Filet Mignon with Red Wine Sauce

Filet Mignon with Red Wine Sauce is an elegant and flavorful dish perfect for a special meal. Here’s how to prepare it at home for six people

Ingredients:

For the Steaks:

• 6 filet mignon steaks (6-8 oz each)
• Salt, to taste
• Freshly ground black pepper, to taste
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• 6 cloves garlic, smashed
• 6 sprigs fresh thyme or rosemary

For the Red Wine Sauce:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups red wine (choose a good quality wine you would drink)
• 1 cup beef broth
• 2 tablespoons balsamic vinegar
• 2 tablespoons unsalted butter, cold
• Salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the Steaks:

1. Season the Steaks: Pat the filet mignon steaks dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
2. Heat the Skillet: Preheat your oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet.
3. Sear the Steaks: Add the steaks to the skillet and sear for about 2-3 minutes on each side until a golden-brown crust forms.
4. Add Butter and Herbs: Reduce the heat to medium. Add the butter, smashed garlic, and thyme or rosemary to the skillet. Baste the steaks with the melted butter for 1-2 minutes.
5. Transfer to Oven: Transfer the skillet to the preheated oven and cook the steaks for about 5-7 minutes for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer to check the temperature: 135°F (57°C) for medium-rare.
6. Rest the Steaks: Transfer the steaks to a plate and cover loosely with foil. Let them rest for about 5 minutes.

2. Prepare the Red Wine Sauce:

1. Sauté Onions and Garlic: In the same skillet (discard excess fat), add 1 tablespoon of olive oil and heat over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
2. Deglaze with Wine: Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it simmer and reduce by half, about 10 minutes.
3. Add Beef Broth and Vinegar: Add the beef broth and balsamic vinegar. Continue to simmer until the sauce is reduced by half again, about 10 minutes.
4. Finish the Sauce: Remove from heat and whisk in the cold butter until the sauce is smooth and glossy. Season with salt and freshly ground black pepper to taste.

3. Serve:

1. Plate the Steaks: Place the filet mignon steaks on plates and spoon the red wine sauce over the top.
2. Garnish: Garnish with additional fresh herbs if desired.

Tips:

• Wine: Use a quality red wine that you enjoy drinking. Cabernet Sauvignon or Merlot works well.
• Temperature: Use a meat thermometer for perfect doneness. Medium-rare is 135°F, medium is 145°F.
• Resting: Resting the steaks allows the juices to redistribute, resulting in a more flavorful and juicy steak.

Enjoy your elegant and delicious Filet Mignon with Red Wine Sauce