A Decadent Feast: Gourmet Beef Filet Mignon with Smoked Beef Jus
Creating a gourmet meal at home can be an exciting and rewarding experience. This recipe for Beef Filet Mignon with Smoked Beef Jus offers a luxurious dining experience that brings together rich flavors, tender textures, and elegant presentation. Whether it’s for a special occasion, a romantic dinner, or simply treating yourself, this dish is sure to impress.
Why This Recipe Stands Out
The beauty of this recipe lies in its ability to transform simple ingredients into a sophisticated and unforgettable meal. The filet mignon is the centerpiece, known for its tenderness and buttery texture. Complementing it is the smoked beef jus, which adds depth and a subtle smoky flavor. The combination of creamy mashed potatoes, vibrant sautéed spinach, and sweet-tangy roasted vegetables creates a well-rounded and satisfying plate. Each component works together to deliver a symphony of flavors that elevate the overall dining experience.
Ingredients You’ll Need
For the Filet Mignon:
– 2 (6-8 oz) beef tenderloin filets, 1.5–2 inches thick
– Kosher salt and freshly ground black pepper
– 1 tablespoon neutral oil (grapeseed or avocado)
– 2 tablespoons unsalted butter
– 2 sprigs fresh thyme
– 2 cloves garlic, crushed
For the Smoked Beef Jus:
– 1 cup beef jus (or high-quality demi-glace)
– 1 teaspoon smoked paprika (or ½ teaspoon liquid smoke)
– 1 tablespoon red wine (optional)
– 1 teaspoon brown sugar
– 1 teaspoon soy sauce (for umami)
– 1 tablespoon cold unsalted butter (to finish)
For the Creamy Mashed Potatoes:
– 2 large Yukon Gold potatoes, peeled and cubed
– ¼ cup heavy cream (warmed)
– 3 tablespoons unsalted butter
– Salt and white pepper to taste
– Pinch of freshly grated nutmeg
For the Sautéed Spinach:
– 2 cups baby spinach
– 1 tablespoon unsalted butter
– 1 small garlic clove, minced
– Pinch of salt and lemon zest
For the Roasted Cherry Tomatoes & Mushrooms:
– ½ cup cherry tomatoes, halved
– ½ cup wild mushrooms (shiitake, chanterelle, or cremini), cleaned and trimmed
– 1 tablespoon olive oil
– 1 teaspoon balsamic glaze
– Salt and black pepper
Tips and Swaps
When preparing the filet mignon, it’s important to use high-quality beef tenderloin. Letting the filets come to room temperature before cooking ensures even heat distribution. For the smoked beef jus, using a high-quality beef jus or demi-glace is essential. Adjust the amount of smoked paprika or liquid smoke based on your preference for smokiness. The red wine adds depth, while the soy sauce enhances the umami flavor.
For the mashed potatoes, Yukon Gold potatoes are ideal for their creamy texture. Using a potato ricer or food mill helps achieve a smooth consistency. The sautéed spinach should be cooked quickly, and a pinch of lemon zest adds a bright note. When roasting the vegetables, using a mix of cherry tomatoes and wild mushrooms provides a nice balance of sweetness and earthiness.
Step-by-Step Preparation
1. Prepare the Smoked Beef Jus
In a small saucepan, combine the beef jus, smoked paprika, red wine, brown sugar, and soy sauce. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let it simmer for about 5-7 minutes until it slightly thickens. Remove from heat and whisk in the cold butter piece by piece until fully incorporated. Keep warm until serving.
2. Cook the Filet Mignon
There are two methods to choose from:
Option A: Sous Vide
Season the filets with salt and pepper, place them in a vacuum-sealable bag with thyme and garlic, and cook in a water bath at 130°F (54°C) for 1–1.5 hours. Once cooked, pat dry and sear in a hot skillet for 1 minute per side. No resting is needed, but a few minutes won’t hurt.
Option B: Pan-Seared
Pat the filets dry, season with salt and pepper, and sear in a hot skillet for 3-4 minutes per side. Add butter, thyme, and garlic during the last minute of cooking. Let the filets rest for 5-7 minutes before slicing.
3. Creamy Mashed Potatoes
Boil the potatoes until tender, then mash them. Warm the cream and butter separately, and fold them into the mashed potatoes. Season with salt, white pepper, and nutmeg for a smooth and creamy texture.
4. Sautéed Spinach
Heat butter in a pan, add garlic, and cook for 30 seconds. Toss in the spinach and cook until wilted. Finish with salt and lemon zest.
5. Roasted Cherry Tomatoes & Mushrooms
Toss the vegetables with oil, salt, and pepper, then roast at 400°F (200°C) for 8-10 minutes. Drizzle with balsamic glaze before serving.
Serving Suggestions and Pairings
This meal pairs beautifully with a bold Cabernet Sauvignon, a rich Merlot, or a complex Bordeaux blend. To start the meal, consider serving an appetizer like hot-poured burrata or baked brie. A light salad and crusty bread can also complement the dish nicely.
Final Thoughts
This Beef Filet Mignon with Smoked Beef Jus is a testament to how quality ingredients and careful preparation can create an extraordinary dining experience at home. Every element, from the perfectly cooked tenderloin to the rich, smoky jus and vibrant sides, comes together in perfect harmony. It’s more than just a meal—it’s a celebration of flavor and a moment of pure indulgence.
