8 Oz Filet Mignon* Recipe

Bring to temperature

Remove the filet from refrigerator 30–45 minutes before cooking to come to near-room temperature. Pat dry thoroughly with paper towels.

Season

Season all sides generously with kosher salt and freshly ground black pepper, pressing lightly so it adheres.

Sear and roast

Preheat oven to 400°F (205°C). Heat an ovenproof skillet (preferably cast iron) over high heat until smoking hot. Add 1 tbsp neutral oil and swirl. Place the steak in the pan and sear without moving for 2 minutes until a deep brown crust forms. Turn and sear the second side 1.5–2 minutes. Add 1 tbsp room-temperature butter, crushed garlic clove, and thyme sprigs to the pan. Tilt the pan and spoon melted butter, garlic, and thyme over the steak (baste) for 30–45 seconds.

Finish in oven

Transfer the skillet to the preheated oven and roast for 4–6 minutes for medium-rare (internal temp 125–130°F / 52–54°C). For medium, roast 6–8 minutes (135°F / 57°C). Use an instant-read thermometer inserted into the center to check doneness.

Rest

Remove the steak to a cutting board, tent loosely with foil, and rest 5–8 minutes. While resting, the internal temperature will rise a few degrees and juices will redistribute.

Sauté shallot

While the steak rests, use the same skillet with the fond (brown bits). If pan excess fat is large, pour off all but about 1 tsp. Add 1 tsp olive oil and place over medium heat. Add minced shallot and sauté 1–2 minutes until softened and translucent, scraping up browned bits.

Deglaze and reduce

Pour in 1 cup of the Cabernet to deglaze the pan, scraping the fond. Allow this to reduce by about half over medium-high heat (2–4 minutes). Pour the remaining 2 cups wine into a small saucepan and bring to a simmer while the deglazed pan reduction continues.

Combine with demi-glace

Once the pan and saucepan reductions have reduced, combine them and add 1 cup beef demi-glace. Simmer gently until sauce coats the back of a spoon and is reduced to about 1 to 1 1/2 cups total volume (5–8 minutes). Taste and add up to 1 tsp sugar if the wine is very acidic. Season with 1/4 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Finish with butter

Off heat, swirl in the 2 tbsp cold cubed butter, one cube at a time, to emulsify and give the jus a glossy finish. Strain the sauce through a fine-mesh sieve into a small saucepot if you prefer a smooth jus. Keep warm over very low heat (do not boil) until serving.

Prep and blanch (optional quick method)

Bring a medium pot of salted water to a boil. Add asparagus and blanch 1–2 minutes until bright green and slightly tender (time depends on thickness). Immediately transfer to an ice bath to stop cooking, then drain. If you prefer to cook straight in pan skip blanching and proceed to sauté.

Sauté and finish

Heat a sauté pan over medium-high heat. Add 1 tsp olive oil and 2 tbsp unsalted butter. When butter foams, add asparagus and sauté 2–4 minutes until heated through and tender-crisp (or 4–6 minutes if not blanched). Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Zest the lemon over the asparagus and add 1/2 tsp lemon juice; toss to coat. Remove from heat and, if using, sprinkle 1 tsp chopped parsley.

Slice the rested filet against the grain if desired, or serve whole. Spoon 2–3 tablespoons of warm Cabernet jus over or beside the steak. Arrange buttered asparagus alongside. Serve immediately.