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

Name: Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots Verts
Prep time: 4 d 16 h
Cook time: 4 d 16 h
Total time: 4 d 16 h
Yield: 2
Cuisine: Global
Ingredients: 2 servings Cooked artichokes; 0 teaspoons black pepper; 2 servings Spiced butter; 2 1/2- to 2-inch-thick) center-cut filets mignons (beef tenderloin steaks; 6 to 7 oz each); 59 milliliters veal demi-glace; 118 milliliters dry white wine; 113 grams haricots verts or other thin green beans, trimmed; 1 teaspoons salt; 1 Tbsps vegetable oil

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

Cut artichoke bottoms crosswise into 3/8-inch-thick slices, then cut stems diagonally into 3/8-inch-thick slices.

Ingredients you will need

Artichoke Bottoms

Transfer slices to a 1 1/2- to 2-quart baking dish and set aside.

Equipment you will use

Baking Pan

Cook haricots verts in a 3- to 4-quart pot of boiling salted water, uncovered, until crisp-tender, about 4 minutes.

Ingredients you will need

Haricots Verts

Water

Equipment you will use

Pot

Drain in a sieve and transfer to a bowl of ice and cold water to stop cooking.

Ingredients you will need

Water

Ice

Equipment you will use

Sieve

Bowl

Drain and pat dry, then toss with artichokes in baking dish.

Ingredients you will need

Artichoke

Equipment you will use

Baking Pan

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.

Ingredients you will need

Vegetable

Butter

Wrap

Equipment you will use

Plastic Wrap

Oven

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

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 Pepper

Steak

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Frying Pan

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.

Ingredients you will need

Steak

Crust

Cooking Oil

Equipment you will use

Baking Pan

Kitchen Thermometer

Tongs

Oven

Before steaks are finished, add vegetables to oven and bake, uncovered, until butter is melted and vegetables are heated through, 10 to 15 minutes.

Ingredients you will need

Vegetable

Butter

Steak

Equipment you will use

Oven

Remove steaks from oven and top each with a 1/4-inch-thick slice of spiced butter.

Ingredients you will need

Butter

Steak

Equipment you will use

Oven

Let stand in baking dish, loosely covered with foil, 5 to 10 minutes.

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Baking Pan

Aluminum Foil

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.

Ingredients you will need

Steak

Wine

Equipment you will use

Baking Pan

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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Butter

Sauce

Equipment you will use

Frying Pan

Divide vegetables and steaks between plates.

Ingredients you will need

Vegetable

Steak

Pour sauce over each serving.

Ingredients you will need

Sauce

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.

Ingredients you will need

Haricots Verts

Equipment you will use

Paper Towels