Demkota Angus Filet Mignon Recipe
Recipe information
Make Demkota Angus Filet Mignon in just 1h . butter leek green onion pavé, haricot verts, house worcestershire, onion bacon butter
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Ingredients
Steak
Butter Leek Green Onion Pavé
Haricot Verts
House Worcestershire & Onion-Bacon Butter
Steak
1. Bring steaks to temperature
Remove filet mignons from refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat dry with paper towels.
2. Season
Season both sides generously with kosher salt and freshly ground black pepper just before cooking.
3. Sear and roast (pan to oven)
Preheat oven to 400°F (205°C). Heat a heavy ovenproof skillet (cast iron preferred) over high heat until smoking hot. Add vegetable oil and swirl. Place filets in skillet without crowding and sear 2–3 minutes per side until a deep brown crust forms. Add 3 tbs unsalted butter, thyme sprigs, and crushed garlic to the pan. Tilt the pan and spoon melted butter over the steaks for 30–45 seconds to baste.
4. Finish in oven
Transfer skillet to the preheated oven and roast until internal temperature reaches desired doneness: about 5–7 minutes for medium-rare (125–130°F final after resting), 8–10 minutes for medium. Remove steaks to a warm plate and tent loosely with foil to rest for 5–8 minutes while you finish other components.
Butter Leek Green Onion Pavé
5. Cook leeks and scallions
While steaks rest, melt 4 tbs butter in a medium sauté pan over medium heat. Add the cleaned leek rounds and green onion pieces. Sauté gently 6–8 minutes until softened but not browned, stirring occasionally.
6. Simmer with stock
Add 1 cup vegetable or chicken stock, bring to a gentle simmer, cover, and cook another 6–8 minutes until leeks are tender and liquid is reduced by about half.
7. Finish pavé
Uncover, stir in 2 tbs heavy cream, 1 tsp salt, 1 tsp pepper and 1 tsp lemon juice. Allow liquid to reduce to a glossy coating (1–2 minutes). Spoon the mixture into a ring mold or shape on the plate to form a pavé (compact rectangle) and keep warm until plating.
Haricot Verts
8. Blanch
Bring a large pot of salted water to a rolling boil. Add haricot verts and blanch 2–3 minutes until bright green and just tender. Prepare an ice bath. Drain beans and immediately plunge into ice bath to stop cooking; drain and pat dry.
9. Finish in skillet
In a medium skillet over medium-high heat, melt 1 tbs butter with 1 tsp olive oil. Add drained haricot verts and sauté 1–2 minutes to heat through. Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp lemon zest. Toss and remove from heat; keep warm.
House Worcestershire & Onion-Bacon Butter
10. Make onion-bacon butter
In a small skillet over medium heat, cook diced bacon until crisp, about 6–8 minutes. Remove bacon with a slotted spoon and drain on paper towels, reserving 1 tbs bacon fat in the pan. Add the finely diced onion to the bacon fat and cook over medium-low heat until soft and translucent, about 6–8 minutes. Stir in 1 tsp brown sugar and 1 tsp apple cider vinegar and cook 1 minute more. Remove from heat and let cool slightly. In a small bowl, mash together 6 tbs unsalted butter with the cooked onion and chopped crispy bacon. Season with 1/4 tsp salt and 1/4 tsp black pepper. Form into a log on plastic wrap if desired and chill briefly to firm.
11. Prepare house Worcestershire
Warm 1/4 cup prepared Worcestershire sauce gently in a small saucepan over low heat for 1–2 minutes to take the chill off (do not boil). Keep warm for plating.
12. Plate and finish
To serve: place a butter leek green onion pavé on each plate. Arrange a portion of haricot verts beside it. Place a rested filet mignon partially on the pavé. Top the steak with a slice (about 1 tbs) of the onion-bacon butter to melt. Spoon a small pool (about 1–2 tbs) of the warmed house Worcestershire sauce around or lightly over the steak. Garnish with remaining thyme sprig if desired and serve immediately.
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