Filet Mignon Pho Recipe
Rice noodle in flavorful beef broth simmered for over 10 hours
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Ingredients
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Broth
Noodles and Toppings
Method
Broth Preparation
- 1
Roasting Bones
Preheat your oven to 450°F (230°C). Place the beef bones on a baking sheet and roast them for 30-40 minutes until browned.
- 2
Simmering Broth
In a large pot, combine the roasted bones, water, halved onions, sliced ginger, star anise, cinnamon stick, cloves, fish sauce, salt, and sugar. Bring to a boil, then reduce to a simmer. Skim any foam that rises to the top.
- 3
Long Simmer
Cover the pot and let the broth simmer for at least 10 hours. The longer, the better. Check occasionally and add water if needed to keep bones submerged.
- 4
Straining Broth
After 10 hours, strain the broth through a fine-mesh sieve or cheesecloth into another pot. Discard the solids.
Noodle and Topping Preparation
- 5
Cooking Rice Noodles
In a separate pot, bring water to a boil. Add the rice noodles and cook according to package instructions, usually about 5-7 minutes. Drain and rinse under cold water to stop cooking.
- 6
Preparing Filet Mignon
While the broth simmers, season the filet mignon with salt and pepper. Heat a skillet over medium-high heat and sear the filet for 3-4 minutes on each side for medium-rare. Let rest for a few minutes before slicing thinly.
- 7
Assembling the Pho
In a large bowl, add a handful of cooked rice noodles. Pour hot broth over the noodles. Top with slices of filet mignon, fresh basil leaves, bean sprouts, sliced jalapeño, and green onions. Serve with lime wedges on the side.
