Herb-Crusted Filet Mignon with Zinfandel Shallot Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 steaks
Simple yet elegant - the best kind of recipe!
For the sauce:
  • one or two shallots, large enough to fill your palm before chopped
  • 1 cup red zinfandel wine
  • 2 cups beef broth
  • 1 tsp unsalted butter
For the herb crust:
  • .5 cup panko bread crumbs
  • 2-3 Tbsp chopped fresh flat leaf parsley
  • 1 Tbsp fresh thyme (stems removed)
  • 1 Tbsp chopped fresh sage
  • 1 egg white
For the filets:
  • 2-4 filet mignon steaks, each about 2" thick
  • kosher salt and freshly ground pepper
  1. Chop the shallots into small pieces, and place them in a small heavy saucepan. Add the cup of wine, bring to a boil, and cook over medium-high heat until all of the wine is absorbed by the shallots. This should be about 20 minutes.
  2. You can chop the herbs for the herb-crusted coat while this is cooking.
  3. Once the wine has evaporated, add the beef broth, bring to a boil, and cook until the sauce reduces to only have about .75 cup remaining. This should be about 20 minutes.
  4. Add the pat of butter to the pot, stir to melt it, and transfer the sauce to a small food processor, or use an immersion blender, and blend or process the sauce until it is smooth. You can blend it after the steaks are done, if you prefer. If the butter seizes into little pieces, just microwave the sauce for about 10 seconds and stir.
  5. Prepare the herb-panko crust right before you start the steaks. Stir the panko and herbs together, and add the egg white. Stir with a fork to make sure the egg is evenly distributed.
  6. Now it's time to start the filets!
  7. Preheat the oven to 500. That is not a typo. Five hundred degrees.
  8. Heat a cast iron skillet over medium-high heat. Lightly coat the skillet with canola or vegetable oil (not an aerosol). Olive oil will smoke more, but you can use it if you are ok with that!
  9. Place the filets on the hot skillet, and sprinkle kosher salt and freshly ground pepper over the steaks.
  10. Sear for two minutes, flip using tongs, and sear the other side for two minutes.
  11. Lower the heat to low, and remove the seared steaks from the pan to a dish or cutting board. Lightly coat the pan with a bit more oil (again, not aerosol).
  12. Scoop a handful of the panko mixture into your hand, and pack it onto one side of the steak. Carefully place the panko-side of the steak back on the pan. Repeat for each of the steaks you are making.
  13. Heat on the stove for 2-3 minutes, and then transfer the skillet to the oven. Cook at 500 for 10 minutes.
  14. Very, very carefully remove the skillet from the oven, and lightly tent it with tin foil (= fold the foil in half and place it lightly over the top of the pan).
  15. Plate the steaks, crust-side down, and top with the shallot sauce.
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2018/01/12/herb-crusted-filet-mignon-with-zinfandel-shallot-sauce/