Tony Zentgraf
Pan Seared Filet Mignon with Rosemary & Roasted Garlic Cabernet Sauce
Whatever the occasion… Date Night, Valentine’s Day, Celebrating that Special Event or just to Treat Yourself...this is an easy to make seared steak and pan sauce.
What’s in the Post?
- Filet Mignon – “The Dainty Cut”
- How to Break Down a Beef Tenderloin
- Pan Searing & Roasting
- Flavor Pairings with Filet Mignon
- Classic Sauces
- Recipe
Filet Mignon – “The Dainty Cut”
Filet Mignon steaks are cut from the whole beef tenderloin. Cut from the tenderloin are a few different cuts, steaks, roasts and even some diced. In fact, there is usually enough trim meat to have diced to make one or two meals, such as a quick stroganoff or sauteed beef tips with a hearty sauce.
Watch How to Break Down a Beef Tenderloin
Surprisingly, the name Filet Mignon was not given to the tender cut by the French. According to Harry and David, the word, filet, literally translates to “a small cut of meat without the bone.” A mignon means “cute” or “dainty”. Thus, combining the two words together have become the 6-8 oz portions that we consider to be a filet mignon cut.
“In France, the beef cut is known as filet de boeuf, whereas filet mignon describes a pork tenderloin. The attribution for the steak terminology generally goes to the revered American writer O. Henry, who described beef tenderloin steak as filet mignon in The Four Million, his 1906 collection of stories about New Yorkers.”
Filet mignon steaks do not need a marinade. Because filet mignon work so well with high cooking temperatures, it is best to pair the steaks with herbs and butter or with sauces that help enhance the dining experience.
Pan Searing & Roasting
Pan Seared Filet Mignon is easier to prepare than you may think! Medium high heat under a saute pan or cast iron, with a touch of fat, is all you need to sear off these tender steaks.
Pan Searing works well for this steak because beef tenderloin is a very lean cut of meat. Because of the low fat content, searing develops a crust thanks to the Maillard Reaction.
Maillard Reaction is a chemical reaction between amino acids and sugars creating melanoidins. As a result, Melanoidins give the flavor we relate to seared meats and other foods. This is created by a caramelized reaction at high temperatures.
Pairing the pan seared and high temp roasted filet mignon with other flavors help to give the beef more flavor. High heat roasting helps finish the cooking without over searing the crust that is developed in the pan.
Flavor Pairings with Filet Mignon
One of the great things about Filet Mignon is that it pairs so well with different flavors and sauces. As stated above, marinating these steaks is not necessary.
Seasonings on the steaks can be as simple as salt and pepper or as elaborate as you want them to be. Keep the seasoning to spices as herbs directly on the steak may burn under high heat during the searing.
Au Poivre (black pepper crusted and seared) or basting the searing filet with butter that is infused with garlic, rosemary and thyme are a couple of classic preparations. Serving a Filet Mignon with a sauce is a natural pairing.
Classic Sauces
Sauces that include Demi Glace such as Bordelaise (Red Wine Reduced and added Demi Glace), Chasseur (Hunter’s Sauce) or even a cream based peppercorn sauce or cognac sauce are classic pairings.
Any sauce you choose to pair with a pan seared Filet Mignon that has developed a great crust is a no lose situation. Whether you choose one of the classics or go with one that is in your rotation, ENJOY!
Pan Seared Filet Mignon with Rosemary & Roasted Garlic Cabernet Sauce
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Filet Mignon Preparation
- 2 ea 6-8 oz Filet Mignon
- ½ tsp Kosher Salt
- ½ tsp Black Pepper
- 2 tbsp Vegetable Oil - for searing
Rosemary & Roasted Garlic Cabernet Sauce
- 1 tbsp Vegetable Oil
- 1 ea Shallot - minced
- 1 tbsp Rosemary - finely minced
- 6 ea Roasted Garlic Cloves - chopped
- 1 cup Cabernet Wine
- 1 ½ cup Beef Broth
- ½ tsp Kosher Salt - to taste
- ½ tsp Black Pepper - to taste
- 2 tbsp Beurre Manie to thicken - See Notes at the Bottom
Instructions
Searing the Filet Mignon
- Preheat Oven to 400°
- Heat a saute pan over medium high heat.
- Ensure the pan is hot before adding oil.Add the Vegetable Oil, swirl to coat pan. Ensuring the pan is hot before adding oil then heating the oil before adding meat to the pan will allow the meat to release from the pan when searing.
- Season the Filet Mignon with Salt and Pepper.Insert a wireless thermometer if available. This will help ensure a perfectly cooked steak. Set the thermometer app to desired temperature. Start Cook!
- Add the steaks to the pan. Let the steaks sit undisturbed for two minutes in the pan while they sear.
- When two minutes have passed, using tongs, flip the steaks.Once the second two minutes have passed, put the saute pan in the preheated oven.
- Roast the Filet MIgnon in the oven until the desired temperature is reached.It is recommended removing the steaks from the oven 5° below the desired temperature. This will take into consideration the up temp in carry-over cooking as it rests.
Preparing the Rosemary & Roasted Garlic Cabernet Sauce
- The sauce can be prepared before the steaks if desired, the sauce may take longer than to cook as the steaks.
- Heat a saucepan over medium high heat.
- Add the Oil and reduce the heat to medium.
- Add the minced Shallots to the pan.Saute until translucent.
- Add the minced Rosemary to the Shallots.Saute until fragrant, approx 1 minute.
- Add the chopped Roasted Garlic.Saute for 30 seconds.
- Add the Cabernet Wine to the pot and increase the heat to high.Reduce the wine by ½.
- Once the Wine is reduced add the Beef Broth.Reduce by ⅓.
- Adjust the seasoning with Salt and Pepper as needed.
- Thicken the sauce.See NOTES below on how to make Beurre Manie.Using a whisk, crumble 1-2 tbsp of Beurre Manie into the boiling sauce.Continue to whisk while the sauce is simmering. This allows the Beurre Manie to thicken the sauce. Add additional Beurre Manie as needed to thicken the sauce. Allow a minute between additions to monitor the thickening. This will help to avoid over thickening. The sauce is thickened when it will nappe (coat) the back of a spoon.
- The sauce can be made before the steaks are seared and roasted. Keep at a very low temperature while steaks cook. It is recommended to thicken the sauce while the steaks are resting. This will keep the the sauce from over thickening while it is being kept warm.
- Serve the sauce with the Pan Seared Filet Mignon & Enjoy!
Video
Notes
· 1/2 stick of butter at room temperature
· 1/2 cup all purpose flour – Using your hands or a spatula, combine the butter with the flour. Mix until the two have combined and hold into a ball. Flatten into a disc and keep refrigerated.
– The Beurre Manie can be kept in the refrigerator for up to a week.
Break apart the amount you need and whisk into a rolling simmering sauce to thicken.
