Name: Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots Verts
Cook time: 50 min
Total time: 1 1D2 hr
Yield: Makes 2 servings
Ingredients: Cooked artichokes; 1/4 lb haricots verts or other thin green beans, trimmed; Spiced butter; 2 (1 1/2- to 2-inch-thick) center-cut filets mignons (beef tenderloin steaks; 6 to 7 oz each); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 tablespoon vegetable oil; 1/2 cup dry white wine; 1/4 cup veal demi-glace; an instant-read thermometer

Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots VertsGourmet

An Eastern-inspired spiced butter makes filet mignon even juicier than usual. Artichokes and haricots verts, cooked separately and then baked together, taste luxuriously rich in a way that complements the meat nicely.

Cooks' note:

Haricots verts can be cooked (but not baked) 1 day ahead and cooled completely, uncovered, then chilled in a sealed plastic bag lined with paper towels.

Recipe notes

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