Serves 2
40 min
Beef Filets Moreteur
Recipe GLPRaaf82bc35f2b71
Pan-seared beef filets topped with a rich shallot and white wine reduction finished with anchovy butter, served alongside golden sautéed slices of French bread. A classic elegant preparation with bold Mediterranean flavors.
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Ingredients
2 beef filets, 3/4 to 1 inch thick
Salt and black pepper to taste
2 tablespoons butter, divided
2 slices French bread
1 shallot, minced
1/4 cup dry white wine
1 tablespoon anchovy puree
1 tablespoon butter for anchovy mixture
Directions
Pat the beef filets dry with paper towels and season generously on both sides with salt and black pepper.
Heat 1 tablespoon of butter in a large skillet over medium-high heat until shimmering. Add the French bread slices and sauté until golden brown on both sides, about 2-3 minutes per side. Transfer to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of butter over medium-high heat. Once foaming, carefully place the beef filets in the pan and sear for 4-5 minutes on the first side without moving them.
Flip the filets and sear the second side for 4-5 minutes. Check the internal temperature with a meat thermometer: cook until it reaches 145°F for medium-rare. Transfer the filets to a warm plate.
In the same skillet, add the minced shallot and sauté over medium heat for 1-2 minutes until softened and fragrant.
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until the wine is reduced by half.
Remove the pan from heat and whisk together the anchovy puree and 1 tablespoon of butter until smooth, then stir this mixture into the wine reduction until fully combined.
Plate the beef filets with the sautéed bread slices alongside, then pour the warm shallot-anchovy sauce over the top and serve immediately.
