Filet Mignon Stew with Spätzle

Filet Mignon Stew with Spätzle

Quick, refined, and full of taste, this filet mignon dish proves that a luxurious meal doesn’t have to take hours to prepare. Jacques Pépin’s concept of a “quick stew”—his Instant Beef Tenderloin Stew—redefines what a rich, satisfying dish can be. The tender beef cooks in minutes yet delivers remarkable depth, showing that speed and finesse can coexist.

I’ve paired it with a simplified version of Wolfgang Puck’s Spätzle, sautéed in butter with a touch of parsley to complement the sauce beautifully. The result brings together two powerhouse chefs in one memorable dinner—balanced, flavorful, and a clear winner at our dinner party.

What makes this dish so special is how each component is prepared separately to bring out its best qualities. The filet is seared just long enough to develop a rich crust while staying tender inside, the vegetables are cooked to maintain their color and texture, and the spätzle is sautéed in butter to carry the sauce without overpowering it.

By bringing everything together in a glossy, flavorful red wine–beef sauce, the dish achieves a perfect balance of richness, freshness, and finesse—all without simmering for hours.

Filet Mignon Stew with Spätzle Recipe

Spätzle or Spaetzle Recipe (pronounced SHPAYT-sleh)

Ingredients

• 4 large egg yolks
• 1 large egg
• 1 3/4 c. whole milk
• 3 c. all-purpose flour
• 1/4 t. freshly grated nutmeg
• 1 t. salt
• 1/4 t. fresh ground pepper
• 1 – 2 T. avocado oil
• 1/4 c. (1/2 stick) unsalted butter
• 1 T. fresh parsley, minced

How to Make the Spätzle Batter

In a small bowl whisk egg yolks and egg. Add milk and whisk to combine.

In a large bowl whisk flour, nutmeg, salt and pepper. Add egg mixture to the flour and stir to combine, leaving a few lumps. Refrigerate, covered, for at least one hour up to 8 hours.

How to Cook the Spätzle

Place spätzle maker over a large pot of salted boiling water. Spoon the batter into the square container. Slide the hopper back and forth so the dough falls into the boiling water.

After all the batter has been used, cook spätzle for 2 more minutes until it floats to the top. Drain in a colander then set the colander in a large bowl of ice water. When the spätzle is cooled, drain, then coat lightly with avocado oil.

In a large non-stick pan, melt butter, then add spätzle and sauté until it turns golden brown. Remove from heat, season to taste with salt and pepper, and toss with parsley.

Adapted from Wolfgang Puck via Food & Wine Magazine, December 2003.

Filet Mignon Stew Recipe

Ingredients

• 2 lbs. filet mignon, cut into 1½-inch cubes
• 7 oz. white boiler onions
• unsalted butter
• avocado oil
• 2 T. fat reserved from searing the beef
• 2 T. all-purpose flour
• ½ c. red wine (we used Patz & Hall Pinot Noir)
• 1 1/2 c. beef stock (or more if needed)
• 6 oz thick carrot slices
• 6 oz mini new potatoes
• 6 oz cremini mushrooms, halved (or quartered if large)
• ¾ c. frozen peas (cooked according to package)
• Sea salt and freshly ground pepper
• Fresh thyme leaves
• Parsley sprigs, for garnish

Method

1. Glaze the onions
Blanch onions in boiling water for 30 seconds, then transfer to ice water. Trim ends and slip off skins.
In a sauté pan, melt 1 Tbsp butter and add the onions with a pinch of salt. Cook over medium heat until lightly golden, about 8 minutes. Add ¼ cup beef stock, cover, and steam until tender, 5–7 minutes. Uncover and let the liquid reduce to a light glaze. Set aside.

2. Cook the vegetables
Simmer carrots in lightly salted water until just tender, 6–8 minutes. Drain and toss with a small knob of butter.

Add potatoes to a saucepan and cover with a bit of salt and cold water (this is to ensure even cooking). Bring the potatoes to a boil and cook for 15 minutes or until just tender. Drain and set aside.

In a separate pan, sauté the mushrooms in 1 Tbsp butter with 1/4 tsp thyme leaves until browned, about 5 minutes. Season lightly and set aside.

3. Sear the beef
Season filet pieces with salt and pepper. In a large skillet over medium-high heat, sear on all sides in a mixture of half butter/half avocado oil until browned but still medium-rare inside, about 1 minute per side. Remove to a plate. Pour off excess fat, leaving about 2 Tbsp in the pan.

4. Make the sauce and assemble
Sprinkle the flour into the fat and cook, stirring, for 1 minute.
Add the red wine and boil for 30–45 seconds, scraping up browned bits.
Whisk in the 1 1/4 cup beef stock and 1/4 tsp thyme leaves, and simmer 2–3 minutes, until smooth and lightly thickened. Reduce heat to low. Cut a tablespoon of cold butter into 4 pieces and swirl the butter into the sauce a piece at a time.

Add the onions, carrots, potatoes, and mushrooms. Toss to coat and heat through over low heat for 2 – 3 minutes. 
Fold in the seared beef and warm gently—do not overcook the meat. Add the peas last so they stay bright green. Season with salt and pepper to taste.

To Serve

Spoon spatzle into warm shallow bowls. Ladle stew over some of the spatzle. Garnish with parsley.

Adapted from Jacques Pépin’s Fast Food My Way, Houghton Mifflin Harcourt 2004.

Patz & Hall Pinot Noir 2019

Patz & Hall’s 2019 Pinot Noir makes a graceful companion to filet mignon stew. Its supple texture and vivid red fruit mirror the tenderness of the beef, while lively acidity lifts the sweetness of the glazed onions, carrots, and peas.

Hints of earth and spice resonate with the wine-infused sauce, tying together the dish’s savory depth and gentle richness. The result is a pairing that feels seamless—refined yet comforting, with each element enhancing the other’s warmth and complexity.

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Chicken Spätzle Soup