Beef David Scott Allen Main Course Provencal Recipes Taste: Food & Drink

Easy Filet Mignon with Bordelaise Sauce for Two

Name: Filet Mignon with Bordelaise Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup Red wine; 2 sprigs Fresh Thyme; 1 large shallot (finely diced); 3 fresh bay leaves (or 1 dried bay leaf); 8 tbsp prepared demi-glace; 4 6-oz Filet Mignons; to taste Kosher salt and freshly ground black pepper; 2 tbsp Canola Oil; 1 tbsp Unsalted Butter (chilled and diced); 1 tbsp Flat leaf parsley (finely chopped ); 1 tsp Fresh rosemary (finely chopped ); 1 tsp Fresh Thyme (finely chopped )

David Scott Allen — February 22, 2019

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Sometimes you just want a quiet meal at home, a good movie and an easy dinner. Filet Mignon with Bordelaise Sauce fits the bill for a no-fuss dinner. Serve with your favourite red wine, and enjoy a peaceful evening.

Filet Mignon with Bordelaise Sauce

A quick and easy dinner for a quiet night at home.

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Main Dish

Cuisine French

Servings people

Ingredients

1 cup Red wine
2 sprigs Fresh Thyme
1 large shallot finely diced
3 fresh bay leaves or 1 dried bay leaf
8 tbsp prepared demi-glace
4 6-oz Filet Mignons
to taste Kosher salt and freshly ground black pepper
2 tbsp Canola Oil
1 tbsp Unsalted Butter chilled and diced
1 tbsp Flat leaf parsley finely chopped
1 tsp Fresh rosemary finely chopped
1 tsp Fresh Thyme finely chopped

Instructions

In a small saucepan, combine wine, thyme, shallots, and bay leaf.
Reduce wine over medium-high heat until 1 tablespoon liquid remains. It will be rather syrupy.
Remove from heat, stir in the prepared demi-glace, then strain into a clean small sauce pan. Set aside; it will thicken as it cools.
Heat oven to 500°. Season filets with salt and pepper. Heat oil in a cast iron skillet over medium-high heat.
Sear steaks, flipping once, until browned, 5-6 minutes total time. Transfer skillet to preheated oven; roast until steaks are medium rare, 5-6 minutes. Remove steaks from the pan onto a plate, and let rest.
Return sauce to medium heat. Whisk in butter.
Remove from heat; stir in parsley. Transfer steaks to cutting board; add juices from plate to sauce and stir.
Spoon 2 tablespoons sauce onto each of four plates. Slice steak into ¼-inch thick slices; divide among the four plates.
Sprinkle with chopped rosemary and thyme; drizzle each steak with an additional tablespoon sauce.

Notes

* demi-glace is readily available in concentrated form in supermarkets. The brand I have seen most is Demi-Glace Gold by More Than Gourmet. For this recipe, I used a concentrate from Minor’s.

Keyword Filet Mignon, Red Wine

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Tags:Beef,Red Wine

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!