Filet Mignon With Red Wine Pan Sauce

Ingredients

Steak

8 oz Filet Mignon - or really any steak you want

Kosher Salt

2 Tbsp Grape Seed Oil

2 Tbsp Butter

2 Garlic Cloves - Smashed

Few Sprigs of Thyme

Few Springs of Rosemary

Pan Sauce

1 Shallot - Minced

1/2 C Dry Red Wine

1 Cup Chicken Stock (Beef works too, but prioritize higher quality!)

2 Tbsp Butter

Freshly Cracked Black Pepper To Taste

Preparation

Pan sauces are magical. They elevate any and every dish and are so simple to make. Don’t just limit them to this recipe! Try this same technique with chicken or pork - try different stocks, white vs red wine, etc.

1. Generously season your steak with kosher salt. Like cover that bad boy (you should always do this when cooking a thick cut of meat).

2. Heat the oil in a heavy bottomed pan such as stainless steel, cast iron, or carbon steel . Get it nice and hot, the oil should just start to smoke. You don’t have to use grape seed, I just like it because it has a high smoke point - meaning you can get it hotter before it begins to smoke (yes you will generate smoke any time you cook a steak on the stove so open the windows and turn on the exhaust). You can also use ghee or canola oil.

3. Place the steak in the pan and sear on both sides for about 3-5 minutes. Then add the butter, garlic, thyme and rosemary and baste for another 3-5 minutes. This timing should roughly yield a medium rare. But it is very dependent on the size of your steak and how hot your pan was etc. So adjust the timing according to how you like your steak cooked!

4. Place the steak, garlic and herbs on a plate and pour excess oil/butter over top (leave a little for the pan sauce). Let rest for 5 minutes. During the rest, make the pan sauce.

5. Return the pan to medium heat and sauté the shallot until translucent. Add the wine and reduce by half. Add the stock and simmer until your sauce lightly coats the back of a spoon.

6. Remove the pan from heat and add the butter and whisk to incorporate. Add pepper to taste.

7. Plate your steak (without herbs and garlic) and spoon the sauce over top. Enjoy!