Filet Mignon with Butter, Roasted Beef Broth Sauce

Directions

1. 1

   Remove the tournedos from the refrigerator 30 minutes before cooking to reach room temperature. Dry them carefully with paper towels — this is essential for achieving a beautiful crust.

2. 2

   Generously season each tournedos with fleur de sel and freshly ground black pepper on all sides, including the edges.

3. 3

   Heat a cast-iron or steel pan over high heat until it's very hot. Add half of the butter (30g) and let it foam without burning.

4. 4

   Place the tournedos in the pan with the crushed garlic clove and thyme sprigs. Sear 2 to 3 minutes per side without moving them, regularly pouring the melted butter over them with a spoon.

5. 5

   Also sear the edges of the tournedos by holding them upright with tongs for 30 seconds on each side for uniform caramelization.

6. 6

   Remove the tournedos from the pan and reserve them on a warm plate. Cover loosely with aluminum foil and let rest for 3 to 5 minutes — do not skip this step.

7. 7

   Deglaze the pan (still hot) with beef broth by pouring it in one motion. Scrape the cooking juices at the bottom of the pan with a wooden spatula — that's where all the flavor is concentrated.

8. 8

   Let the sauce reduce over medium-high heat for 3 to 4 minutes until it lightly coats a spoon. Off the heat, incorporate the remaining 30g of butter by whisking to thicken the sauce and make it shiny and velvety.

9. 9

   Adjust the seasoning of the sauce. Serve each tournedos in a warm plate and generously nap with roasted beef broth sauce. Garnish with a sprig of fresh thyme.