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Filet Mignon inspired by Anthony's Pier 4
Inspired by Anthony's Pier 4
Try the Original

Filet Mignon

Main Course
This premium beef dish showcases a tender filet with two complementary sauce options. The cooking technique creates a flavorful crust while maintaining a perfectly cooked interior. Minimal seasoning allows the natural quality of the aged beef to shine in this classic steakhouse preparation.
Prep Time 15 mins
Cook Time 15 mins
Inactive Time 30 mins
Total Time 60 mins
Servings 4

Ingredients

  • 4 whole Beef tenderloin steaks (6 oz each, center-cut)
  • 1 tbsp Kosher salt
  • 2 tsp Black pepper (Freshly ground)
  • 2 tbsp Vegetable oil
  • 2 tbsp Unsalted butter
  • 4 whole Fresh thyme sprigs
  • 2 whole Garlic cloves (Smashed)
  • 3 large Egg yolks (For béarnaise sauce)
  • 2 tbsp White wine vinegar (For béarnaise sauce)
  • 2 tbsp White wine (Dry, for béarnaise sauce)
  • 1 small Shallot (Minced, for béarnaise sauce)
  • 1 tbsp Fresh tarragon (Chopped, for béarnaise sauce)
  • 1/2 cup Clarified butter (For béarnaise sauce)
  • 8 oz Cremini mushrooms (Sliced, for mushroom sauce)
  • 1/2 cup Beef stock (For mushroom sauce)
  • 1/4 cup Heavy cream (For mushroom sauce)
  • 1 tbsp Cognac (For mushroom sauce)

Tools You'll Need

  • Cast-iron skillet
  • Meat thermometer
  • Heatproof bowl (for béarnaise)
  • Whisk
  • Fine-mesh strainer
  • Tongs
  • Aluminum foil

Chef's Tip

For perfect doneness, always let the steaks rest for 5-10 minutes after cooking before slicing. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and juicy steak.

Instructions

  1. Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature.
  2. Pat steaks dry with paper towels and season generously with salt and pepper on all sides.
  3. Heat oil in a large cast-iron skillet over high heat until just smoking.
  4. Add steaks to pan without crowding. Sear until well-browned, about 3 minutes per side for medium-rare.
  5. Reduce heat to medium. Add butter, thyme, and garlic to pan. Tilt pan and spoon butter over steaks continuously for 1-2 minutes.
  6. Transfer steaks to a cutting board and tent loosely with foil. Rest for 5-10 minutes before serving.
  7. For béarnaise sauce: Reduce vinegar, wine, shallots, and tarragon to 1 tablespoon of liquid. Strain into a bowl over simmering water.
  8. Whisk egg yolks into reduction until thick and pale. Slowly drizzle in warm clarified butter while whisking. Season with salt and remaining tarragon.
  9. For mushroom sauce: In the same pan used for steaks, sauté mushrooms until browned. Add cognac, stock, and cream. Reduce until thickened.
  10. Serve steaks with choice of béarnaise or mushroom sauce.

Plating

Place each filet mignon in the center of a warmed plate. For béarnaise option, spoon sauce over or beside the steak. For mushroom sauce, ladle over the top of the steak. Garnish with a small sprig of fresh thyme or parsley.

Storage & Reheating

Leftover cooked steak can be refrigerated for up to 3 days. For best results, enjoy cold or at room temperature in sandwiches or salads. Reheat gently in a 275°F oven just until warmed through to avoid overcooking. Sauces should be stored separately and used within 2 days.

About This Recipe

A timeless offering at Anthony's Pier 4, this filet mignon provides a premium beef option at a seafood-focused restaurant. The preparation emphasizes the quality of the meat with minimal seasoning and precise cooking. Offering both classic béarnaise and rich mushroom sauce options allows diners to customize this elegant main course to their preference.

How did it turn out?

We'd love to hear about your experience making this recipe!