SERVES 4
Most of us reserve indulging in an elegant filet mignon for a celebratory restaurant meal. That restaurant filet can easily be made at home, with higher quality ingredients and at a fraction of the price. Even fancy restaurants are likely going to use vegetable oil for searing their steaks. At home you can use grass-fed butter or another fat of your choice. Once you top your steak with this luscious shallot pan sauce, it will triumph over most of the steaks you have had at a restaurant.
INGREDIENTS
4 oz–6 oz/115–170 g beef filets
2 tbsp/30 ml unsalted butter, melted
FOR THE SAUCE:
2 tbsp/30 ml unsalted butter, melted
1 cup/240 g shallots, thinly sliced sea salt and pepper
1 tbsp/15 ml red wine vinegar
½ cup/120 ml Beef Broth
1 tbsp/2 g fresh rosemary, finely chopped
COOKING INSTRUCTIONS
Let the steaks come to room temperature, about 30 minutes. Preheat oven to 400°F/204°C. Place an oven-safe, glass baking dish in the oven to warm up. Heat a large cast-iron skillet on medium-high. Brush melted butter onto one side of the steak. When the skillet is ready, add the steaks. While the first side is browning, brush the other side with butter. Once a nice brown crust forms, about 2 to 3 minutes, use tongs to flip the steaks and sear the other side. Using tongs transfer steaks to the warm dish in the oven and roast for 6 to 8 minutes for medium-rare.
While the steaks are roasting, make your sauce. Add 1 tablespoon/15 ml of butter to the same cast-iron skillet used to brown the steaks. Add the shallots and season generously with salt and pepper. Continue to cook until the shallots are softened, about 10 minutes. Add the vinegar and cook until it evaporates. Add the broth and bring to a boil. Allow the sauce to cook until it has reduced by half. Pull the pan from the heat, stir in the remaining tablespoon of butter and rosemary. Remove steaks, salt and pepper and let rest for 5 minutes. Serve topped with shallot sauce.
