The Perfect Filet Mignon Steak

Ingredients:

• Two filet mignon steaks weighing 200-220 g.
• 1 tbsp. vegetable oil
• 110 g unsalted butter, cut into 1 tbsp pieces
• 4 sprigs of thyme
• 3 crushed garlic cloves
• 1 shallot, chopped
• 1/4 cup brandy
• 3/4 cup light red wine, such as Pinot Noir
• 1/4 cup lightly salted beef broth
• 1 tbsp chopped green onions

Preparation:

1. Pat the steaks dry, then sprinkle with 2 teaspoons of salt and 1 teaspoon of black pepper. Press the seasoning firmly into the meat.
2. In a medium stainless steel skillet, heat the oil over medium-high heat until sizzling but not smoking, about 2 minutes. Add the steaks and cook until golden brown on the other side, about 2 minutes. Flip with tongs and cook until golden brown on the other side, about 2 minutes (see Note). Flip the steaks again and cook for 2 minutes. Flip again and add 4 tablespoons butter, thyme, and garlic. Cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the skillet slightly to spread the oil and pour it over the steaks. Continue cooking, basting constantly, until medium-rare, or until a thermometer inserted into the center of the steak reads 125°F (48°C), 3 to 4 minutes.
   
   Note
   
   Turning a thick steak like filet mignon frequently allows it to cook evenly and prevent the seasonings from burning.
3. Transfer the steaks to a plate and let them rest. Drain the oil, thyme, and garlic from the pan, but do not wipe off any browned bits.
4. Place the same skillet over medium heat and add the shallots and 1 tablespoon of butter. Cook, scraping up any browned bits with a wooden spatula, until the shallots are softened, about 2 minutes. Remove the skillet from the heat and stir in the brandy. Return the skillet to the stovetop and continue cooking over medium heat until the pan appears dry, using caution as the alcohol can ignite, about 2 minutes.
5. Add the wine and cook until reduced by half, about 3 minutes. Add the beef broth and bring to a simmer. Stir in the remaining 3 tablespoons butter, 1 tablespoon at a time. Season with salt and pepper to taste. Before serving, slice the steak, drizzle with the sauce, and sprinkle with green onions.