Filet Mignon* Recipe

Inspired by The Arrogant Butcher

Time40m

Serves2

+$15. Red Wine, Crispy Shallot + Buttered Green Beans, Salted Almond. Add King Crab* +$20

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Ingredients

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Main Ingredients

2 pieces Filet Mignon

1 cup Red wine

2 pieces Shallots

4 tbs Butter

10.6 oz (300 g) Green Beans

3 1/2 oz (100 g) Salted Almonds

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 lb King Crab (optional)

Method

Cooking Instructions

Prepare the Filet Mignon

Season the filet mignon with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat. Sear the filet for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest.

Make the Red Wine Reduction

In the same skillet, add red wine and scrape the bottom to deglaze. Allow it to simmer until reduced by half. Set aside.

Crispy Shallots

Slice shallots thinly and fry in hot oil until golden brown. Remove and drain on paper towels.

Cook the Green Beans

Blanch the green beans in boiling salted water for 3-4 minutes until bright green, then transfer to ice water. Drain and sauté in butter until heated through.

Plate the Dish

On each plate, place the filet mignon, drizzle with red wine reduction, top with crispy shallots, and serve with buttered green beans and salted almonds on the side.

Optional King Crab

If adding king crab, steam or sauté it separately and serve it alongside or on top of the filet mignon.