Name: Louis' Basque Corners BLACK ANGUS BEEF FILET MIGNON* Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 pieces Black Angus beef filet mignon (center-cut); 1.5 tsp Kosher salt; 1 tsp Freshly ground black pepper; 0.5 tsp Garlic powder (optional); 2 tbsp Unsalted butter; 1 tbsp Vegetable oil or canola oil; 2 cloves Fresh garlic cloves, smashed; 2 sprigs Fresh thyme sprigs; 1 small Shallot, minced; 1 /4 cup Dry red wine or beef stock; 1 cup Beef stock (if using wine); 1 tbsp Cold unsalted butter (for finishing, diced); 1 tbsp Fresh parsley, chopped (optional)

Method

Beef & Seasoning

Prepare steaks

Remove the filet mignons from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat them dry on all sides with paper towels.

Season both sides generously with kosher salt (about 3/4 tsp per side) and freshly ground black pepper. Lightly sprinkle garlic powder if using. Press seasoning into the meat so it adheres.

Cooking fats & aromatics

Preheat pan

Preheat a heavy skillet (preferably cast iron) over medium-high heat until very hot, about 3–5 minutes. Add the vegetable oil and heat until shimmering but not smoking.

Sear steaks

Place the filets in the hot pan, leaving space between them. Sear without moving for 2.5–3 minutes to develop a deep brown crust.

Flip the filets and add the unsalted butter, smashed garlic cloves, and thyme sprigs to the pan.

Baste with butter

Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and aromatics for 2–3 minutes while cooking the second side. For a 1.5–2 inch filet, this generally yields medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time: shorter for rare, longer for medium.

If your filets are very thick (over 2 inches) or you prefer more even doneness, transfer the skillet to a preheated 400°F (204°C) oven for 4–6 minutes after searing and basting. Use an instant-read thermometer to check for desired doneness.

Rest

Transfer the steaks to a warm plate and tent loosely with foil. Rest for 5–7 minutes so juices redistribute. During resting the temperature will rise ~5°F (3°C).

Optional pan sauce

Make sauce

After removing steaks, keep pan over medium heat. If excess fat is large, spoon out all but about 1 tablespoon. Add the minced shallot and sauté 30–45 seconds until softened.

Add 1/4 cup dry red wine (or skip wine and deglaze with 1/4 cup beef stock). Scrape up browned bits from the bottom of the pan with a wooden spoon. Let the liquid reduce by half, about 1–2 minutes.

If using wine, add beef stock and simmer until sauce reduces to desired consistency, about 2–3 minutes. Turn off heat and swirl in the cold diced butter to finish the sauce, emulsifying until glossy. Stir in chopped parsley if desired and season to taste with salt and pepper.

Spoon sauce over rested steaks and serve immediately.

Black Angus Beef Filet Mignon* Recipe