Pan Seared Filet Mignon with Caper Sauce
Elevate your dinner table with this luxurious Pan Seared Filet Mignon with Caper Sauce, a perfect fusion of simplicity and sophistication. Featuring tender, melt-in-your-mouth filet mignon steaks, perfectly seared to lock in their juicy flavors, this recipe is topped with a velvety, tangy sauce made from capers, shallots, garlic, and a hint of cream. A quick deglaze with white wine or chicken stock infuses the sauce with richness, while fresh parsley adds a burst of herbal brightness. Ready in just 30 minutes, this restaurant-style dish is ideal for date nights or elegant entertaining, offering a seamless blend of gourmet taste and home-cooked comfort. Serve with your favorite side dishes and prepare to impress!
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Recipe Information
Ingredients
- 2 8-ounce pieces Filet mignon steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 1 medium Shallot, finely minced
- 2 Garlic cloves, minced
- 0.5 cup Chicken or vegetable stock
- 0.25 cup Dry white wine (optional)
- 2 tablespoons Capers, drained and rinsed
- 2 tablespoons Heavy cream
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Take the filet mignon steaks out of the refrigerator 30 minutes before cooking to allow them to come to room temperature. Season both sides generously with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, place the steaks in the pan and sear each side for 3-4 minutes for a medium-rare finish, or adjust cooking time to your desired doneness.
Remove the steaks from the pan and set them aside on a plate, tenting them loosely with aluminum foil to rest.
Reduce the heat to medium and add 2 tablespoons of butter to the same skillet. Once melted, add the minced shallot and garlic. Sauté them for 1-2 minutes until fragrant and translucent.
Deglaze the pan by adding the white wine (if using) or a splash of the chicken/vegetable stock. Scrape up any browned bits from the bottom of the pan with a wooden spoon, as these hold a lot of flavor.
Pour in the remaining chicken or vegetable stock, and let the mixture simmer and reduce slightly for 3-4 minutes.
Stir in the capers and heavy cream, then simmer for another 2 minutes. Add the remaining 2 tablespoons of butter and swirl it into the sauce until it is thickened and silky. Taste and adjust seasoning with salt and pepper if needed.
Return the steaks to the skillet briefly to warm them in the sauce, spooning the sauce over them as they heat.
Transfer the steaks to serving plates, spooning extra sauce over the top. Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 1389 mg | 60% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.2 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1088 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
