Pan-Seared Filet Mignon with Black Garlic and Miso Glaze, Crispy Shallots

Pan-Seared Filet Mignon with Black Garlic and Miso Glaze, Crispy Shallots ingredients

• 2 6-8 oz each filet mignon steaks
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 large, thinly sliced shallots
• 0.5 cup vegetable oil
• 1 pinch of salt
• 3 mashed black garlic cloves
• 2 tbsp white miso paste
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp honey
• 0.25 cup water
• 1 tbsp chopped fresh chives

How to make Pan-Seared Filet Mignon with Black Garlic and Miso Glaze, Crispy Shallots

1. Begin by preparing the crispy shallots. Thinly slice the 2 large shallots into uniform rings. In a small saucepan, heat 1/2 cup vegetable oil over medium heat until it shimmers, reaching approximately 325-350°F (160-175°C).
2. Add the shallot rings to the hot oil and fry, stirring occasionally with a slotted spoon, for 5-7 minutes, until they turn a beautiful golden brown and become crispy. Watch them carefully, as they can quickly go from perfect to burnt.
3. Using a slotted spoon, promptly remove the crispy shallots from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Season them immediately with a pinch of salt. Set aside to cool and become even crispier.
4. Prepare the black garlic and miso glaze. In a small saucepan, whisk together the 3 mashed black garlic cloves, 2 tablespoons white miso paste, 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon rice vinegar, 1 tablespoon honey, and 1/4 cup water.
5. Bring the glaze mixture to a gentle simmer over medium-low heat, stirring constantly, for 3-5 minutes until it thickens slightly to a syrupy consistency. Remove the glaze from the heat and set it aside to keep warm.
6. Thoroughly pat the 2 filet mignon steaks dry with paper towels; this is essential for achieving a good sear. Season generously on all sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
7. Heat 1 tablespoon olive oil in a heavy-bottomed skillet (a cast iron skillet is ideal for this) over medium-high heat until the oil shimmers and just begins to smoke, indicating it's hot enough for searing.
8. Carefully place the seasoned filets in the hot skillet. Sear for 3-4 minutes per side for a medium-rare doneness (internal temperature 130-135°F / 54-57°C), creating a beautiful, deep brown crust. Use tongs to sear the edges for about 30 seconds each.
9. Remove the seared filets from the skillet and transfer them to a clean cutting board. Tent them loosely with foil and allow them to rest for 5-7 minutes. This crucial resting period allows the internal juices to redistribute, ensuring a tender and moist steak.
10. To serve, spoon a generous amount of the warm Black Garlic and Miso Glaze onto each plate. Place a rested filet mignon on top of the glaze, then garnish generously with the crispy shallots and a sprinkle of fresh chives for color and aroma.

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