Don Dario's Filet Mignon Recipe

Prepare steak

Remove the filet mignon from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels. Season all over with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear and cook

Heat a heavy skillet (cast-iron preferred) over high heat until smoking hot. Add 1 tablespoon olive oil. When oil shimmers, add the steak and sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and add 1 tablespoon butter; tilt the pan and spoon melted butter over the steak for 1.5–2 minutes. For medium-rare, cook to an internal temperature of 125–130°F (52–54°C). For medium, aim for 135°F (57°C). Total cook time about 6–8 minutes depending on thickness. Remove steak to a warm plate and tent loosely with foil; rest 5–7 minutes before slicing.

While the steak rests, wipe the skillet if necessary and return to medium heat. Add 1 tsp olive oil and 1 tsp butter. When butter melts, add 1/2 cup thinly sliced red onion and 3/4 cup sliced mushrooms. Sauté, stirring occasionally, until onions are translucent and mushrooms are golden, about 4–5 minutes. Add 1/2 tsp fresh thyme leaves, 1/4 tsp salt and 1/8 tsp black pepper; cook 30 seconds more. Remove from pan and keep warm.

Start reduction

Using the same skillet over medium heat, add 1 tablespoon minced shallot and sauté until softened, about 1 minute, scraping up any browned bits from the pan.

Reduce liquids

Pour in 1/2 cup dry red wine and bring to a simmer. Reduce by about half, 3–5 minutes. Add 1/2 cup beef stock and 1 sprig fresh thyme; continue simmering until sauce coats the back of a spoon, about 4–6 minutes more.

Remove thyme sprig. If desired to balance acidity, add 1/4 tsp sugar. Season with 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Off heat, whisk in 1 tablespoon cold butter, one cube at a time, to slightly thicken and add shine. Keep warm.

In a separate small sauté pan over medium heat, add 1 tsp olive oil. Add 2 cups fresh baby spinach and sauté, tossing, just until wilted, about 1–2 minutes. Season with 1/8 tsp salt and a pinch of black pepper. Remove and place on serving plate as a bed for the steak.

Toast rice

In a small saucepan over medium heat, add 1 tsp vegetable oil. Add 1 tablespoon finely chopped onion and 1/2 tsp minced garlic; sauté 1 minute until fragrant. Add 1/2 cup long-grain white rice and toast, stirring, 1–2 minutes until opaque.

Cook rice

Stir in 2 tablespoons tomato sauce, 1 cup broth, 1/8 tsp ground cumin and 1/8 tsp salt. Bring to a simmer, then reduce heat to low, cover, and cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes; fluff with a fork before serving.

Heat a small skillet over medium-high heat and add 1 tsp olive oil. Add 1/4 cup sliced carrots, 1/4 cup zucchini half-moons and 1/4 cup yellow bell pepper. Sauté, stirring occasionally, 4–5 minutes until vegetables are tender-crisp. Season with 1/8 tsp salt and a pinch of black pepper. Finish with a squeeze of lemon if desired.

Assemble

Place the wilted spinach on the center of the plate. Set the rested filet mignon on top of the spinach. Spoon the sautéed red onions and mushrooms over the steak.

Sauce & sides

Drizzle 2–3 tablespoons (or to taste) of the warm red wine reduction over the steak and around the plate. Arrange 1/2 cup prepared Mexican rice to one side and 3/4 cup medley vegetables to the other side.

Garnish with 1 teaspoon chopped fresh parsley and serve immediately while steak is warm. Offer a lemon wedge on the vegetable side if using.