“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.
Filet Mignon With Jus Lié Sauce
TIME: 30 min
SERVING: 1 People
- 1 stick Butter [Beurre Maître D’hôtel]
- ¼ tsp Lemon, Juiced
- ½ tbsp Parsley, Chopped
- 1 pinch Salt
- 14 oz Filet Mignon [Steak]
- 1 tbsp Olive Oil
- 4 pinches Salt
- ¼ tsp Ground Black Pepper
- 1 tbsp Butter
- 1 sprig Rosemary
- 5 sprigs Thyme
- 2 cloves Garlic
- ⅓ cup White Wine [Jus Lié Sauce]
- ½ cup Veal Stock
- 1 pinch Salt
- 1 tsp Corn Starch
- ⅓ cup Water
- 1 tbsp Butter
- 1 tsp Lemon, Juiced
- ¼ cup Mixed Salad Greens [Side Salad]
- 1 tsp Red Wine Vinegar
- 1 tbsp Extra Virgin Olive Oil
- 1 pinch Sea Salt
Beurre Maître d’Hôtel: Place 1 stick of butter into a double boiler over very low heat.
As the butter melts, vigorously whisk. Remove the bowl from the heat right after it’s sufficiently soft.
Add a squeeze of lemon, fresh chopped parsley leaves, salt, and mix well.
Wrap the mixture in a plastic wrap into a cylinder shape. Refrigerate for at least 30 minutes.
Preheat your oven to 375°F / 190°C. Filet mignon: Temper the filet mignon for 30 to 45 minutes at room temperature.
Rub vegetable oil on the surface and sides of the steak. Generously season with salt and pepper.
Heat up a heavy bottom stainless steel pan on high heat. Once the pan is scorching hot, place the steak inside.
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.
Put a tablespoon of butter, 1 sprig of rosemary, add in a few sprigs of thyme, and 2 cloves of whole garlic.
Put the pan in the oven for 7-10 minutes for medium rare, or 10-12 minutes for medium well.
Take the steak out right before reaching the desired doneness, and let it rest for at least 10 minutes.
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).
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.
Mount the sauce with a tablespoon of butter and a squeeze of lemon juice. Check for seasoning, strain the sauce and put aside.
To serve, cut and place the filet mignon on the plate, and put mixed greens around it.
In a separate bowl, mix 1 tablespoon of extra virgin olive oil with 1 teaspoon of red wine vinegar.
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.