Filet Mignon with Red Wine Reduction

Filet Mignon with Red Wine Reduction

• Ingredients:

  • 2 Brown Pearcy Filet Mignon steaks
  • 1 cup red wine (Cabernet or Merlot works well)
  • 1/2 cup beef stock
  • 2 shallots, finely diced
  • 2 tbsp unsalted butter
  • Fresh thyme sprigs
  • Sea salt and freshly ground black pepper

• Instructions:

  1. Preheat your oven to 400°F (200°C). Pat the filet mignons dry and season generously with salt and pepper.
  2. Heat a cast-iron skillet over medium-high heat with a tablespoon of butter. Sear the filets for 3-4 minutes on each side until a nice crust forms.
  3. Transfer the skillet to the oven and roast for another 5-7 minutes for medium-rare, or adjust cooking time based on your preference.
  4. Remove the filets and let them rest under foil. Meanwhile, place the skillet back on the stovetop over medium heat.
  5. Add the diced shallots to the skillet and sauté until softened, about 2 minutes. Deglaze the pan with red wine, scraping up any browned bits.
  6. Add the beef stock and thyme, then simmer for 10 minutes until the sauce reduces by half.
  7. Stir in the remaining butter to make the sauce rich and silky. Strain the sauce if desired.
  8. Serve the filets drizzled with the red wine reduction, alongside mashed potatoes or a sautéed vegetable medley.

• Keywords: Filet mignon, red wine reduction, gourmet steak recipe, luxury beef, grass-fed filet recipe.