How to Make the Perfect Filet Mignon | Chef Jean-Pierre

Name: How to Make the Perfect Filet Mignon | Chef Jean-Pierre
Total time: 30 min
Ingredients: 2 Filet Mignon, the Chef used 7 ounces each; 2 oz + 2–3 oz Butter; 2 tbsp Shallot, finely chopped; ¼ cups Dried fig, chopped; 1 tbsp Tarragon, chopped; 2 tbsp Fig; 8 oz Marsala; 2–3 cups Beef stock; 1–2 tbsp Cornstarch

By Chef Jean-Pierre · 30 min

Ingredients

Mignon · the Chef used 7 ounces each2 Filet
Butter2 oz + 2–3 oz
Shallot · finely chopped2 tbsp
Dried fig · chopped¼ cups
Tarragon · chopped1 tbsp
Fig2 tbsp
Marsala8 oz
Beef stock2–3 cups
Cornstarch1–2 tbsp

Instructions

Preheat the oven to 425°F (220°C).
Season the filets with salt and pepper. Heat clarified butter or a high-smoke-point oil in an ovenproof pan, sear the filets on both sides until golden brown, then move to the oven.
While they bake, melt butter in a saucepan and sauté the shallots until light golden. Add the figs, tarragon, wine and beef stock. Bring to a boil, reduce to low and simmer about 10 minutes.
Take the filets out when cooked to your liking and rest them on a cutting board while you finish the sauce.
Pour off the extra butter from the pan, deglaze with a couple of tablespoons of Marsala, and add those juices to the sauce.
Thicken the sauce with a little cornstarch mixed with water, and stir in butter to taste.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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