Ingredients:

  • 2 filet mignon steaks (200g each, 1.5 to 2 inches thick)
  • 15g unsalted butter
  • 15ml avocado oil
  • 120ml heavy cream
  • 30g Dijon mustard
  • 40g freshly grated Parmesan cheese
  • 1 small shallot, finely minced
  • 2 cloves garlic, minced
  • 5g fresh thyme, chopped
  • 0.5 tsp coarse sea salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Remove steaks from refrigeration 30 minutes prior to cooking to reach room temperature (tempering).
  2. Pat steaks completely dry with paper towels. Season aggressively with sea salt and black pepper on all sides and edges.
  3. Heat oil in a heavy-bottomed skillet over medium-high heat until shimmering. Sear steaks for 3-4 minutes without moving them to develop a mahogany crust.
  4. Flip the steaks, add butter to the pan, and baste the steaks with the foaming butter for an additional 3 minutes until internal temperature reaches 54°C (130°F).
  5. Remove steaks to a warm plate to rest. Reduce pan heat to medium and sauté minced shallots and garlic in the remaining fat for 1 minute.
  6. Whisk heavy cream and Dijon mustard together, then pour into the skillet to deglaze the fond. Simmer for 2 minutes until thickened.
  7. Stir in grated Parmesan and fresh herbs until the sauce is glossy. Serve immediately over the rested steaks.