Filet Accompli

Pan-Seared Filet Mignon with Silky Red Wine and Shallot Reduction

30 minutes

Serves 4

DinnerFrench

Herb's take

Channel your inner Parisian bistro chef with this classic French technique: pan-searing filet mignon and making a red wine reduction without breaking a sweat (or the sauce). The lesson? How to coax maximum flavor from simple ingredients and transform a humble pan into the star of dinner.

Ingredients

Yield

4 (6 oz) filet mignon, 6 oz portions, about 2 inches thick
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp neutral oil (e.g. grapeseed or canola)
4 tbsp unsalted butter, cubed
1/3 cup shallots, finely minced
1 cup dry red wine
1 cup beef stock
2 fresh thyme sprigs

Instructions

01
Pat filets dry thoroughly with paper towels. Season both sides with kosher salt and black pepper.
Herb says
A dry surface and pre-seasoning help the Maillard reaction work its savory magic.
02
Let the seasoned steaks rest at room temperature for 20 minutes while you prep remaining ingredients.
03
Heat a heavy-bottomed stainless or cast-iron skillet over medium-high until just smoking. Add neutral oil and swirl to coat.
04
Lay the filets in the pan, pressing gently to ensure even contact. Sear undisturbed for 3 minutes on the first side until deep golden brown.
05
Flip steaks with tongs and add 2 tbsp of butter. Tilt pan and baste steaks continuously for another 2–3 minutes for medium-rare (125–130°F internal). Adjust timing to your preferred doneness.
06
Transfer filets to a warm plate and tent loosely with foil to rest for at least 7 minutes.
Herb says
Resting lets the juices redistribute, so you taste steak , not steak juice on your cutting board.
07
Pour off all but 1 tbsp fat from the pan. Return to medium heat and add shallots. Sauté for 1–2 minutes until translucent.
08
Pour in red wine, scraping up browned bits with a wooden spoon. Add beef stock and thyme sprigs. Bring to a boil, then reduce to a brisk simmer.
Herb says
Those brown bits are fond , literally 'foundation' in French. They are flavor you do not want to leave behind.
09
Simmer sauce, stirring occasionally, until reduced to about 2/3 cup and slightly syrupy, 10–12 minutes.
10
Discard thyme sprigs. Off heat, whisk in remaining 2 tbsp butter for a glossy finish.
11
Taste sauce and adjust seasoning with salt and pepper if needed.
12
Serve each filet mignon topped generously with red wine-shallot sauce. Sigh contentedly.

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