Steak Your Claim
Pan-Seared Filet Mignon Medallions with Red Wine Shallot Sauce
35 minutes
Serves 4
DinnerFrench
Herb's take
Tonight we're taking a French bistro favorite and demystifying the sauce: you'll pan-sear a 6 oz filet mignon, slice it into medallions, and whip up a rich red wine shallot sauce right in the same skillet. This is classic technique, made weeknight-friendly and scientifically sound.
Ingredients
Yield
4
Instructions
- 01Pat the filet mignon dry with paper towels and season it all over with kosher salt and freshly ground black pepper.
- 02Heat the vegetable oil in a heavy skillet over medium-high heat until shimmering. Sear the filet mignon on the first side for 2-3 minutes until a deep brown crust forms.
- 03Flip and sear the other side for 2-3 minutes, then use tongs to briefly sear the edges, about 30 seconds per edge.
- 04Transfer the steak to a plate and tent loosely with foil to rest. Reduce heat to medium.
- 05Add 1 tablespoon of the butter to the skillet. Once melted, add the minced shallot and cook, stirring often, for about 2 minutes until softened.
- 06Stir in the garlic and cook for 30 seconds until fragrant.
- 07Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer until reduced by half, about 3 minutes.
- 08Add the beef broth and thyme, continue to simmer until the liquid is reduced by about half, 4-5 minutes.
- 09Whisk in the Dijon mustard and the remaining 2 tablespoons butter until the sauce is glossy and slightly thickened.
- 10Slice the rested filet mignon into 8 thin medallions. Return them gently to the skillet and spoon sauce over, letting them warm in the sauce for 1 minute.
- 11Serve the medallions and sauce immediately, garnished with extra thyme if desired. Season with additional salt and pepper, if needed.
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