Pan-seared filet mignon with balsamic tomatoes is a quick and elegant dinner for two. A crusty sear on the beef and those jammy tomatoes all served over a bed of peppery arugula make mealtime magic.
- 12 oz filet mignons (2- 6 oz filets)
- kosher salt and pepper
- 1 Tbsp olive oil
- 4 sprigs thyme
- 4 sprigs rosemary
- 2 cloves garlic, peeled and smashed
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 pint grape tomatoes
- 2 sprigs thyme
- 2 sprigs rosemary
- 1 clove garlic, peeled and smashed
- kosher salt and pepper
- 2 tsp sugar
- 1/3 cup balsamic vinegar
- *baby arugula for serving if desired
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Preheat oven to 475 degrees. Season filets on both sides generously with salt and pepper.
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Heat a cast iron skillet or oven-safe saute pan over high heat until hot. Swirl oil in the pan and add the filets.
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Scatter the thyme, rosemary, and garlic in the pan. Cook the filets 3 minutes without disturbing.
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Flip and and cook an additional 3-4 minutes. Add 1 Tbsp of butter to each filet after you turn.
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Place pan in oven for an additional 3-5 minutes to finish cooking until desired temperature, basting a couple times with the melted butter in the pan. (3 minutes in the oven should yield medium rare.)
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Allow the steak to rest for at least 5 minutes before serving.
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Heat olive oil over high heat in a small saute pan until hot. Add tomatoes, herbs, garilc, salt, pepper, and sugar and cook until tomatoes begin to blister and soften.
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Add the vinegar, reduce heat to medium, and continue to cook until vinegar is reduced by half, about 5 minutes.
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Toss arugula with a couple teaspoons of olive oil, a squeeze of lemon juice, salt, and pepper and place on plate. Place a filet over the greens and top with tomatoes and a drizzle of the balsamic sauce from the tomatoes.
- A cast iron skillet is ideal for achieving that perfect crust on your filets. If you don't have one, an oven-safe sauté pan will work.
- Turn on that exhaust fan when your sear the filets, especially after the butter is added. These will smoke A LOT!
- Have everything prepped before you begin. These filets cook up quickly and don't need a ton of time to rest. Cook the tomatoes at the same time as you sear the filets.
- Serving the filets and tomatoes over a bed of arugula is the perfect match. The peppery greens balance out the sweet tomatoes and buttery beef. The balsamic syrup acts as a dressing for the greens. Don't love arugula? Try baby spinach or a mesclun mix instead.
- Another tasty side would be creamy mashed potatoes. Scoop the potatoes on to a plate, top with the filets, and spoon the tomatoes over the top.