30 minutes
Savor the succulence of a perfectly pan-seared steak paired with a zesty Dijon mustard and parsley pan sauce. This dish brings the bistro experience to your table, combining the rich flavor of the steak with a velvety sauce that's simple yet sophisticated.
Filet Mignon, cut into two steaks
0 oz
tablespoons
Shallots, minced
each
teaspoons
cups
Unsalted Butter, cold, diced into cubes
tablespoons
Flat Leaf Parsley, minced
tablespoons
1. Season the Steak
Allow the steak to come to room temperature for at least 30 minutes, to ensure quicker and more even cooking.
2. Cook the Steak
Preheat a heavy pan or cast-iron skillet over medium-high heat and add avocado oil. When the oil is shimmering and just begins to smoke, add the steak. Sear for about 2 minutes, then flip and sear the other side for an additional 2 minutes. Repeat this process a few times depending on the size of the steak. It's important to control the heat here, larger steaks will take longer to cook, so you should use a lower heat while thinner steaks will cook faster so they require a much higher heat to develop browning before they overcook. Adjust the heat as needed based on the size of your steak and desired doneness. Once the steak reaches an internal temperature of 52-54°C (125-130°F), transfer it to a rack over a sheet tray to rest. Rest for at least 10 minutes, or up to 20 for a thicker steak. Resting allows the juices to redistribute throughout the steak.
3. Sweat Aromatics
With the steaks resting, lower the heat to medium and add the minced shallots to the skillet with a pinch of salt. Stir and cook until they are soft and fragrant, about 2-3 minutes.
4. Caramelize Paste
Stir in the Dijon mustard with the shallots and let it cook for a minute or two to meld the flavors.
5. Deglaze
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Reduce the wine by about 80%, which should take 2-3 minutes. This concentrates the flavors and forms the base of the sauce.
6. Finishing Ingredients
Reduce the heat to low and start whisking in the cold butter, a cube or two at a time, to create a smooth emulsion. If needed, remove the pan from heat to control the temperature and prevent the sauce from breaking. You need to avoid evaporating all of the water away to be able to build an emulsion. Once the butter is fully incorporated and the sauce has a velvety consistency, stir in the minced parsley and season to taste. Serve the rested steaks with a generous drizzle of the Dijon mustard and parsley pan sauce.
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