Filet mignon with red wine butter
The most tender cut and the least flavorful, which is why it is the one steak that genuinely needs a sauce — and why the butter is doing the work the marbling does in a ribeye.
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Ingredients
For the whole dish · serves 2
- Filet mignon steaks11 oz
- Butter1½ oz
- Red wine2½ fl oz
- Shallot2
- Fresh thymea few sprigs
- Beef stocka splash, to loosen
- Sea saltplenty, 40 minutes ahead
- Black peppercoarse, after cooking
Served with
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+1g net · 132 kcal · 5 min · together 4g net, 512 kcal
Method
6 steps · 30 minutes
- Cut from the thin end of the tenderloin, and ask for it thick rather than wide — 1 1/2 inch is the point of the cut.
- Salt it 40 minutes ahead and leave it out. Fillet is lean enough that a cold center and a hot crust are almost impossible to get at the same time.
- Sear it in a dry pan, hard, 2 minutes a side, then stand it on its edge with tongs to color the rim.
- Butter, thyme and shallot go in only for the last minute, and baste continuously. Butter in from the start burns black before the steak is done.
- Take it out at 125F for medium rare and rest it 8 minutes. Fillet carries on cooking more than a fattier steak does.
- Wine into the pan, reduced to almost nothing, then the resting juices and the last of the butter swirled in off the heat.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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