PAN-SEARED FILETS MIGNON WITH ANCHOVY, MADIERA AND MUSTARD PAN SAUCE (2/3 cup pan sauce, enough for four steaks)
1 medium shallot, minced (about 3 tablespoons)
1 cup Madiera (sherry can be substituted)
2 anchovy fillets, minced to a paste (about 1 teaspoon)
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter, softened
four center cut filets mignon, 1-1/2 to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver sin and dried thoroughly with paper towels
4 teaspoons olive oil
salt and freshly ground black pepper
- Mince and measure all ingredients for the sauce. Heat a 10-inch skillet (not non-stick) over high heat on stovetop until very hot.
- Rub each side of steaks with ½ teaspoon oil and sprinkle generously with salt and pepper. Place steaks in and sear for 1 minute on each side, turning with tongs. Reduce heat to medium and continue cooking, turning every other minute, until well browned and a nice crust has formed, a total of about 8 minutes for medium rare meat.
- Transfer filets to a warmed platter and tent with foil. Return the skillet to medium-low heat, add shallot and cook, stirring constantly, until softened, about 1 minute. Add Madiera, increase heat to high and scrape pan bottom with wooden spoon to loosen browned bits. Simmer until liquid is reduced to about 1/3 cup, 3 to 4 minutes.
- Add any juices accumulated on the platter and simmer a few seconds. Off heat, whisk in anchovies, parsley, thyme, mustard, lemon juice and butter until butter has melted and sauce is slightly thickened. Season with salt and pepper to taste, spoon sauce over steaks and serve immediately.
adapted from Here in America’s Test Kitchen