Blackened Filet Mignon with Spicy Creole Cream Sauce

Blackened Filet Mignon with Spicy Creole Cream Sauce ingredients

• 4 6 oz filet mignon steaks
• 4 tbsp, melted unsalted butter
• 2 tbsp blackening seasoning
• 1 cast iron skillet
• 2 tbsp unsalted butter
• 1 large, minced shallot
• 2 minced garlic cloves
• 0.5 cup, canned, undrained diced tomatoes
• 0.5 cup chicken broth
• 1 cup heavy cream
• 1 tsp, or to taste Creole seasoning
• 0.5 tsp, or to taste hot sauce (e.g., Tabasco)
• 2 tbsp, chopped, for garni fresh parsley
• 1 lb, trimmed fresh green beans
• 1 tbsp olive oil
• 2 minced garlic cloves
• 0.25 tsp salt
• 0.125 tsp black pepper

How to make Blackened Filet Mignon with Spicy Creole Cream Sauce

1. Pat the 4 filet mignon steaks thoroughly dry with paper towels to ensure a good crust. Melt 4 tbsp unsalted butter in a shallow dish.
2. Dip each steak into the melted butter, coating all sides, then dredge generously in the 2 tbsp blackening seasoning, pressing it firmly onto the meat.
3. Heat a heavy cast iron skillet over high heat until it begins to smoke lightly (this is crucial for blackening). Work in batches if necessary to avoid overcrowding the pan, which would steam the meat instead of searing.
4. Carefully place the seasoned steaks into the hot skillet. Sear for 2-3 minutes per side for medium-rare, turning only once, until a dark, crusty char forms.
5. Remove steaks from the skillet and let them rest on a cutting board, tented loosely with foil, for 5-7 minutes. This allows the juices to redistribute, ensuring tender and moist steak.
6. **For the Spicy Creole Cream Sauce:** While steaks rest, wipe out any excess char from the skillet. Reduce heat to medium, add 2 tbsp unsalted butter. Sauté 1 minced shallot for 2-3 minutes until softened, then add 2 minced garlic cloves and cook for another minute until fragrant.
7. Pour in 1/2 cup diced tomatoes (undrained) and 1/2 cup chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in 1 cup heavy cream, 1 tsp Creole seasoning, and 1/2 tsp hot sauce.
8. Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly and flavors meld. Taste and adjust seasoning as needed.
9. **For the Garlic Green Beans:** While the sauce simmers, heat 1 tbsp olive oil in a separate skillet over medium heat. Add 1 lb trimmed fresh green beans and sauté for 5-7 minutes until bright green and tender-crisp.
10. Add 2 minced garlic cloves to the green beans and cook for 1 more minute until fragrant. Season with 1/4 tsp salt and 1/8 tsp black pepper, then remove from heat.
11. To serve, spoon the Spicy Creole Cream Sauce generously over each rested blackened filet mignon. Garnish with 2 tbsp fresh chopped parsley and serve immediately with the Garlic Green Beans on the side.

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