Name: Ariane Duarte's Winning filet mignon
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: 4 filet mignon steaks, 6 oz each, center-cut, brought to room temperature for 30 minutes; 2 tbsp fleur de sel; 1 tbsp freshly cracked black pepper; 3 tbsp clarified butter; 4 sprigs fresh thyme; 3 cloves garlic, smashed; 2 tbsp compound butter (softened butter mixed with 1 tbsp minced shallots, 1 tsp Dijon mustard, ½ tsp lemon zest); 1 tbsp high-heat neutral oil; ½ tsp espelette pepper; 2 oz dry vermouth; ¼ cup beef demi-glace

filet mignon

20 min Prep

25 min Cook

4 Serves

Ingredients

4 filet mignon steaks, 6 oz each, center-cut, brought to room temperature for 30 minutes
2 tbsp fleur de sel
1 tbsp freshly cracked black pepper
3 tbsp clarified butter
4 sprigs fresh thyme
3 cloves garlic, smashed
2 tbsp compound butter (softened butter mixed with 1 tbsp minced shallots, 1 tsp Dijon mustard, ½ tsp lemon zest)
1 tbsp high-heat neutral oil
½ tsp espelette pepper
2 oz dry vermouth
¼ cup beef demi-glace

Instructions

Pat filet mignon steaks completely dry with paper towels 5 minutes before cooking. Season generously on both sides with fleur de sel and cracked black pepper, pressing seasoning firmly into meat.
Heat cast-iron skillet or heavy-bottomed stainless steel pan over medium-high heat for 3-4 minutes until just beginning to smoke. Add 1 tbsp neutral oil and swirl to coat evenly.
Place steaks in hot pan without moving them. Sear for 3-4 minutes on first side until deep golden crust forms. Flip steaks once and immediately reduce heat to medium. Add 3 tbsp clarified butter, 4 smashed garlic cloves, and thyme sprigs to pan, tilting pan to baste steaks continuously with foaming butter.
Continue cooking for 4-5 minutes, basting constantly, until internal temperature reaches 120°F for medium-rare (filet will continue cooking 3-5°F while resting). Transfer steaks to warm plate and let rest for 5 minutes, tented loosely with foil.
Pour off excess fat from pan, leaving 1 tbsp. Add ½ tsp espelette pepper and deglaze pan with 2 oz dry vermouth, scraping browned bits with wooden spoon. Simmer 1 minute until reduced by half.
Whisk in ¼ cup beef demi-glace and simmer 1 minute until sauce coats back of spoon. Remove from heat and swirl in 2 tbsp compound butter until fully incorporated and sauce becomes glossy.
Place each filet mignon on warm plate and spoon sauce around (not over) meat. Serve immediately with fleur de sel flakes and extra cracked pepper on the side.

Inspired by Ariane Duarte’s winning filet mignon. This is a plausible recreation, not the chef’s original recipe.