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Easy Filet Mignon Bordelaise

Filet Mignon with Bordelaise Sauce 

A quick and easy dinner for a quiet night at home.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Dish
Cuisine French
Servings 2 people


  • 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


  • 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.


* 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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