Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots Verts

Ingredients

• Spiced butter
• ¼ pound haricots verts or other thin green beans
• 1 instant-read thermometer
• ½ teaspoon salt
• ½ tablespoon vegetable oil
• Cooked artichokes
• ½ cup dry white wine
• + 3 more ingredients
• • ¼ cup veal demi-glace
  • ¼ teaspoon black pepper
  • 2 1 1/2- to 2-inch-thick center-cut filets mignons (beef tenderloin steaks; 6 to 7 oz each)

Cut artichoke bottoms crosswise into 3/8-inch-thick slices, then cut stems diagonally into 3/8-inch-thick slices. Transfer slices to a 1 1/2- to 2-quart baking dish and set aside. Cook haricots verts in a 3- to 4-quart pot of boiling salted water, uncovered, until crisp-tender, about 4 minutes. D...

View full recipe at Epicurious