Written by Elicit Folio. Awesome! Preheat oven to 350°F Also preheat a heavy pan over medium heat on stove. Each filet is coated in a mixture of garlic, rosemary and seasonings before being perfectly seared on the grill. 1350. PGF10015. You can use the finger test to test the doneness of your steak. Salt well. Heat a large cast iron skillet over medium-high heat and add olive oil. We make a similar red wine sauce and serve it with salmon…delicious! We tried this tonight and it was awesome – instructions were foolproof, and the sauce magnifique! … Welcome back for another episode of Fabio’s Kitchen – Season 4! I froze the leftover sauce in an ice cube tray for future adventures in red wine reduction. There is something better. First time commenting? Peel and thickly slice shallots. January 19th, 2019 - 8:59am . Red wine & filet mignon go wonderfully well together. Pour red wine into sauce pan over high heat. Add a dry red wine and start scraping up the bits on the bottom of the pan. I’ve made this recipe for myself and my wife. It’s the kind of meal that will make you ask, “Why go out?”. 2 8-oz beef tenderloin steaks, dried on paper towels. Finish with some fresh butter to thicken. Please try again later. Add 1/2 cup whipping cream and boil until reduced to sauce consistency, about 7 minutes. Preheat the oven to 375°F. 1 pinch salt. Remove skillet from the oven and transfer steaks to a serving plate and let it rest while you prepare the red wine sauce. This site is great for showing home cooks how to make great dishes from scratch. Elise is a graduate of Stanford University, and lives in Sacramento, California. Anyone had that experience? Wondeful post. If not, cut away any gristly bits. Turn and cook on the other side and sear for 5 more minutes. Remove from the pan, loosely tent with foil and allow to rest while you make the sauce. Filet mignon steak, pan seared and served with a sauce of a red wine reduction with butter. Just found this website. Romantic! Although this producer makes very good Port wines, their red table wines are garnering more and more critical acclaim. It makes this steak dinner nothing short of a dream! butter. Pour in wine and scrape up any browned bits with a wooden spoon. 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 . 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. … Trying this recipe soon, but planning to pour wine and juices into a steel pot for the reduction. Add shallots and sauté until starting to brown and caramelize, about 15 minutes. Stir in garlic and cook for an additional minute. Item No. Weight Watchers. You won’t but pre crumbled ever again! Preheat oven to 400 degrees F. Sprinkle salt and pepper over both sides of steak. Easy and impressive! https://cabininthewoodsblog.com/filet-mignon-with-red-wine-reduction-sauce Grill … 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). … Made it with Rebeyee steaks and it turned out great! From what I’ve read it can destroy your seasoning in the pan and make your food taste metallic. Calories. Thanks, Elise…I adore you recipes and many have made it into my regular rotation. Bordelaise – Red Wine Sauce. :). Ingredients. 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. Sprinkle freshly ground black pepper over the meat when you serve it. Try this simple sauce with any panfried beef, from burgers to filet mignon. Thank you for this super easy recipe! This Steakhouse Filet Mignon with Red Wine Reduction is that steak. Here’s an example of butterflying a thick filet mignon into a heart shape. We’re not huge beef eaters, but every once in a while, the sudden urge for a good steak will strike! Have these ingredients delivered or schedule pickup SAME DAY! 1 clove garlic, minced. I suggested 2 cups but make enough sauce to satisfy your taste or number of steaks. Or you can use a meat thermometer inserted into the thickest part of the steak (120°F to 125°F for rare, 130°F to 135°F for medium rare, 140°F to 145°F for medium). We think this may be the very best way of grilling filet mignon! 1 Prepare the steaks: Your steaks should already be trimmed of the tough silver skin. Place filets in the pan and sear until deep brown on one side, about 5 minutes. It’s amazing and I can’t wait to top my grilled filet mignon with it tonight. Stir herbs and onions into the oil and butter. So, if you don't like the wine to start, it will not make a good sauce. Truly, not a problem. Did you know you can save this recipe and order the ingredients for. Stir in horseradish. Just before getting ready to cook, pat the meat dry with paper towels, then coat with oil. 2 filet mignon, about 1 1/2 inches thick 1/4 cup/60 mL dry red wine 2 tablespoons/30 mL low sodium soy sauce 1 tablespoon/15 mL fresh lemon juice 1 tablespoon/15 mL fresh ginger, grated 1 clove garlic, minced 1/4 teaspoon/1.25 mL red pepper flakes 1/4 teaspoon/1.25 mL salt 1/4 … There is nothing better than an incredibly juicy, perfectly cooked steak at your favorite steakhouse. Turn off the heat and wait until the wine has stopped bubbling. Wait until wine becomes thick and syrupy. 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. I have them almost at room temp and the salt and meat mallet crushed peppercorns (I broke my grinder the other day) all set. 1-2 tbsp. Add 2 cups red wine. Sorry, our subscription service is unavailable. You can’t find stuff like this online…only on Fabio’s Kitchen! Filet Mignon is a tender but lean cut of meat that is focused less on flavour and more on texture. 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. Licensing inquiries for commercial use, publication and general distribution can be sent to laura@familyspice.com. Filet mignon is a stea… Step 2, Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. *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. Go to Corti’s a buy a wedge. 3 Sear the steaks on one side: Heat 2 tablespoons of oil in a cast iron pan on high heat for 1 minute. If you want a thick steak and you like your steak rare, or medium rare, you’re in luck, this will be easy. These copyrighted works cannot be republished or used without prior permission. 1 tbsp. Heat skillet to medium and sauté onions. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften … The only thing that I’m thinking it could be is the wine. Watch the episode by clicking the photo below! We rate recipes up to 5-stars. lots of fresh pepper. 1/2 cup balsamic vinegar. A hearty red wine sauce reduction with sliced earthy mushrooms is the perfect accompaniment. While you do this, you want to reduce the sauce by half. Filet Mignon with Mushroom Red Wine Sauce is a perfect date night or Valentine's Day dinner for two! Serve with healthy mashed cauliflower for a full meal. brown sugar. Many thanks to Mike Carroll, meat department manager of Sacramento's Corti Brothers market, for showing us how he makes his "heart" shaped cuts of tenderloin. 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. The thicker end of the tenderloin is best for filet mignon medallions. Add garlic and cook for 1 minute. Add 1/2 cup cream and boil until sauce thickens slighly (2 min). It is also relatively lean. 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