The Chef

Restaurants

Meals

Drinks

Restaurants›THE CLUB Steakhouse & Rooftop Bar – Parque das Nações›Filé Mignon Recipe

Filé Mignon Recipe

Name: THE CLUB Steakhouse & Rooftop Bar – Parque das Nações FILÉ MIGNON Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces beef filet mignon (center-cut steaks); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 0.5 tsp garlic powder; 2 tbs olive oil; 3 tbs unsalted butter; 1 pieces shallot, finely minced; 2 pieces garlic cloves, minced; 0.5 cups dry red wine or beef stock; 0.5 cups beef stock; 1 tsp Dijon mustard; 1 tbs fresh thyme leaves (or 1/2 tsp dried thyme); 2 tbs heavy cream (optional, for a richer sauce); 0.25 tsp salt; 0.25 tsp black pepper; 2 tbs unsalted butter (for finishing steaks); 1 tbs fresh parsley, chopped; 1 pieces lemon wedge (optional)

Inspired by THE CLUB Steakhouse & Rooftop Bar – Parque das Nações

Time45m

Serves4

Make Filé Mignon Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak & Seasoning

4 pieces beef filet mignon (center-cut steaks)

2 tsp kosher salt

1 tsp freshly ground black pepper

1/2 tsp Watkins garlic powder

2 tbs olive oil

Pan Sauce (optional but recommended)

3 tbs Unsalted butter

1 pieces shallot, finely minced

2 pieces Garlic cloves, minced

1/2 cups dry red wine or beef stock

1/2 cups beef stock

1 tsp Dijon mustard

1 tbs fresh thyme leaves (or 1/2 tsp dried thyme)

2 tbs heavy cream (optional, for a richer sauce)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Finish & Garnish

2 tbs unsalted butter (for finishing steaks)

1 tbs Fresh parsley, chopped

1 pieces lemon wedge (optional)

Method

Steak & Seasoning

Bring steaks to room temperature

Remove the filet mignon from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat them dry with paper towels to ensure a good sear.

Season

Rub each steak lightly with olive oil. Season both sides evenly with kosher salt, black pepper and garlic powder. Press the seasoning gently into the meat.

Preheat pan

Preheat a heavy skillet (cast iron recommended) over high heat until very hot, about 5 minutes. The pan should be smoking lightly for a strong sear.

Sear steaks

Add 1 tablespoon olive oil to the hot skillet and swirl. Place steaks in the pan without overcrowding (work in two batches if needed). Sear undisturbed for 2.5–3 minutes to form a brown crust.

Flip and finish

Flip steaks and sear the second side for 2.5–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). In the last 1 minute of cooking, add 2 tablespoons unsalted butter to the pan and spoon the melted butter over the steaks (baste) to flavor and help finish cooking.

Rest

Transfer steaks to a warm plate, tent loosely with foil and rest for 5–7 minutes. Carryover cooking will raise the temperature a few degrees; target final temps: medium-rare 130–135°F, medium 140–145°F.

Pan Sauce (optional but recommended)

Remove excess fat

After removing the steaks, carefully pour off any excess fat from the skillet leaving browned bits (fond) and about 1 tablespoon of fat for flavor.

Sauté aromatics

Return skillet to medium heat. Add 1 tablespoon butter and the minced shallot. Sauté 1–2 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Deglaze

Pour in 1/2 cup dry red wine (or 1/2 cup beef stock if avoiding alcohol) to deglaze the pan. Scrape up browned bits with a wooden spoon. Cook 2–3 minutes to reduce slightly.

Add stock and finish

Add 1/2 cup beef stock, Dijon mustard and thyme. Simmer 3–4 minutes until the sauce reduces by about one-third. Stir in 2 tablespoons heavy cream if using, then whisk in 2 tablespoons cold unsalted butter, one piece at a time, to emulsify and thicken the sauce. Season to taste with 1/4 tsp salt and 1/4 tsp black pepper.

Strain (optional) and serve

If you prefer a silky sauce, strain it through a fine-mesh sieve into a small saucepan. Return sauce to low heat just to warm, then spoon over rested steaks.

Finish & Garnish

Finish steaks

If not using the pan sauce, melt 1–2 tablespoons unsalted butter in the skillet over low heat and baste steaks once more, or simply place a pat of butter atop each steak while resting.

Garnish and serve

Sprinkle chopped fresh parsley over the steaks and serve with lemon wedge on the side if desired. Spoon pan sauce over or alongside the steaks. Serve immediately.