How to Make the Perfect Filet Mignon | Chef Jean-Pierre

Preheat the oven to 425°F.

Season the filet mignon steaks with salt and pepper.

Heat clarified butter in a pan until it reaches 365°F.

Sear the filet mignon steaks in the hot clarified butter until browned on both sides.

Prepare a sauce by lowering the heat and adding shallots to the pan.

Chop dried figs and add them to the sauce along with tarragon.

Add masala wine to the sauce; if you don't have it, you can use Madeira or port wine.

Sear the filet mignon on all sides to get a nice color.

Transfer the filet mignon to the preheated oven and cook.

For the asparagus, rehydrate them in boiling water, then transfer them to ice water.

Cut the asparagus in a bias and peel them with a vegetable peeler.

Sauté the asparagus in butter, adding salt and crushed black pepper to taste.

Equipment Needed

Spice Level: