Recipe courtesy of
Ginevra Iverson
for
Food Network Kitchen
Recipe courtesy of
Ginevra Iverson
for
Food Network Kitchen
Watch how to make this recipe.
The Perfect Filet Mignon
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1171
- Total Fat
- 91 g
- Saturated Fat
- 45 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 45 g
- Cholesterol
- 303 mg
- Sodium
- 1083 mg
A luxe cut of meat like filet mignon needs little embellishment to shine. It’s all about technique—and plenty of butter! Searing the steaks creates a beautiful crust and basting them with melted butter infused with garlic and thyme helps keep them tender. A quick pan sauce that comes together while the meat rests is the perfect finishing touch.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1171
- Total Fat
- 91 g
- Saturated Fat
- 45 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 45 g
- Cholesterol
- 303 mg
- Sodium
- 1083 mg
Ingredients
Directions
- Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
- Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
- Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
- Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
- To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.
Cook’s Note
Frequently flipping a thick cut of steak like filet mignon allows it to cook evenly and keeps the seasoning from burning.
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