Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots Verts
A luxurious dish featuring perfectly seared filet mignon steaks served with aromatic spiced butter, tender glazed artichokes, and crisp-tender haricots verts, all finished with a rich wine-demi-glace sauce.
Ingredients
- •2 whole Cooked artichokes
- •¼ lb haricots verts or other thin green beans, trimmed
- •4 oz Spiced butter
- •2 piece center-cut filets mignons
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •½ tablespoon vegetable oil
- •½ cup dry white wine
- •¼ cup veal demi-glace
- •1 piece instant-read thermometer
Cooking Instructions
- 1.
Cut artichoke bottoms crosswise into 3/8-inch-thick slices, then cut stems diagonally into 3/8-inch-thick slices. Transfer slices to a 1 1/2- to 2-quart baking dish and set aside.
5 min
- 2.
Cook haricots verts in a 3- to 4-quart pot of boiling salted water, uncovered, until crisp-tender, about 4 minutes. Drain in a sieve and transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry, then toss with artichokes in baking dish. Cut a 1-inch chunk from spiced butter log, then cut chunk into bits. Dot vegetables with butter, then cover with plastic wrap and set aside until ready to bake.
10 min
- 3.
Put oven rack in middle position and preheat oven to 350°F.
10 min
- 4.
Heat 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.
5 min
- 5.
Add 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.
25 min
- 6.
Before steaks are finished, add vegetables to oven and bake, uncovered, until butter is melted and vegetables are heated through, 10 to 15 minutes.
15 min
- 7.
Remove 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.
10 min
- 8.
While 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.
8 min
- 9.
Divide vegetables and steaks between plates. Pour sauce over each serving.
2 min