Filets Mignons with Shallots
- 2 filets mignons, each about 6 oz. and 1 1⁄4
- 5 shallots, thinly sliced
- 2 Tbs. clarified butter, warmed
- 2 fresh thyme sprigs
- Salt, to taste, plus 1⁄2 tsp.
- Freshly ground pepper, to taste
- 1 Tbs. veal demi-glace
Preheat an oven to 475ºF.
In a small bowl, toss the shallots with 1 Tbs. of the clarified butter and the thyme sprigs. Coat the filets with the remaining 1 Tbs. clarified butter, and season with salt and pepper.
Heat a small sauté pan over medium-high heat. Sprinkle the pan with the 1⁄2 tsp. salt. Brown the filets, turning once, about 5 minutes total. Transfer to a plate. Add the shallots to the pan and arrange the filets on top. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the filets registers 125ºF for very rare to rare, about 7 minutes, or until done to your liking. Transfer the filets to a warmed platter, cover loosely with aluminum foil and let rest for 5 minutes.
Remove the thyme sprigs from the pan, set the pan over medium heat and stir in the demi-glace. Season with salt and pepper. Spoon the shallots and sauce alongside the filets. Serves 2.