Filet Mignon With Honey Roasted Figs and Balsamic Sauce

AuthorSylvieCategory, DifficultyIntermediate

Filet mignon is one of the most special beef cuts there is. It's so tender, flavorful, and I think that it should always be paired with simple flavors. I like to sear it on both sides until nicely browned then baste it with butter and aromatics. It always needs some extra love! I paired it with beautiful black figs, which I roasted with shallots, fresh za'atar, honey and a quick delicious balsamic vinegar sauce. The toasted pine nuts add a much needed crunch to the dish and more deliciousness. What do you think? Here's the recipe.

Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins
For The Roasted Figs
 12 small black figs
 2 shallots
 2 fresh za’atar sprigs
 Salt to taste
 1 tbsp olive oil
 1 ½ tbsp honey
For The Filets Mignons
 4 6 cm thick filets mignons
 Fleur de sel
 Freshly ground black pepper
 1 ½ tbsp olive oil
 2 tbsp unsalted butter
 6 garlic cloves, pounded with a knife to peel slightly
 3 fresh za'atar sprigs
For The Sauce
 2 tbsp pan juices
 1 ½ tbsp all purpose flour
 Garlic from the skillet Roasted shallots from the oven
 Roasted shallots from the oven
 ½ cup beef stock
 1 ½ tbsp balsamic vinegar
 ½ tbsp cold unsalted butter
 Salt to taste
To Serve
 3 tbsp toasted pine nuts
 fresh za'atar leaves
1

Preheat the oven to 210°C. Half the figs then peel and quarter the shallots. In a medium baking dish, place the figs, shallots, and za’atar sprigs. Season with salt, drizzle with olive oil and honey. Give it a quick toss and roast for 20 Minutes, or until the figs soften.

2

Meanwhile, generously season the filets mignons with fleur de sel and black pepper. Make sure to gently pat the salt and pepper on the filets and to roll the sides in the seasoning.

3

Heat a cast iron or non-stick skillet on medium high heat for 3 minutes. Once hot, pour the olive oil. Sear the filets on both sides for 2-3 minutes until browned with a nice curst. Switch the heat to low then immediately add the butter, garlic, and za’atar sprigs. Tilt the skillet and baste the steaks with the butter for 2 minutes. Use a thermometer to cook the filets as desired, then remove them from the skillet, cover with foil, and let them rest for 15 minutes.

4

Transfer 2 tbsp of the skillet juices to a small saucepan and place it on low medium heat. Add the flour, whisk, and cook for 3 minutes. Add the garlic from the skillet and the shallots that you roasted with the figs to the saucepan. Add the beef stock and balsamic vinegar. Stir and let the sauce simmer uncovered for 10 minutes or until thickened. It should be able to coat the back of a spoon. Discard the garlic and shallots. Taste and adjust the seasoning if needed. Finally, add the cold butter, stir, and turn the heat off.

5

To serve, carefully spoon sauce in 4 plates. Place the filets mignons in the center and the roasted figs around. Make sure to put the prettiest fig half on top with za’atar leaves. Scatter toasted pine nuts and serve immediately. I like to eat this with a glass of good single malt. Enjoy!

Ingredients

For The Roasted Figs
 12 small black figs
 2 shallots
 2 fresh za’atar sprigs
 Salt to taste
 1 tbsp olive oil
 1 ½ tbsp honey
For The Filets Mignons
 4 6 cm thick filets mignons
 Fleur de sel
 Freshly ground black pepper
 1 ½ tbsp olive oil
 2 tbsp unsalted butter
 6 garlic cloves, pounded with a knife to peel slightly
 3 fresh za'atar sprigs
For The Sauce
 2 tbsp pan juices
 1 ½ tbsp all purpose flour
 Garlic from the skillet Roasted shallots from the oven
 Roasted shallots from the oven
 ½ cup beef stock
 1 ½ tbsp balsamic vinegar
 ½ tbsp cold unsalted butter
 Salt to taste
To Serve
 3 tbsp toasted pine nuts
 fresh za'atar leaves

Directions

1

Preheat the oven to 210°C. Half the figs then peel and quarter the shallots. In a medium baking dish, place the figs, shallots, and za’atar sprigs. Season with salt, drizzle with olive oil and honey. Give it a quick toss and roast for 20 Minutes, or until the figs soften.

2

Meanwhile, generously season the filets mignons with fleur de sel and black pepper. Make sure to gently pat the salt and pepper on the filets and to roll the sides in the seasoning.

3

Heat a cast iron or non-stick skillet on medium high heat for 3 minutes. Once hot, pour the olive oil. Sear the filets on both sides for 2-3 minutes until browned with a nice curst. Switch the heat to low then immediately add the butter, garlic, and za’atar sprigs. Tilt the skillet and baste the steaks with the butter for 2 minutes. Use a thermometer to cook the filets as desired, then remove them from the skillet, cover with foil, and let them rest for 15 minutes.

4

Transfer 2 tbsp of the skillet juices to a small saucepan and place it on low medium heat. Add the flour, whisk, and cook for 3 minutes. Add the garlic from the skillet and the shallots that you roasted with the figs to the saucepan. Add the beef stock and balsamic vinegar. Stir and let the sauce simmer uncovered for 10 minutes or until thickened. It should be able to coat the back of a spoon. Discard the garlic and shallots. Taste and adjust the seasoning if needed. Finally, add the cold butter, stir, and turn the heat off.

5

To serve, carefully spoon sauce in 4 plates. Place the filets mignons in the center and the roasted figs around. Make sure to put the prettiest fig half on top with za’atar leaves. Scatter toasted pine nuts and serve immediately. I like to eat this with a glass of good single malt. Enjoy!

Filet Mignon With Honey Roasted Figs and Balsamic Sauce
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