Seared Filet Mignon with Shallot Peppercorn Cream Sauce
Ingredients:
Shallot Peppercorn Cream Sauce
3 tablespoons Unsalted Butter
1 Shallot, finely diced
2 teaspoons Black Peppercorns, crushed
2 Cloves Garlic, minced
3 tablespoons All-Purpose Flour
1 teaspoon Dijon Mustard
1 tablespoon Worcestershire Sauce
3 cups Beef Stock (preferably unsalted/low sodium)
1/2 cup Heavy Cream
Kosher Salt, to taste
Seared Filet Mignon
4 Filet Mignon Steaks (6 oz each)
Avocado Oil (enough to cover the bottom of the pan)
2 tablespoons Butter
2 Garlic Cloves, whole
Kosher Salt, to taste
Black Pepper, to taste
Instructions:
Shallot Peppercorn Cream Sauce
Melt the butter in a large sauté pan over medium-low heat.
Add the finely diced shallots, season with salt, and cook down for about 1 minute until softened.
Add the minced garlic and crushed black peppercorns to the pan and sauté for another 30 seconds.
Stir in the Dijon mustard, Worcestershire sauce, and all-purpose flour. Cook, stirring constantly, for about 1 minute.
Gradually pour in the beef stock while stirring. Bring the sauce to a boil, then slightly reduce the heat to a simmer. Cook uncovered for 10 minutes, allowing the sauce to reduce.
After 10 minutes, add the heavy cream and continue to simmer uncovered for an additional 5 minutes.
Taste and season with kosher salt as needed. Keep the sauce warm while preparing the steaks.
Seared Filet Mignon
Remove the filet mignon steaks from the refrigerator and let them come to room temperature (about 30 minutes before cooking).
Pat the steaks dry with paper towels and generously season both sides with kosher salt and freshly ground black pepper.
Heat a cast iron pan over high heat and add enough avocado oil to cover the bottom.
Once the pan starts to smoke, carefully place the steaks in the pan. Sear the steaks without touching them for 2-3 minutes on each side to develop a nice crust.
Sear the edges of the steaks for about 1 minute per side.
Add 2 tablespoons of butter and 2 whole garlic cloves to the pan. Turn off the heat and begin to baste the steaks with the melted butter for about 30 seconds.
Remove the steaks from the pan and let them rest for 7 minutes before slicing to retain their juices.
Serve the steaks hot, topped with the shallot peppercorn cream sauce.
Seared Filet Mignon with Shallot Peppercorn Cream Sauce
