This is one of those classic dishes that you love to order at restaurants but never seem to be able to get quite right at home. There's a true science to cooking a great steak, and it's not hard at all! This recipe sounds fancy and looks fancy, but there's nothing fancy about it.
It's extremely simple and uses ingredients you should already have in your kitchen. Make sure you spring for the high-quality ingredients for this dish, it will make a difference.
I have to warn you though, be careful who you cook this for or you may have a stalker on your hands! If that's your goal then hey...I don't judge. Mama always said the quickest way to a mans heart is through his stomach ;)
It's best served with your favorite sauted veggies and a potato dish. I chose garlic and lemon sauted spinach with easy twice-baked sweet potatoes.
2 6-8 ounce cuts of Filet Mignon
Fresh ground pepper - approximately 4 tbsp
Fresh ground sea salt - approximately 4 tbsp
1/2 stick unsalted butter
2 tablespoons olive oil
1/2 stick unsalted butter
1 teaspoon fresh chopped garlic
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 cup sliced mushrooms, sauted in 1 tablespoon butter
2 tablespoons unsalted butter
2-3 cloves garlic - sliced thin
1 cup imported good-quality Balsamic Vinegar
2 tablespoons cold unsalted butter
1 healthy tablespoon tomatoe paste
1/2 teaspoon salt
1/2 teaspoon pepper
1 heavy bottom iron skillet
1 nonstick skillet
1 small square dish/plate to mold herb butter (recommended, not necessary)
1 nonstick backing pan
Note: the timing of your cooking will be important as the Beurre Noir is best served immediately. For this recipe, I recommend preparing your ingredients first as things will start to move quickly. So slice and chop that garlic, saute those mushrooms! Preheat the oven to 400 degrees. (coincidentally this is the same temp for baked sweet potatoes, if you feel like throwing some in the oven poke them a few times with a fork and throw them in that bad boy for about 45 minutes. They should be done by the time your steaks are done!)
First make the Herb Butter by mixing 1/2 stick of butter softened, garlic, thyme and rosemary until well blended and smooth. Form butter mixture into a shape either with your hands/spoon or using a mold - I chose a square dish. Refrigerate until ready to use. (How easy was that?! Seriously..the rest is just as easy).
Next - start your Beurre Blanc.
Melt 2 tablespoons of butter in your nonstick skillet. DO NOT LET THE BUTTER BROWN. I know..browned butter is delish but no worries you'll have plenty reason to brown butter later on in this recipe. Stove should be on medium to medium-low. Once the butter is melted add in sliced garlic. Again - do not let the garlic brown. Once garlic is soft, pour in your balsamic vinegar, turn heat to low and let simmer until liquid has reduced to about 1/3 of it's original volume. This should take between 10-15 minutes.
In the mean time...
While your Beurre Noir is reducing, heat 1/2 cup butter and 2 tablespoons of olive oil in your heavy skillet on high until EXTREMELY hot. Like..hotter than you'd ever normally get butter and olive oil.
While this is heating up, generously season top and bottom of filets with salt and pepper (approximately one teaspoon of salt and pepper per side - don't go overboard but make sure it's seasoned well, some of it will cook off).
Hey...don't forget about your Beurre Noir - make sure to give it a quick stir or two during this process - you don't want it to stick and those parts that stick to the bottom have great flavor.
Place your stakes in the hot butter and oil mixture and sear for 3-4 minutes on each side until they develop a nice brown crust. Spoon the butter sauce over the steaks a few times while they cook. Once steaks are seared and have developed a nice color on both sides, place into a pan and put in the center of the oven.
Let cook for about 10 minutes for medium steaks. Hint: A few minutes before your steaks are done, get that herb butter out and throw a nice siced slice on top of each steak and let cook the remaining time.
While steaks are cooking, back to your Beurre Blanc.
At this point your Beurre Blanc should be nicely reduced to 1/3 the original volume. Add in your tomato paste, salt and pepper and stir well until ingredients mix. The sauce should be a beautiful dark color with a smooth consistency. Turn the heat off, and add in your cold butter, mixing constantly until the butter melts and sauce is thoroughly mixed. Throw in your mushrooms, give one last stir and your good to go!
Remove steaks from the oven, make sure the middle temperature is at least 165 degrees. Serve with a spoonful of sauce and whatever sides you've decided to make and voila! Filet Mignon tender enough to cut with a butter knife.
Thank me later :)