Recipe courtesy of Charlie Palmer

Pepper-Seared Filet Mignon with Dijon Mustard Sauce

  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 6 servings
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Ingredients

6 (10-ounce) 1 1/2-inch thick filet mignons

Coarse salt

6 tablespoons cracked black pepper

2 tablespoons vegetable oil

1/2 cup finely chopped shallots

6 ounces pilsner beer

4 cups reduced veal stock

4 tablespoons Dijon mustard

2 tablespoons butter

2 tablespoons chopped chives

Crisp potato-eggplant tart, recipe follows

Crisp Potato-Eggplant Tart:

2 1/4 cups finely diced peeled eggplant

1 teaspoon coarse salt, plus more, to taste

2 tablespoons, plus 1/4 cup safflower oil

3 tablespoons minced shallots

4 large baking potatoes, like russets

Black pepper, to taste

1/4 cup (1/2 stick) unsalted butter

Directions

  1. Season the filets with salt and press the cracked pepper into both sides. Heat the vegetable oil in a cast iron skillet over low heat. When the oil is hot but not yet smoking, raise the heat to high. Place the steaks in the hot pan and sear for 3 to 4 minutes, or until a nice crust forms. Turn and sear for 3 minutes more for medium rare. Remove the steaks to baking sheet, cover to keep warm and let rest. Pour the excess fat from the skillet and return it to the burner.
  2. Add shallots to the hot pan and saute for 1 minute until they are soft. Add the pilsner and scrape up any bits stuck to the bottom of the pan. Allow it to reduce for 1 minute. Add the reduced veal stock and Dijon mustard, stir and lower heat to a simmer. Simmer until the sauce coats the back of a spoon. Whisk in the butter and chives and immediately reduce the heat to low.
  3. Place a filet in the center of 6 warm plates. Spoon equal portions of the sauce over the top and serve immediately with a wedge of crisp potato-eggplant tart.

Crisp Potato-Eggplant Tart:

  1. Place eggplant in a nonreactive bowl. Toss with 1 teaspoon of salt and allow to sit for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Set aside.
  2. Heat 2 tablespoons of oil in a medium saute pan over medium heat. Add the eggplant and shallots and saute for about 6 minutes, or until very tender. Remove from heat and set aside.
  3. Peel potatoes. Using a hand grater or mandoline, shred potatoes into a clean kitchen towel. Tightly twist to squeeze out as much moisture as possible.
  4. Preheat oven to 375 degrees.
  5. Heat remaining 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season, to taste, with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again, season, to taste, with salt and pepper. Cook for about 10 minutes, or until bottom is golden. Carefully turn and dab the crust with bits of butter. Cook for about 5 minutes, or until bottom begins to crisp. Place in the preheated oven and bake for 25 minutes, or until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest for 5 minutes. Using a sharp serrated knife, cut into 6 wedges and serve immediately.

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