Rich Filet Mignon with Broth Sauce: A Simple Treat (Print Version)

Savor tender Filet Mignon with Rich Broth Sauce. My easy recipe brings restaurant elegance home, even with kitchen mishaps!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: French-Inspired
Dietary: Gluten-Free (ensure broth is GF)

# Ingredients:

→ For the Filet Mignon

01 - Filet Mignon (2x 6-8oz steaks)
02 - Olive Oil (1 tbsp)
03 - Salt & Freshly Ground Black Pepper

→ For the Rich Broth Sauce

04 - Unsalted Butter (2 tbsp)
05 - Shallot (1, finely minced)
06 - Garlic (2 cloves, minced)
07 - Dry Red Wine (1/2 cup, e.g., Pinot Noir or Merlot)
08 - Beef Broth (1 cup, low sodium)
09 - Fresh Rosemary (1 sprig)
10 - Fresh Thyme (2 sprigs)

→ Finishing Touches

11 - Cold Butter (1 tbsp, cut into small pieces)
12 - Fresh Parsley (2 tbsp, chopped, for garnish)

# Instructions:

01 - First things first, take your beautiful Filet Mignon steaks out of the fridge about 30 minutes before you plan to cook them. This helps them cook more evenly, honestly, it's a small step that makes a huge difference. Pat them super dry with paper towels—this is crucial for getting that amazing crust, trust me! Then, season them generously all over with salt and freshly ground black pepper. Don't be shy; you want that flavor to really penetrate. I used to under-season everything, and boy, did I learn my lesson!
02 - Heat your heavy-bottomed skillet (cast iron is my absolute favorite for this) over medium-high heat. Add the olive oil and let it get shimmering hot, but not smoking, like I accidentally did that one time! Carefully place your seasoned Filet Mignon steaks in the hot pan. Sear them for about 2-4 minutes per side for a beautiful golden-brown crust, depending on your desired doneness. I always peek a little too early, but resist the urge! You want that deep, rich color. This step makes your kitchen smell incredible, by the way.
03 - Once you’ve got that gorgeous sear, if your steaks aren't quite done to your liking (I usually aim for medium-rare, about 130-135°F), pop the skillet into a preheated oven at 375°F (190°C) for another 3-7 minutes. Use a meat thermometer, please! It's your best friend here. I once just guessed and ended up with well-done steak, which, for a Filet Mignon, is a tragedy. Remove the steaks from the pan and let them rest on a cutting board, tented loosely with foil, while you make the Rich Broth Sauce. This resting period is non-negotiable for juicy steak!
04 - Carefully drain any excess fat from the skillet, leaving just about a tablespoon or so, if any. Reduce the heat to medium-low. Add the unsalted butter to the pan. Once it's melted and a little foamy, toss in your finely minced shallot. Sauté for 2-3 minutes until it softens and smells fragrant – oh, that sweet, oniony scent is just lovely! Then, add the minced garlic and cook for another minute until it’s fragrant. Don't let it burn, or your Rich Broth Sauce will be bitter, and we don't want that!
05 - Pour in the dry red wine to deglaze the pan, scraping up all those delicious brown bits from the bottom with a wooden spoon. Those bits are pure flavor, trust me! Let the wine simmer and reduce by half, which usually takes about 3-5 minutes. The smell is intoxicating, honestly. Next, pour in the beef broth and add the sprigs of fresh rosemary and thyme. Bring the sauce to a gentle simmer and let it reduce for about 5-7 minutes, until it thickens slightly. This is where the magic happens for your Filet Mignon with Rich Broth Sauce.
06 - Remove the herb sprigs from the Rich Broth Sauce. Take the pan off the heat and whisk in the cold butter pieces, one at a time, until they're fully incorporated and the sauce is glossy and velvety. This technique, called "mounting," makes the sauce so luxurious! Taste and adjust seasoning with salt and pepper if needed. Slice your rested Filet Mignon against the grain into thick medallions, if you like, or serve whole. Spoon that gorgeous Rich Broth Sauce generously over the steak. Garnish with fresh chopped parsley. Seriously, this Filet Mignon with Rich Broth Sauce is a showstopper, and you made it!

# Notes:

01 - A little secret: letting the sauce reduce slowly brings out so much depth. Don't rush it!
02 - This sauce actually gets better overnight, so make extra and store it in an airtight container for up to 3 days.
03 - No red wine? A splash of balsamic vinegar can add a similar tang, I've tried it in a pinch.
04 - Serve it with some creamy mashed potatoes; the sauce just melts right into them, it's heavenly.

# Equipment Needed:

01 - Cast iron skillet (or heavy-bottomed pan)
02 - Tongs
03 - Meat thermometer
04 - Whisk
05 - Small saucepan (optional
06 - if making sauce in separate pan)

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 5-10g
Protein: 40-50g

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