Filet mignon or filet mignon (in French, literally, ‘beautiful filet’, although in the culinary sense of ‘tender filet’) is a term used to refer to different cuts of meat from pork, beef or beef. It is considered a delicacy.
Let’s create that over-the-top restaurant experience at home.
Pan seared filet mignon with red wine sauce.
Okay, let’s set you up with a steak night, your loved one will never forget.
We’re gonna start with filet mignon, we’ll pan sear it, build a great crust on it.
Take ’em out, finish ’em in the oven. And in that same pan, we’re going to build a wonderful, luxurious red wine sauce.
Cinch your aprons my friends, we’re about to get chefy.
4 Certified Angus Beef ® filet steaks, cut 1 1/4 to 1 1/2-inches thick
1 1/2 teaspoons coarse kosher salt
1 teaspoon fresh cracked black pepper
2 teaspoons canola oil
5 tablespoons butter, divided
2 tablespoons minced shallot
1 teaspoon chopped garlic
1 cup red wine
3/4 cup unsalted beef stock
2 bay leaves
1/2 teaspoon dried tarragon
- Okay, we’re gonna start with some high quality steaks, in this case center cut tenderloin steaks known as filet mignon. Inch and a half thick which puts them at about six to eight ounces each. We’ll season both sides generously with kosher salt and fresh cracked pepper. Make sure you get all sides.
- All right, let’s get a stainless steel pan to medium high at a couple teaspoons of canola oil swirl it around and set those steaks into the hot pan. You want to hear that sizzle. That’s what we’re looking for. Nice contact with the pan. And if you’ve got some of that errant salt and pepper, you can put that on the top of each. Now we’ll give ’em time to develop a good sear on the one side before flipping. So that’s only gonna be a couple minutes. Developing a good crust on both sides is important because it’s developing flavor.
- So here’s a great tip. Sear the edges also. Just hold the steak with tongs and roll over the hot pan.
- Now we’ll turn the heat off on the skillet. Steaks come out and onto a sheet pan fitted with a cooling rack and into a 325 degree oven.
- Now let’s get our sauce working. First, we’ll get a clove of garlic minced.It doesn’t have to be perfect, just nicely minced up. About a teaspoon is really all we’re looking for. One small shallot that we’ll also mince, nice and fine to be part of this flavor building.
- Okay, let’s revisit this pan and get some flavor working. With the pan back on medium heat, we’ll add a tablespoon of butter, swirl that around and get it nice and melty before we put the garlic and shallots and garlic in.
- Garlic and shallots are just gonna need a minute or so just to get them softened and to start to get a little transparent on those shallots. Move that around a little in the pan.
- And now we deglaze or pour in our red wine. One cup. Let that boil and evaporate the alcohol off of it.
- Then we’re gonna add three quarter cup of beef stock, a Bay leaf, and some Terragon.
- Now with the heat on medium low, we’re gonna reduce the liquid, concentrating the flavors from the brown bits that were left from us searing the steak, the wine, the broth and the herbs.
- After about seven to 10 minutes of simmering, the sauce should be a little thicker and ready for the last ingredient, the butter.
- We’re gonna whisk in cubed butter, a couple tablespoons at a time until melted and emulsified. Just using your whisk, work it around in the pan.
- Now I’m gonna strain the sauce. This is optional, but I think it’s a good idea. Strain the sauce to make it completely smooth.
- Red wine sauce, spoon down and steaks on top.
- Your Filet Mignon is ready!