Filet Mignon with Oktoberfest Beer Steak Sauce

Tender pan-seared filet mignon with a rich Oktoberfest beer steak sauce.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Main Course

Cuisine: American

Keyword: Filet Mignon Recipe, Beef

Servings: servings

Calories: 450kcal

Melt butter in a large stainless-steel saucepan over medium heat.
Add onion, garlic, and bacon and cook while stirring for about 10-15 minutes or until onion and garlic are browned and bacon is crisp.
Add beer to pan and scrape bottom of pan while stirring.
Simmer over medium heat for 20-25 minutes or until liquid has thickened and reduced by3/4. Stir occasionally without allowing it to burn.
Add demi-glace and allow to melt into sauce.
Transfer sauce to a blender and add sea salt, lemon juice, and black pepper.
Blend until smooth, then strain through a fine strainer, using a rubber spatula to push the liquid through.

Thaw filet mignons in the refrigerator overnight, then pat dry with paper towels on all sides, season with salt and pepper, and then bring to room temperature on counter for 20 to 25 minutes
Bring a cast-iron pan to medium-high heat and add grapeseed oil.
Place filets in pan and cook 3 minutes on one side until browned and nicely seared.
Flip filets and continue to cook for about another 3 to 4 minutes for medium-rare doneness (for different doneness, refer to the Omaha Steaks cooking chart).
Let steaks rest for 6 to 8 minutes.

Pour sauce over steaks and serve with a glass of your favorite Oktoberfest beer.