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Pan-Seared Filet Mignon

Savor Pan-Seared Filet Mignon with Rich Shallot Gravy

Experience the elegance of Pan-Seared Filet Mignon with rich shallot gravy, a delightful dish full of flavor.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 2 filets
Course: Beef
Cuisine: French
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filets
  • 2 pieces Beef Tenderloin Filets Choose cuts 1 1/4 to 1 1/2 inch thick
  • 1 teaspoon Kosher Salt Adjust based on preference
  • 1 teaspoon Fresh Ground Pepper Opt for cracked black pepper for more flavor
For the Gravy
  • 2 tablespoons Olive Oil Can substitute with vegetable or canola oil
  • 2 medium Shallots Sliced; can substitute with onions or leeks
  • 1 tablespoon Balsamic Vinegar Alternative: red wine vinegar
  • 1 cup Beef Stock Use homemade or store-bought
  • 1 tablespoon Dijon Mustard Can substitute with yellow mustard
  • 1 teaspoon Grainy Mustard Can omit for a smoother sauce
  • 2 tablespoons Butter Choose salted or unsalted based on preference
  • 1 tablespoon Cornstarch To thicken the gravy
  • 2 tablespoons Water Needed for cornstarch slurry

Equipment

  • Heavy Skillet
  • wooden spoon

Method
 

Cooking Instructions
  1. Remove the beef tenderloin filets from the refrigerator about 20-30 minutes before cooking.
  2. Generously season both sides of the filets with kosher salt and fresh ground pepper.
  3. Heat a heavy skillet or cast-iron pan over medium-high heat and add olive oil.
  4. Carefully place the seasoned filets in the hot skillet, searing for 2-3 minutes on one side until golden-brown.
  5. Reduce the heat to medium and add the sliced shallots to the skillet.
  6. Remove the filets and shallots from the skillet and let the steaks rest on a cutting board for at least 5 minutes.
  7. Add balsamic vinegar to deglaze the pan and scrape up any brown bits.
  8. Pour in the beef stock, along with the Dijon mustard and grainy mustard, stirring well.
  9. Reduce the heat to low and stir in the butter until melted.
  10. Create a cornstarch slurry and gradually add it to the sauce until desired thickness is reached.
  11. Serve each pan-seared filet mignon topped with sauce, and enjoy!

Nutrition

Serving: 1filetCalories: 480kcalCarbohydrates: 5gProtein: 42gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 130mgSodium: 800mgPotassium: 600mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 3mg

Notes

Pat the steaks dry before seasoning for a better sear. Use an instant-read thermometer to check for doneness. Rest the filets after cooking for optimum juiciness.

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