Rich Filet Mignon with Chicken Broth Sauce (Print Version)

Master juicy Filet Mignon with Chicken Broth Sauce. This tender steak, bathed in a savory pan sauce, is simpler than it looks.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 2 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Star of the Show

01 - 2 (1.5-2 inch thick) Filet Mignon steaks
02 - 1 tablespoon olive oil
03 - 2 tablespoons unsalted butter, divided

→ Sauce Essentials

04 - 1 small shallot, finely minced
05 - 2 cloves garlic, minced
06 - 2 sprigs fresh thyme
07 - 1/2 cup low-sodium chicken broth
08 - 1/4 cup dry white wine (or extra chicken broth)
09 - 1/2 teaspoon Dijon mustard

→ Finishing Touches

10 - 2 tablespoons fresh parsley, chopped
11 - Flaky sea salt, to taste
12 - Freshly ground black pepper, to taste

# Instructions:

01 - First things first, take your beautiful Filet Mignon steaks out of the fridge about 30-45 minutes before you plan to cook them. This helps them cook more evenly; a cold steak just won't sear right, trust me. Pat them super dry with paper towels – this is crucial for getting that gorgeous crust. Then, season them generously on all sides with flaky sea salt and freshly ground black pepper. Don't be shy here; the seasoning makes all the difference. I always think, 'more salt than I think I need!'
02 - Heat a heavy-bottomed skillet (cast iron is my absolute favorite for this) over medium-high heat until it's smoking slightly. Add the olive oil, then carefully place your seasoned steaks in the hot pan. Hear that sizzle? That's what you want! Sear for 3-4 minutes per side for medium-rare, or longer for your desired doneness. This is where I always get a little nervous, hoping I don't overcook them. You're looking for a beautiful, deep brown crust. Don't overcrowd the pan; if you have more than two steaks, cook them in batches.
03 - Once your Filet Mignon reaches your preferred doneness, remove the steaks from the pan and place them on a cutting board or plate. Tent them loosely with foil and let them rest for at least 5-10 minutes. This step is non-negotiable, honestly! It allows the juices to redistribute, making for a much juicier, more tender steak. I used to skip this, and my steaks were always a bit dry – oops! Don't clean the pan; those browned bits are flavor gold for our Filet Mignon with Chicken Broth Sauce.
04 - Reduce the heat to medium. Add the unsalted butter to the same skillet (oh, that smell!). Once melted, toss in the minced shallot and cook for 1-2 minutes until softened, stirring occasionally. Then, add the minced garlic and fresh thyme sprigs, cooking for another minute until fragrant. Be careful not to burn the garlic; it can turn bitter so fast! This is where the kitchen starts to smell absolutely divine, like a fancy restaurant, but it's just me!
05 - Pour in the dry white wine (or extra chicken broth) and scrape up all those delicious browned bits from the bottom of the pan with a wooden spoon – that's called deglazing, and it's key for our Filet Mignon with Chicken Broth Sauce. Let it simmer for a minute or two until it's reduced by about half. Then, pour in the chicken broth and stir in the Dijon mustard. Bring the sauce to a gentle simmer and let it cook for 3-5 minutes, allowing it to reduce and thicken slightly. Taste and adjust seasoning as needed.
06 - Remove the thyme sprigs from the sauce. Slice the rested Filet Mignon against the grain, if you like, or serve whole. Drizzle that incredible Chicken Broth Sauce generously over the steaks. Garnish with fresh chopped parsley and a final sprinkle of flaky sea salt, if you're feeling extra. It should look glistening, smell earthy and savory, and taste utterly luxurious. Enjoy your masterpiece, you totally earned it!

# Notes:

01 - Always pat your steaks super dry before searing; moisture prevents a good crust, which I learned the hard way!
02 - Store leftover sauce separately from the steak for the best texture when reheating.
03 - If you don't have white wine, simply use more chicken broth; I've done it, and it still tastes great.
04 - A sprinkle of fresh parsley at the end really brightens up the whole dish and makes it look fancy.

# Equipment Needed:

01 - Heavy-bottomed skillet (cast iron recommended)
02 - tongs
03 - small whisk
04 - cutting board
05 - sharp knife

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 5-10g
Protein: 40-50g

Back