Description
A luxurious and flavorful dish featuring tender filet mignon seared to perfection and served with a rich Bordelaise sauce.
Ingredients
- 2 filet mignon steaks (6-8 oz each)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup red wine (preferably Bordeaux)
- 1 cup beef stock
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1 sprig fresh thyme
- 1 bay leaf
Instructions
- Season the filet mignon steaks with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the steaks to the skillet and sear for 4-5 minutes on each side for medium-rare, or until desired doneness.
- Remove the steaks from the skillet and let them rest.
- In the same skillet, add the chopped shallot and sauté until translucent.
- Pour in the red wine, scraping up any browned bits from the bottom of the skillet.
- Add the beef stock, thyme, and bay leaf, and let the sauce simmer until reduced by half.
- Remove the thyme and bay leaf, then whisk in the butter until the sauce is smooth.
- Serve the filet mignon topped with the Bordelaise sauce.
Notes
- For best results, use high-quality filet mignon.
- Let the meat rest after cooking to retain its juices.
- Pair with a side of roasted vegetables or mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: French