Filet Mignon Recipe

Name: Yats Filet Mignon Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 6 oz each beef filet mignon (center-cut); 2 tsp kosher salt; 2 tsp freshly ground black pepper; 2 tbs olive oil; 2 tbs unsalted butter; 4 sprigs fresh thyme sprigs; 2 cloves garlic cloves (crushed); 10 oz cremini or button mushrooms, cleaned and sliced; 1 each shallot, finely minced; 1 tbs unsalted butter; 1 tsp olive oil; 1 tbs dry white wine or dry vermouth; 1 tbs reduced-sodium beef or chicken stock; 2 tbs heavy cream (optional for richer sauce); 1 tsp fresh parsley, chopped; 1 tsp salt; 0.5 tsp black pepper

Inspired by Yats

Time45m

Serves4

Tenderloin & mushrooms, lightly seasoned & grilled to perfection.

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Ingredients

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Steak

4 6 oz each beef filet mignon (center-cut)

2 tsp kosher salt

2 tsp freshly ground black pepper

2 tbs olive oil

2 tbs Unsalted butter

4 sprigs fresh thyme sprigs

2 cloves garlic cloves (crushed)

Mushroom Sauce

10 oz cremini or button mushrooms, cleaned and sliced

1 each shallot, finely minced

1 tbs Unsalted butter

1 tsp olive oil

1 tbs dry white wine or dry vermouth

1 tbs reduced-sodium beef or chicken stock

2 tbs heavy cream (optional for richer sauce)

1 tsp Fresh parsley, chopped

1 tsp Celtic sea salt

1/2 tsp black pepper

Method

Steak

Bring to room temperature

Remove filets from refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry thoroughly with paper towels to remove surface moisture.

Season

Season both sides and the edges of each filet generously with the kosher salt and freshly ground black pepper, pressing gently so the seasoning adheres.

Preheat pan or grill

Heat a heavy cast-iron skillet or grill over medium-high heat until very hot, about 5 minutes. Add 2 tbs olive oil to the skillet and let it shimmer (or brush oil on steaks if using a grill).

Sear and cook

Place filets in the hot skillet (or on the grill). For 1.5–2 inch thick filets: sear 2.5–3 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C). If you prefer medium, sear 3–3.5 minutes per side (135°F / 57°C). While searing the second side, add 2 tbs unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steaks repeatedly (baste) for 30–60 seconds to build flavor.

Rest

Transfer filets to a warm plate or cutting board and tent loosely with foil. Rest for 5–8 minutes so juices redistribute (temperature will rise a few degrees).

Mushroom Sauce

Sauté mushrooms

While the steaks rest (or in a separate pan), heat 1 tbs butter and 1 tsp olive oil over medium-high heat in a skillet. Add the sliced mushrooms in a single layer and let them cook undisturbed 2–3 minutes to develop color, then stir and continue cooking another 2–3 minutes until golden and any released liquid has evaporated.

Add shallot and deglaze

Add the minced shallot and cook 30–45 seconds until fragrant. Pour in 1 tbs dry white wine or vermouth and scrape up any browned bits from the pan. Let the wine reduce by half, about 1 minute.

Finish sauce

Add 1 tbs stock and the heavy cream (if using) and simmer 1–2 minutes until slightly thickened. Stir in chopped parsley, then season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning as desired.

Combine and serve

Spoon the mushroom sauce over the rested filets or serve on the side. If desired, spoon any pan juices from the rested steaks into the mushroom pan and stir to combine for extra flavor.