French cuisine

Easy

Filet Mignon au Jus Lié

Name: Filet Mignon au Jus Lié
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Cuisine: French
Ingredients: 1 stick Butter [Beurre Maître D’hôtel]; 1/4 tsp. Lemon, Juiced; 1/2 tbsp. Parsley, Chopped; 1 pinch Salt; 14 oz. Filet Mignon [Steak]; 1 tbsp. Olive Oil; 4 pinches Salt; 1/4 tsp. Ground Black Pepper; 1 tbsp. Butter; 1 sprig Rosemary; 5 sprigs Thyme; 2 cloves Garlic; 1/3 cup White Wine [Jus Lié Sauce]; 1/2 cup Veal Stock; 1 pinch Salt; 1 tsp. Corn Starch; 1/3 cup Water; 1 tbsp. Butter; 1 tsp. Lemon, Juiced; 1/4 cup Mixed Salad Greens [Side Salad]; 1 tsp. Red Wine Vinegar; 1 tbsp. Extra Virgin Olive Oil; 1 pinch Sea Salt

Chef Naeim Darzi

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Filet mignon is the king of the steak world,” states Chef Naeim. Being the king, it’s impressive high-end meat which is very tender and mild and picked for special occasions. Chef Naeim not only demonstrates how to prepare the food, but also provides invaluable tips on cooking the filet mignon, and making Beurre Maître d’Hôtel, a famous compound butter, and jus lié sauce. This elegant meal is served with a side of mixed greens and a few vegetables with a simple homemade vinaigrette.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

1 SERVING

Ingredients:

1 stick Butter [Beurre Maître D’hôtel]
1/4 tsp. Lemon, Juiced
1/2 tbsp. Parsley, Chopped
1 pinch Salt
14 oz. Filet Mignon [Steak]
1 tbsp. Olive Oil
4 pinches Salt
1/4 tsp. Ground Black Pepper
1 tbsp. Butter
1 sprig Rosemary
5 sprigs Thyme
2 cloves Garlic
1/3 cup White Wine [Jus Lié Sauce]
1/2 cup Veal Stock
1 pinch Salt
1 tsp. Corn Starch
1/3 cup Water
1 tbsp. Butter
1 tsp. Lemon, Juiced
1/4 cup Mixed Salad Greens [Side Salad]
1 tsp. Red Wine Vinegar
1 tbsp. Extra Virgin Olive Oil
1 pinch Sea Salt

Directions:

Step 1

Beurre Maître d’Hôtel: Place 1 stick of butter into a double boiler over very low heat.

Step 2

As the butter melts, vigorously whisk. Remove the bowl from the heat right after it’s sufficiently soft.

Step 3

Add a squeeze of lemon, fresh chopped parsley leaves, salt, and mix well.

Step 4

Wrap the mixture in a plastic wrap into a cylinder shape. Refrigerate for at least 30 minutes.

Step 5

Preheat your oven to 375°F / 190°C. Filet mignon: Temper the filet mignon for 30 to 45 minutes at room temperature.

Step 6

Rub vegetable oil on the surface and sides of the steak. Generously season with salt and pepper.

Step 7

Heat up a heavy bottom stainless steel pan on high heat. Once the pan is scorching hot, place the steak inside.

Step 8

Sear the steak really well on both sides as well as the edges. Both sides should turn dark brown and form a somewhat crispy crust. The edges should turn light brown and form a softer crust.

Step 9

Put a tablespoon of butter, 1 sprig of rosemary, add in a few sprigs of thyme, and 2 cloves of whole garlic.

Step 10

Put the pan in the oven for 7-10 minutes for medium rare, or 10-12 minutes for medium well.

Step 11

Take the steak out right before reaching the desired doneness, and let it rest for at least 10 minutes.

Step 12

Put the pan back on the stove on low heat. Deglaze with 1/3 cup of white wine. Reduce au sec (nearly dry), and add ½ cup of brown stock (preferably home-made veal stock).

Step 13

Reduce by half and then add a mixture of cold water and cornstarch. Taste the sauce and add a pinch of salt. Mix well and reduce until the sauce coats the back of the spoon.

Step 14

Mount the sauce with a tablespoon of butter and a squeeze of lemon juice. Check for seasoning, strain the sauce and put aside.

Step 15

To serve, cut and place the filet mignon on the plate, and put mixed greens around it.

Step 16

In a separate bowl, mix 1 tablespoon of extra virgin olive oil with 1 teaspoon of red wine vinegar.

Step 17

Season the vinaigrette with salt and spoon over the mixed greens, cut the compound butter made earlier, place on the side or on top of the steak, pour the sauce next to the steak. Serve.