Pan-Seared Filet Mignon with Rich Herb Gravy is a luxurious and flavorful dish that’s perfect for special occasions or when you’re craving something indulgent. Here’s a simple yet delicious recipe to make this dish at home.
Ingredients:
For the Filet Mignon:
- 2 filet mignon steaks (6-8 oz each)
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme (or rosemary, depending on preference)
- 1 sprig fresh rosemary (optional)
For the Herb Gravy:
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 1 cup beef broth (preferably low sodium)
- 1/2 cup dry red wine (optional, can replace with more beef broth)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried rosemary)
- 1 tablespoon heavy cream (optional, for richness)
- Salt and pepper to taste
Instructions:
1. Prepare the Filet Mignon:
- Remove the steaks from the fridge about 30 minutes before cooking to bring them to room temperature. This ensures even cooking.
- Pat the steaks dry with paper towels to remove any moisture.
- Season generously with salt and pepper on both sides.
2. Pan-Sear the Steaks:
- Heat a large skillet over medium-high heat. Add the olive oil and let it heat until shimmering (but not smoking).
- Add the steaks to the hot pan. Sear without moving them for about 3-4 minutes on the first side, until a golden-brown crust forms.
- Flip the steaks and add the butter, garlic, and thyme (and rosemary if using). As the butter melts, use a spoon to baste the steaks with the butter and herbs for extra flavor.
- Reduce the heat to medium and cook for another 3-4 minutes for medium-rare, or longer if you prefer your steak cooked more.
- Remove the steaks from the pan and let them rest for 5-10 minutes before serving.
3. Make the Herb Gravy:
- In the same pan used to cook the steaks, add the butter over medium heat.
- Once melted, add the shallot and sauté until softened, about 2 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Deglaze the pan with the red wine (if using), scraping up any brown bits from the bottom of the pan. Let it simmer for 1-2 minutes until the wine reduces by about half.
- Add the beef broth, thyme, and rosemary, and bring to a simmer. Let the gravy reduce for about 5 minutes until it thickens slightly.
- If desired, add heavy cream for a richer texture. Season with salt and pepper to taste.
4. Serve:
- Plate the filet mignon steaks and drizzle the herb gravy over the top.
- Garnish with extra fresh herbs if desired.
Enjoy your perfectly pan-seared filet mignon with the rich and savory herb gravy!
Notes:
- For a different twist, try adding a splash of balsamic vinegar to the gravy for added depth and sweetness.
- Resting the steaks after cooking allows the juices to redistribute, keeping the meat juicy and tender.
- If you prefer a more robust sauce, feel free to add a tablespoon of Dijon mustard or Worcestershire sauce to the gravy during the simmering process for added complexity.