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)

Easy Filet Mignon with Bordelaise Sauce for Two

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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Easy Filet Mignon with Bordelaise Sauce for Two