Filet Mignon is a tender and juicy cut of beef that’s simply delicious. Known for its melt-in-your-mouth texture, it’s often considered a special treat for dinner!
Cooking it just right makes all the difference, and the smell alone is enough to make anyone hungry. I love serving it with simple sides like mashed potatoes or veggies. Yum!
Key Ingredients & Substitutions
Filet Mignon Steaks: This cut is super tender and the star of the dish. If you’re looking for a more affordable option, consider using sirloin or ribeye. While they won’t be as tender, they can still be delicious!
Red Wine: A good red wine adds depth to the sauce. If you don’t drink wine or don’t have any on hand, beef broth can work as a substitute. Just add a bit of balsamic vinegar or Worcestershire sauce for a touch of acidity.
Asparagus: Fresh asparagus is lovely, but if it’s not in season, green beans or broccoli can be great substitutes. They’ll give you that nice crunch and color on the plate!
Butter: The butter gives richness to the steak. If you need a dairy-free option, you can use olive oil instead, though it will change the flavor a bit. Some people like to add a splash of plant-based cream for creaminess!
What’s the Best Way to Sear Filet Mignon?
Searing filet mignon creates a beautiful crust and locks in juiciness. Here’s how to do it right!
- Start by patting the steaks dry. Moisture can prevent proper searing.
- Heat your skillet until it’s very hot before adding oil. This helps achieve that nice browning effect.
- Place the steaks in the skillet without crowding. Avoid moving them around; let them sear for about 3-4 minutes.
- Flip the steaks and immediately add butter and flavorings like garlic and rosemary. This helps baste the meat and infuse it with flavor.
- Use a meat thermometer for the perfect doneness! Aim for about 130°F for medium-rare.
Rest your steaks after cooking for 5 minutes. This allows juices to redistribute, ensuring every bite is juicy!
Filet Mignon with Red Wine Sauce and Asparagus
Ingredients You’ll Need:
- 2 filet mignon steaks (about 6 oz each)
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary (plus a sprig for garnish)
- 1/2 cup red wine (Cabernet Sauvignon or Merlot)
- 1/2 cup beef stock
- 1 tsp fresh chopped parsley
- 1 bunch fresh asparagus, trimmed
- 1 tbsp olive oil (for asparagus)
- Salt and pepper to taste (for asparagus)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 15 minutes to cook. Give yourself around 30-35 minutes in total to enjoy making this delicious meal!
Step-by-Step Instructions:
1. Prepare the Steaks:
Start by taking your filet mignon steaks out of the refrigerator and letting them sit at room temperature for about 30 minutes. This helps them cook evenly. Pat them dry with paper towels and sprinkle salt and freshly cracked black pepper on all sides for seasoning.
2. Preheat the Skillet:
Heat a heavy skillet (a cast iron skillet is best for this) over medium-high heat. Once it’s nice and hot, add the olive oil. You should see it shimmer, which means it’s ready for the steaks.
3. Sear the Steaks:
Carefully place the steaks in the hot skillet. Let them sear without moving them for about 3-4 minutes. You want to develop a nice crust. When it’s time, flip the steaks over to brown the other side.
4. Add Flavor:
Once flipped, add in the butter, smashed garlic, and rosemary sprigs to the pan. Tilt the skillet slightly and spoon the melted butter over the steaks to baste them. Continue cooking for another 3-4 minutes for a medium rare steak. Check your desired doneness, if you prefer it more cooked, just add a couple more minutes.
5. Rest the Steaks:
Once cooked perfectly to your liking, transfer the steaks to a plate, cover them loosely with foil, and let them rest for at least 5 minutes. This resting period helps keep them juicy!
6. Make the Red Wine Sauce:
In the same skillet, add the red wine over medium heat. Use a spatula to scrape up any tasty brown bits from the bottom of the pan. Let the wine reduce by half, which should take about 3-4 minutes.
7. Add Beef Stock:
Now, pour in the beef stock and let it simmer until it thickens slightly, around 5 minutes. Stir in the chopped parsley, and taste! Season with salt and pepper as needed.
8. Cook the Asparagus:
For the asparagus, while the sauce is thickening, toss the trimmed asparagus with olive oil, salt, and pepper. In another pan, sauté the asparagus over medium heat until they’re bright green and tender-crisp, about 5-7 minutes.
9. Plate and Serve:
To serve, place the filet mignon on a plate, spoon the red wine sauce around it, and garnish with a fresh sprig of rosemary. Serve the sautéed asparagus alongside the steak. Enjoy your delicious meal!
Your perfectly cooked, flavorful filet mignon with tender asparagus is ready to impress!
Can I Use a Different Cut of Meat?
Absolutely! While filet mignon is incredibly tender, you can substitute it with other cuts like ribeye or sirloin. Just keep in mind that cooking times may vary based on thickness and desired doneness.
What If I Don’t Have Red Wine?
No worries! If you don’t have red wine, you can use beef broth mixed with a splash of balsamic vinegar for acidity. This will still give you a rich flavor for the sauce.
How Do I Know When the Steaks Are Done?
The best way to check doneness is by using a meat thermometer. Aim for about 130°F for medium-rare. If you like your steak more done, 140°F will give you medium. Just remember to let the steaks rest after cooking!
How Should I Store Leftovers?
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat or in the microwave, adding a little bit of broth or sauce to keep them moist.