There's nothing better than a steak dinner. This one will quickly become one of your favorite ways to prepare steak for an easy dinner that feels elevated. Tender filet mignon is pan seared and then topped with an easy-to-prepare velvety pan sauce with shallots, balsamic vinegar, Worcestershire, and beef broth. Kick your steak night up a notch and make this Filet Mignon with Pan Sauce.
Course dinner, main course
Keyword filet mignon, pepper steak
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
8ozfilet mignon2 pieces
kosher salt and pepper
For the Steak
About a half hour before cooking the steak, set it out on the counter to bring it to room temperature.
Right before cooking, season the meat liberally on both sides with kosher salt and pepper.
Preheat a frying pan over medium high heat. Once it's to temperature, spray it liberally with olive oil spray.
Place the steak in a pan.
For a medium rare internal temperature, sear the steak for 5-7 minutes on one side without moving it (this will vary depending on thickness).
Flip the steak and sear it for another 5-7 minutes.
Check the internal temperature. For medium rare, look for 130F.
Remove the steak from the pan and place it on a plate to rest. Place foil loosely tented over the steak.
For the Pan Sauce
Slice the shallots.
In the same pan you cooked the steak in, add more olive oil spray.
Saute the shallots with a pinch of salt and fresh cracked pepper. Cook the shallots for about 5 minutes.
After 5 minutes, the shallots should begin to caramelize.
Add the balsamic vinegar and Worcestershire to deglaze the pan.
Add the butter followed by the flour, whisk together. This will coat the shallots and form a roux.
Next, add the beef broth and whisk together with the shallots.
The flour will thicken the broth and form a sauce.
Slice the meat and spoon the pan sauce over the meat.
4 oz uncooked filet mignon - 3 WW points, all plans