This elegant Filet Mignon Bordelaise transforms a simple steak into a restaurant-quality masterpiece. The key is a quick sear to lock in juices, followed by a luxurious sauce made from reduced red wine, butter, and finely chopped shallots. The result is a dish with deep, savory flavors and a velvety texture that coats the meat perfectly. It&# 226;ÂÂs an ideal choice for date nights, special anniversaries, or any occasion where you want to impress without spending hours in the kitchen. Serve with roasted vegetables or mashed potatoes to soak up every drop of the delicious sauce.
Filet Mignon Bordelaise (Filet Mignon In Bord
Description
This elegant Filet Mignon Bordelaise transforms a simple steak into a restaurant-quality masterpiece. The key is a quick sear to lock in juices, followed by a luxurious sauce made from reduced red wine, butter, and finely chopped shallots. The result is a dish with deep, savory flavors and a velvety texture that coats the meat perfectly. It&# 226;ÂÂs an ideal choice for date nights, special anniversaries, or any occasion where you want to impress without spending hours in the kitchen. Serve with roasted vegetables or mashed potatoes to soak up every drop of the delicious sauce.Ingredients
Directions
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Pat the filet mignon dry and sprinkle generously with salt and pepper on both sides.
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Heat vegetable oil in a large skillet over high heat until shimmering.
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Sear the filet mignon on both sides for 1-2 minutes per side, until browned.
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Transfer the steak to a heated serving platter and tent with foil to keep warm.
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Pour off excess fat from the skillet, leaving about 1 tablespoon of fond.
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Add 1 tablespoon of butter to the skillet and cook until foaming.
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Add finely chopped shallots and cook, stirring frequently, for about 1 minute until softened.
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Pour in the dry red wine and scrape up any browned bits from the bottom of the pan.
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Simmer the wine until reduced by half, about 3-4 minutes.
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Stir in the brown sauce or canned gravy and cook for 2 minutes until slightly thickened.
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Strain the sauce through a fine-mesh sieve into a small saucepan to remove solids.
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Season the sauce with salt and pepper to taste.
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Swirl in the remaining butter until the sauce is glossy and emulsified.
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Spoon the warm sauce over the filet mignon and garnish with fresh watercress.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 387.3kcal
- % Daily Value *
- Total Fat 22.7g35%
- Saturated Fat 9.9g50%
- Cholesterol 119.2mg40%
- Sodium 80.9mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 41.1g83%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, bring the steak to room temperature before cooking.
If you don't have brown sauce, you can substitute with beef stock and a tablespoon of Worcestershire sauce.
Adjust cooking time based on desired doneness: 2-3 minutes per side for rare, 3-4 minutes for medium-rare.
The sauce can be made ahead and reheated gently before serving.
Use a good quality dry red wine like Cabernet Sauvignon or Merlot for the best flavor.
