Ingredients
For the Filet Mignon:
2 filet mignon steaks (about 6 oz each, 1.5–2 inches thick)
Salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp butter
2 garlic cloves, crushed
2 sprigs fresh thyme (or rosemary)
For the Creamy Herb Sauce:
1 tbsp butter
1 small shallot, finely minced
2 garlic cloves, minced
½ cup heavy cream
¼ cup beef or chicken broth
1 tsp Dijon mustard (optional, for tang)
1 tbsp chopped fresh parsley
1 tsp chopped fresh thyme
1 tsp chopped fresh chives (or green onion tops)
Salt and pepper, to taste
Instructions
1. Prepare the Filets
Let steaks sit at room temperature for 30 minutes.
Pat dry with paper towels. Season generously with salt and pepper on all sides.
2. Sear the Steaks
Heat olive oil in a cast iron skillet over medium-high heat.
Add steaks and sear for 2–3 minutes per side until a golden crust forms.
Lower the heat slightly. Add butter, garlic, and thyme.
Spoon the melted butter over the steaks while cooking for another 1–2 minutes per side (basting technique).
For medium-rare, finish in a preheated oven at 200°C (400°F) for 5–7 minutes (optional).
Rest steaks on a plate, loosely tented with foil.
3. Make the Creamy Herb Sauce
In the same skillet, melt 1 tbsp butter. Add shallots and cook for 1 minute.
Stir in garlic, cook 30 seconds.
Pour in broth and simmer for 2 minutes.
Lower heat and stir in cream and mustard (if using).
Simmer until slightly thickened, 3–4 minutes.
Stir in chopped herbs and season with salt and pepper to taste.
4. Serve
Spoon the creamy herb sauce over each filet mignon.
Serve with mashed potatoes, roasted veggies, or a crisp green salad.
Pairing Suggestion:
Enjoy with
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