Empty My Fridge
How to Make the Perfect Filet Mignon
Zutaten
- Mignon · the Chef used 7 ounces each2 Filet
- Butter2 oz + 2–3 oz
- Shallot · finely chopped2 EL
- Dried fig · chopped¼ Tassen
- Estragon · chopped1 EL
- Fig2 EL
- Marsala8 oz
- Beef stock2–3 Tassen
- Cornstarch1–2 EL
Zubereitung
- 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.
Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.
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