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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Filet Mignon with Bordelaise Sauce
A quick and easy dinner for a quiet night at home.
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| Servings | Prep Time |
| 2people | 15minutes |
| Cook Time |
| 20minutes |
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Ingredients
- 1cup Red wine
- 2sprigs Fresh Thyme
- 1large shallotfinely diced
- 3 fresh bay leavesor 1 dried bay leaf
- 8tbsp prepared demi-glace
- 46-oz Filet Mignons
- to taste Kosher salt and freshly ground black pepper
- 2tbsp Canola Oil
- 1tbsp Unsalted Butterchilled and diced
- 1tbsp Flat leaf parsleyfinely chopped
- 1tsp Fresh rosemaryfinely chopped
- 1tsp Fresh Thymefinely 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.
Recipe 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.
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