Eosinophilic Esophagitis Friendly Filet Mignon with Herb Pan Sauce
Total time40 min
Prep time10 min
Cook time25 min
4.7(16)
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Learn more →Ingredients
2 servings
For the steaks
- 2 filet mignon steaks (6–8 oz each, about 1 ½ inches thick)
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 sprigs fresh thyme
- 2 cloves garlic, lightly crushed
For the pan sauce
- 1 cup bone broth
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
- 1 tbsp unsalted butter, coldChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- salt and pepper, to taste
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the filets completely dry with paper towels, then season all over with the kosher salt and black pepper.
- 2
Heat the olive oil in a 10–12-inch oven-safe skillet over high heat until the oil just begins to smoke. Add the filets and sear undisturbed for 2–3 minutes, until a deep brown crust forms on the underside and the steaks release easily from the pan.
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