Thick filet mignon steaks seared in a hot skillet, finished in the oven and served with a glossy red wine, shallot and butter pan sauce. An elegant dinner for 4.
Filet mignon is the most tender steak there is, cut from the tenderloin. Because it is so lean and thick, the best way to cook it is to sear the outside in a hot pan, then slide the pan into the oven so the center cooks gently and evenly.
While the steaks rest, the browned bits in the skillet become a quick red wine pan sauce with shallot, broth and a touch of Dijon, finished with cold butter. It adds the richness a lean filet benefits from.
Ingredients
Steaks
4 filet mignon steaks, 1 1/2 to 2 inches thick (6 to 8 ounces each)
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1 tablespoon vegetable oil
Red wine pan sauce
1 shallot, minced
3/4 cup dry red wine
3/4 cup beef broth
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves
3 tablespoons cold unsalted butter, cut into pieces
Where to buy steakGrass-fed steaks shipped frozen to your door by Florida Premium Beef.
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Instructions
Heat the oven. Preheat the oven to 400°F (200°C). Pat the steaks dry and season all over with the salt and pepper. If you like, tie each one around the middle with kitchen twine so it keeps a neat round shape.
Sear. Heat the oil in a large ovenproof skillet over medium-high heat until it shimmers. Sear the steaks for 3 to 4 minutes per side, until deeply browned.
Roast. Move the skillet to the oven and roast for 5 to 8 minutes, until the center reads 125°F for medium-rare or 135°F for medium.
Rest. Move the steaks to a plate, tent loosely with foil and rest for 5 minutes. Use an oven mitt on the skillet handle; it stays very hot.
Start the sauce. Pour off all but about 1 teaspoon of fat. Set the skillet over medium heat, add the shallot and cook for 1 minute.
Reduce. Add the wine and boil, scraping up the browned bits, until reduced by about half. Add the broth, mustard and thyme and boil until reduced to about 1/2 cup, 4 to 5 minutes.
Finish and serve. Remove from the heat and whisk in the cold butter a piece at a time until glossy. Add any juices from the resting plate, taste for salt, and spoon the sauce over the steaks.
Nutrition per serving (estimated)
550Calories
3 gCarbohydrates
0 gFiber
2 gNet carbs
42 gProtein
38 gFat
Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
