Delicious pan-seared filet mignon, featuring a crisp savory crust and perfect medium-rare inside. Served with a quick and easy creamy herb sauce.
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Ingredients
4(6- to 7-ounce)center-cut filets mignons, (ideally, 1 ½ inches thick), trimmed
Kosher salt and cracked black pepper
2tablespoonsgrapeseed oil
1shallot,minced
¾cupdry white wine
½cupchicken broth
½cupCrème fraîche
1tablespoonminced fresh tarragon
Black pepper
Instructions
Heat oven to 500ºF with rack set in middle position; set a 12-inch cast-iron skillet on rack to preheat in oven.
Meanwhile, season steaks with salt and let sit at room temperature.
Once oven reaches 500ºF, pat steaks dry with paper towels and season with pepper. Carefully remove skillet from oven (using potholders) and place on stovetop over medium-high heat; turn off oven. Add oil to skillet and heat until just smoking.
Cook steaks, without moving, until lightly browned on first side, about 2 minutes. Flip steaks and continue to cook until lightly browned on second side, about 2 minutes.
Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 130ºF–135ºF (for medium-rare), 6–8 minutes (cook time will depend on thickness of steak. Thinner steaks will take less time). Transfer steaks to a plate or serving platter; tent loosely with aluminum foil and let rest while making sauce.
Add shallot to drippings in skillet; cook over medium-high heat until softened, stirring constantly, 2–3 minutes. Whisk in wine, broth, and Crème fraîche, scraping up any browned bits.
Bring mixture to simmer, then reduce heat to medium, and cook, whisking frequently, until slightly thickened, about 10 minutes. Increase heat to medium-high, stir in any accumulated meat juices, and continue to cook until sauce coats the back of a spoon, 1–2 minute. Off heat, whisk in tarragon and ¾ teaspoon pepper; season with salt to taste.
Serve steaks with sauce.
Notes
It's important to use a high-heat cooking oil like grapeseed. Do not try to use olive oil. If you don't have grapeseed oil, you can use vegetable or avocado oil.
Nutrition
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