Sautéed Filet Mignon with Yellow Tomato Vinaigrette

Typically, the more expensive a cut of beef, the more tender that cut is. These are the parts of the animal that don’t get much work. Filet mignon comes from the short end of the tenderloin, and is so tender, it can often be cut with just a fork!

We know it’s not something that is affordable for regular eating, but on National Filet Mignon day, have a splurge and treat your brood to the “king of steaks!”

Category: Dinner

Preparation time: 30 mins

Cooking time: 45 mins

Total time: 1 hour and 15 mins

Servings: 8

Your Ingredients:

• 1 cup of basil (plus a few basil sprigs for garnish)
• 1 1/2 teaspoons of garlic
• 1 1/2 teaspoons of lemon zest
• 8 ounces of softened unsalted butter
• 7 tablespoons of capers
• Salt, to taste
• Freshly ground pepper, to taste
• 4 medium sized yellow tomatoes
• 3/4 cup of red onion
• 2 teaspoons of orange zest
• 4 saffron threads
• 4 tablespoons of extra virgin olive oil
• 4 teaspoons of rice vinegar
• 4 tablespoons of canola oil
• 8 filet mignon steaks (about 7 ounce each at 1 3/4 inches thick)
• 2 pounds of asparagus

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How To Make Your Sautéed Filet Mignon With Yellow Tomato Vinaigrette:

1. Coarsely chop 1/2 cup of basil using herb scissors.

2. Peel your garlic cloves by crushing it between a chef’s knife blade and a cutting board. Then, finely mince.
   
   

3. Grate the lemon rind using the zesting grate of a box grater.

4. Blend the butter, basil, 4 tablespoons of the capers, the lemon zest and the garlic in a food processor until nearly smooth. Add a pinch of salt and pepper, and transfer the contents into a bowl. Set the caper butter sauce to one side.

5. Core, deseed and finely chop the tomatoes using a precise paring knife. Finely chop the red onion, and then crush the saffron thread.
   
   

6. Grate the orange rind using the zesting grate of a box grater.

7. Place the tomatoes, red onion, orange zest, olive oil, vinegar and saffron into a bowl. Add a pinch of salt and pepper and whisk together using a small balloon whisk. Set aside the tomato vinaigrette.
   
   

8. In a large skillet, heat the canola oil until the fat is smoking. Season the filet mignon steaks well with salt and pepper and cook them over a high heat for 10 minutes, turning them using a solid spatula, until they are well browned on all sides,

9. Transfer the steaks to a plate so you can pour off all the fat from the skillet. Now, return the steaks to the skillet, and add the caper butter sauce. Lower the heat to medium and cook for 6 to 8 minutes (this is for a medium rare steak – adjust cooking times if your preference is rare, medium or well done.). Keep basting the meat with the butter sauce.

10. Remove the skillet from the heat, pick out the steaks and place on a plate, and cover the steaks loosely with aluminum foil.

11. Shred 1/2 cup of basil using herb scissors directly onto the skillet containing the caper butter sauce, and add the remaining 3 tablespoons of capers.

12. Toss the asparagus lightly in canola oil with a dash of salt and pepper, and then cook in a grill pan for 3 minutes over a moderate heat.

13. To serve, arrange the asparagus on individual plates, and spoon the tomato vinaigrette next to it. Place the filet mignon steaks on top of the vinaigrette. Now, spoon the caper butter sauce on top.

14. Garnish with a few sprigs of basil, and serve with any vegetables you like.

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