Pistachio-Crusted Filet Mignon with Lemon-Dill Butter Sauce

Pistachio-Crusted Filet Mignon with Lemon-Dill Butter Sauce ingredients

• 2 x 7-8 oz filet mignon steaks
• 1 tbsp olive oil
• 0.75 tsp kosher salt
• 0.5 tsp black pepper, freshly ground
• 0.5 cup pistachios, shelled
• 0.25 cup Panko breadcrumbs
• 2 tbsp Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• 0.5 tsp garlic powder
• 1 large egg white
• 4 tbsp unsalted butter
• 1 small shallot, minced
• 0.25 cup dry white wine (e.g., Sauvignon Blanc)
• 0.25 cup chicken or vegetable broth
• 1 tbsp lemon juice, fresh
• 1 tbsp fresh dill, chopped
• 0.125 tsp salt
• pinch black pepper

How to make Pistachio-Crusted Filet Mignon with Lemon-Dill Butter Sauce

1. Preheat your oven to 400°F (200°C). Prepare the pistachio crust: In a food processor, pulse 1/2 cup shelled pistachios until coarsely chopped. Transfer to a shallow dish and mix with 1/4 cup Panko breadcrumbs, 2 tablespoons grated Parmesan cheese, 2 tablespoons chopped fresh parsley, and 1/2 teaspoon garlic powder. Set aside.
2. Prepare the Filet Mignon: Pat the 2 filet mignon steaks thoroughly dry with paper towels. Season both sides of each steak with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
3. In a separate shallow dish, whisk 1 large egg white until slightly frothy. Dip each seasoned filet into the egg white, ensuring it's lightly coated on all sides.
4. Transfer the egg-washed filets to the pistachio mixture, pressing firmly to coat evenly. Ensure a thick layer of crust adheres to the top and sides of each steak.
5. Heat 1 tablespoon olive oil in an oven-safe skillet (cast iron or heavy-bottomed) over medium-high heat until shimmering. Carefully place the crusted filets in the hot skillet.
6. Sear the filets for 3-4 minutes per side until the pistachio crust is golden brown and crispy. This step creates a beautiful exterior and locks in flavor.
7. Transfer the skillet to the preheated oven and bake for 8-12 minutes, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare, or 135-140°F (57-60°C) for medium. Remove from the oven and transfer the steaks to a cutting board. Tent loosely with foil and let them rest for 5-7 minutes.
8. While the steaks rest, prepare the Lemon-Dill Butter Sauce: In the same skillet (or a small saucepan), melt 1 tablespoon unsalted butter over medium-low heat. Add 1 minced shallot and cook for 2-3 minutes until softened and translucent, being careful not to brown it.
9. Pour in 1/4 cup dry white wine and 1/4 cup chicken or vegetable broth. Bring to a simmer and reduce the liquid by half, about 3-5 minutes. Stir in 1 tablespoon fresh lemon juice.
10. Remove the skillet from the heat. Gradually whisk in the remaining 3 tablespoons cold unsalted butter, one tablespoon at a time, allowing each to melt and emulsify before adding the next. This creates a creamy, rich sauce. Stir in 1 tablespoon chopped fresh dill, 1/8 teaspoon salt, and a pinch of black pepper.
11. Slice the rested pistachio-crusted filet mignons if desired, or serve whole. Spoon the warm lemon-dill butter sauce generously over each steak. Serve immediately with your favorite side dishes like roasted vegetables or rice pilaf.

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