Filet Mignon with Rich Broth Sauce: Simple Elegance (Print Version)

Filet Mignon with Rich Broth Sauce, seared perfectly for a tender, flavorful meal. My personal recipe makes this restaurant-quality dish achievable at home.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free (verify broth)

# Ingredients:

→ Star of the Show

01 - Filet Mignon Steaks (2, 6-8 oz each)
02 - Olive Oil (1 tbsp)

→ Sauce Essentials

03 - Unsalted Butter (3 tbsp)
04 - Shallot (1, minced)
05 - Garlic (2 cloves, minced)
06 - Dry Red Wine (1/4 cup, like Pinot Noir)
07 - Chicken Broth (1 cup, low sodium)

→ Flavor Boosters

08 - Fresh Thyme (3 sprigs)
09 - Salt & Freshly Ground Black Pepper

→ Finishing Touches

10 - Fresh Parsley (2 tbsp, chopped)

# Instructions:

01 - First things first, pat those Filet Mignon steaks super dry with paper towels. This is crucial for a good sear; honestly, don't skip it! Season them generously with salt and pepper all over. Now, grab a heavy-bottomed skillet, preferably cast iron. Get it screaming hot over medium-high heat. You want it to be smoking just a little, that's how you know it's ready for that sizzle. This is where I always get impatient, but waiting for the right pan temp is worth it.
02 - Add the olive oil to the hot pan, then carefully place your seasoned Filet Mignon steaks in. Don't overcrowd! Sear for about 2-3 minutes per side for a beautiful golden-brown crust, turning with tongs. We're aiming for a nice maillard reaction here, that deep, savory flavor. Flip them, maybe add a sprig of thyme to the pan for extra aroma. I always try to sneak a peek too early, but resist the urge for at least two minutes, trust me!
03 - Reduce the heat to medium. Add 2 tablespoons of unsalted butter and another sprig of thyme to the pan. Once the butter melts and starts to foam, tilt the pan slightly and, using a spoon, baste the Filet Mignon with the melted butter for 1-2 minutes, spooning it over the steaks repeatedly. This adds incredible flavor and helps cook them evenly. Once they reach your desired doneness (I like medium-rare, around 130°F), remove the steaks to a plate, tent loosely with foil, and let them rest. This resting step is absolutely non-negotiable for juicy steak!
04 - With the heat still on medium, add the remaining 1 tablespoon of butter to the same skillet, scraping up any delicious browned bits from the bottom – that's flavor gold! Add the minced shallot and cook for about 2-3 minutes until softened and fragrant. Then, toss in the minced garlic and cook for another minute until you can smell that amazing aroma. Be careful not to burn the garlic, it can turn bitter so quickly, a mistake I've made too many times!
05 - Pour in the dry red wine, scraping up all those glorious bits from the bottom of the pan with a wooden spoon. Let it simmer for a minute or two until it reduces by about half. Next, add the chicken broth and the remaining fresh thyme sprig. Bring the sauce to a gentle simmer and let it reduce for about 5-7 minutes, until it thickens slightly and coats the back of a spoon. Taste it! This is where you adjust for seasoning. This Filet Mignon with Rich Broth Sauce is coming together!
06 - Remove the thyme sprigs from the sauce. Slice your rested Filet Mignon against the grain into thick medallions. Drizzle that incredible, rich chicken broth sauce generously over the sliced steaks. Garnish with fresh chopped parsley for a burst of color and freshness. Honestly, the aroma at this point is just intoxicating. Serve immediately and watch those happy faces. This Filet Mignon with Rich Broth Sauce is truly a showstopper!

# Notes:

01 - Always pat your steaks bone dry before searing; moisture is the enemy of a good crust!
02 - Store the sauce and sliced steak separately in airtight containers for best leftovers.
03 - No red wine? A splash of balsamic vinegar can add a nice tang to the sauce.
04 - Serve with creamy mashed potatoes to soak up every drop of that delicious sauce.

# Equipment Needed:

01 - Heavy-bottomed skillet (cast iron recommended)
02 - tongs
03 - whisk
04 - small saucepan
05 - meat thermometer (optional)

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 30g Fat
Total Carbohydrate: 10g Carbs
Protein: 35g Protein

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