Meat and Greet the Italians
Pan-Seared Petite Filet Mignon with Red Wine Reduction and Zesty Herb Gremolata
30 minutes
Serves 4
DinnerItalian
Herb's take
Tonight, we make steak the star, pan-seared to a perfect crust, bathed in a sultry red wine reduction, and topped with a punchy gremolata. This is classic French steakhouse with a dash of Italian flair and a whole lot of kitchen science.
Ingredients
Yield
4
Instructions
- 01Pat the filet mignon pieces dry with paper towels and season all sides evenly with kosher salt and black pepper. Let sit at room temperature for 10 minutes.
- 02Heat a large heavy skillet over medium-high heat. Add olive oil and 1 tablespoon butter.
- 03Once the butter is foaming, add the filet pieces cut-side down. Sear for 2-3 minutes per side, turning to brown all edges, until deep golden and about medium-rare. Transfer steaks to a plate and tent loosely with foil.
- 04Lower the heat to medium. Add the minced shallot to the pan drippings and cook, stirring, until softened, about 1 minute.
- 05Add minced garlic and cook for 30 seconds more, just until fragrant.
- 06Pour in the red wine and beef stock. As it simmers, scrape up any browned bits from the bottom of the pan with a wooden spoon. Reduce by half, about 3-5 minutes.
- 07Swirl in 1 tablespoon butter until melted and sauce is glossy. Taste and adjust seasoning if needed. Remove from heat.
- 08Mix parsley, lemon zest, thyme, rosemary, and lemon juice in a small bowl. Add the remaining 1 tablespoon butter, mashing it to distribute the herbs evenly.
- 09To serve, place filets on plates. Spoon red wine reduction over each, then top generously with herb gremolata butter.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.