Grilled Filet Mignon with Sauce Diane & Spinach-Pistachio Purée

When it comes to gourmet dining, few dishes can rival the elegance of a perfectly grilled filet mignon, particularly when paired with a rich Sauce Diane and a vibrant spinach-pistachio purée. This culinary masterpiece not only tantalizes your taste buds but also elevates your dining experience to new heights. Whether you’re entertaining guests, celebrating a special occasion, or just looking to treat yourself, this recipe is sure to impress.

Why You Will Love This Recipe

Filet mignon, known for its tenderness and buttery flavor, is one of the most sought-after cuts of beef. The combination of the savory Sauce Diane, with its depth of flavor from brandy and heavy cream, adds richness to the dish, making every bite an indulgent experience. Meanwhile, the spinach-pistachio purée introduces a fresh, nutty element that perfectly balances the meal. Together, they create an appealing presentation and a symphony of flavors that are guaranteed to delight. Plus, the cooking techniques are straightforward, making it accessible for home chefs to create a restaurant-quality dish right in their kitchens.

Pro Tips for Making Grilled Filet Mignon with Sauce Diane & Spinach-Pistachio Purée

Here are a few pro tips to ensure your dish turns out flawlessly:

• Choosing the Right Cut: Opt for center-cut filets that are at least 1.5 inches thick for a perfect sear and optimal tenderness.
• Temperature Control: Let the steak rest at room temperature before cooking for more even cooking and a better sear.
• Using a Cast-Iron Skillet: This tool retains heat exceptionally well and creates a beautiful crust on the steak.
• Don’t Skip the Basting: Basting with butter during the last minute of cooking infuses flavor and keeps the steak moist.
• Blanch the Spinach: This technique retains the vibrant color of spinach while preparing it for the purée.

Ingredients

Gather the following ingredients to create this delicious dish. This recipe serves 2:

For the Filet Mignon:

• 2 center-cut filets (6 oz each, 1.5 inches thick)
• 1 tbsp grapeseed oil
• 1 tbsp butter
• Flaky sea salt and cracked black pepper to taste

For the Sauce Diane:

• 2 tbsp butter
• 1 shallot, minced
• ½ cup brandy
• ½ cup heavy cream
• 1 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp fresh tarragon, chopped

For the Spinach-Pistachio Purée:

• 2 cups fresh spinach, blanched and squeezed dry
• 1 cup shelled pistachios, toasted
• Salt to taste

Directions

Step 1: Prepare the spinach-pistachio purée. Start by blanching the fresh spinach in boiling water for 10 seconds. Immediately transfer it to a bowl filled with ice water to shock it, which preserves its vibrant green color. Once cooled, squeeze out any excess moisture from the spinach.

Step 2: In a blender, combine the blanched spinach, toasted pistachios, and a pinch of salt. Blend until the mixture is ultra-smooth. Taste and adjust the seasoning as needed. Set aside.

Step 3: For the filet mignon, pat the steaks dry with a paper towel to remove excess moisture and season them generously with flaky sea salt and cracked black pepper on both sides.

Step 4: Heat a cast-iron skillet over medium-high heat and add the grapeseed oil. Allow it to get smoking hot before carefully placing the seasoned steaks in the pan. Sear the steaks for about 3 minutes per side to develop a nice crust.

Step 5: After flipping the steaks, add the butter to the skillet. As the butter melts, use a spoon to baste the steaks with the melted butter for about 1 minute, enhancing both flavor and moisture. Remove from the heat and let the steaks rest for 10 minutes before serving.

Step 6: Prepare the Sauce Diane. In the same skillet used for the steak, melt the butter over medium heat. Add the minced shallot and sauté until translucent, about 2 minutes. Remove from heat and carefully add the brandy. If desired, flambé the brandy to evaporate the alcohol (be careful!). Return to heat and let it simmer until reduced by half.

Step 7: Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and chopped tarragon into the reduced brandy mixture. Allow it to simmer until it thickens enough to coat the back of a spoon, about 3-5 minutes. Adjust seasoning if necessary.

Step 8: To plate, smear a generous amount of spinach-pistachio purée onto each plate. Place a perfectly seared filet mignon atop the purée and spoon the Sauce Diane over the steak. For a final touch, you may sprinkle crushed pistachios for an added texture contrast.

FAQ

What is the best cooking method for filet mignon?

The best cooking method for filet mignon is to sear it in a hot skillet (preferably cast-iron) to develop a crust and then finish cooking to your desired doneness.

What can I substitute for brandy in Sauce Diane?

If you prefer not to use brandy, you can substitute it with red wine or broth, although it will slightly alter the flavor profile.

Can I prepare the spinach purée in advance?

Yes, you can prepare the spinach-pistachio purée ahead of time and store it in the refrigerator for up to 2 days. Just give it a quick stir before serving.

What is the best side dish to serve with filet mignon?

Filet mignon pairs beautifully with side dishes like garlic mashed potatoes, roasted vegetables, or a fresh green salad.

How can I ensure my filet mignon is cooked to perfection?

Using a meat thermometer is the most reliable way. Aim for 120°F for medium-rare, 130°F for medium, and 140°F for medium-well.

Conclusion

This Grilled Filet Mignon with Sauce Diane and Spinach-Pistachio Purée is an exemplary dish that combines rich flavors, tender textures, and elegant presentation. With a little practice, you’ll master this delightful gourmet meal that is sure to impress anyone at your dining table. Enjoy the fruits of your labor and relish the combination of culinary artistry that this recipe offers!