Description
A gourmet dish featuring tender filet mignon seared to perfection and served with a rich Bordelaise sauce.
Ingredients
Scale
- 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