Filet Mignon
Serves: 1
Total: 25M
Prep: 10M
Cook: 15M
5.0
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Recipe Preparation
- 1 filet mignon
- 5 oz brown mushrooms, sliced
- 2 shallots, finely chopped
- 2 tbsp butter
- 2 tbsp olive oil
- 1 cup heavy cream
- 1/2 cup brandy
- 5 oz asparagus
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 garlic cloves, smashed
- Salt and black pepper, to taste
Step Description
1
Tie the filet mignon with kitchen twine to help maintain its shape, then season it with salt.
2
Heat a skillet over high heat. Add butter and olive oil, then sear the filet for about 1 minute on each side. Cook until the internal temperature reaches 120°F (49°C), then remove from the pan, wrap in foil, and let it rest for at least 5 minutes. Use a ThermoPro Lightning One-Second Instant-Read Meat Thermometer to accurately measure the internal temperature.
3
In the same skillet, saute mushrooms in butter until softened. Add shallots, then pour in brandy and cream. Season with salt and black pepper. Simmer until the sauce thickens.
4
Cook the asparagus in butter until tender, then season with salt and black pepper to taste. Serve, and enjoy!
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