How to make Filet Mignon | Chef Chris Valdes

Heat a pan and add olive oil.

Season the filet mignon steak with salt and black pepper on both sides and the edges.

Ensure the pan is very hot before adding the steak to achieve a nice sear.

Add the steak to the pan and sear it, locking in the juices and creating a golden brown color.

In another pan, add olive oil and the mixed colored carrots (purple, white, orange).

Cook the carrots slowly, then add honey, brown sugar, salt, and black pepper.

Add butter to the carrots and let them cook slowly until they reach a nice glaze.

Check the steak and flip it to sear all sides, ensuring it is cooked evenly.

Remove the steak from the pan and set aside without washing the pan to retain the flavors.

Add halved baby onions and rosemary to the same pan.

Deglaze the pan with red wine and add beef stock, garlic, salt, and black pepper, letting it cook down to thicken the sauce.

Place the filet mignon in the oven for about 10-12 minutes, depending on desired doneness.

Once the sauce has thickened, add the mushrooms and finish with butter for richness.

Plate the dish by arranging the glazed carrots, filet mignon, and baby onions.

Equipment Needed

Spice Level:

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