Amazing beef gravy recipe two ways with an amazing filet!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Pat the filet mignon dry with paper towels to remove moisture for a better sear.

Generously season all sides of the filet mignon with salt and black pepper, letting it sit for about 10 minutes.

Heat a small amount of vegetable oil in a 12-inch cast iron skillet until the pan reaches about 430°F.

Once the pan is hot, place the seasoned filet mignon in the skillet without moving it to allow for a good sear.

Sear the filet for about 3-4 minutes on one side until a crust forms, then flip it to the other side.

After searing both sides, use a meat thermometer to check the internal temperature, inserting it into the center of the steak.

Transfer the skillet with the filet mignon to a preheated oven at 350°F to finish cooking to the desired doneness.

While the steak is in the oven, prepare the gravy by melting butter in the skillet and adding diced shallots, cooking until softened.

Sprinkle flour over the shallots and stir to create a roux, cooking for a minute or two.

Slowly whisk in beef broth, scraping up any browned bits from the bottom of the skillet to enhance flavor.

Add thyme and rosemary to the gravy, stirring until it thickens, about 3-5 minutes.

Once the gravy has thickened, adjust seasoning as needed and keep warm until the steak is ready.

Remove the filet mignon from the oven and let it rest before slicing.

Serve the sliced filet mignon topped with the gravy.

Cooking Techniques

Equipment Needed

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