Save to Pinterest This dish features a tender center-cut beef fillet, quickly pan-seared for a crispy crust then roasted in the oven to your preferred doneness. Infused with butter, fresh thyme, and garlic during cooking, it is served with a flavorful red wine jus made by reducing wine, shallots, and beef stock into a rich sauce. Resting the meat ensures juicy results. Ideal for an elegant main course that balances robust flavors and simple cooking techniques.
I still remember the first time I pan-seared a beef fillet and how the aroma of butter and thyme filled the kitchen, making the whole house feel cozy and inviting.
One evening when unexpected guests arrived, I whipped up this beef fillet and watched jaws drop as the tender meat paired with the rich jus stole the show.
Ingredients
- Beef: I always go for center-cut fillet steaks trimmed neatly for even cooking and best texture.
- Butter & Aromatics: Unsalted butter and fresh thyme plus garlic bring that deep, savory flavor I crave.
- Red Wine Jus: Dry red wine and beef stock create a luscious sauce; balsamic vinegar adds a subtle tang that rounds it out.
Instructions
- Get Everything Ready:
- Preheat your oven and pat those fillets dry—this step guarantees a beautiful sear without steaming.
- The Searing Moment:
- Hear that satisfying sizzle as the beef hits the hot skillet; brown crusts form quickly, locking in juice.
- Butter Bath:
- Adding butter, thyme, and garlic fills the air with buttery, herbal scents while you spoon over the steaks, making them ridiculously flavorful.
- Roasting Magic:
- Oven time sets the inside to medium-rare perfection; watch for the color change.
- Rest & Jus Prep:
- Let the meat rest to keep it juicy while you make the red wine jus, soft sauteed shallots to rich reductions creating a sauce that's silky and balanced.
Save to Pinterest This dish isn’t just a meal, but a moment—whether it’s a celebration or a comforting night in, it always brings people together around the table.
Serving Ideas That Clicked
I love pairing this fillet with roasted potatoes or green beans—simple sides that soak up the jus beautifully and balance the richness.
Keeping It Fresh
Using fresh thyme and garlic makes all the difference; dried herbs just don’t give that same vibrant aroma that sings when cooking.
A Time This Recipe Saved the Day
Once, after a long day, I turned to this recipe and it brought such comfort and warmth—proving that good food really does heal the soul.
- Always check your seasoning before serving to ensure balance.
- If you’re short on time, searing is still worth the extra minute.
- Keep a little extra jus aside to drizzle over leftovers for a quick flavor boost.
Save to Pinterest Thanks for sharing this cooking moment with me—now go enjoy that juicy, tender fillet like the kitchen pro you are!
Frequently asked questions about this recipe
- → How do I achieve a perfect crust on the beef fillet?
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Preheat a heavy skillet over high heat and sear the fillet for 2 minutes on each side without moving it to form a brown crust.
- → What internal temperature indicates medium-rare doneness?
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Cook the beef fillet until the internal temperature reaches 54°C (130°F) for medium-rare.
- → How can I keep the fillet juicy after cooking?
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Let the fillet rest covered loosely with foil for 5–10 minutes to allow juices to redistribute.
- → What ingredients create the red wine jus?
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The sauce is made by reducing dry red wine, beef stock, shallots, and balsamic vinegar until thickened, then seasoned to taste.
- → Can the jus be thickened and how?
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Yes, stirring in a cornstarch slurry during the simmering process helps thicken the jus if desired.
