Reverse-Seared Filet Mignon with Tomato Cream and Balsamic Onions

By Sprig Originals ✓ · cooked up in Sprig

A steakhouse-Italian plate built to be foolproof: filets go low and slow in a 250°F oven until a thermometer says they're ready, then hit a screaming cast-iron pan for 90 seconds a side. A glossy tomato cream sauce with browned mushrooms and balsamic onions, a slick of rosemary herb butter, and roasted asparagus turn an expensive cut into a confident dinner.

Ingredients

• 4 center-cut filet mignon steaks, 6-8 oz each and at least 1 1/2 inches thick
• 2 tsp kosher salt
• 1 tsp freshly cracked black pepper
• 1 tbsp neutral oil, such as grapeseed or canola

• 6 tbsp unsalted butter, softened
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped fresh flat-leaf parsley
• 1 garlic clove, grated
• 1/2 tsp lemon zest
• 1/4 tsp flaky sea salt

• 1 tbsp olive oil
• 1 large red onion, halved and sliced 1/4 inch thick
• 1/4 tsp kosher salt
• 3 tbsp balsamic vinegar
• 1 tsp honey

• 2 tbsp unsalted butter
• 10 oz cremini mushrooms, sliced 1/4 inch thick
• 1 large shallot, minced
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 1/3 cup tomato paste
• 1/2 cup low-sodium beef or chicken broth
• 3/4 cup heavy cream
• 1/4 cup finely grated Parmesan
• 1/4 tsp crushed red pepper flakes
• kosher salt and black pepper, to taste

• 1 lb medium asparagus, woody ends snapped off
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1 lemon, cut into wedges

Instructions

1. At least 45 minutes ahead (up to 24 hours, uncovered in the fridge), pat the filets very dry and season all over, including the sides, with the kosher salt and black pepper. Set them on a wire rack over a rimmed baking sheet and let them sit at room temperature for 45 minutes, or refrigerate for a drier crust.
2. Make the herb butter: mash the softened butter with the rosemary, parsley, grated garlic, lemon zest, and flaky salt. Scrape onto plastic wrap, roll into a log, and chill until firm, about 20 minutes.
3. Cook the balsamic onions: heat 1 tablespoon olive oil in a skillet over medium. Add the red onion and 1/4 teaspoon salt and cook, stirring often, until soft and lightly browned, 10 to 12 minutes. Add the balsamic vinegar and honey and cook 2 to 3 minutes more, until syrupy and just clinging to the onions. Scrape into a bowl and set aside.
4. Heat the oven to 250°F with a rack in the middle. Slide the sheet pan of steaks (still on the rack) into the oven and roast until an instant-read thermometer inserted into the center of the thickest filet reads 118°F for medium-rare, 25 to 40 minutes depending on thickness. Start checking at 20 minutes; go to 108°F for rare, 125°F for medium. Pull the pan and let the steaks rest while you build the sauce.
5. Make the sauce: melt 2 tablespoons butter in a large skillet over medium-high. Add the mushrooms in an even layer and cook without stirring for 3 minutes, then toss and cook 5 to 6 minutes more, until deeply browned and squeaky-dry. Add the shallot and garlic and cook 1 minute.
6. Pour in the white wine and scrape the pan until nearly dry, about 1 minute. Stir in the tomato paste and cook 2 minutes to darken it, then whisk in the broth and cream. Simmer over medium-low for 5 to 7 minutes, until the sauce coats a spoon. Stir in the Parmesan and red pepper flakes, season with salt and pepper, and keep warm over the lowest heat.
7. Raise the oven to 425°F. Toss the asparagus with 1 tablespoon olive oil and 1/2 teaspoon salt on a second sheet pan and roast 8 to 10 minutes, until tender with browned tips.
8. Sear the steaks: heat a cast-iron skillet over high until it just begins to smoke, 3 to 4 minutes. Add the neutral oil, then the filets. Sear undisturbed 60 to 90 seconds per side, then use tongs to roll each steak on its edges for 20 seconds per side, until browned all over. The center should now read 128-130°F for medium-rare.
9. Transfer the steaks to a warm plate, top each with a 1/2-inch coin of herb butter, and rest 5 minutes so the juices settle and the butter melts down the sides.
10. Spoon the tomato cream and mushrooms onto four warm plates, set a filet on top, crown with the balsamic onions, and serve with the roasted asparagus and lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

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