Succulent Pan-Seared Beef Fillet (Print version)
Succulent beef fillet, pan-seared and oven-roasted, served with a rich red wine jus.
# What you'll need:
→ Beef
01 - 4 center-cut beef fillet steaks, 6.35 oz each, trimmed
02 - 1 tablespoon olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
→ Butter & Aromatics
05 - 2 tablespoons unsalted butter
06 - 2 sprigs fresh thyme
07 - 2 cloves garlic, crushed
→ Red Wine Jus
08 - 1 cup dry red wine
09 - 1 cup beef stock
10 - 1 small shallot, finely chopped
11 - 1 teaspoon balsamic vinegar
12 - 1 teaspoon cornstarch (optional, for thickening)
13 - Salt and pepper, to taste
# How to make it:
01 - Preheat the oven to 400°F.
02 - Pat the fillets dry with paper towels. Brush all sides with olive oil and season generously with salt and black pepper.
03 - Heat a heavy ovenproof skillet over high heat. Sear the fillets for 2 minutes per side until a brown crust develops.
04 - Add butter, thyme, and crushed garlic to the skillet. Tilt the pan and spoon the melted butter over the steaks continuously for 1 minute.
05 - Transfer the skillet to the oven and roast for 8 to 10 minutes for medium-rare (130°F internal temperature) or adjust timing for preferred doneness.
06 - Remove fillets from oven and tent loosely with foil. Let rest for 5 to 10 minutes to retain juices.
07 - In a small saucepan, sauté the shallot in a little butter over medium heat until softened. Add red wine and balsamic vinegar, simmer until reduced by half. Add beef stock and simmer until reduced again by half. Optionally, add cornstarch slurry to thicken, season with salt and pepper, then strain.
08 - Place rested fillets on warm plates and drizzle generously with red wine jus.
# Expert suggestions:
01 -
- The secret to that perfect crust is easier than you'd think and feels like you're sharing a top chef trick.
- Every time I make this, the red wine jus elevates the dish into something truly special and a favorite for guests.
02 -
- Patting the beef dry before searing is crucial to get that crust instead of a boiled look.
- Resting the meat after roasting changes the texture from good to melt-in-your-mouth.
03 -
- If your skillet isn’t hot enough, you’ll miss out on that crust so always test heat with a drop of water first.
- Splashing butter over the fillet while searing locks in flavor and adds a beautiful golden hue.