Filet Mignon with Roasted Shallot and Sherry Reduction

Filet Mignon with Roasted Shallot and Sherry Reduction ingredients

• 4 medium shallots, peeled and halved
• 1 tbsp olive oil
• 2 each fresh thyme sprigs
• 0.25 tsp salt
• 0.125 tsp black pepper
• 2 each filet mignon steaks, 1.5-inch thick
• 1 tbsp olive oil (for searing)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 cup dry sherry (e.g., Fino or Oloroso)
• 0.75 cup beef broth, low sodium
• 1 tbsp unsalted butter, cold and cut into small pieces
• 1 tbsp fresh chives, chopped (for garnish)

How to make Filet Mignon with Roasted Shallot and Sherry Reduction

1. Preheat your oven to 400°F (200°C). In a small baking dish, toss 4 halved shallots with 1 tablespoon of olive oil, 2 fresh thyme sprigs, 0.25 teaspoon salt, and 0.125 teaspoon black pepper. Roast for 15-20 minutes, or until tender and lightly caramelized.
2. While the shallots roast, pat the 2 filet mignon steaks completely dry with paper towels. Season both sides generously with 0.5 teaspoon salt and 0.25 teaspoon black pepper.
3. Heat a heavy, oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and once shimmering, carefully place the seasoned filets into the hot skillet.
4. Sear the filets for 3-4 minutes per side until a deep golden-brown crust forms. This initial sear builds a rich flavor layer on the steak.
5. If your skillet is oven-safe, transfer it directly to the preheated oven. If not, transfer the seared filets to a baking sheet.
6. Roast the filets for 6-10 minutes for medium-rare (internal temperature 130-135°F / 54-57°C), or longer for desired doneness. Use a meat thermometer inserted into the thickest part of the steak to ensure accuracy.
7. Remove the skillet or baking sheet from the oven. Transfer the cooked filets to a cutting board, tent them loosely with foil, and let them rest for 5-7 minutes. This resting period is crucial for the juices to redistribute, ensuring a tender and moist steak.
8. While the filets rest, prepare the sherry reduction in the same skillet (if applicable, or a clean saucepan). Add 0.5 cup of dry sherry to the skillet over medium heat, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer.
9. Cook until the sherry has reduced by about half, approximately 2-3 minutes. Then, pour in 0.75 cup of low-sodium beef broth and continue to simmer, reducing the liquid until it coats the back of a spoon, about 5-7 minutes.
10. Remove the skillet from the heat. Whisk in 1 tablespoon of cold unsalted butter, a piece at a time, until it is fully incorporated and the sauce is glossy and slightly thickened. Taste and adjust seasoning if needed.
11. Slice the roasted shallots and stir them into the sherry reduction. This infuses the sauce with their sweet, roasted flavor.
12. Serve the rested filet mignon steaks with a generous spoonful of the roasted shallot and sherry reduction. Garnish with 1 tablespoon of fresh chopped chives for a touch of freshness and color.

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