Steak-ing My Claim
Pan-Seared Filet Mignon with Red Wine Shallot Reduction and Roasted Root Vegetables
55 minutes
Serves 4
DinnerFrench
Herb's take
French bistros made steak and wine sauce legendary, but here you’ll master the art of the sear and the secret to restaurant-level pan sauce. Root veggies roasted until sweet and earthy make this dinner elegant enough for Paris, but practical for your Tuesday night.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment.
- 02Toss carrots, parsnips, and beets with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 4 thyme sprigs on the baking sheet. Roast for 35 minutes, tossing once halfway, until caramelized and tender.
- 03Pat filet mignon dry with paper towels and season all sides with remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- 04Heat a 12-inch heavy skillet over medium-high. Add remaining 1 tablespoon olive oil. When just shimmering, add filets. Sear undisturbed for 3 to 4 minutes per side for medium-rare, turning only once.
- 05Reduce heat to medium-low. Add 2 tablespoons butter and remaining thyme sprigs. Spoon butter over steaks for 1 minute. Transfer steaks to a plate, tent loosely with foil, and rest while making sauce.
- 06Pour off excess fat from skillet, leaving browned bits. Add shallots and cook 1 minute, stirring frequently.
- 07Deglaze the pan with red wine, scraping up those flavorful bits. Simmer until reduced by half, about 4 minutes.
- 08Add beef stock and simmer again until reduced by half, about 6 minutes. Remove pan from heat. Whisk in Dijon and remaining 2 tablespoons butter until glossy.
- 09Slice filets in half to make 4 portions. Plate roasted root vegetables and top each with filet. Spoon red wine reduction over steak. Serve immediately.
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