Pan-Seared Filet Mignon
- 4 (10 ounce) thick tenderloin beef fillets (roughly 2 inches thick)
- 2–3 tablespoons butter
- salt and pepper to taste
- Garlic & Herb Butter
- ½ stick of butter
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh tarragon
- ½ tablespoon minced garlic
- FOR THE HERB BUTTER:
- Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.
- FOR THE FILLETS:
- Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
- Add the plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the fillets face down and sear undisturbed for 2 minutes. Flip the fillets and sear for an additional 2 minutes. This will give your fillets a nice seared edge.
- Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick. Remove fillets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.
© Recipe courtesy of Shawn Williams from Kitchen Swagger.
JANUARY WINE CLUB:
Raised by Wolves
Bonniemile Cabernet Sauvignon
Stellenbosch, South Africa
BOLD WINE STYLE
The Bonniemile road provides access to agricultural smallholdings just south of Stellenbosch off the Polkadraai road. Established in 1986, this block of Cabernet Sauvignon occupies 0.89 hectares of land, and is planted to just 3100 vines.
The soil is typical of the area, being rich in ironstone laterites overlaying a heavy clay bank. It’s great terrain for Cabernet Sauvignon.
Vinified in traditional open-topped concrete fermentation tanks and left on skins for 14 days before pressing off, it then matured in neutral 300L hogsheads for 18 months before bottling.
Analysis: 13.09% alcohol / volume
Residual Sugar: 1.7 g/L
VA: 0.64 g/L
TA: 5.3 g/L
SO₂: 6/49 ppm
Grower: Deon Joubert