As a busy mom, I know how challenging it can be to whip up a gourmet meal after a long day. That’s why I adore this Pan-Seared Filet Mignon Bordelaise. It’s not just a dish; it’s an experience that transforms an ordinary evening into something special. Imagine tender filet mignon, perfectly seared and drizzled with a rich, velvety Bordelaise sauce. This recipe is quick, elegant, and sure to impress your loved ones. Whether it’s a weeknight dinner or a special occasion, this dish brings a touch of luxury to your table without the fuss.
Why You’ll Love This Pan-Seared Filet Mignon Bordelaise
This Pan-Seared Filet Mignon Bordelaise is a game-changer for busy nights. It’s quick to prepare, taking just 25 minutes from start to finish. The flavors are rich and satisfying, making it feel like a restaurant-quality meal at home. Plus, the simplicity of the recipe means you can focus on enjoying the moment with your family, rather than stressing in the kitchen. Trust me, this dish will become a favorite!
Ingredients for Pan-Seared Filet Mignon Bordelaise
Gathering the right ingredients is key to making this Pan-Seared Filet Mignon Bordelaise shine. Here’s what you’ll need:
- Filet Mignon Steaks: Tender and juicy, these are the stars of the dish. Look for high-quality cuts for the best flavor.
- Salt and Pepper: Simple seasonings that enhance the natural taste of the meat. Don’t skimp on these!
- Olive Oil: This helps achieve that perfect sear. Extra virgin olive oil adds a lovely flavor.
- Red Wine: A good Bordeaux is ideal for the sauce. It adds depth and richness, making the dish feel gourmet.
- Beef Stock: This adds a savory base to the sauce. You can use homemade or store-bought for convenience.
- Unsalted Butter: This enriches the sauce, giving it a silky texture. Always use unsalted to control the saltiness.
- Shallot: A milder onion flavor that adds sweetness to the sauce. If you can’t find shallots, yellow onions work too.
- Fresh Thyme: A fragrant herb that brightens the dish. You can substitute with dried thyme if fresh isn’t available.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Pan-Seared Filet Mignon Bordelaise
Now that you have your ingredients ready, let’s dive into the steps to create this Pan-Seared Filet Mignon Bordelaise. Each step is simple, yet it builds up to a dish that feels truly gourmet. Let’s get cooking!
Step 1: Season the Steaks
Start by seasoning your filet mignon steaks generously with salt and pepper on both sides. This simple step enhances the natural flavors of the meat. Don’t be shy; a good seasoning is key to a delicious steak!
Step 2: Heat the Skillet
Next, heat 2 tablespoons of olive oil in a skillet over medium-high heat. You want the oil to shimmer but not smoke. This is where the magic happens, so be patient and let it get hot enough for that perfect sear.
Step 3: Sear the Steaks
Once the skillet is hot, carefully add the seasoned steaks. Sear them for about 4-5 minutes on each side for a medium-rare finish. You should hear a satisfying sizzle! This step locks in the juices and creates a beautiful crust.
Step 4: Rest the Steaks
After searing, remove the steaks from the skillet and let them rest on a plate for about 5 minutes. This is crucial! Resting allows the juices to redistribute, ensuring your steak is tender and juicy when you cut into it.
Step 5: Sauté the Shallots
In the same skillet, add the finely chopped shallot. Sauté until it becomes translucent, about 2-3 minutes. The shallots will soak up all those delicious flavors left in the pan, adding depth to your sauce.
Step 6: Deglaze with Red Wine
Now, pour in 1 cup of red wine, preferably Bordeaux. Use a wooden spoon to scrape the bottom of the skillet, deglazing it. This step lifts all those tasty bits, creating a rich base for your Bordelaise sauce.
Step 7: Reduce the Sauce
Let the wine simmer and reduce by half. This usually takes about 5 minutes. Then, add ½ cup of beef stock and continue to reduce the sauce until it thickens. You want a sauce that clings to the back of a spoon—rich and flavorful!
Step 8: Finish the Sauce
Once the sauce has thickened, remove it from heat. Whisk in 2 tablespoons of unsalted butter until melted. This adds a luxurious finish to your sauce, making it silky and smooth.
Step 9: Serve the Dish
Finally, plate your filet mignon and generously top it with the Bordelaise sauce. Garnish with fresh thyme for a pop of color and flavor. Serve it up and watch your family’s eyes light up with delight!
Tips for Success
- Always let your steak rest after cooking to keep it juicy.
- Use a meat thermometer for perfect doneness—130°F for medium-rare.
- Choose a good quality red wine; it makes a difference in flavor.
- Don’t rush the sauce; let it reduce for a richer taste.
- Experiment with herbs; rosemary or parsley can add a unique twist.
Equipment Needed
- Skillet: A heavy-bottomed skillet works best. If you don’t have one, a non-stick pan will do.
- Meat Thermometer: This helps ensure perfect doneness. If you don’t have one, just use the touch test.
- Whisk: Essential for finishing the sauce. A fork can work in a pinch!
- Cutting Board: For resting and slicing the steaks. Any clean surface will suffice.
Variations
- Mushroom Bordelaise: Add sautéed mushrooms to the sauce for an earthy flavor that complements the steak beautifully.
- Herb-Infused Butter: Mix in fresh herbs like rosemary or tarragon into the butter for a fragrant twist on the sauce.
- Grilled Filet Mignon: For a smoky flavor, grill the filet mignon instead of pan-searing it. Just be sure to keep an eye on the cooking time!
- Vegetarian Option: Substitute the filet mignon with grilled portobello mushrooms for a hearty, meat-free alternative.
- Spicy Kick: Add a pinch of red pepper flakes to the sauce for a subtle heat that elevates the dish.
Serving Suggestions
- Roasted Vegetables: Pair with seasonal roasted veggies for a colorful and nutritious side.
- Mashed Potatoes: Creamy mashed potatoes complement the rich Bordelaise sauce beautifully.
- Red Wine: Serve with a glass of Bordeaux to enhance the meal’s flavors.
- Presentation: Plate the steak on warm plates for an elegant touch.
FAQs about Pan-Seared Filet Mignon Bordelaise
What is Bordelaise sauce?
Bordelaise sauce is a classic French sauce made from red wine, shallots, and beef stock. It’s rich and flavorful, perfect for enhancing the taste of your Pan-Seared Filet Mignon Bordelaise. The sauce adds a gourmet touch to your meal!
Can I use a different cut of meat?
While filet mignon is the star of this dish, you can substitute it with other cuts like ribeye or sirloin. Just keep in mind that cooking times may vary based on the thickness and fat content of the meat.
How do I know when my steak is done?
The best way to check for doneness is to use a meat thermometer. For medium-rare, aim for 130°F. If you don’t have one, the touch test can help; a medium-rare steak should feel like the fleshy part of your hand below your thumb when relaxed.
Can I make the sauce ahead of time?
Absolutely! You can prepare the Bordelaise sauce in advance and reheat it gently before serving. Just be sure to whisk in a little extra butter to restore its silky texture.
What sides pair well with this dish?
For a complete meal, consider serving your Pan-Seared Filet Mignon Bordelaise with roasted vegetables, creamy mashed potatoes, or a fresh salad. These sides complement the rich flavors of the steak beautifully!
Final Thoughts
Cooking this Pan-Seared Filet Mignon Bordelaise is more than just preparing a meal; it’s about creating a moment of joy and connection with your loved ones. The rich flavors and tender steak will have everyone at the table savoring each bite. I love how this dish transforms an ordinary evening into a special occasion, making it perfect for busy moms like us. So, whether it’s a weeknight dinner or a celebration, this recipe is sure to impress. Trust me, once you try it, you’ll want to make it a regular on your dinner rotation!
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Pan-Seared Filet Mignon Bordelaise: A Gourmet Delight Today!
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
A gourmet dish featuring tender filet mignon seared to perfection and served with a rich Bordelaise sauce.
Ingredients
- 2 filet mignon steaks (6–8 oz each)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup red wine (preferably Bordeaux)
- 1/2 cup beef stock
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- Fresh thyme for garnish
Instructions
- Season the filet mignon steaks with salt and pepper on both sides.
- Heat olive oil in a skillet over medium-high heat.
- Add the steaks to the skillet and sear for 4-5 minutes on each side for medium-rare.
- Remove the steaks from the skillet and let them rest.
- In the same skillet, add the chopped shallot and sauté until translucent.
- Pour in the red wine and scrape the bottom of the skillet to deglaze.
- Let the wine reduce by half, then add the beef stock and continue to reduce.
- Once the sauce thickens, remove from heat and whisk in the butter until melted.
- Serve the filet mignon topped with the Bordelaise sauce and garnish with fresh thyme.
Notes
- For best results, use high-quality filet mignon.
- Let the meat rest after cooking to retain its juices.
- Pair with a side of roasted vegetables or mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 120mg
Keywords: Pan-Seared Filet Mignon, Bordelaise Sauce, Gourmet Steak