Ingredients:

  • 2 (8 oz) cuts Fillet Mignon Steaks, 1.5 inches thick
  • 1 Tbsp Kosher Salt
  • 1 tsp Black Pepper, freshly cracked
  • 1 Tbsp Grapeseed or Canola Oil
  • 2 Tbsp Unsalted Butter, cold (for basting)
  • 2 sprigs Fresh Thyme
  • 2 cloves Garlic, lightly smashed, skin on (for basting)
  • 8 Jumbo Prawns (16/20 count), thawed, peeled, and deveined
  • 1 tsp Olive Oil
  • 1 Tbsp Unsalted Butter (for prawns)
  • 2 cloves Garlic, finely minced (for prawns)
  • 1/2 tsp Lemon Zest, freshly grated
  • 1 Tbsp Fresh Parsley, finely chopped
  • 1 small Shallot, very finely minced
  • 1/2 cup Dry White Wine (e.g., Sauvignon Blanc)
  • 1/4 cup Beef Stock (low sodium)
  • 1 Tbsp Cold Unsalted Butter, cut into 2 pieces (for mounting sauce)

Instructions:

  1. Pat the fillet mignons very dry using paper towels. Season aggressively on all sides with kosher salt and pepper (this creates a dry brine).
  2. Let the seasoned steaks rest on the counter for 30 minutes to come up to room temperature. Mince the shallot for the sauce and the garlic for the prawns. Smash the two cloves for the steak basting.
  3. Heat a heavy-bottomed cast iron skillet over high heat until smoking hot. Add the high-heat oil (grapeseed).
  4. Place the steaks in the hot pan. Sear undisturbed for 3 minutes until a deep brown crust forms. Flip and sear the second side for 2 minutes.
  5. Reduce heat to medium-low. Add the cold butter, thyme, and smashed garlic to the pan. Once the butter is melted, tilt the pan towards you and continuously spoon the foaming butter over the steaks for 1–2 minutes, or until 5°F below the target internal temperature.
  6. Transfer the steaks to a wire rack set over a plate and allow them to rest for a minimum of 8–10 minutes.
  7. While the steak rests, pour off most of the rendered fat from the searing pan, leaving behind the flavourful brown bits (fond). Return the pan to medium heat.
  8. Add the minced shallots and cook for 1 minute until softened.
  9. Pour in the white wine, scraping up all the fond from the bottom of the pan with a wooden spoon. Let the wine bubble and reduce by half (about 2 minutes).
  10. Add the beef stock and reduce slightly again. Remove the pan from the heat. Whisk in the cold butter, piece by piece, to emulsify and thicken the sauce slightly (mounting). Season with salt and pepper to taste. Keep warm.
  11. In a separate small pan, heat 1 tsp of olive oil and 1 Tbsp of butter over medium-high heat. Add the prawns. Cook for 1–2 minutes per side until pink and curled (C-shape).
  12. In the last 30 seconds of cooking the prawns, add the minced garlic and lemon zest. Toss quickly. Remove from heat and stir in the chopped parsley.
  13. Slice the steaks (optional, but recommended). Place the fillet on the plate. Arrange the garlic prawns alongside.
  14. Drizzle the warm shallot reduction pan sauce generously over the steak and plate. Serve immediately.