1Créé avec l’IA
Filet Mignon with Truffle Butter Sauce
35 min Moyen
Ingrédients
4 Portions
- filet mignon steaks2 pieces
- Saltto taste
- freshly ground black pepperto taste
- olive oil2 tablespoons
- unsalted butter3 tablespoons
- truffle oil1 teaspoon
- minced shallots1 tablespoon
- beef broth1/4 cup
Instructions
- 1
Take the filet mignon steaks out of the refrigerator and let them come to room temperature, about 20-30 minutes before cooking.
- 2
Season the steaks generously with salt and freshly ground black pepper on both sides.
- 3
Heat a skillet over medium-high heat and add the olive oil.
- 4
Once the oil is hot, place the steaks in the skillet and sear them for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.
- 5
Remove the steaks from the skillet and let them rest on a plate, covered with foil, for about 5 minutes.
- 6
In the same skillet, reduce the heat to medium and add the minced shallots. Sauté for about 1 minute until they become translucent.
- 7
Add the beef broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
- 8
Stir in the unsalted butter and truffle oil, and continue to cook for another 2-3 minutes until the sauce has slightly thickened.
