| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 549 | 39g | 16g | 1g |
| sugars | fibre | protein | salt |
| 0g | 0g | 46g | 1.2g |
Why I Love French Filet Mignon
Delighting every discerning palate, this recipe for French Filet Mignon promises a culinary experience for those who savour the unforgettable mingling of flavors. Named after its eponymous cut, the filet mignon, is considered the epitome of tenderness and rich flavor in the world of steakhouses.
A Taste for the Extraordinary
What sets the French Filet Mignon apart, and why it has a special place on my meal plan, is its simplicity and authenticity. A dish that pairs perfectly with a glass of Cabernet Sauvignon, this meal hails from the age-old French culinary tradition. On the face of it, the dish is a simple seared filet mignon accompanied by a rich butter garlic sauce. However, the genius of this recipe lies in the details: the perfect sear, the right amount of seasoning, and the combination of olive oil, garlic, rosemary, thyme, butter, and red wine.
While I am predominantly known for my expertise in game meats and trout dishes, I draw inspiration from various cultures and their way of cooking. The simple yet full-flavored essence of French cuisine has indeed shaped my personal cooking style. I am particularly inspired by the works of renowned French chef Jacques Pépin, whose legendary culinary skills expertise in French cooking has influenced numerous chefs around the globe, including myself.
An Ode to Simplicity
The French Filet Mignon, while elegant and gourmet, is actually a testament to the beauty of simplicity in the culinary world. Generously seasoned with salt and pepper, then cooked in a blend of olive oil, aromatic fresh garlic, rosemary, thyme, and bathed in rich unsalted butter – this dish floods the senses with its appeal.
One of my favorite parts of this dish is the delightful deglazing that follows cooking the steak. The red wine – a characteristic element of French cuisine – lifts the browned bits stuck to the bottom of the pan, infusing the steak with these complex flavors.
As someone who grew up hailing from the Rocky Mountains of Colorado, hearty and robust meals are an integral part of my tradition. However, breaking away from well-acclaimed comfort food, this recipe here is an attempt to introduce the sublime sophistication of French cuisine and share this delightful culinary creation with those who appreciate good food.
With this French Filet Mignon, you’ll get to experience a quintessential French delicacy – a dish that’s simple, elegant, and incredibly flavorsome. Whether you’re looking to try your hand at French cuisine, or simply in the mood to experiment and create something gourmet – trust me, this recipe would definitely come to your rescue.
So next time you’re planning a classy dinner or yearning for a special treat, why not give this recipe a go! Bon appétit!
What You’ll Need
- 6 filet mignon steaks, 1 1/2 inches thick
- 3 tablespoons of olive oil
- Salt, to taste
- Black pepper, to taste
- 4 cloves of garlic, minced
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 1/2 cup of butter, unsalted
- 1 cup of red wine
Method
Step One
Preheat the oven to 400 degrees F (200 degrees C). Meanwhile, pat the filet mignon steaks dry with paper towels to ensure a perfect sear.
Step Two
Season each filet generously on all sides with salt and pepper.
Step Three
Heat a large ovenproof pan over medium-high heat. Add the olive oil. Once the oil is hot, add the steaks to the pan. Sear the steaks for about 2 minutes on each side, or until they have a nice brown crust.
Step Four
Once the steaks are nicely seared, turn the heat down to medium-low and add the minced garlic, sprigs of rosemary and thyme, and the butter to the pan.
Step Five
Baste the steaks with the melted butter, garlic and herbs. Continue to cook the steaks on the stovetop for about 2 more minutes, making sure the garlic does not burn.
Step Six
Place the pan in the preheated oven and roast for about 10 to 15 minutes, or until the steaks reach the desired level of doneness.
Step Seven
Take the pan out of the oven and let the steaks rest for a few minutes. While the steaks are resting, place the pan back onto the stove on medium heat.
Step Eight
Add the red wine to the pan and scrape up any browned bits from the bottom of the pan. This will enhance the flavor of the sauce. Allow the wine to reduce by half.
Step Nine
Serve the steaks with the wine reduction drizzled over the top. Enjoy this delicious filet mignon with your favorite side dishes.
