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Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots Verts

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Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots Verts

Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots Verts

amanda

Equipment

  • - Cookware Set including skillet for searing steaks and sautéing vegetables

  • - Cast Iron Skillet - Ideal for high-heat cooking like searing filets mignons

  • - Dutch Oven - Perfect for slow cooking or braising, useful in certain adaptations of the recipe

  • - Large Saucepan - For preparing sauces or vegetable stocks involved in the recipe

  • - Chef's Knife - Essential for prepping ingredients like filets mignons and artichokes

  • - Meat Tenderizer Mallet - Could be used to tenderize meat if preferred by some chefs (useful, though not directly mentioned)

  • - Mixing Bowls - For marinating or mixing spices and sauces

  • - Spice Grinder - To freshly grind spices required for the recipe's glaze or rub

  • - Garlic Press - Helps prepare garlic quickly without peeling, potentially used in making a spiced butter sauce

  • - Pastry Brush - For applying glazes and melted butters on foods

Ingredients

  • Cooked artichokes

  • 1/4 lb haricots verts or other thin green beans, trimmed

  • Spiced butter

  • 2 (1 1/2- to 2-inch-thick) center-cut filets mignons (beef tenderloin steaks; 6 to 7 oz each)

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 tablespoon vegetable oil

  • 1/2 cup dry white wine

  • 1/4 cup veal demi-glace

  • an instant-read thermometer

Instructions

1

Instruction 1

Cut artichoke bottoms crosswise into 3/8-inch-thick slices, then cut stems diagonally into 3/8-inch-thick slices. Transfer slices to a 1 1/2- to 2-quart baking dish and set aside.
2

Instruction 2

Cook haricots verts in a 3- to 4-quart pot of boiling salted water, uncovered, until crisp-tender, about 4 minutes. Drain in a sieve and transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry, then toss with artichokes in baking dish. Cut a 1-inch chunk from spiced butter log, then cut chunk into bits. Dot vegetables with butter, then cover with plastic wrap and set aside until ready to bake.
3

Instruction 3

Put oven rack in middle position and preheat oven to 350°F.
4

Instruction 4

Heat an 8- to 9-inch heavy skillet (not nonstick) over moderately high heat 2 minutes. While skillet is heating, pat steaks dry and sprinkle all over with salt and pepper.
5

Instruction 5

Add oil to skillet, swirling to coat, then sear steaks on one side, without moving, until a deep brown crust forms, about 3 1/2 minutes. Turn steaks over and sear 3 1/2 minutes more. Using tongs, brown edges of steaks briefly (less than 1 minute total), then transfer to a small baking dish, reserving skillet. Cook steaks in oven until thermometer inserted horizontally into center of steaks registers 125°F for medium-rare, 12 to 18 minutes.
6

Instruction 6

Before steaks are finished, add vegetables to oven and bake, uncovered, until butter is melted and vegetables are heated through, 10 to 15 minutes.
7

Instruction 7

Remove steaks from oven and top each with a 1/4-inch-thick slice of spiced butter. Let stand in baking dish, loosely covered with foil, 5 to 10 minutes.
8

Instruction 8

While steaks stand, add wine to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced to about 1 tablespoon, about 5 minutes. Stir in demi-glace and any juices from baking dish and bring to a boil over moderately high heat. Cut remaining butter into pieces and add to skillet 1 at a time, swirling skillet until each piece is incorporated and sauce is thick and creamy.
9

Instruction 9

Divide vegetables and steaks between plates. Pour sauce over each serving.
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