Here’s a great steak recipe for date night: Pan-seared filet mignon for two. Juicy, flavorful and topped with a succulent shallot butter, it’ll have you and your mate drooling from the moment the steaks begin sizzling in the cast-iron skillet til you take your very last bites.
The cast-iron skillet is the key to success for these outrageously great steaks. The hot skillet perfectly sears the outside of the steaks, while locking in flavor and making the center of the steaks tender and juicy.
It is essential that you start with steaks that have been patted dry and seasoned generously. Letting the steaks rest at room temperature for at least 40 minutes and up to two hours will ensure that your steaks cook evenly throughout.
The simply prepared shallot butter lends an exquisite finish. Be careful that you don’t burn the butter; you may need to lift the skillet off of the burner and let the butter melt more slowly before adding the shallots. The tender shallots will cook quickly and infuse the melted butter with a mild onion flavor.
Why avocado oil?
To get the perfect sear on a steak, you must use a fat with a high smoke point. Fats with lower smoke points — such as butter and olive, canola and vegetable oils — break down as the heat increases and can sear your food with a bitter, burnt flavor. The significantly higher smoke point of avocado oil gives your filet mignon a deliciously seasoned crust that gives way to a tender, juicy center.
Filet mignon: A cut above
Filet mignon is a cut of beef taken from the tenderloin. Lean yet succulent, it has a melt-in-your-mouth texture when cooked properly to rare or medium-rare doneness. Sear over high heat to seal in flavors and juices.
Pan-seared filet mignon with shallot butter
Serves 2 servings
Courses Main courses
- 2 filet mignons, at least 1-1/2 inches thick
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons avocado oil
- 2 tablespoons butter
- 1 whole shallot, sliced thin
- 1 tablespoon fresh thyme
- Using paper towels, pat steaks dry on both sides. Season liberally with salt. Allow to rest at room temperature for at least 40 minutes and up to 2 hours before cooking.
- Heat oil in cast-iron skillet over high heat until smoking.
- Season steaks with pepper and add to skillet. Cook for 4 to 5 minutes. Flip and continue to cook until internal temperature has reached 110F for rare or 130F for medium.
- Remove steaks from skillet and tent loosely with foil. Set aside.
- Add butter and shallots to skillet, lower temperature to medium, and continue cooking for an additional few minutes until shallots are translucent. Add thyme and allow to cook for 30 seconds.
- Remove from skillet and tent loosely with foil. Allow to rest for at least 5 minutes before serving.
- Spoon melted butter from pan over steaks and serve.
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