The Perfect Filet Mignon Steak
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 1171, total fat 91 G., saturated fats 45 G., proteins 45 G., carbohydrates 11 G., fiber 2 G., cholesterol 303 mg, sodium 1083 mg, sugar 3 G.
Calories 1171, total fat 91 G., saturated fats 45 G., proteins 45 G., carbohydrates 11 G., fiber 2 G., cholesterol 303 mg, sodium 1083 mg, sugar 3 G.
A luxurious cut of meat like filet mignon requires very little garnish to be perfect. It's all about technique and a generous helping of butter! Pan-frying ensures a beautiful crust, and for a delicate texture and flavor, the meat is basted with melted butter infused with garlic and thyme. The finishing touch is a quick wine sauce, prepared while the meat rests after grilling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Two filet mignon steaks weighing 200-220 g.
- 1 tbsp. vegetable oil
- 110 g unsalted butter, cut into 1 tbsp pieces
- 4 sprigs of thyme
- 3 crushed garlic cloves
- 1 shallot, chopped
- 1/4 cup brandy
- 3/4 cup light red wine, such as Pinot Noir
- 1/4 cup lightly salted beef broth
- 1 tbsp chopped green onions
We recommend
Cooking the dish according to the recipe:
- Pat the steaks dry, then sprinkle with 2 teaspoons of salt and 1 teaspoon of black pepper. Press the seasoning firmly into the meat.
- In a medium stainless steel skillet, heat the oil over medium-high heat until sizzling but not smoking, about 2 minutes. Add the steaks and cook until golden brown on the other side, about 2 minutes. Flip with tongs and cook until golden brown on the other side, about 2 minutes (see Note). Flip the steaks again and cook for 2 minutes. Flip again and add 4 tablespoons butter, thyme, and garlic. Cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the skillet slightly to spread the oil and pour it over the steaks. Continue cooking, basting constantly, until medium-rare, or until a thermometer inserted into the center of the steak reads 125°F (48°C), 3 to 4 minutes.
Note
Turning a thick steak like filet mignon frequently allows it to cook evenly and prevent the seasonings from burning. - Transfer the steaks to a plate and let them rest. Drain the oil, thyme, and garlic from the pan, but do not wipe off any browned bits.
- Place the same skillet over medium heat and add the shallots and 1 tablespoon of butter. Cook, scraping up any browned bits with a wooden spatula, until the shallots are softened, about 2 minutes. Remove the skillet from the heat and stir in the brandy. Return the skillet to the stovetop and continue cooking over medium heat until the pan appears dry, using caution as the alcohol can ignite, about 2 minutes.
- Add the wine and cook until reduced by half, about 3 minutes. Add the beef broth and bring to a simmer. Stir in the remaining 3 tablespoons butter, 1 tablespoon at a time. Season with salt and pepper to taste. Before serving, slice the steak, drizzle with the sauce, and sprinkle with green onions.
Categories:
Similar recipes
