Certified Angus Beef Filet Mignon Recipe
Topped with pepper cognac sauce, accompanied with a crab enchilada, a side of vegetable white rice and fried plantains
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Ingredients
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Beef & Seasoning
Pepper Cognac Sauce
Crab Enchilada
Vegetable White Rice
Fried Plantains
Garnish & Finish
Method
Beef & Seasoning
- 1
Bring steaks to room temperature
Remove filet mignons from refrigerator 30–45 minutes before cooking. Pat dry with paper towels.
- 2
Season
Season both sides of each steak evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Press seasoning into meat.
- 3
Sear and finish
Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 2 tbs canola oil. When oil shimmers, add steaks and sear without moving 2–3 minutes per side for medium-rare (internal 125–130°F/52–54°C). During the last minute of searing, add 2 tbs unsalted butter and tilt pan, spooning melted butter over steaks to baste. If steaks are very thick (1.5–2"), transfer the skillet to a 400°F oven for 4–6 minutes after searing to reach desired doneness. Remove steaks to a warm cutting board and tent loosely with foil; allow to rest 5–8 minutes before slicing.
Pepper Cognac Sauce
- 4
Prepare pan and shallot
While steaks rest (or before cooking steaks), wipe skillet leaving fond or use a separate small saucepan. Add 1 tsp vegetable oil and 1 tbs minced shallot over medium heat and cook 1–2 minutes until softened and fragrant, not browned.
- 5
- 6
Make sauce
Add 1 cup beef stock and 1 tsp crushed black peppercorns. Simmer briskly until reduced by about half (6–8 minutes). Stir in 1 tbs heavy cream and 1 tsp Dijon mustard; simmer 30–60 seconds to combine. Whisk in 1 tbs unsalted butter off heat to finish and season with 1/4 tsp salt to taste. Keep warm until serving.
- 7
Plate with steak
Spoon 2–3 tablespoons of pepper cognac sauce over each rested filet just before serving.
Crab Enchilada
- 8
Make crab filling
In a bowl combine 8 oz picked crab meat, 2 tbs softened cream cheese, 2 tbs sliced green onions, 1 tsp lime juice, 1 tbs chopped cilantro (optional), 1/4 tsp salt and 1/8 tsp black pepper. Fold gently to keep lumps of crab intact.
- 9
Warm tortillas
Heat a skillet over medium heat with 1 tsp vegetable oil. Warm each corn tortilla 15–20 seconds per side until pliable to prevent tearing; keep warm wrapped in a clean kitchen towel.
- 10
Assemble enchiladas
Place about 2 oz (roughly 1/4 cup) of crab filling onto each warm tortilla, sprinkle a little shredded Monterey Jack (about 2 tbs each), roll tightly and place seam-side down in a shallow baking dish. Repeat for all tortillas.
- 11
Sauce and broil
Pour 3/4 cup cream-based enchilada or queso blanco sauce evenly over rolled enchiladas. Sprinkle remaining shredded cheese on top. Place under a preheated broiler or in a 425°F oven for 4–6 minutes until cheese is melted and sauce is bubbling. Remove and let sit 1–2 minutes before serving.
- 12
Finish
Garnish enchiladas with additional sliced green onions and a squeeze of lime if desired. Serve one crab enchilada alongside each filet.
Vegetable White Rice
- 13
Sauté aromatics
In a small saucepan over medium heat melt 1 tbs butter. Add 1/4 cup finely diced onion and cook 2–3 minutes until softened and translucent.
- 14
Cook rice
Add 1 cup rinsed long-grain white rice to the saucepan and stir to coat with butter and onion for 30–45 seconds. Add 1.5 cups water and 1/2 tsp salt, bring to a gentle boil. Reduce heat to low, cover tightly and simmer 15 minutes or until liquid is absorbed.
- 15
Fried Plantains
- 16
Prep plantains
Peel 2 ripe plantains and slice diagonally into 1/2" thick rounds.
- 17
- 18
Drain and season
Transfer fried plantains to a paper-towel-lined plate and immediately sprinkle with 1/4 tsp salt. Keep warm and crisp until serving.
Garnish & Plating
- 19
Compose plate
Place one rested filet mignon centered on each plate. Spoon 2–3 tbs of pepper cognac sauce over the steak. Place one crab enchilada to the side, add a 1/2 cup scoop of vegetable white rice and arrange 4–6 fried plantain slices beside it.
- 20