See recipe
Filet mignon
Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.
Prep 50 minCook 15 minServes 6
Ingredients
- 6 center-cut filet mignon steaks (6 oz each, 1.5 inches thick)
- 2 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 3 cloves garlic, crushed
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- For the red wine pan sauce:
- 1/2 cup dry red wine (Cabernet Sauvignon)
- 1 cup beef stock
- 1 shallot, finely minced
- 1 tbsp unsalted butter
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- 1. Remove the filets from the refrigerator 45 minutes before cooking. Pat completely dry.
- 2. Season all surfaces — top, bottom, and sides — with salt and pepper. Press to adhere.
- 3. Heat a large cast-iron skillet over high heat until smoking. Add olive oil.
- 4. Place the filets in the pan. Sear for 3 to 3.5 minutes without moving until a deep crust forms.
- 5. Flip once. Add butter, garlic, thyme, and rosemary. As the butter foams, tilt the pan and continuously baste the steaks for 2 minutes. The foaming butter will toast the aromatics and infuse the beef.
- 6. For 1.5-inch filets: 3 minutes per side with 2 minutes basting gives medium-rare (130°F). Adjust timing to preference.
- 7. Rest steaks on a warm board for 6 to 8 minutes, tented loosely with foil.
- 8. For the sauce: pour off most fat from the skillet, leaving 1 tablespoon. Cook the shallot over medium heat for 2 minutes. Add the wine and let it reduce by half, scraping up the browned bits.
- 9. Add the stock and reduce by half again, 4 to 5 minutes. Remove from heat, whisk in the cold butter and mustard. Season with salt and pepper.
- 10. Strain the sauce. Serve the filets with the sauce spooned over, alongside mashed potatoes and spring vegetables.
