that’s perfect for a special occasion or a delightful romantic dinner:
Ingredients
For the Filet Mignon:
4 filet mignon steaks (about 1.5 inches thick)
2 tablespoons olive oil
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 garlic cloves, crushed
2 sprigs of fresh rosemary or thyme
For the Gravy:
1 tablespoon butter
1 small shallot, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
1 cup beef stock
1/4 cup red wine (optional)
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
For the Vegetables:
2 cups baby carrots
2 cups green beans, trimmed
2 tablespoons olive oil or butter
Salt and pepper, to taste
Instructions
1. Prepare the Vegetables:
Boil or steam the carrots and green beans until tender but still crisp (about 6-8 minutes).
Drain and toss with olive oil or butter, and season with salt and pepper. Set aside.
2. Cook the Filet Mignon:
Remove steaks from the fridge 30 minutes before cooking to bring them to room temperature. Season both sides generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the butter.
Once the butter is melted and sizzling, sear the steaks for about 3-4 minutes on each side for medium-rare (adjust cooking time for desired doneness).
During the last minute of cooking, add crushed garlic and rosemary/thyme to the pan, and baste the steaks with the butter using a spoon.
Remove the steaks from the skillet, cover with foil, and let rest for 5 minutes.
3. Make the Gravy:
In the same skillet, melt the butter over medium heat. Add the shallot and garlic, and sauté until fragrant.
Stir in the flour and cook for 1-2 minutes, forming a roux.
Slowly pour in the beef stock while whisking to avoid lumps. Add the red wine and Worcestershire sauce, and simmer for 5-7 minutes until the gravy thickens.
Taste and adjust seasoning with salt and pepper.
4. Assemble the Dish:
Arrange the filet mignon on plates and drizzle with the gravy.
Serve alongside the steamed vegetables.
Tips:
For an extra touch, roast the vegetables with garlic and herbs for added flavor.
Use a meat thermometer to ensure perfect doneness:
Rare: 120–125°F (49–52°C)
Medium Rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Enjoy your elegant meal! Let me know if you’d like to pair this with a side dish or dessert. 😊
Recipes-by-Queen
