What's for lunch: Prime Filet Mignon - Tucson News Now

Prime Filet Mignon by Chef Jonathan Stutzman from Bob's Steak and Chop House

INGREDIENTS:

6 oz. USDA Filet Mignon

1 Tbsp. Olive Oil

1 oz. Port Wine

2 oz. Demi Glace

1 ½ Tbsp. Whole Butter

Salt to taste

Pepper to taste

METHOD:

Season Filet generously with salt and pepper.

Allow to rest for 2 minutes.

In a hot pan, add oil. 

Pan is ready when oil begins to "streak" just prior to the oil smoking.

Add Filet and reduce heat to medium high.

Sear both sides of steak evenly. 

Just prior to desired steak temperature, add 1/2 Tbsp butter. 

The pan will smoke and the steak will form a thin charred crust on the exterior. 

Filp the steak and char the other side.

Remove steak from pan and allow to rest for 5 minutes.

Turn heat to high and add port wine to pan to deglaze the fond (flavor stuck to the bottom of  the pan).

Add demi glace and reduce to desired consistency.

Slice steak and finish with reduction.