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Filet Mignon with Shallots and Figs

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 25 min
  • 40 min
  • $$$$
Gatheredtable
from Gatheredtable Test Kitchen

Ingredients

  • 6 fresh figs, halved
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon red peppercorns, ground
  • 1 teaspoon green peppercorns, ground
  • 3/4 teaspoon sea salt
  • 4 6 oz filet mignon steaks
  • 12 small shallots
  • 1 cup red wine
  • 1/4 cup balsamic vinegar
  • 1 tablespoon fresh thyme
  • 1/4 cup unsalted butter, cold
  • salt and freshly ground black pepper, to taste

Directions

Prep: 1. Preheat oven to 350. 2. Halve figs. Make: 1. Rub 1 tablespoon olive oil, cracked pepper, and salt over each steak. 2. Heat 1 tablespoon olive oil in an ovenproof skillet on medium-high heat. Sear steak on each side, about 1 minute per side. Transfer to plate. 3. Add 1 tablespoon of olive oil to the skillet and sear fig halves for 2 minutes per side, or until caramelized. Remove and reserve with steak. 4. Add 1 tablespoon of olive oil along with shallots to skillet. Cook for 10 minutes or until soft. 5. Add wine, vinegar, and thyme and bring to a boil. 6. Put steaks into pan with shallots and figs. Bake on middle rack for 15 minutes for medium-rare. 7. Remove steaks and figs and tent with foil. 8. Bring remaining sauce to a boil and reduce to 1/2 cup. 9. Whisk in butter. Season with salt and pepper. Serve steaks with figs and shallots and spoon sauce over steaks.

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