Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots Verts
4.9(17)
An Eastern-inspired spiced butter makes filet mignon even juicier than usual. Artichokes and haricots verts, cooked separately and then baked together, taste luxuriously rich in a way that complements the meat nicely.
Put oven rack in middle position and preheat oven to 350°F.
04Heat an 8- to 9-inch heavy skillet (not nonstick) over moderately high heat 2 minutes. While skillet is heating, pat steaks dry and sprinkle all over with salt and pepper.
05Add oil to skillet, swirling to coat, then sear steaks on one side, without moving, until a deep brown crust forms, about 3 1/2 minutes. Turn steaks over and sear 3 1/2 minutes more. Using tongs, brown edges of steaks briefly (less than 1 minute total), then transfer to a small baking dish, reserving skillet. Cook steaks in oven until thermometer inserted horizontally into center of steaks registers 125°F for medium-rare, 12 to 18 minutes.
06Before steaks are finished, add vegetables to oven and bake, uncovered, until butter is melted and vegetables are heated through, 10 to 15 minutes.
07Remove steaks from oven and top each with a 1/4-inch-thick slice of spiced butter. Let stand in baking dish, loosely covered with foil, 5 to 10 minutes.
08While steaks stand, add wine to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced to about 1 tablespoon, about 5 minutes. Stir in demi-glace and any juices from baking dish and bring to a boil over moderately high heat. Cut remaining butter into pieces and add to skillet 1 at a time, swirling skillet until each piece is incorporated and sauce is thick and creamy.
09Divide vegetables and steaks between plates. Pour sauce over each serving.