Filets Mignons With Herb-Shallot Butter
This recipe features tender filet mignon steaks seasoned with salt and pepper, then cooked to a perfect medium-rare finish. Each bite presents a symphony of flavors with a luscious herb-shallot butter melting over the meat. It's a dish that is sure to impress and satisfy your taste buds. Enjoy this delightful meal with friends and family for a memorable dining experience.
— Constant Cookbook
Ingredients
- 4 filets mignons, each about 6 oz. and 1 to 1 1/2 inches thick
- Kosher salt, to taste, plus 1/2 tsp.
- Freshly ground pepper, to taste
- 4 Tbs. (1/2 stick) unsalted butter, at room temperature
- 2 Tbs. finely chopped shallot
- 2 Tbs. chopped fresh herbs, such as parsley, chives, tarragon
- or chervil
- 2 Tbs. canola oil
Instructions
- Season the filets with salt and pepper. Let stand at room temperature for 20 to 30 minutes.
- Meanwhile, in a small bowl, stir together the butter, shallot, herbs, the 1/2 tsp. salt and pepper, to taste. Set aside.
- In a large fry pan over medium heat, warm the canola oil until almost smoking. Add the filets and cook, turning once, until browned on both sides, about 5 minutes per side for medium-rare.
- Transfer the filets to a warmed platter and top with the herb-shallot butter, dividing evenly. Let rest for 5 minutes before serving. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
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