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Pan Seared Filet Mignon with Tarragon Crème fraîche Sauce

5 from 3 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 4 servings + 1 cup sauce
Category Main Dish
Cuisine American
Author Lauren Grant

Description

Delicious pan-seared filet mignon, featuring a crisp savory crust and perfect medium-rare inside. Served with a quick and easy creamy herb sauce. 

Ingredients

  • 4 (6- to 7-ounce) center-cut filets mignons, (ideally, 1 ½ inches thick), trimmed
  • Kosher salt and cracked black pepper
  • 2 tablespoons grapeseed oil
  • 1 shallot, minced
  • ¾ cup dry white wine
  • ½ cup chicken broth
  • ½ cup Crème fraîche
  • 1 tablespoon minced 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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