Hello friends, today I'm going to share with you how to make the perfect Filet Mignon! Perfect for a romantic dinner or elegant dinner party, but perhaps not so much for a weeknight dinner for the kids. Or may be so! Let's get cooking!
1tablespoonFresh Tarragon chopped, if using dry use ½
2tablespoonsAged Fig Vinegar, if you do not have an aged vinegar just skip it
8ouncesDry Marsala, Madeira or Port wine (*plus 2 tablespoons for the end)
2 to 3cupsBeef Stock
1or 2 tablespoon of Cornstarch diluted in 2 tablespoons water
2 to 3ouncesSweet Butter for the end to add to the Sauce
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Recipe Instructions
Preheat Oven to 425ºF / 220ºC
Salt and Pepper the Filet. In a cast iron or in an oven proof frying pan, heat some clarifies butter or a high smoked point oil like vegetable or avocado oil. When hot, sear the filets on both sides until beautifully golden brown and transfer to the preheated oven.
While the filets are in the oven, make a quick sauce.
In a sauce pan, heat some butter and sauté the shallots until light golden brown, add the figs, tarragon, wine and Beef stock. Bring to boil and reduce heat to low and keep cooking for about 10 minutes.
Take the filet out of the oven when cooked to your liking and let them rest on the cutting board while finishing the sauce and vegetables.
Remove the extra butter from the pan where the steaks cooked and deglaze that pan with a couple tablespoons of Marsala* to release all the fond in the bottom and pour that wine into the sauce.
Adjust the consistency of the sauce with a little cornstarch and of course add as much butter as you see fit. To plate be sure to refer to the video.
You can find the items below used in making this dish at our online store!