Let filets sit out at room temperature about 12 min before cooking. Season steaks with salt and pepper. Coat bottom of skillet with corn oil. Cook steak just a little under desired temperature (steak will cook up to desire temperature after breaded & cooked a second time). Set steaks to the side and let rest 15 min. While steak are resting. Put flour, Panko and egg with a few splashes of milk. In 3 separate bowls. Season all three with salt & pepper. Once steaks have rested dredge steaks 1st in flour then milk & egg wash then Panko bread crumbs. Over medium heat cook crusted steaks on all sides until nice & brown. Make sure cook every side (be careful not to burn the crust). Place on serving plate and pour red wine sauce over filets. Garnish with green onions. The cured asparagus goes great with this dish.
- 2- 8 oz Filet Mignon
- Corn oil to coat bottom of pan
- Kosher salt & Crack black pepper to taste
- 1/4 cup AP flour
- 1/2 cup Panko seasoning
- 1 egg & few splashes of milk
Red Wine Directions:
In a saute pan, over medium high heat, add enough corn oil to coat the pan. Add the shallots and cook until translucent. Add the red wine, thyme and the stock and reduce by half 20-30 min. Pick out thyme springs and slowly take off the fire. Add a tablespoon at a time of cold butter. Swirl around to melt. ( Be careful if you have to place back on fire to help melt). Season with salt & pepper to taste. Pour over Panko crusted steaks.
- Corn oil for coating the pan
- 1/4 cup shallots, minced
- 1/2 cup red wine
- 1/2 cup beef stock
- 4 cold butter tablespoons butter
- Kosher salt and freshly ground black pepper, to taste
- 3 springs of fresh thyme