Home Recipes Shallot Pan-Seared Club Filet Mignon

Shallot Pan-Seared Club Filet Mignon

Serves 2 Grill 10 minutes, plus 30 minutes standing time

Ingredients

  • 2 club filet mignon steaks (8-10 oz each)
  • 2 tbsp olive oil, divided
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 shallots, finely minced
  • 2 cloves garlic, minced
  • 3/4 cup dry red wine
  • 3/4 cup beef broth
  • 1 tsp Dijon mustard
  • 1 tbsp fresh thyme leaves
  • 1 tbsp olive oil, for finishing

Method

  1. Remove steaks from the fridge 30-40 minutes before cooking. Pat completely dry and season generously with salt, pepper, and garlic powder.
  2. Heat 1 tbsp olive oil in a heavy skillet over high heat until shimmering and just smoking.
  3. Sear steaks 3-4 minutes per side without moving them, until a deep brown crust forms; for thicker cuts, sear the edges too, holding with tongs.
  4. Check internal temperature — pull at 125°F for medium-rare. Transfer steaks to a plate, tent with foil, and rest 8-10 minutes.
  5. Pour off excess fat from the skillet, leaving the browned bits. Add remaining 1 tbsp oil and shallots, cooking over medium heat 2 minutes until softened.
  6. Add garlic and cook 30 seconds, then deglaze with red wine, scraping up the fond, and simmer until reduced by half, about 4 minutes.
  7. Add beef broth and Dijon mustard, simmer 4-5 minutes until slightly thickened and glossy.
  8. Off heat, stir in fresh thyme and finishing olive oil to give the sauce richness and shine.
  9. Spoon the red wine pan sauce over the rested steaks and serve immediately.

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