Stir in horseradish. You won’t but pre crumbled ever again! Pour red wine into sauce pan over high heat. Pick a wine you like. Try this simple sauce with any panfried beef, from burgers to filet mignon. Great filet mignon btw super. We make a similar red wine sauce and serve it with salmon…delicious! The sauce in this recipe is just a concentrated version of the wine with some butter and pan juices. Add shallots and sauté until starting to brown and caramelize, about 15 minutes. Making two filets tonight! I used Filet Mignon for this recipe but feel free to substitute your favorite cut of steak… it will be delicious. Please do not use our photos without prior written permission. The thicker end of the tenderloin is best for filet mignon medallions. Remove and discard rosemary and thyme sprigs. Add 1/2 cup cream and boil until sauce thickens slighly (2 min). Item No. Hi Michelle, that’s weird. Thank you! Download Pan Seared Filet Mignon with Red Wine Sauce. Directions. If not, cut away any gristly bits. This is the best steak I’ve had in a long time. Generously season each side of the steaks with salt and pepper. Trying this recipe soon, but planning to pour wine and juices into a steel pot for the reduction. Ingredients. Well, I lied. Elise is dedicated to helping home cooks be successful in the kitchen. Awesome! Filet mignon is a steak cut from the tenderloin, a missile shaped muscle which lays beneath the ribs, right along the backbone. Now comes the magical red wine sauce. You can use the finger test to test the doneness of your steak. butter. You can’t find stuff like this online…only on Fabio’s Kitchen! Place filets in the pan and sear until deep brown on one side, about 5 minutes. Olive Oil Lemon Cake with Basil and Pomegranate, How to Make Orangecello and Orange Infused Vodka, Braised Baby Artichokes and Mushrooms with Garlic and Lemon, How To Make a Unicorn Cake with Rainbow Layers, Koobideh Kabob (Persian Ground Beef Kabob). Pat steaks dry with clean paper towels and season each side with salt and black pepper, gently rubbing onto the surface. 2 cup your favourite hearty red wine. 4 teaspoons olive oil Our Favorite Videos Get Recipe » What is filet mignon? :). 380. Turn and cook on the other side and sear for 5 more minutes. This Steakhouse Filet Mignon with Red Wine Reduction is that steak. Get a premium steakhouse experience right at home! After several misfires over the last few years, I’ve given up with going out that night, and instead focus on lovely dishes we can make at home. Comments (3) Reply. 1 splash oil. I love that you show how to break down a whole filet. PGF10015. Nutritional information. Filet Mignon with Red Wine Sauce Recipe. These copyrighted works cannot be republished or used without prior permission. With a rich and buttery texture, but subtle beefy flavours, Filet Mignon pairs best with red wines that showcase soft tannins such as mature Cabernet Sauvignon, Bordeaux, … Although this producer makes very good Port wines, their red table wines are garnering more and more critical acclaim. Here is a classic date night meal—filet mignon in a red wine reduction. Season sauce to taste with salt and pepper. Thanks for waiting. 1 tbsp. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Add 1/2 cup whipping cream and boil until reduced to sauce consistency, about 7 minutes. https://www.tasteofhome.com/recipes/filet-mignon-with-red-wine-sauce Filet mignon is a stea… Welcome back for another episode of Fabio’s Kitchen – Season 4! Would love your thoughts, please comment. We think this may be the very best way of grilling filet mignon! Made it with Rebeyee steaks and it turned out great! Hello! 0 With recent stay-at-home orders due to COVID, the hubby and I have had to get creative with our date nights! This site is great for showing home cooks how to make great dishes from scratch. Remove filets from the skillet and set on a plate, lightly tent with tin foil and set aside. Strain sauce and return to same saucepan. The only thing that I’m thinking it could be is the wine. Making your own incredibly juicy, perfectly cooked steak at home! Directions. If you have a thick steak (2 inches or more) and you want your steak medium or medium well, then you may want to butterfly it first. To prepare filet mignon, either you are going to buy filet mignon steaks already prepped, or a large beef tenderloin, from which you cut the steaks. Preheat the oven to 375°F. Sorry, our subscription service is unavailable. salt and pepper, to taste. When it has, add the tablespoons of butter, one tablespoon at a time. Stir in garlic and cook for an additional minute. https://cabininthewoodsblog.com/filet-mignon-with-red-wine-reduction-sauce If the chain muscle is still attached, you can make a lovely heart shape with the steak. Pat meat dry and season all over with salt and pepper. Heat skillet to medium and sauté onions. Calories. Serve with healthy mashed cauliflower for a full meal. Put the steaks in the hot pan and immediately turn the heat down to medium to medium high (depending on your stovetop, medium on a high BTU gas range is about medium high on most electric ranges). :). Sprinkle freshly ground black pepper over the meat when you serve it. Boil this furiously until it is reduced by 3/4, about 10 minutes. As with any recipe that calls for a substantial amount of wine, use a wine that you enjoy drinking. Let stand at room temperature about 20 minutes before cooking. When I do it again I think I will make the sauce a little ahead of time -reducing the red wine and adding butter- in a saucepan separate from the skillet adding the drippings after the steaks rest. Heat a large cast iron skillet over medium-high heat and add olive oil. I love your style and you know what you’re talking about!!! Place a cast iron skillet over medium-high heat. Add 1 1/2 cups broth and boil until about 2/3 cup liquid remains (5-6 min). 1 tbsp. Remove from the pan, loosely tent with foil and allow to rest while you make the sauce. Cut the tenderloin into 1-inch to 2 inch-wide steaks. Remove filets from the refrigerator 30 minutes before cooking. Peel and thickly slice shallots. 1-2 tbsp. You'll cook up some ultra-tender First time commenting? Easy and impressive! So, if you don’t like the wine to start, it will not make a good sauce. Step 2, Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. There is something better. (Here’s an excellent tutorial from Fine Cooking about trimming the chain and silver skin.). Place the hot pan back on the stove and brown the onions. Stir herbs and onions into the oil and butter. Filet Mignon Recipe with a Red Wine Balsamic Sauce. Return mushrooms and steak to the pan and heat until warmed through (1 – 2 min). Pull up a chair! Read more about our affiliate linking policy. Elise is a graduate of Stanford University, and lives in Sacramento, California. Remove skillet from the oven and transfer steaks to a serving plate and let it rest while you prepare the red wine sauce. Beautiful too. I love to get those from Costco. It is also relatively lean. I wish I like filet mignon more. https://www.allrecipes.com/recipe/30578/filet-mignon-with-rich-balsamic-glaze Add 1 TBS butter, rosemary, thyme and onions. The only way to get a good sear is by high initial heat in the pan. 2 Let sit at room temperature: Allow the steaks to come to room temperature for at least 30 minutes and up to 90 minutes, depending on the thickness of the steaks. There’s no acid in the recipe other than in the wine. Pan Seared Filet Mignon. 2 (4 ounce) filet mignon steaks. Thank you for this super easy recipe! What might I have done wrong? We rate recipes up to 5-stars. Preheat oven to 400 degrees F. Sprinkle salt and pepper over both sides of steak. If you want a thick steak and you like your steak rare, or medium rare, you’re in luck, this will be easy. Preheat oven to 350°F Also preheat a heavy pan over medium heat on stove. Weight Watchers. *If you have thicker steaks, you can butterfly them and cook on the stovetop as directed here, or you can sear them on the stovetop and finish them in a 350°F oven for 10 minutes or more, until the center of the steaks are done to your liking. By. Stick with the recommended oil for this reason. We gave this a “10” . Wait until wine becomes thick and syrupy. 4 center-cut filets mignons, 1 1/2 inches thick, 7 to 8 ounces each, dried thoroughly with paper towels. Filet Mignon with Red Wine Sauce. These types of French wine are typically made with cabernet sauvignon, cabernet franc, merlot, and malbec grapes, and wines made with those grapes are perfect for making the sauce. Hi Sam, if your cast iron pan is well seasoned, it isn’t an issue. … Anyone had that experience? I froze the leftover sauce in an ice cube tray for future adventures in red wine reduction. Either cut will work with the following recipe—medallions with or without the chain, or heart-shaped butterflied. Wondeful post. The sauce in this recipe is just a concentrated version of the wine with some butter and pan juices. Red wine & filet mignon go wonderfully well together. Written by Elicit Folio. I needed a sauce for tonight and I just made a sample of this today to make sure it would be good for guests. Prep time: 10 minutes; Cook time: 20 minutes; Yield: Serves 2-4; As with any recipe that calls for a substantial amount of wine, use a wine that you enjoy drinking. If you are cutting steaks from a whole tenderloin, first decide if you are going to keep the chain muscle or not. Now I know what to do with fillet mignon. The olive oil you want to substitute has a lower smoke point than the canola or grapeseed oil recommended. Swirl each tablespoon into the sauce until it is completely incorporated before adding the next tablespoon of butter. This will be 1 of 2 offerings at a ladies luncheon I’m doing soon, the other Baked Tilapia in Lemon Butter Dill Sauce. It makes this steak dinner nothing short of a dream! It’s the kind of meal that will make you ask, “Why go out?”. Increase heat and boil until liquid is reduced to 1 cup, about 20 minutes. The olive oil, even a good one, will burn, and leave a bitter taste. December 31, 2014. The chain muscle is a smaller muscle that runs along the tenderloin. Have these ingredients delivered or schedule pickup SAME DAY! ~Elise, Made this for Valentines dinner, BIG hit!!! Filet Mignon in Red Wine Rosemary Sauce is a delicious meal that is easy enough for any night but elegant enough for any special occasion, like Valentine’s day, birthdays and anniversaries. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Return the hot skillet to a burner on medium-high … Rosemary Garlic Filet Mignon with Red Wine Reduction Sauce. 1. My husband said this is the best steak he had since many years ago.On side note, he doesn’t drink alcohol but he totally loved the red wine sauce and medium well steak. I used a very good Malbec (Altos Las Hormigas) and drank a glass of the wine while cooking (no problem with the wine). 1 Prepare the steaks: Your steaks should already be trimmed of the tough silver skin. Every table is a two-top, the menus are often fixed, and the staff frantically busy. 2 Tbsp butter. FamilySpice Family Spice images and content are copyright protected. Flank Steak Stir Fry with Asparagus and Red Pepper, Read more about our affiliate linking policy, Peppercorn crusted filet mignon with balsamic red wine sauce, 2-4 filet mignon steaks, 1 to 2 inches thick*, 2 cups full bodied red wine (we used a favorite Zinfandel). Filet Mignon with Red Wine Sauce. Thanks again. A hearty red wine sauce reduction with sliced earthy mushrooms is the perfect accompaniment. Pat your steaks dry and season with salt and pepper. Preheat a skillet over medium-high heat. Go to Corti’s a buy a wedge. … https://natashaskitchen.com/filet-mignon-recipe-mushroom-sauce-video As you get closer to the thin end, that part can be folded and tied for a roast. After several misfires over the last few years, I’ve given up with going out that night, and instead focus on lovely dishes we can make at home. I made this tonight with a prime NY strip and it was delicious. The sauce has incredible flavor, is so easy to throw together, and can be used with any favorite steak – rib-eye, porterhouse etc. Filet Mignon with Shallot and Red Wine Reduction 2 steaks, 7oz (200gr) each 3 large shallots 1 tbs olive oil 1 tbs brown sugar 1 tbs Balsamic vinegar 1/2 cup (4oz, 125ml) red wine . I usually touch them to check the doneness but the finger test you linked to was really interesting. 4 Cook the other side: Flip the steaks and cook for another 2-5 minutes, depending on how thick the steak is and how rare or well done you like your meat. Did you know you can save this recipe and order the ingredients for. My son, Nick, was on his senior high school retreat on Valentine’s Day…so we celebrated on the following Sunday with a meal of beef tenderloin steaks, brown butter, and Parmesan mashed potatoes and asparagus. Elise Bauer is the founder of Simply Recipes. This is wonderful. 4 oz French-style cream cheese. 3 cups dry red wine; 3 Tbsp Cognac; 3 shallots, chopped; 1 tsp chopped fresh thyme or 1 tsp dried, crumbled; 6 six oz filet mignon steaks; 4 cups beef stock of canned unsalted broth … 1/2 cup balsamic vinegar. Thanks you so much. I suspect this sauce will be just as good with a ribeye. January 9, 2021. Salt well. 4. All photos and content are copyright protected. Swirl to coat the pan. Think about how well done you would like your steaks and how thick they are. Watch the episode by clicking the photo below! Heat oil in a nonstick skillet over medium-low heat. This recipe comes from the Weight Watchers New Complete Cookbook Fifth Edition. Pretty sure boiling wine in your cast iron isn’t good for the pan. We tried this tonight and it was awesome – instructions were foolproof, and the sauce magnifique! I’ve made this recipe for myself and my wife. Tender juicy filet mignon is pan-seared, then finished in the oven until it is melt-in-your-mouth tender. Bring to a boil and cook until reduced by half, about 5-7 minutes; remove from the heat. brown sugar. Filet Mignon with Mushroom Red Wine Sauce is a perfect date night or Valentine's Day dinner for two! Trim away the ends of the tenderloin and cut away any silver skin. 1 clove garlic, minced. I have them almost at room temp and the salt and meat mallet crushed peppercorns (I broke my grinder the other day) all set. Perhaps that particular wine just doesn’t reduce well. Here’s an example of butterflying a thick filet mignon into a heart shape. It doesn’t get the exercise that would make it tough, like a shank or shoulder. A garlic and red wine sauce is the only topping needed to make our grass-fed and grass-finished beef shine. Filet Mignon is a tender but lean cut of meat that is focused less on flavour and more on texture. Romantic! Traditionally, the sauce would be made using a Bordeaux wine, but these wines are some of the most expensive in the world, so barring a Bordeaux, a good-quality dry red wine will suffice. Every table is a two-top, the menus are often fixed, and the staff frantically busy. I don’t eat meat and I’d no idea how to cook steak. 3 Sear the steaks on one side: Heat 2 tablespoons of oil in a cast iron pan on high heat for 1 minute. Have you ever noticed how crowded restaurants are on Valentine’s Day? Add salt to taste and serve the sauce with the steak. We’re not huge beef eaters, but every once in a while, the sudden urge for a good steak will strike! There is nothing better than an incredibly juicy, perfectly cooked steak at your favorite steakhouse. 1350. Made from mostly indigenous grapes including Tinta Roriz and Touriga Nacional these are serious red wines with lots of tannins. (Can be prepared 1 day ahead. Rick Schneck. Add garlic and cook for 1 minute. lots of fresh pepper. Calories Per Serving. Transfer skillet into the oven and cook until desired doneness. For this sauce, reduce a cabernet based wine with some good beef stock and shallots. Filet mignon steak, pan seared and served with a sauce of a red wine reduction with butter. Hubby loved it and claimed it was the the best steak he’s had. Peppercorn crusted filet mignon with balsamic red wine sauce from Jaden Hair of SteamyKitchen.com. Sear untouched for at least 3 minutes, up to 6 minutes for a 2-inch thick steak. Filet Mignon with Red Wine Balsamic Sauce. Please review the Comment Policy. Slice the steak against the grain and serve with the sauce. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. The steak we have prepared here includes the chain. The tenderloin muscle is called “tenderloin” because it is just that, tender. To make a classic filet mignon medallion shape, most people trim way this piece, but it is still part of the tenderloin cut and tastes great, although not quite as tender as the rest of the tenderloin, so keep it if you want. Go to Corti ’ s a buy a wedge add 1/2 cup whipping cream and boil until thickens! In garlic and red wine Balsamic sauce grass-finished beef shine the backbone or used without prior permission but some... Until warmed through ( 1 – 2 min ) can save this but! Fixed, and lives in Sacramento, California you serve it, cut away! Pickup SAME Day my phenomenal filet mignon is pan-seared, then finished in the,... Your purchases via these links can benefit Simply Recipes suggested 2 cups but make enough sauce to satisfy your or! 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Valentine ’ s an excellent tutorial from Fine cooking about trimming the chain until. 2, Generously season the steaks with salt and black pepper over both sides of steak heat in pan. Meal—Filet mignon in a red wine reduction is that steak 0 with recent stay-at-home due... Wines, their red table wines are garnering more and more joy a long.... To top my grilled filet mignon go wonderfully well together you won ’ t good for the reduction … garlic! Untouched for at least 3 minutes, up to 6 minutes for a good will... Before it will be delicious makes this steak dinner nothing short of a dream ’ s Kitchen you! Pat your steaks should already be trimmed of the pan and sear 5.