Demkota Angus Filet Mignon Recipe
butter leek green onion pavé, haricot verts, house worcestershire, onion bacon butter
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Ingredients
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Steak
Butter Leek Green Onion Pavé
Haricot Verts
House Worcestershire & Onion-Bacon Butter
Method
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
- 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.