Perfect Filet Mignon for Two
Grab your steak knives because this Perfect Filet Mignon for Two is going to rock your world! Pan seared, then finished in the oven and topped with an amazing pan sauce...Perfection!!
dinner for two, filet mignon,
For the Steaks
filet mignon steaks
(1 1/4-inch thick or thicker)
sea salt & black pepper
For the Pan Sauce
(I prefer a French Bordeaux)
(at room temperature)
Pull your steaks out of the refrigerator and set them on the counter for 30 minutes to bring them up to room temperature.
Drizzle with olive oil and generously season both sides with sea salt and black pepper.
Preheat oven to 375 degrees.
Heat a large cast-iron skillet over medium-high heat. Add one Tablespoon of unsalted butter to the skillet, once melted add the steaks and sear to form a golden brown crust.
Flip the steaks over and sear the other side, about 2 minutes per side. Flip the steaks over and place in the oven for 10 minutes* for medium-rare (125 degrees).
Place the steaks on a plate, tent with foil, and set aside to rest.
Place the hot skillet back on the stove over medium-high heat. Add the shallot slices and rosemary, saute until softened, about 2 to 3 minutes.
Add the smashed garlic and wine, simmer until the wine has reduced by half. Add the beef stock and simmer until thickened and reduced, about 8 to 10 minutes.
Add a Tablespoon of butter, stir to combine. Remove from heat and set aside.
Place each filet on a plate and drizzle with the pan sauce. Serve with your favorite sides.
Choose a fruity, red wine like a Bordeaux or Cabernet.
My steaks were about 1-inch thick, so I cooked them for 10 minutes.
The cooking times listed are GUIDELINES, but should be a good starting point.
Error on the side of under cooked, the meat will continue to cook while it rests.
The thickness of the steaks determines the cooking time, not the weight. Fell free to use smaller steaks if desired.
One smashed garlic clove - place garlic on a flat surface, lay a chef knife on top and hit your fist against the flat, knife blade.
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