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filet mignon with red wine sauce

Filet Mignon with Red Wine Sauce

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Course Main Course

Ingredients
  

For the Filet:

  • 4 Filet Mignon steaks (1 inch thick)
  • 2 tbsp olive oil
  • salt, to taste
  • pepper, to taste

For the Sauce:

  • 1/2 cup red wine of choice
  • 1 tbsp butter
  • 2 tsp shallots, finely minced
  • 1 tsp garlic cloves, minced
  • chopped fresh parsley or chives (for garnish)

Instructions
 

For the Filet:

  • Preheat your oven to 350°F
  • Heat olive oil over medium-high heat in a large skillet
  • Once hot, season steaks with salt and pepper on both sides, then place in a pan and cook for 2-3 minutes per side or until golden brown and cooked to your desired level of doneness
  • Remove from the pan and place the pan-seared steak onto a baking sheet lined with parchment paper. Place in a preheated oven and cook for 4-6 minutes or until steaks reach the desired internal temperature (145°F for medium rare, 160°F for medium). The searing should lock the moisture in, so you end up with juicy steaks
  • Once cooked, remove from the oven and let rest for 5 minutes before serving with red wine sauce

For the Sauce:

  • In the same pan that you cooked the filets, pour in red wine and bring to a boil over high heat, using a spoon or spatula to scrape up any browned bits left from cooking the steaks. Allow wine to reduce by half and thicken slightly, about 3-4 minutes
  • Add butter into the pan, followed by shallots and garlic, and stir until butter has melted completely into the sauce mixture, about 1 minute more
  • Taste sauce for seasoning adjustments (additional salt/pepper if needed). You may also add more wine if you feel like you need a little bit more zing
  • Serve cooked premium filet mignon with warm red wine sauce poured over the top, along with fresh chopped parsley or chives, as garnish if desired

Notes

  • If you're looking for a quicker cooking time for your steak, try slicing your filets into 1/2-inch thick medallions. This will reduce the cooking time down to 2 minutes per side, plus an additional 2 minutes in the oven.
  • Always make sure to rest your steaks for at least 5 minutes after cooking - this helps them retain their juiciness!
  • When pairing steak and wine, don’t be afraid to experiment and be more adventurous when it comes to flavors, colors, and textures.
  • When you prepare the red wine sauce, make sure you try different red wines, so you get a lot of flavor profiles.
*photo by Jerry Ko licensed under CC BY-SA 2.0