Ingredients
- 1 cup seasoned toasted bread crumbs
- 9 tablespoon (1 stick plus 1 tablespoon) unsalted butter, at room temperature
- 2 teaspoon thinly sliced fresh flat-leaf parsley leaves
- 1 teaspoon minced fresh thyme
- 2 tablespoon canola oil
- 4 tablespoon beef filet mignons, 6 ounces each
- 1 tablespoon small shallot, minced
- 1/4 cup dry red wine (see the headnote)
- 1/2 cup beef stock
Preparation
Baking Directions:
Put the bread crumbs, 8 tablespoons of the butter, the parsley, and thyme in a medium bowl and stir together with a rubber spatula until well blended.
Transfer to a large piece of parchment paper and top with another piece of parchment paper.
Use a rolling pin to roll the mixture out to a rectangle about 3 inches by 12 inches and about 1/8-inch thick.
Transfer the parchment-paper-encased crust to a baking sheet and place in the freezer until firm, about 30 minutes.
Cut the crust mixture into 3-inch squares (roughly the same size as the filet mignon pieces), cutting through the paper and leaving it intact.
Set aside.
Position a rack in the center of the oven and preheat the oven to 400 degrees.
Heat a large heavy skillet over high heat.
Add 1 tablespoon of the canola oil and tip and tilt the pan to coat it, heating the oil.
Season the steaks with salt and pepper, add them to the pan, and sear, turning once, until golden brown on both sides, about 3 minutes per side.
Transfer the steaks to a baking sheet or an ovenproof sauté pan (set the skillet aside), set in the oven, and cook for 4 minutes for medium-rare, or a bit longer for a well done steak.
Meanwhile, make the sauce: Return the pan in which the steaks were seared to medium-high heat, add the remaining tablespoon of canola oil, and tip and tilt the pan to coat it with the oil, warming it.
Lower the heat to medium-low, add the shallots, and cook, stirring frequently with a wooden spoon, until softened but not browned, about 3 minutes.
Pour in the wine and use the spoon to loosen any flavorful bits cooked onto the bottom of the pan.
Bring to a simmer and cook until the wine is slightly reduced, about 2 minutes.
Stir in the stock, bring to a boil, and simmer until the sauce has thickened enough to coat the back of the spoon and the flavors are nicely concentrated, about 6 minutes.
Swirl in the remaining tablespoon of butter until it is melted and season with salt and pepper.
Strain the sauce through a fine-mesh strainer into a bowl and cover to keep warm.
When the steaks are done, remove the baking sheet from the oven and preheat the broiler.
Top each piece of beef with one of the prepared crusts, removing the parchment paper, then return the baking sheet to the oven and broil until the crust is golden brown, 1 to 2 minutes.
Arrange the steaks on 4 dinner plates, drizzle with the wine sauce, and serve.
