Filet Mignon Recipe

Prepare the Steak

Take the filet mignon steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. Preheat your oven to 400°F (200°C).

Season the Steaks

Season each steak generously with salt and black pepper on both sides.

Sear the Steaks

In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the steaks and sear them for about 3-4 minutes on each side until a nice crust forms.

Finish in the Oven

Add butter to the skillet, spooning the melted butter over the steaks. Transfer the skillet to the preheated oven and roast for about 5-7 minutes for medium-rare, or until desired doneness.

Rest the Steaks

Remove the skillet from the oven and let the steaks rest for about 5 minutes before slicing.

Prepare the Demi-Glace

In a saucepan over medium heat, melt 1 tablespoon of butter and sauté the minced shallots until translucent.

Add the Liquid

Pour in the red wine and bring to a boil. Reduce the heat and let it simmer until reduced by half.

Add Stock and Chestnuts

Add the beef stock and chopped roasted chestnuts. Toss in the fresh thyme sprigs and bring to a simmer.

Simmer and Season

Let the mixture simmer for about 15-20 minutes until it thickens slightly. Season with salt and black pepper to taste.

Strain the Sauce

Strain the sauce through a fine mesh sieve to remove solids and keep the sauce smooth.

Prepare the Potatoes

Peel the Yukon Gold potatoes and cut off the ends to create a cylindrical shape.

Sear the Potatoes

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the potatoes and sear for about 3-4 minutes on each side until golden brown.

Add Stock and Simmer

Add the vegetable stock to the skillet, cover, and reduce the heat. Let the potatoes simmer for about 20 minutes or until tender.

Season the Potatoes

Season the potatoes with salt and black pepper to taste. Remove from heat and keep warm.

Prepare the Onions

Peel the cippolini onions and trim the ends.

Sauté the Onions

In a skillet, melt 2 tablespoons of butter over medium heat. Add the onions and sauté until they start to caramelize.

Add Sugar and Season

Sprinkle the sugar over the onions, stirring until they are evenly coated. Season with salt and black pepper to taste.

Cook Until Tender

Continue cooking for about 10-15 minutes, stirring occasionally, until the onions are tender and caramelized.