Filet of Beef with Chard and Persimmon Compote
2four ounce beef tenderloin steaks
1 Tbspolive oil
1 tspsalt and pepper
2 Tbspunsalted butter
2sprigs fresh thyme
3fresh persimmons, peeled & diced fine
1 Tbspraw honey
1/4 cdry white wine
1/4 clow sodium beef stock
1 bunchswiss chard, cleaned, dried, and chopped
How to Make Filet of Beef with Chard and Persimmon Compote
- Preheat the oven to 400 degrees.
- Coat the bottom of a large cast iron skillet with olive oil. Heat the skillet on high heat until the pan is very hot.
- Salt and pepper the steaks on both sides.
- Add the steaks to the pan and sear each side for about 2 minutes to form a crust. Make sure the steaks are not touching, or they will steam instead of searing well.
- Add a tablespoon of butter and a sprig of thyme to the top of each steak, leaving them in the skillet, and transfer them to the oven to cook for another 4 minutes.
- Meanwhile, heat a small saucepan over medium heat and add the persimmons. Add the lemon juice and honey. Cook and stir for 2 to 3 minutes, just until the fruit begins to break down. Add the lemon zest and remove from heat.
- Remove the steaks from the oven. Transfer to a cutting board and let rest. Discard the thyme sprigs as they will be charred but their flavor has infused the meat.
- Place the same skillet over medium heat on the stove. Deglaze the pan with the beef broth and the wine.
Add the shallot and cook for about 2 minutes until translucent but not browned.
- Add the chard and toss gently with tongs. Cook for only a minute or two, just until it begins to wilt.
- Place a mound of chard on each of two plates. Set the steak so that it is leaning against the chard. Spoon the compote over the steaks and serve.