Name: Cast Iron Filets Mignons with Peppercorn Cream Sauce
Total time: 50 min
Ingredients: 4 (6- to 7-ounce) center-cut filets mignons , 1 1/2 inches thick, trimmed; Salt and coarsely ground pepper; 2 tablespoons vegetable oil; 1 shallot , minced; 3/4 cup dry white wine; 1/2 cup chicken broth; 1/2 cup heavy cream; 1 tablespoon minced fresh tarragon

Why This Recipe Works

For our filets mignons, we took what we learned from our Thick-Cut Steaks with Herb Butter and applied it to this leaner but still thick piece of meat. Using the oven to preheat the pan ensured an evenly heated, superhot cooking surface. This step also gave us time to season the filets with salt and let them sit at room temperature, a move that drew out moisture from the steaks. Since moisture is the enemy of browning, this was an important step in creating an evenly browned surface on the filets. Searing the filets over medium-high heat in the hot skillet before finishing them gently over lower heat created a crisp crust and a perfectly medium-rare, juicy interior. Because filets are relatively lean, they pair well with a rich pan sauce. We turned to white wine, chicken broth, and heavy cream for the backbone of our sauce, which we then reduced to concentrate the flavors. Using the same skillet for the meat and the sauce allowed us to incorporate all the tasty browned bits left in the pan for additional flavor. Once reduced, the creamy sauce boasted savory depth and richness but needed something more. Bold, fresh tarragon and spicy, coarsely ground black pepper—both classic complementary flavors for beef—finished the sauce and gave it a flavorful punch.

Instructions

Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, season steaks with salt and let sit at room temperature.

When oven reaches 500 degrees, pat steaks dry with paper towels and season with pepper. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving, until lightly browned on first side, about 2 minutes. Flip steaks and continue to cook until lightly browned on second side, about 2 minutes.

Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 to 125 degrees (for medium-rare), 6 to 8 minutes. Transfer steaks to serving platter, tent loosely with aluminum foil, and let rest while making sauce.

Add shallot to fat left in skillet and cook over medium-high heat until softened, about 30 seconds. Stir in wine, broth, and cream, scraping up any browned bits. Bring to simmer and cook until slightly thickened, 6 to 8 minutes. Stir in any accumulated meat juices and cook for 1 minute. Off heat, whisk in tarragon and 1 teaspoon pepper and season with salt to taste. Serve steaks, passing sauce separately.