Filet Mignon with Bordelaise Sauce
A quick and easy dinner for a quiet night at home.
Equipment
- saucepan with lid (1.5-quart) (you'll need two)
Ingredients
- 1 cup red wine
- 2 sprigs fresh thyme
- 1 large shallot(s) finely diced
- 3 bay leaves fresh (or 1 dried)
- 8 tbsp prepared demi-glace
- 4 6-oz filet mignons
- kosher salt and freshly ground black pepper to taste
- 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 of liquid remains. It will be rather syrupy.
- Remove from heat, stir in the prepared demi-glace, then strain into a clean small saucepan. Set aside; it will thicken as it cools.
- Heat oven to 500°F. 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 and stir in parsley. Transfer steaks to a cutting board, add juices from the plate to the 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. I used a concentrate from Minor's for this recipe.
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