Filet mignon
There’s nothing quite like a perfectly cooked filet mignon. The tender, juicy beef is a crowd-pleaser at any dinner party, and with its rich, complex flavors, it’s easy to understand why it’s such a sought-after cut of meat.
But what sets French filet mignon apart from other variations of this classic dish? For starters, French cuisine is renowned for its attention to detail and presentation. When it comes to filet mignon, this means using only the very best ingredients and techniques to showcase the natural beauty of the beef.
In this recipe, we’ll guide you through the steps to creating a truly delicious and visually stunning French filet mignon dish. We’ll begin with the beef itself, selecting a high-quality cut and seasoning it precisely to enhance its natural flavors. From there, we’ll prepare a decadent sauce to accompany the meat, using traditional French techniques to create a rich, velvety texture that perfectly complements the beef.
Along the way, we’ll provide tips and tricks for ensuring that your filet mignon comes out perfectly every time, from choosing the right pan to mastering the art of temperature control. Whether you’re an experienced chef or simply looking to impress your dinner guests with a truly special dish, this French filet mignon recipe is sure to delight and satisfy.
So what are you waiting for? Gather your ingredients and get ready to embark on a culinary journey that’s as delicious as it is elegant. With a little patience and a lot of attention to detail, you’ll be serving up restaurant-quality filet mignon in no time. Bon appétit!
Ingredients:
- 2 filet mignon steaks
- Salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup red wine
- 1/4 cup beef broth
- 2 teaspoons Dijon mustard
- 1/4 cup heavy cream
- 1 tablespoon fresh thyme leaves
Instructions:
- Preheat the oven to 400°F.
- Season the filet mignon with salt and pepper on both sides.
- Heat olive oil in an oven-proof skillet over high heat. Add the filet mignon and sear for 2-3 minutes on each side until browned.
- Transfer the skillet to the oven and cook for 6-8 minutes for medium doneness.
- Remove the skillet from the oven and transfer the steaks to a plate. Cover with foil to keep warm.
- In the same skillet, melt the butter over medium heat. Add garlic and saute for 1 minute.
- Add the red wine and beef broth to the skillet and simmer for 2-3 minutes until the liquid has reduced by half.
- Stir in the Dijon mustard and heavy cream, and cook for another 2-3 minutes until the sauce has thickened.
- Add the fresh thyme leaves and stir to combine.
- Serve the filet mignon steaks with the sauce poured over the top. Enjoy!