Pan Roasted Filet Mignon with Shallot Pepper Au Jus


  • 1 TBS fresh rosemary, chopped
  • 1 large clove garlic, minced
  • 1 tsp. salt
  • 1 tsp. freshly ground pepper
  • 1 TBS grated lemon zest
  • 4 filet mignon, each about 8 oz., 2”-3” thick
  • 1 1/2 TBS olive oil
  • 2 shallots, sliced
  • 1 roasted red pepper, julienne
  • 1 cup chicken stock
  • 2 tsp. fresh lemon juice
  • 2 TBS unsalted butter, softened


In a small bowl, combine the rosemary, garlic, salt, pepper and zest. Rub filets with half tablespoon olive oil, then rub herb mixture onto filets. In a large sauté pan over high heat, heat the remaining 1 tablespoon of olive oil until hot. Add the filets and cook to your liking, about 3 minutes per side for rare. Remove filets from pan, transfer to a warm plate. Add shallots and red pepper to pan; reduce heat to medium and cook for 2 minutes, stirring occasionally. Add chicken stock and lemon juice to the pan and cook until sauce reduces by one third. Stir in butter; cook for another 2 minutes. Spoon sauce over filets and serve.