce until slightly syrupy.
  8. Add the beef stock and simmer until the sauce is reduced to a glossy consistency, then remove from heat and whisk in remaining butter and chopped parsley to finish the jus.
  9. Wilt the baby spinach in the skillet with a little butter or olive oil until just softened, then season with salt and black pepper.
  10. Slice the rested steaks, arrange on plates with the butter-roasted radishes and wilted baby spinach, and spoon the red-wine pan jus over the meat before serving.
Preheat the oven to 180°C (350°F).

Tips

Pro tip

  • Rest the steaks after roasting so the jus redistributes and the slices stay juicier when plated.
  • If the pan jus needs gloss, whisk in cold butter off the heat a little at a time to finish and enrich the sauce.
  • Cut radishes into uniform sizes so they roast evenly; smaller pieces will soften faster.

Frequently asked questions

Can I use New York strip steak instead of filet mignon?
Yes, New York strip steak will work. It has a bit more marbling and a firmer bite, so expect a slightly different texture and a longer sear to develop a proper crust; reduce resting time slightly if the cut is thinner.
Can I roast the radishes without butter?
Yes, use olive oil instead of butter. Olive oil will still promote browning but the flavor will be less rich; increase oven time slightly if using only oil to reach the same tenderness.
My pan jus is thin and won’t coat the back of a spoon, what should I do?
Simmer the sauce longer to reduce and concentrate flavors, then remove from heat and whisk in cold butter to emulsify and thicken. If needed, continue reducing in short bursts until it reaches the desired glaze.
The roasted radishes are still hard after roasting, how can I fix them?
Return them to the oven and continue roasting until tender, or parboil the radishes briefly before roasting to shorten oven time. Cutting them smaller also speeds softening and increases caramelization.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per plate

Primary macros

3.7g Net carbs 4% 46% 50%
Net carbs Fat Protein
3.7 gNet carbs
44.7 gProtein
40.4 gFat
1.7 gFiber
572.2Calories

Electrolytes

Na1166 mgSodium
K1075 mgPotassium
Mg80 mgMagnesium

Minerals

Calcium
66 mg
Iron
6.34 mg
Magnesium
80 mg
Phosphorus
431 mg
Potassium
1075 mg
Zinc
6.91 mg
Copper
0.296 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

372.8 g per plate

14 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.