Here’s my version of a delicious but simple Filet Mignon with Rosemary and Mushroom Sauce. I use to be intimidated by cooking steaks before I attended Epicurean School! I would always dry my steaks out because I was scared of high heat. Not anymore, and I’m here to coach you through cooking your own fabulous steaks as well. It’s all about the high heat! An organic, grass fed Filet Mignon is really tasty.
What’s a filet you ask? A filet is a boneless cut of meat or fish, and mignon is a French word that means cute or dainty. A filet mignon, then, is “dainty filet.” It’s pronounced fih-LAY meen-YAWN.
A filet mignon is cut from the tenderloin, which lies in the middle of the animal’s back. Because the muscles in this area are not overly exerted, their tendons do not toughen — and that’s why a tenderloin is so tender. Strictly speaking, filet mignon comes from the tail end (the smaller end) of the tenderloin; it is generally only 1 to 2 inches in diameter. However, you can use beef filet mignon and beef tenderloin steaks (cut from other parts of the tenderloin) interchangeably. Both are usually cut 1 to 2 inches thick, though beef tenderloin steaks tend to be larger in diameter (2 to 3 inches).
Note that what you gain in tenderness, you lose a bit in flavor — the lack of marbling, fat, and bone diminishes the beefy taste of these cuts. That’s why tenderloin steaks are often served with sauces, toppings, or pan juices.
So if you love a good Filet Mignon try this amazing recipe.
Sending love and light…
Ali in the Valley
Filet Mignon with Rosemary and Mushroom Sauce
4 8-ounce filet mignons
2 teaspoons kosher salt
2 teaspoons coarsely cracked black pepper
5 tablespoons butter
2 cups sliced mushrooms
1 head roasted garlic (cloves separated and peeled or 4 small shallots, minced)
1/2 cup of red wine
1 1/2 cups low-sodium beef broth
6 tablespoons light brown sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped rosemary leaves (and extra for garnish)
1 1/2 tablespoons all-purpose flour
Preheat the oven to 400 degrees F.
Season beef with salt on all sides. Place coarse pepper in a shallow dish and dip the cut sides of the filets into the pepper, pressing lightly to coat.
Heat 2 tablespoons of butter in a large sauté pan or skillet over medium-high heat. Add the steaks and sear on both sides until well browned, 2 minutes on each side. Transfer the steaks to an oven-proof baking dish and place in the oven. Cook for 10 minutes for medium.
Sauce: In the same skillet used for the steak, heat 2 tablespoons butter over medium-high heat. Add the garlic or shallots and mushrooms and season with salt and pepper, to taste. Cook until the garlic or shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth, brown sugar and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the 1 tablespoon butter until smooth. Season with salt and pepper, to taste.