PAN-SEARED FILET MIGNON with Wine and Mustard Sauce
Heat a cast iron skillet over medium-high heat and
Remove steaks from skillet and place on cutting
add oil to coat skillet but not enough to pool. When
board to rest, with foil loosely tented over them. The
skillet is very hot and oil is just starting to smoke,
temperature will go up another 5 degrees or so while
place steaks in skillet and sear until the first side
they rest.
releases from sticking to the pan (2-3 minutes). Turn
While the steaks are resting, put the skillet back on
steaks and sear the second side. The second side
the stove over medium heat. Melt 2 tablespoons of
may take a minute longer because the skillet will be
the butter. Add shallots and sauté 2-3 minutes to
cooler when you turn the steaks than when you first
soften. Add wine, capers, and mustard; simmer until
placed them in the skillet. When the second side
slightly thickened, about 5 minutes. Stir in parsley.
releases, about another 3 minutes, place skillet with
Reduce heat to medium-low. Whisk in remaining 2
steaks in the preheated oven to finish cooking.
tablespoons butter and stir until melted. Season
Depending on thickness and desired doneness,
sauce with salt and pepper.
steaks will require 6-12 minutes in the oven to complete cooking. Cook until an instant-read thermometer
Sauce can be spooned over steaks or served on the side.
reads about 130 degrees for rare or 140 degrees for
This is really nice, fancy food that is very easy too.
medium steaks. If you want filets done more than that,
Your old pal Pete makes this all the time, but one night
save your money and just cook burgers. If you do not
he just watched while his teenage boys did all the
have a good instant-read thermometer, that’s a few
work. It turned out spectacularly well and the fellas
bucks you ought to spend.
were rightly proud of the best thing they had ever cooked at that point in their lives.
spring 2022 | pacdvms.com
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