Fillet Mignon(tenderloin) (halal) Recipe
Make Fillet Mignon(tenderloin) (halal) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
Pan Sauce (optional)
Finishing and Serving
Method
Beef and Marinade
- 1
Bring steaks to room temperature
Remove the tenderloin steaks from the refrigerator 30–45 minutes before cooking to take the chill off. Pat them dry with paper towels to ensure a good sear.
- 2
Season
In a small bowl combine kosher salt, freshly ground black pepper, minced garlic and chopped thyme. Rub olive oil over each steak, then evenly rub the seasoning mixture onto all sides of the steaks. Let rest for 10 minutes while you preheat the pan/oven.
- 3
Preheat pan and oven
Preheat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes. Meanwhile preheat the oven to 400°F (200°C) if using oven finish.
- 4
Sear steaks
Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Place steaks in the pan without crowding (work in two batches if necessary). Sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and sear the second side 2 minutes. Using tongs, sear the edges for 30–45 seconds to render any fat.
- 5
Finish in oven (for even doneness)
If steaks are thick, transfer the skillet to the preheated oven and roast until desired doneness: 4–6 minutes for rare (120–125°F), 6–8 minutes for medium-rare (130–135°F), 8–10 minutes for medium (140–145°F). Use an instant-read thermometer inserted into the side/center of a steak to check temperature. For thin steaks finish on stovetop for 1–2 minutes per side as needed.
- 6
Pan Sauce (optional)
- 7
Sauté shallot
After removing steaks, carefully pour off excess fat leaving about 1 tablespoon in the skillet. Return skillet to medium heat, add 1 tablespoon butter and the minced shallot. Sauté 1–2 minutes until softened and translucent; add the minced garlic and cook 30 seconds more.
- 8
Deglaze
Pour in the red wine (or 1 cup beef stock if avoiding alcohol) to deglaze, scraping up browned bits with a wooden spoon. Bring to a gentle boil and reduce by about half, roughly 3–5 minutes.
- 9
Add stock and finish
Add the beef stock, Dijon mustard and the thyme sprig. Simmer 4–6 minutes until the sauce reduces and slightly thickens. Remove the thyme sprig.
- 10
Mount with butter and season
Off the heat, whisk in the remaining 2 tablespoons of butter a piece at a time to emulsify and give the sauce a glossy finish. Taste and adjust seasoning with salt and pepper as needed.
- 11
Strain (optional)
For a smooth sauce, strain through a fine-mesh sieve into a warm container, pressing on solids to extract flavor.
Finishing and Serving
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