Black Angus Filet Mignon Recipe

Prep steaks

Remove filets from refrigerator 30–45 minutes before cooking to reach near room temperature. Pat steaks dry with paper towels. Season all over with 2 tsp kosher salt and 2 tsp freshly ground black pepper, pressing pepper into the meat so it adheres.

Sear and roast

Preheat oven to 400°F (200°C). Heat an oven-safe skillet (preferably cast iron) over high heat until very hot. Add 2 tbs vegetable oil and swirl. Place filets in pan without crowding and sear 2–3 minutes per side until a deep brown crust forms. Add 2 tbs unsalted butter to pan and spoon melted butter over steaks for 30 seconds. Transfer skillet to preheated oven and roast until internal temperature reaches desired doneness: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, about 5–8 minutes depending on thickness (1½–2 inches). Remove steaks to a cutting board, tent loosely with foil, and rest 6–8 minutes before serving so juices redistribute.

Blanch broccolini

While steaks roast, bring a large pot of salted water to a boil. Add broccolini and blanch 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice water bath to stop cooking, then drain and pat dry.

Sauté

Heat a large skillet over medium heat and add 1 tbs extra-virgin olive oil. Add 2 thinly sliced garlic cloves and 1 tsp red pepper flakes; sauté 30–45 seconds until fragrant but not browned. Add blanched broccolini and sauté 2–3 minutes until heated through and edges have slight browning. Season with 1 tsp kosher salt and finish with 1 tbs fresh lemon juice. Toss and transfer to a serving dish; keep warm.

Crush peppercorns

Coarsely crush 2 tbs whole black peppercorns using a mortar and pestle or by placing in a zip-top bag and crushing with a heavy skillet. The pepper should be coarse — some large pieces, not powdered.

Cook shallot

In the same skillet used for searing steaks (keep pan drippings), reduce heat to medium. If pan looks dry, add 1 tbs unsalted butter and melt. Add 1 finely minced shallot and sauté 1–2 minutes until softened and translucent.

Flambé or deglaze with brandy

Add 3 tbs brandy or cognac to the pan to deglaze, scraping up browned bits with a wooden spoon. If comfortable and safe, tilt pan slightly and carefully ignite brandy to flambé until flames subside, or simmer 30–60 seconds until alcohol aroma reduces.

Build sauce

Add 1 cup beef stock and bring to a simmer. Stir in the crushed peppercorns. Reduce the liquid by about half, 4–6 minutes, until slightly syrupy. Lower heat and stir in 1 cup heavy cream, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce. Simmer gently 3–5 minutes until sauce thickens to coat the back of a spoon. Taste and adjust seasoning with up to 1 tsp kosher salt as needed.

Finish

Strain sauce through a fine-mesh sieve into a small saucepan if a smoother sauce is desired, pressing solids to extract flavor, then return to low heat. Taste again and keep warm until steaks are rested. Spoon sauce over filets at service or serve on the side.