Ingredients:

  • 2 (6- to 8-ounce) Center-cut Filet Mignon steaks, 1.5 inches thick
  • 1 tablespoon Grapeseed or Canola Oil (high smoke point required)
  • 1 teaspoon Flaky Sea Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 4 tablespoons Unsalted Butter, cubed (for basting)
  • 3 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary (optional)
  • 2 cloves Garlic, smashed gently but left unpeeled
  • 1 small Shallot, finely minced
  • ½ cup Dry Red Wine (e.g., Cabernet Sauvignon, Merlot)
  • ½ cup Low-Sodium Beef Stock
  • 1 tablespoon Unsalted Butter, cold and cubed (for mounting the sauce)
  • Pinch of salt and pepper to taste

Instructions:

  1. Pat Dry: Remove steaks from the refrigerator. Pat them completely dry using paper towels. This is crucial for developing a deep crust.
  2. Season: Season the steaks generously on all sides with salt and black pepper.
  3. Temper: Allow the seasoned steaks to rest at room temperature for a full 30 minutes. This allows for even cooking from edge to centre.
  4. Heat the Pan: Place a heavy-bottomed skillet over high heat. Add the grapeseed oil and heat until it is shimmering and just beginning to smoke lightly (about 3-5 minutes).
  5. Sear (First Side): Place the steaks carefully in the hot pan, ensuring they are not touching. Sear undisturbed for 3 minutes until a dark, mahogany crust forms.
  6. Sear (Second Side): Flip the steaks and sear for another 2 minutes.
  7. Reduce Heat and Add Aromatics: Reduce the heat to medium-low. Add the cubed butter (4 tbsp), garlic cloves, thyme, and rosemary sprigs to the pan.
  8. Baste: Once the butter is melted and foaming, tilt the pan slightly. Using a large spoon, continuously scoop the melted, herbed butter over the steaks for 1 to 2 minutes.
  9. Check Temperature: Use an instant-read thermometer to check the internal temperature. Remove the steak when it is 5°F (3°C) below your target doneness (e.g., remove at 125°F / 52°C for Medium-Rare).
  10. Rest: Transfer the steaks to a cutting board. Tent loosely with foil and allow them to rest for 8–10 minutes. Do not skip this step.
  11. Sauté Shallots: Pour off all but 1 tablespoon of the fat from the skillet, leaving the browned bits (fonds) behind. Return the pan to medium heat and sauté the minced shallots until softened (about 1 minute).
  12. Deglaze: Pour in the red wine. Scrape up all the browned bits from the bottom of the pan using a wooden spoon. Bring the wine to a rapid simmer and reduce until it is thick and syrupy (reduced by about half).
  13. Simmer: Add the beef stock. Simmer until the sauce has reduced to a beautiful, coating consistency (Nappe).
  14. Mount the Sauce: Remove the pan from the heat. Whisk in the cold, cubed butter (1 tbsp) one piece at a time. Season with salt and pepper.
  15. Serve: Slice the steaks (optional) and serve immediately, spooning the warm red wine reduction liberally over the top.