Filets Mignons With Spiced Butter Glazed Artichokes And Haricots Verts Recipes

THE PERFECT FILET MIGNON

Steps:

• Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
• Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
• Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
• Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
• To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.

COOKED ARTICHOKES

Steps:

• Fill a 2- to 3-quart saucepan three-fourths full of cold water, then whisk in flour, oil, salt, and juice of 1 lemon half. (Do not heat.)
• Cut off stem of 1 artichoke, then trim 1/4 inch from end of stem to expose core. Trim sides of stem down to pale core, then rub with remaining lemon half. Drop stem into water in pan.
• Cut off top 2 inches of leaves from same artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves until exposed leaves are pale yellow. Trim dark green fibrous parts from base and side of artichoke with a sharp paring knife, then cut remaining leaves flush with top of artichoke bottom. Rub artichoke bottom all over with same lemon half, then drop artichoke bottom into water in pan, putting a sieve or small lid directly on top of artichoke to keep submerged. Prepare other artichoke in same manner.
• Bring water to a boil, then reduce heat and simmer artichokes, uncovered, keeping them submerged, until just tender, 10 to 15 minutes for stems and 15 to 20 minutes for bottoms. Transfer as cooked with tongs to a cutting board.
• When artichokes are cool enough to handle, remove pointed inner leaves and fuzzy chokes with a melon-ball cutter or with a small spoon.
• Artichokes can be cooked 1 day ahead and transferred to a bowl with some cooking liquid and 1 cup cold water (to stop the cooking). Cool, then chill in cooled liquid, covered. Drain artichokes before using.

FILET MIGNON WITH RICH BALSAMIC GLAZE

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

SPICED BUTTER

Steps:

• Finely grind coriander, cumin, and caraway seeds in grinder, then transfer to a small bowl. Add butter, cilantro, red-pepper flakes, salt, zest, and lemon juice and stir until combined well. Mound butter in center of a sheet of wax paper or plastic wrap. Using sheet as an aid, form into a 3 1/2-inch log. Chill, wrapped in wax paper, until firm, at least 1 hour.