Remove from the heat; keep warm. Cut the tenderloin into 1-inch to 2 inch-wide steaks. A beautiful meal of pan seared filet mignon with mushroom red wine sauce and topped with crumbled blue cheese served with buttered asparagus. He’s a fish fella. We rate recipes up to 5-stars. ~Elise, Made this for Valentines dinner, BIG hit!!! Hubby loved it and claimed it was the the best steak he’s had. In a large saucepan, saute onion in 1 tablespoon butter until tender. The steak we have prepared here includes the chain. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Have these ingredients delivered or schedule pickup SAME DAY! Filet mignon is a stea… Add 1/2 cup finely chopped yellow onion and saute until slightly golden brown, about 5 minutes. 2 -8 -10 oz. Wrap the exterior of each filet in bacon and secure with a toothpick or butcher's twine, if necessary. 2 8 oz Filet Mignons, at room temperature. Marinate steaks overnight in glass pans. Here is a classic date night meal—filet mignon in a red wine reduction. Pretty sure boiling wine in your cast iron isn’t good for the pan. I froze the leftover sauce in an ice cube tray for future adventures in red wine reduction. Filet Mignon with Red Wine Pan Sauce + Roasted Asparagus + Garlic Mashed Potatoes . Red Wine Reduction Sauce (pictured just below) In a medium saucepan melt 1 Tbsp butter over medium heat. While you can't go wrong with filet mignon, this sauce helps to amp it up just a little bit. You'll cook up some ultra-tender We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. We tried this tonight and it was awesome – instructions were foolproof, and the sauce magnifique! Definitely serve this pan-seared steak with red wine mushroom sauce. Heat 1 tablespoon olive oil in a large skillet over medium heat. Learn how to make Filet Mignon with Mushroom-Wine Sauce. Did you know you can save this recipe and order the ingredients for. ½ cup unsalted beef stock. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. So, it was to my extreme pleasure that he “Mmmm’d” his way through this dinner the other night. Hi Michelle, that’s weird. Heat olive oil in a large nonstick skillet over medium-high heat. 1 Prepare the steaks: Your steaks should already be trimmed of the tough silver skin. Difficulty. This is the best steak I’ve had in a long time. Anyone had that experience? Boil this furiously until it is reduced by 3/4, about 10 minutes. Pepper-Crusted Beef Tenderloin with Mushrooms, Peppered Filets with Cherry Port Sauce for 2, Do Not Sell My Personal Information – CA Residents, 6 beef tenderloin steaks (4 to 6 ounces each). So, if you don't like the wine to start, it will not make a good sauce. Acqua Al 2 is known for its many cuts of beef, specifically their balsamic and blueberry glazed The final step is a custom red wine sauce. Every table is a two-top, the menus are often fixed, and the staff frantically busy. Recipe by Sara Haas, RDN, LDN. Thanks, Elise…I adore you recipes and many have made it into my regular rotation. Cover and let stand for 3-5 minutes. Hi Sam, if your cast iron pan is well seasoned, it isn’t an issue. 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). Elise is dedicated to helping home cooks be successful in the kitchen. Now I know what to do with fillet mignon. Heat a large heavy skillet or cast iron pan over high heat until very hot, but not smoking. You won’t but pre crumbled ever again! Ingredients. 2 8 oz Filet Mignons, at room temperature. ½ lb Fresh Asparagus, washed and trimmed. I made it with red wine and that was all I could taste, next time I will try with the beef broth. Remove the skillet from the heat. Whisk first 4 ingredients in large bowl. 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. Ingredients. Taste of Home is America's #1 cooking magazine. All of them have enjoyed this recipe! If you are cutting steaks from a whole tenderloin, first decide if you are going to keep the chain muscle or not. 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. by Jaden | Jul 6, 2011 | Main Course, Recipes, Sauces/Condiments | 25 comments. We gave this a “10” . Finally, taste and season lightly with salt and pepper. Heat another tablespoon of butter over high heat in the skillet. Prep. The tenderloin muscle is called “tenderloin” because it is just that, tender. If not, cut away any gristly bits. Serve with wine sauce. Think about how well done you would like your steaks and how thick they are. December 31, 2014. 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. Filet Mignon with Shallot-Red Wine Sauce and Garlic Frites. Filet Mignon with Red Wine Sauce. Here is a classic date night meal—filet mignon in a red wine reduction. The sauce in this recipe is just a concentrated version of the wine with some butter and pan juices. Serves. Add the vinegar, red wine, garlic, and brown sugar to … 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. Place an iron skillet (or an oven safe saute pan) on the stove for the meat and a large saute pan on the stove for the mushrooms and red wine sauce. The meat is the star, and does not need a lot to make it shine. Bring to a boil. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften … The chain muscle is a smaller muscle that runs along the tenderloin. What might I have done wrong? I suspect this sauce will be just as good with a ribeye. I love your style and you know what you’re talking about!!! Truly, not a problem. Trim the ends so there is no overlap. Our Favorite Videos Get Recipe » What is filet mignon? First filets are coated in garlic, rosemary and seasonings before being seared on the grill. Total Time. https://familyspice.com/filet-mignon-steak-with-red-wine-sauce Thank you! 6. If you need a company-pleasing entree, but have no time to fuss…let them eat steak! 4 Tablespoons Extra Virgin Olive Oil, divided. Add shallots and mushrooms; sauté for 4 minutes. Easy. If your steak has the chain attached and you don't want to serve it, cut it away and save for another purpose. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare. 5 Make the wine sauce with pan juices: Pour the wine into the pan and turn the heat to high. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. Salt and pepper to taste. 28 min. Point Reyes Blue is wonderful. Add … Add the 2 tablespoons of butter to an oven safe cast iron skillet and turn up high, allow the skillet to … Savory wine sauce dresses up beef for any special occasion. Stick with the recommended oil for this reason. 8 fresh sage leaves. Filet Mignon Recipe with a Red Wine Balsamic Sauce. 18 min. I love that you show how to break down a whole filet. Filet Mignon with Red Wine Sauce. Filet Mignon with Red Wine Sauce is a knockout dish where wine takes center stage. https://www.allrecipes.com/recipe/30578/filet-mignon-with-rich-balsamic-glaze Place the steaks directly on the grill grate, close the lid, and smoke for 30 minutes. Sprinkle the salt, pepper, and sugar on both side of steaks. As you get closer to the thin end, that part can be folded and tied for a roast. Wrap each fillet with a slice of bacon. It will bubble and foam, and after it … Filet mignon is a steak cut from the tenderloin, a … Ingredients for Simple Seared Filet Mignon with Red Wine Mushroom Sauce. Transfer the steaks to a cutting board. Serve with healthy mashed cauliflower for a full meal. Filet Mignon Recipe with a Red Wine Balsamic Sauce. 3 spray(s) uncooked lean and trimmed beef filet mignon… I have them almost at room temp and the salt and meat mallet crushed peppercorns (I broke my grinder the other day) all set. 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. Using a dry red, we'll create a delicious, classic sauce that complements but doesn't overpower the beef. Drizzle with oil. Bring the steakhouse home with this decadent, yet surprisingly healthy, entrée. February 12, 2014 by Jules. 3 Sear the steaks on one side: Heat 2 tablespoons of oil in a cast iron pan on high heat for 1 minute. Perfect for a Parisian-inspired Valentine’s Day. SmartPoints® value per serving. Pick a wine you like. Grill, covered, over medium heat or broil 4 in. I needed a sauce for tonight and I just made a sample of this today to make sure it would be good for guests. To Serve the Seared Filet Mignon with Red Wine Mushroom Sauce: Serve the filet mignon over potatoes or with roasted vegetables. 4 Garlic Cloves, peeled. Every table is a two-top, the menus are often fixed, and the staff frantically busy. Kosher Salt . 2 thick cuts of filet mignon (about ½ pound each) 3 tablespoons butter, divided. This is wonderful. Wrap each fillet with a slice of bacon. … Spoil mom or anyone special in your life with this deceptively easy to prepare and ridiculously delicious pan seared filet mignon steak with red wine sauce. 2. Reduce heat; simmer until reduced by half. We make a similar red wine sauce and serve it with salmon…delicious! Sprinkle steaks with remaining salt and pepper. This site is great for showing home cooks how to make great dishes from scratch. We splurge on filet mignon a few times a year, it’s the most expensive cut of steak because it’s incredibly tender and you can only get about 9 filets per cow. Tent with foil and let stand 10 minutes. Just an excellent meal! First time commenting? 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. Add tomato paste; cook and stir 2 minutes longer. Remove steaks from marinade and pat dry. 4 1-inch-thick filet mignon steaks (each 6 to 8 ounces) Preparation. Elise is a graduate of Stanford University, and lives in Sacramento, California. 6. Cast-Iron Filet Mignon with Red Wine Sauce. In a small bowl, mix butter and flour. Add thickly sliced mushrooms and cook 5 min until soft. Gradually stir in remaining butter until melted. Have you ever noticed how crowded restaurants are on Valentine’s Day? Pro tip: Don’t skip patting dry your meat! Weight Watchers. This will be 1 of 2 offerings at a ladies luncheon I’m doing soon, the other Baked Tilapia in Lemon Butter Dill Sauce. This classic filet mignon in a simple red wine sauce is sure to do the trick. :). It doesn’t get the exercise that would make it tough, like a shank or shoulder. While the steaks are smoking, prepare the balsamic red wine reduction. So, for any cuts like these, which are 1.5″ thick or more, this is a great, fail-proof method. 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. https://cabininthewoodsblog.com/filet-mignon-with-red-wine-reduction-sauce Wrap the exterior of each filet in bacon and secure with a toothpick or butcher's twine, if necessary. Enjoy tender filet mignon in an exquisite mushroom wine sauce. We served it with a Baby Spinach and Shrimp Salad! Savory wine sauce dresses up beef for I love to get those from Costco. https://cabininthewoodsblog.com/filet-mignon-with-red-wine-reduction-sauce Classic Filet Mignon With A Red Wine Sauce. Trim away the ends of the tenderloin and cut away any silver skin. It is the ultimate special occasion meal, and is so easy to prepare. Filet Mignon with Red Wine Sauce Have you ever noticed how crowded restaurants are on Valentine’s Day? Filet Mignon with Red Wine Pan Sauce + Roasted Asparagus + Garlic Mashed Potatoes . Add garlic, 1/4 teaspoon salt and oregano; cook and stir 1 minute. Please do not use our photos without prior written permission. I made this sauce the other night and it came out way too tart and acidic and ended up semi rescuing it only after adding a lot of honey. Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at … We splurge on filet mignon a few times a year, it’s the most expensive cut of steak because it’s incredibly tender and you can only get about 9 filets per cow. Your comment may need to be approved before it will appear on the site. 10 min. Fresh Cracked Pepper 1 Tablespoon Shallot, minced ½ Cup Red Wine ½ Cup Beef Stock. I made this tonight with a prime NY strip and it was delicious. Great filet mignon btw super. If the chain muscle is still attached, you can make a lovely heart shape with the steak. Here’s an example of butterflying a thick filet mignon into a heart shape. And folks, don’t get me wrong, […] Primary Sidebar. Filet mignon, as indicated by its French name, is a tender cut of beef that is famous for its wonderful texture.It's expensive and delicate, so knowing how to cook it to perfection will give you an incredible meal, so satisfying that there is no need for big serving sizes. *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. If you want a thick steak and you like your steak rare, or medium rare, you’re in luck, this will be easy. 4 Garlic Cloves, peeled. It is also relatively lean. Wondeful post. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Recipe. 2 lbs Yukon Gold Potatoes, peeled and quartered. 4 beef tenderloin fillets, about 4 ounces each, and about 1 1/2 inches thick; 1/4 teaspoon salt; 1 teaspoon black pepper (or pepper blend) 1 teaspoon olive oil; 1 1/2 teaspoons butter; 1 tablespoon finely chopped shallot; 3/4 cup red wine The only thing that I’m thinking it could be is the wine. You can use the finger test to test the doneness of your steak. Swirl each tablespoon into the sauce until it is completely incorporated before adding the next tablespoon of butter. https://www.allrecipes.com/recipe/19636/filet-with-a-merlot-sauce 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. Thanks again. ½ lb Fresh Asparagus, washed and trimmed. Gradually whisk in wine. The only way to get a good sear is by high initial heat in the pan. I think the pan frying method works great for thicker cuts, such as filet mignon (the ones on the photo were almost 2 inches thick). Add 1 tablespoon butter and swirl to coat the pan. I usually touch them to check the doneness but the finger test you linked to was really interesting. Recipe. The Spruce / Diana Chistruga . (Here’s an excellent tutorial from Fine Cooking about trimming the chain and silver skin.). I used a very good Malbec (Altos Las Hormigas) and drank a glass of the wine while cooking (no problem with the wine). … There’s no acid in the recipe other than in the wine. I love a good steak and my husband does not. Remove from the pan, loosely tent with foil and allow to rest while you make the sauce. Serve with roasted asparagus, light creamed spinach or mashed potatoes with celeriac root. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Ingredients. BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! Get a premium steakhouse experience right at home! Add in 2 tsp minced garlic and saute 20 seconds. Trying this recipe soon, but planning to pour wine and juices into a steel pot for the reduction. How to Make Filet Mignon: 1. A couple of days ago my husband opened a really good bottle of red Bordeaux wine, and we had to have filet mignon steak with it. The best way of grilling filet mignon may be this recipe! 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). Filet mignon is a steak cut from the tenderloin, a missile shaped muscle which lays beneath the ribs, right along the backbone. 1 tablespoon neutral oil. Either cut will work with the following recipe—medallions with or without the chain, or heart-shaped butterflied. Rub Worcestershire sauce evenly on both sides of filet mignon steaks, then sprinkle with salt and pepper. Made it with Rebeyee steaks and it turned out great! 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. 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. I have shared with several family members. 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. The thin end, that part can be folded and tied for a meal... Eat steak than the canola or grapeseed oil recommended over medium heat ’ thinking. 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