Filet Mignon Recipe
center-cut Angus Beef tenderloin with a Madeira demi-glace.
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Ingredients
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Main Ingredients
Madeira Demi-Glace
Method
Preparing the Filet Mignon
- 1
Season the Steaks
Generously season both sides of the filet mignon with salt and black pepper.
- 2
Sear the Steaks
In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned filet mignon and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).
- 3
Rest the Steaks
Remove the filet mignon from the skillet and let it rest for at least 5 minutes before serving.
Making the Madeira Demi-Glace
- 4
Sauté Shallots
In the same skillet used for the steaks, add the chopped shallots and sauté over medium heat until they are translucent, about 2-3 minutes.
- 5
Deglaze the Pan
Pour in the Madeira wine, scraping up any brown bits from the bottom of the skillet. Allow the wine to reduce by half, which should take about 4-5 minutes.
- 6
Add Beef Stock
Add the beef stock and thyme sprigs to the skillet. Bring to a simmer and let it cook for about 15-20 minutes, or until the sauce has thickened slightly.
- 7
Finish the Sauce
Remove the thyme sprigs and whisk in the unsalted butter until melted and the sauce is glossy. Season with salt and pepper to taste.
Serving
- 8
Plate the Dish
Place each filet mignon on a plate and generously spoon the Madeira demi-glace over the top. Serve immediately.