Tender AF Filet Mignon with Crispy AF Brussels Sprouts
Tender AF Filet Mignon with Crispy AF Brussels Sprouts
If your idea of cooking beef is to recite a Hail Mary and hope for the best, then whoa, that cow died in vain, and hi, I’m here to ensure you never mess this one up again. Filets can be surprisingly easy if you master the sear and pray your smoke detector doesn’t go off in the process. Pair your protein with crispy Brussels sprouts, because duh, and you’ll have yourself a well-rounded meal that earns an adulting seal of approval. Just be sure to put your cheap red wine in a sippy cup since you’re also prone to spilling.
Ingrediënten
FOR THE CRISPY BRUSSELS SPROUTS
- Âľ pound Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- Pinch of red pepper flakes
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly grated Parmesan cheese
- Zest of ½ medium lemon
- 2 6-ounce filet mignon steaks, at room temperature
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 small shallot minced
- Âľ cup red wine
- 2 thyme sprigs
Instructies
- Preheat the oven to 400ÂşF.
- First start the crispy Brussels sprouts: In a large bowl, toss the Brussels sprouts with the olive oil and red pepper flakes, and season with salt and black pepper.
- Pour onto a baking sheet and spread into an even layer.
- Roast for 20 minutes, until tender.
- Increase the oven temperature to 450ÂşF and roast for an additional 5 minutes, until crispy.
- Remove from the oven and transfer to a serving dish; keep the oven on.
- Sprinkle the Parmesan and lemon zest over the top.
- While the Brussels sprouts are roasting, season the steaks generously with salt and pepper.
- In a medium cast-iron skillet, heat 1 tablespoon of the olive oil over medium-high heat.
- Add the steaks and sear for 2 minutes on each side.
- Top each steak with 1 tablespoon of the butter and transfer the skillet to the oven.
- Cook for 4 minutes, until the internal temperature reaches 125ÂşF for a medium-rare steak.
- Remove from the oven, transfer the steaks to a cutting board, and tent with foil.
- Let rest for 10 minutes.
- Heat the same cast-iron skillet over medium-high heat.
- Add the remaining 1 tablespoon olive oil and the shallot and sauté until the shallot is tender, about 4 minutes.
- Add the wine and thyme and cook until the wine has reduced by half.
- Add the remaining 2 tablespoons butter and swirl to melt.
- Remove the thyme sprigs and discard.
- Season the sauce with salt and pepper.
- Serve the red wine–shallot sauce over the rested filets mignons with the crispy Brussels sprouts on the side.
