Filets Mignons with Herb Butter and Shallots
One of the most tender cuts of beef, filet mignon is a popular choice for special-occasion meals, but this flavorful version is also easy enough to prepare for a weeknight dinner. If you like, you can make the herb butter up to 3 days in advance and keep it stored, tightly wrapped, in the refrigerator.
Ingredients:
- 2 filets mignons, each about 6 oz. (180 g)
- Kosher salt and freshly ground pepper
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
- 1 Tbs. finely chopped fresh thyme
- 1 1/2 Tbs. finely chopped fresh rosemary
- 1 garlic clove, minced
- 1/2 tsp. grated lemon zest
- 2 Tbs. canola oil
- 2 shallots, peeled and halved
Directions:
Season the filets generously with salt and pepper. Let stand at room temperature for about 30 minutes.
In a small bowl, stir together the butter, thyme, rosemary, garlic and lemon zest. Season with salt and pepper. Cover and refrigerate until ready to serve.
In a fry pan over medium heat, warm the oil until shimmering. Add the filets and sear without moving for 3 minutes. Turn the filets and sear the second side for 3 minutes. Add half of the butter mixture to the pan. When the butter is melted, use a spoon to baste the filets. Continue cooking, basting frequently, until an instant-read thermometer inserted into the center of a filet reads 130°F (54°C) for medium-rare, 5 to 10 minutes, depending on the filets’ thickness, or until cooked to your desired degree of doneness.
Transfer the filets to individual plates and let rest for 10 minutes. While the steaks rest, add the shallots to the pan and cook, stirring occasionally, until tender, about 8 minutes. Transfer the shallots to the plates with the filets and serve with the remaining herb butter alongside. Serves 2.
Williams Sonoma Test Kitchen
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