dinner · gluten-free
Pan-seared filet mignon
Butter-basted filet with a quick shallot and red wine pan sauce.
- Time
- 30min
- Steps
- 5
Ingredients
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Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Salt steaks well 40 minutes ahead; heat oven to 200°C (400°F).
-
2
Sear steaks in oil in an oven-safe skillet over high heat, 2–3 minutes per side.
-
3
Add 2 tbsp butter, garlic and thyme and baste for a minute, then transfer the pan to the oven until 52°C (125°F) inside for medium-rare, 4–6 minutes.
-
4
Rest steaks; pour off most fat, sauté shallot, add wine and stock and reduce until syrupy.
-
5
Whisk in remaining butter, season and spoon over the steaks.
