Prepare to embark on a gastronomic journey that will transform your dinner table into a Parisian fine dining experience! This Filet Mignon Bordelaise isn't just a meal—it's a symphony of flavors that will make your taste buds dance with pure delight. Imagine a perfectly seared, tender steak draped in a rich, wine-infused sauce that whispers tales of French culinary mastery. Whether you're looking to impress a special someone or treat yourself to a restaurant-quality dish at home, this recipe is your golden ticket to culinary excellence.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 filet mignon steaks
- 1 cup Bordeaux wine
- 1 shallot, minced
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Mince the shallot finely and set it aside. Take the filet mignon steaks out of the refrigerator and let them sit at room temperature for about 10 minutes to ensure even cooking.
- Season both sides of the filet mignon steaks generously with salt and pepper. This will enhance the flavor of the meat.
- In a large skillet or frying pan, heat 1 tablespoon of butter over medium-high heat. Once the butter is melted and bubbling, carefully place the filet mignon steaks in the pan. Sear them for about 4-5 minutes on each side for medium-rare, or adjust the cooking time according to your preferred doneness.
- Once the steaks are cooked to your liking, remove them from the pan and transfer them to a plate. Cover loosely with aluminum foil to keep them warm while you prepare the sauce.
- In the same skillet, reduce the heat to medium and add the minced shallot. Sauté for about 1-2 minutes until the shallots are translucent and fragrant, being careful not to burn them.
- Pour in the Bordeaux wine, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate any browned bits from the steaks. Bring the wine to a simmer and let it reduce by about half, which should take around 5-7 minutes.
- Once the wine has reduced, lower the heat and stir in the remaining tablespoon of butter until melted and the sauce is slightly thickened. Taste the sauce and adjust seasoning with salt and pepper as needed.
- To serve, place each filet mignon steak on a plate and spoon the Bordelaise sauce generously over the top. You may garnish with fresh herbs if desired.
- Enjoy your delicious Filet Mignon Bordelaise with a side of your choice, such as roasted vegetables or mashed potatoes.
Tips
- Temperature is Key: Always let your steaks rest at room temperature for 10-15 minutes before cooking to ensure even heat distribution.
- Invest in Quality: Choose high-quality, well-marbled filet mignon and a good Bordeaux wine—the quality of ingredients directly impacts the final dish.
- Searing Technique: Use a heavy-bottomed skillet and ensure it's hot before adding the steaks to achieve that perfect golden-brown crust.
- Don't Overcrowd: Cook steaks in batches if necessary to maintain high heat and prevent steaming.
- Rest Your Meat: After cooking, let the steaks rest for 5-7 minutes to allow juices to redistribute, ensuring maximum tenderness.
- Wine Reduction Secrets: When making the Bordelaise sauce, reduce the wine slowly to concentrate flavors and create a rich, glossy texture.
- Precision Matters: Use a meat thermometer to achieve your desired doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 2g
Protein: 28g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
