Rare Opportunity
Petite Filet Mignon with Tangy Lemon-Caper Linguière Pan Sauce
30 minutes
Serves 4
DinnerItalianLow Sodium
Herb's take
Tonight, let’s channel the Amalfi coast, where even the steak knows how to swim in lemon and capers. You’ll master the art of pan sauce, and your filet will never feel so continental.
Ingredients
Yield
4
Instructions
- 01Pat the petite filet mignon dry with paper towels. Season all sides with 1 tsp kosher salt and 1/2 tsp black pepper.
- 02Heat 1 tbsp olive oil in a heavy skillet over medium-high until barely smoking. Add filets and sear 3 minutes per side for medium-rare, or until desired doneness.
- 03Transfer steaks to a plate and tent loosely with foil. Rest while you make the sauce.
- 04Lower the heat to medium, add remaining olive oil and butter to the same pan. Add shallot and garlic, sauté for 1 minute until fragrant.
- 05Pour in linguière (or white wine), scraping up browned bits from the pan bottom. Simmer 1-2 minutes to reduce by half.
- 06Add beef broth and simmer 2 minutes more.
- 07Stir in capers, lemon zest, and lemon juice. Simmer 1 minute. Season with remaining kosher salt and black pepper.
- 08Return steaks to the pan, spoon sauce over, and warm through 1 minute.
- 09Plate steaks, drizzle each with sauce, and garnish with parsley.
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