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Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots Verts

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Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots Verts

Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots Verts

Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots Verts might be just the main course you are searching for. This recipe makes 2 servings with 952 calories, 169g of protein, and 15g of fat each. This recipe covers 46% of your daily requirements of vitamins and minerals. Only From preparation to the plate, this recipe takes around 112 hours. It is a good option if you're following a gluten free and pescatarian diet. A mixture of veal demi-glace, vegetable oil, wine, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

1
Cut artichoke bottoms crosswise into 3/8-inch-thick slices, then cut stems diagonally into 3/8-inch-thick slices.
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Artichoke BottomsArtichoke Bottoms
2
Transfer slices to a 1 1/2- to 2-quart baking dish and set aside.
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Baking PanBaking Pan
3
Cook haricots verts in a 3- to 4-quart pot of boiling salted water, uncovered, until crisp-tender, about 4 minutes.
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Haricots VertsHaricots Verts
WaterWater
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PotPot
4
Drain in a sieve and transfer to a bowl of ice and cold water to stop cooking.
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WaterWater
IceIce
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SieveSieve
BowlBowl
5
Drain and pat dry, then toss with artichokes in baking dish.
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ArtichokeArtichoke
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Baking PanBaking Pan
6
Cut a 1-inch chunk from spiced butter log, then cut chunk into bits. Dot vegetables with butter, then cover with plastic wrap and set aside until ready to bake.
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VegetableVegetable
ButterButter
WrapWrap
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Plastic WrapPlastic Wrap
OvenOven
1
Put oven rack in middle position and preheat oven to 350°F.
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OvenOven
2
Heat an 8- to 9-inch heavy skillet (not nonstick) over moderately high heat 2 minutes. While skillet is heating, pat steaks dry and sprinkle all over with salt and pepper.
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Salt And PepperSalt And Pepper
SteakSteak
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Frying PanFrying Pan
3
Add oil to skillet, swirling to coat, then sear steaks on one side, without moving, until a deep brown crust forms, about 3 1/2 minutes. Turn steaks over and sear 3 1/2 minutes more. Using tongs, brown edges of steaks briefly (less than 1 minute total), then transfer to a small baking dish, reserving skillet. Cook steaks in oven until thermometer inserted horizontally into center of steaks registers 125°F for medium-rare, 12 to 18 minutes.
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SteakSteak
CrustCrust
Cooking OilCooking Oil
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Baking PanBaking Pan
Kitchen ThermometerKitchen Thermometer
TongsTongs
OvenOven
4
Before steaks are finished, add vegetables to oven and bake, uncovered, until butter is melted and vegetables are heated through, 10 to 15 minutes.
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VegetableVegetable
ButterButter
SteakSteak
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OvenOven
1
Remove steaks from oven and top each with a 1/4-inch-thick slice of spiced butter.
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ButterButter
SteakSteak
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OvenOven
2
Let stand in baking dish, loosely covered with foil, 5 to 10 minutes.
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Baking PanBaking Pan
Aluminum FoilAluminum Foil
3
While steaks stand, add wine to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced to about 1 tablespoon, about 5 minutes. Stir in demi-glace and any juices from baking dish and bring to a boil over moderately high heat.
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SteakSteak
WineWine
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Baking PanBaking Pan
4
Cut remaining butter into pieces and add to skillet 1 at a time, swirling skillet until each piece is incorporated and sauce is thick and creamy.
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ButterButter
SauceSauce
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Frying PanFrying Pan
5
Divide vegetables and steaks between plates.
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VegetableVegetable
SteakSteak
6
Pour sauce over each serving.
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SauceSauce
1
Haricots verts can be cooked (but not baked) 1 day ahead and cooled completely, uncovered, then chilled in a sealed plastic bag lined with paper towels.
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Haricots VertsHaricots Verts
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Paper TowelsPaper Towels
Ziploc BagsZiploc Bags
DifficultyExpert
Ready In112 hrs
Servings2
Health Score47
Gluten Free
DietsGluten FreePescatarian
Dish TypesLunchMain CourseMain DishDinner
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