filet of beef with chard and persimmon compote

How To Make filet of beef with chard and persimmon compote

• 1

  Preheat the oven to 400 degrees.
• 2

  Coat the bottom of a large cast iron skillet with olive oil. Heat the skillet on high heat until the pan is very hot.
• 3

  Salt and pepper the steaks on both sides.
• 4

  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.
• 5

  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.
• 6

  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.
• 7

  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.
• 8

  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.
• 9

  Add the chard and toss gently with tongs. Cook for only a minute or two, just until it begins to wilt.
• 10

  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.
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