Ingredients:
For the Filet Mignon:
2 filet mignon steaks (6-8 oz each)
2 tbsp olive oil
2 tbsp unsalted butter
Salt and freshly ground black pepper
For the Red Wine Sauce:
1/2 cup red wine (dry variety, such as Cabernet Sauvignon or Merlot)
1/2 cup beef broth
2 tbsp unsalted butter
1 small shallot, finely chopped
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
1 tsp balsamic vinegar (optional)
Salt and freshly ground black pepper to taste
Instructions:
Cook the Filet Mignon:
Season the steaks generously with salt and black pepper.
Heat olive oil in a skillet over medium-high heat. Sear steaks for 3-4 minutes per side for medium-rare, adjusting time for desired doneness.
Add butter to the skillet during the last minute of cooking and baste the steaks by spooning the melted butter over them.
Remove steaks from the skillet and let rest on a plate, tented with foil.
Prepare the Red Wine Sauce:
In the same skillet, lower the heat to medium. Add chopped shallot and sauté until softened, about 1-2 minutes.
Pour in red wine, scraping the bottom of the skillet to deglaze and release browned bits. Simmer for 3-4 minutes until slightly reduced.
Add beef broth and thyme, and continue simmering until the sauce thickens slightly, about 5 minutes.
Whisk in butter and balsamic vinegar (if using) for a silky finish. Season with salt and black pepper to taste.
Serve:
Plate the filet mignon steaks and spoon the red wine sauce over the top. Garnish with fresh thyme if desired.
Serve with sides like mashed potatoes, roasted vegetables, or a fresh green salad. Enjoy!
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