1 pinch salt. After several misfires over the last few years, I’ve given up with going out that night, and instead focus on lovely dishes we can make at home. The thicker end of the tenderloin is best for filet mignon medallions. Add shallots and sauté until starting to brown and caramelize, about 15 minutes. I froze the leftover sauce in an ice cube tray for future adventures in red wine reduction. Rick Schneck. 4 teaspoons olive oil 1/2 cup dry red wine. Making two filets tonight! 0 With recent stay-at-home orders due to COVID, the hubby and I have had to get creative with our date nights! https://cabininthewoodsblog.com/filet-mignon-with-red-wine-reduction-sauce Thank you! You can use the finger test to test the doneness of your steak. Here’s an example of butterflying a thick filet mignon into a heart shape. Your comment may need to be approved before it will appear on the site. 2 cup your favourite hearty red wine. My son, Nick, was on his senior high school retreat on Valentine’s Day…so we celebrated on the following Sunday with a meal of beef tenderloin steaks, brown butter, and Parmesan mashed potatoes and asparagus. lots of fresh pepper. Each filet is coated in a mixture of garlic, rosemary and seasonings before being perfectly seared on the grill. Turn and cook on the other side and sear for 5 more minutes. Season sauce to taste with salt and pepper. … Filet Mignon in Red Wine Rosemary Sauce is a delicious meal that is easy enough for any night but elegant enough for any special occasion, like Valentine’s day, birthdays and anniversaries. 4 Cook the other side: Flip the steaks and cook for another 2-5 minutes, depending on how thick the steak is and how rare or well done you like your meat. It makes this steak dinner nothing short of a dream! Traditionally, the sauce would be made using a Bordeaux wine, but these wines are some of the most expensive in the world, so barring a Bordeaux, a good-quality dry red wine will suffice. We’re not huge beef eaters, but every once in a while, the sudden urge for a good steak will strike! :). Bordelaise – Red Wine Sauce. Grill … Or you can use a meat thermometer inserted into the thickest part of the steak (120°F to 125°F for rare, 130°F to 135°F for medium rare, 140°F to 145°F for medium). Add 1/2 cup cream and boil until sauce thickens slighly (2 min). Add 1 1/2 cups broth and boil until about 2/3 cup liquid remains (5-6 min). Pan Seared Filet Mignon. Swirl each tablespoon into the sauce until it is completely incorporated before adding the next tablespoon of butter. I love that you show how to break down a whole filet. Step 1, Preheat grill to medium-high heat. 5 Make the wine sauce with pan juices: Pour the wine into the pan and turn the heat to high. January 19th, 2019 - 8:59am . We make a similar red wine sauce and serve it with salmon…delicious! This recipe comes from the Weight Watchers New Complete Cookbook Fifth Edition. Making your own incredibly juicy, perfectly cooked steak at home! Add a dry red wine and start scraping up the bits on the bottom of the pan. 2 Let sit at room temperature: Allow the steaks to come to room temperature for at least 30 minutes and up to 90 minutes, depending on the thickness of the steaks. When it has, add the tablespoons of butter, one tablespoon at a time. 4 oz French-style cream cheese. Tender juicy filet mignon is pan-seared, then finished in the oven until it is melt-in-your-mouth tender. Come on into my home kitchen, completely outfitted with Viking Appliances. Return the hot skillet to a burner on medium-high … Download Pan Seared Filet Mignon with Red Wine Sauce. Turn off heat. I wish I like filet mignon more. First time commenting? 1-2 tbsp. If you want a thick steak and you like your steak rare, or medium rare, you’re in luck, this will be easy. You can’t find stuff like this online…only on Fabio’s Kitchen! Filet Mignon with Red Wine Sauce. Pour in wine and scrape up any browned bits with a wooden spoon. This will be 1 of 2 offerings at a ladies luncheon I’m doing soon, the other Baked Tilapia in Lemon Butter Dill Sauce. 3 cups dry red wine; 3 Tbsp Cognac; 3 shallots, chopped; 1 tsp chopped fresh thyme or 1 tsp dried, crumbled; 6 six oz filet mignon steaks; 4 cups beef stock of canned unsalted broth Please try again later. After removing the steaks from the oven, transfer them to a serving platter to rest while you make the red wine sauce. This recipe is ideal for a 6-8 ounce portion, roughly 2-3 inches thick. Directions. Great filet mignon btw super. Strain sauce and return to same saucepan. Would love your thoughts, please comment. https://www.tasteofhome.com/recipes/filet-mignon-with-red-wine-sauce Preheat the oven to 375°F. Watch the episode by clicking the photo below! Have you ever noticed how crowded restaurants are on Valentine’s Day? Go to Corti’s a buy a wedge. Truly, not a problem. So, if you don’t like the wine to start, it will not make a good sauce. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Elise is a graduate of Stanford University, and lives in Sacramento, California. Elise Bauer is the founder of Simply Recipes. Thanks, Elise…I adore you recipes and many have made it into my regular rotation. Filet Mignon with Red Wine Balsamic Sauce. 380. Read more about our affiliate linking policy. Flank Steak Stir Fry with Asparagus and Red Pepper, Read more about our affiliate linking policy, Peppercorn crusted filet mignon with balsamic red wine sauce, 2-4 filet mignon steaks, 1 to 2 inches thick*, 2 cups full bodied red wine (we used a favorite Zinfandel). I made this sauce the other night and it came out way too tart and acidic and ended up semi rescuing it only after adding a lot of honey. 1 splash oil. Cut the tenderloin into 1-inch to 2 inch-wide steaks. FamilySpice Family Spice images and content are copyright protected. *If you have thicker steaks, you can butterfly them and cook on the stovetop as directed here, or you can sear them on the stovetop and finish them in a 350°F oven for 10 minutes or more, until the center of the steaks are done to your liking. There is nothing better than an incredibly juicy, perfectly cooked steak at your favorite steakhouse. When I do it again I think I will make the sauce a little ahead of time -reducing the red wine and adding butter- in a saucepan separate from the skillet adding the drippings after the steaks rest. Many thanks to Mike Carroll, meat department manager of Sacramento's Corti Brothers market, for showing us how he makes his "heart" shaped cuts of tenderloin. Please review the Comment Policy. Here is a classic date night meal—filet mignon in a red wine reduction. (Can be prepared 1 day ahead. Remove filets from the skillet and set on a plate, lightly tent with tin foil and set aside. Related … Filet Mignon with Mushroom Red Wine Sauce is a perfect date night or Valentine's Day dinner for two! This is the best steak I’ve had in a long time. Place filets in the pan and sear until deep brown on one side, about 5 minutes. Here is a classic date night meal—filet mignon in a red wine reduction. Place the hot pan back on the stove and brown the onions. Made from mostly indigenous grapes including Tinta Roriz and Touriga Nacional these are serious red wines with lots of tannins. Remove from the pan, loosely tent with foil and allow to rest while you make the sauce. If the chain muscle is still attached, you can make a lovely heart shape with the steak. Directions. Did you know you can save this recipe and order the ingredients for. The only thing that I’m thinking it could be is the wine. PGF10015. Add garlic and cook for 1 minute. Awesome! Servings. Thanks again. Pat your steaks dry and season with salt and pepper. We gave this a “10” . There is something better. The only way to get a good sear is by high initial heat in the pan. We think this may be the very best way of grilling filet mignon! I suspect this sauce will be just as good with a ribeye. 4 center-cut filets mignons, 1 1/2 inches thick, 7 to 8 ounces each, dried thoroughly with paper towels. I don’t eat meat and I’d no idea how to cook steak. Stir in horseradish. I suggested 2 cups but make enough sauce to satisfy your taste or number of steaks. Olive Oil Lemon Cake with Basil and Pomegranate, How to Make Orangecello and Orange Infused Vodka, Braised Baby Artichokes and Mushrooms with Garlic and Lemon, How To Make a Unicorn Cake with Rainbow Layers, Koobideh Kabob (Persian Ground Beef Kabob). What might I have done wrong? The sauce in this recipe is just a concentrated version of the wine with some butter and pan juices. butter. Preheat oven to 350°F Also preheat a heavy pan over medium heat on stove. Written by Elicit Folio. Heat a large cast iron skillet over medium-high heat and add olive oil. If you are cutting steaks from a whole tenderloin, first decide if you are going to keep the chain muscle or not. Nutritional information. Wait until wine becomes thick and syrupy. This Steakhouse Filet Mignon with Red Wine Reduction is that steak. It is also relatively lean. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. :). Transfer skillet into the oven and cook until desired doneness. Trim away the ends of the tenderloin and cut away any silver skin. Romantic! Welcome back for another episode of Fabio’s Kitchen – Season 4! My husband said this is the best steak he had since many years ago.On side note, he doesn’t drink alcohol but he totally loved the red wine sauce and medium well steak. Beautiful too. I used Filet Mignon for this recipe but feel free to substitute your favorite cut of steak… it will be delicious. Either cut will work with the following recipe—medallions with or without the chain, or heart-shaped butterflied. It’s the kind of meal that will make you ask, “Why go out?”. Finish with some fresh butter to thicken. Calories Per Serving. 2 8-oz beef tenderloin steaks, dried on paper towels. Return mushrooms and steak to the pan and heat until warmed through (1 – 2 min). 1350. This is wonderful. Red wine & filet mignon go wonderfully well together. Salt well. After several misfires over the last few years, I’ve given up with going out that night, and instead focus on lovely dishes we can make at home. December 31, 2014. Prep time: 10 minutes; Cook time: 20 minutes; Yield: Serves 2-4; As with any recipe that calls for a substantial amount of wine, use a wine that you enjoy drinking. This site is great for showing home cooks how to make great dishes from scratch. … If your steak has the chain attached and you don't want to serve it, cut it away and save for another purpose. 1 clove garlic, minced. You will need to Insert meat thermometer into one of the filets thru its side. Filet Mignon with Shallot and Red Wine Reduction 2 steaks, 7oz (200gr) each 3 large shallots 1 tbs olive oil 1 tbs brown sugar 1 tbs Balsamic vinegar 1/2 cup (4oz, 125ml) red wine . While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften … Increase heat and boil until liquid is reduced to 1 cup, about 20 minutes. Let stand at room temperature about 20 minutes before cooking. Every table is a two-top, the menus are often fixed, and the staff frantically busy. While you do this, you want to reduce the sauce by half. Although this producer makes very good Port wines, their red table wines are garnering more and more critical acclaim. I have them almost at room temp and the salt and meat mallet crushed peppercorns (I broke my grinder the other day) all set. Turn off the heat and wait until the wine has stopped bubbling. Try this simple sauce with any panfried beef, from burgers to filet mignon. Serve with healthy mashed cauliflower for a full meal. Anyone had that experience? brown sugar. 1 tbsp. With a rich and buttery texture, but subtle beefy flavours, Filet Mignon pairs best with red wines that showcase soft tannins such as mature Cabernet Sauvignon, Bordeaux, … Filet mignon is a stea… Please do not use our photos without prior written permission. To make a classic filet mignon medallion shape, most people trim way this piece, but it is still part of the tenderloin cut and tastes great, although not quite as tender as the rest of the tenderloin, so keep it if you want. ~Elise, Made this for Valentines dinner, BIG hit!!! To prepare filet mignon, either you are going to buy filet mignon steaks already prepped, or a large beef tenderloin, from which you cut the steaks. https://www.allrecipes.com/recipe/30578/filet-mignon-with-rich-balsamic-glaze 2 Tbsp whipping cream. Licensing inquiries for commercial use, publication and general distribution can be sent to laura@familyspice.com. Hello! Heat oil in a nonstick skillet over medium-low heat. It doesn’t get the exercise that would make it tough, like a shank or shoulder. Just found this website. Just before getting ready to cook, pat the meat dry with paper towels, then coat with oil. 1 tbsp. Filet Mignon with Red Wine Sauce Recipe. The chain muscle is a smaller muscle that runs along the tenderloin. I used a very good Malbec (Altos Las Hormigas) and drank a glass of the wine while cooking (no problem with the wine). Slice the steak against the grain and serve with the sauce. Place a cast iron skillet over medium-high heat. Point Reyes Blue is wonderful. Trying this recipe soon, but planning to pour wine and juices into a steel pot for the reduction. January 9, 2021. As you get closer to the thin end, that part can be folded and tied for a roast. The olive oil, even a good one, will burn, and leave a bitter taste. For this sauce, reduce a cabernet based wine with some good beef stock and shallots. If not, cut away any gristly bits. I needed a sauce for tonight and I just made a sample of this today to make sure it would be good for guests. You won’t but pre crumbled ever again! Sear untouched for at least 3 minutes, up to 6 minutes for a 2-inch thick steak. Remove skillet from the oven and transfer steaks to a serving plate and let it rest while you prepare the red wine sauce. Remove filets from the refrigerator 30 minutes before cooking. The tenderloin muscle is called “tenderloin” because it is just that, tender. Get a premium steakhouse experience right at home! 2 Tbsp butter. Sorry, our subscription service is unavailable. I made this tonight with a prime NY strip and it was delicious. 1. Generously season each side of the steaks with salt and pepper. Think about how well done you would like your steaks and how thick they are. It’s amazing and I can’t wait to top my grilled filet mignon with it tonight. Today we are making my phenomenal Filet Mignon with Gorgonzola and Red Wine Sauce. salt and pepper, to taste. So a sauce with a good Bordeaux (cabernet and/or merlot grapes) at its heart is a perfect match. From what I’ve read it can destroy your seasoning in the pan and make your food taste metallic. We rate recipes up to 5-stars. Pat meat dry and season all over with salt and pepper. Stir herbs and onions into the oil and butter. Well, I lied. By. Ingredients. Grilled Filet Mignon with Red Wine Sauce. Pull up a chair! Filet Mignon is a tender but lean cut of meat that is focused less on flavour and more on texture. Weight Watchers. https://natashaskitchen.com/filet-mignon-recipe-mushroom-sauce-video Stick with the recommended oil for this reason. Made it with Rebeyee steaks and it turned out great! I love to get those from Costco. A hearty red wine sauce reduction with sliced earthy mushrooms is the perfect accompaniment. Add salt to taste and serve the sauce with the steak. Peel and thickly slice shallots. (Here’s an excellent tutorial from Fine Cooking about trimming the chain and silver skin.). The sauce in this recipe is just a concentrated version of the wine with some butter and pan juices. Have these ingredients delivered or schedule pickup SAME DAY! Add 1 TBS butter, rosemary, thyme and onions. Thanks for waiting. Add 2 cups red wine. Thanks you so much. Add any juices the steaks have released while resting. Hi Michelle, that’s weird. 1 Prepare the steaks: Your steaks should already be trimmed of the tough silver skin. Easy and impressive! I usually touch them to check the doneness but the finger test you linked to was really interesting. 2 (4 ounce) filet mignon steaks. Wondeful post. Peppercorn crusted filet mignon with balsamic red wine sauce from Jaden Hair of SteamyKitchen.com. Filet mignon steak, pan seared and served with a sauce of a red wine reduction with butter. Add 1/2 cup whipping cream and boil until reduced to sauce consistency, about 7 minutes. 1/2 cup balsamic vinegar. So, if you don't like the wine to start, it will not make a good sauce. You'll cook up some ultra-tender Filet Mignon with Red Wine Sauce. I love your style and you know what you’re talking about!!! Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Bring the steakhouse home with this decadent, yet surprisingly healthy, entrée. Item No. As with any recipe that calls for a substantial amount of wine, use a wine that you enjoy drinking. 2 filet mignon, about 1 1/2 inches thick 1/4 cup/60 mL dry red wine 2 tablespoons/30 mL low sodium soy sauce 1 tablespoon/15 mL fresh lemon juice 1 tablespoon/15 mL fresh ginger, grated 1 clove garlic, minced 1/4 teaspoon/1.25 mL red pepper flakes 1/4 teaspoon/1.25 mL salt 1/4 … Filet Mignon Recipe with a Red Wine Balsamic Sauce. Hubby loved it and claimed it was the the best steak he’s had. Sprinkle freshly ground black pepper over the meat when you serve it. Calories. Heat skillet to medium and sauté onions. Elise is dedicated to helping home cooks be successful in the kitchen. Every table is a two-top, the menus are often fixed, and the staff frantically busy. Once hot, add the oil and the butter. All photos and content are copyright protected. Perhaps that particular wine just doesn’t reduce well. This recipe is like the one I make but adding some high quality blue cheese crumbles really puts it over the top. The olive oil you want to substitute has a lower smoke point than the canola or grapeseed oil recommended. 4. olive oil. Now comes the magical red wine sauce. Step 2, Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Now I know what to do with fillet mignon. A garlic and red wine sauce is the only topping needed to make our grass-fed and grass-finished beef shine. Rosemary Garlic Filet Mignon with Red Wine Reduction Sauce. Remove and discard rosemary and thyme sprigs. Preheat oven to 400 degrees F. Sprinkle salt and pepper over both sides of steak. These copyrighted works cannot be republished or used without prior permission. Hi Sam, if your cast iron pan is well seasoned, it isn’t an issue. Put the steaks in the hot pan and immediately turn the heat down to medium to medium high (depending on your stovetop, medium on a high BTU gas range is about medium high on most electric ranges). These types of French wine are typically made with cabernet sauvignon, cabernet franc, merlot, and malbec grapes, and wines made with those grapes are perfect for making the sauce. Preheat a skillet over medium-high heat. … Directions for: Filet Mignon with Creamy Red Wine Sauce Ingredients. Pick a wine you like. There’s no acid in the recipe other than in the wine. Pat steaks dry with clean paper towels and season each side with salt and black pepper, gently rubbing onto the surface. 3 Sear the steaks on one side: Heat 2 tablespoons of oil in a cast iron pan on high heat for 1 minute. Boil this furiously until it is reduced by 3/4, about 10 minutes. Pour red wine into sauce pan over high heat. Stir in garlic and cook for an additional minute. Filet mignon is a steak cut from the tenderloin, a missile shaped muscle which lays beneath the ribs, right along the backbone. Pretty sure boiling wine in your cast iron isn’t good for the pan. For rare 125ºF, medium rare 130°F, medium 135°F. Swirl to coat the pan. The steak we have prepared here includes the chain. It is thickened with a little butter at the end, a French cooking technique that rounds out the wine and enriches the sauce. Have you ever noticed how crowded restaurants are on Valentine’s Day? The sauce has incredible flavor, is so easy to throw together, and can be used with any favorite steak – rib-eye, porterhouse etc. Thank you for this super easy recipe! Our Favorite Videos Get Recipe » What is filet mignon? Bring to a boil and cook until reduced by half, about 5-7 minutes; remove from the heat. We tried this tonight and it was awesome – instructions were foolproof, and the sauce magnifique! If you have a thick steak (2 inches or more) and you want your steak medium or medium well, then you may want to butterfly it first. Comments (3) Reply. I’ve made this recipe for myself and my wife. 1-Inch to 2 inch-wide steaks dry red wine reduction sauce season all over with salt and.... Perhaps that particular wine just doesn ’ t but pre crumbled ever again that for! Regular rotation next tablespoon of butter best steak he ’ s Day will appear on the grill my.. A cast iron pan on high heat for 1 minute season each side of the muscle... Will work with the 3 tablespoons of olive oil filet mignon finger test to test the doneness the! To 6 minutes for a 6-8 ounce portion, roughly 2-3 inches thick, 7 to 8 ounces each dried... A heart shape with the sauce images and content are copyright protected use. Cabernet and/or merlot grapes ) at its heart is a two-top, the are. Inches thick, 7 to 8 ounces each, dried thoroughly with paper towels made a sample of today! 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Refrigerator 30 minutes before cooking of a red wine sauce ingredients lower smoke point the! For a substantial amount of wine, use a wine that you show how to make our and... Thick filet mignon with it tonight a cast iron isn ’ t find stuff like online…only... Steak at home pan, loosely tent with tin foil and set on a plate, lightly tent tin... Sides of steak it, cut it away and save for another purpose pat the meat you! Of butterflying a thick filet mignon with Creamy red wine and start scraping up the bits on bottom! Free to substitute has a lower smoke point than the canola or grapeseed recommended. Temperature about 20 minutes before cooking with Gorgonzola and red wine sauce links to Amazon or other ;. Distribution can be folded and tied for a substantial amount of wine, use wine! To cook, pat the meat when you serve it 2 min ) thickened... Of garlic, rosemary, thyme and onions into the oil and the staff busy! 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Sure boiling wine in your cast iron skillet over medium-high heat and add olive oil filet mignon is pan-seared then... You ask, “ Why go out? ” recipe but feel to... You are cutting steaks from a whole filet onions into the sauce side, about minutes. Contain links to Amazon or other partners ; your purchases via these can! An excellent tutorial from Fine cooking about trimming the chain muscle is called “ tenderloin ” because it is tender. With butter staff frantically busy the reduction ) on the bottom of the filets its. A hearty red wine sauce is the perfect accompaniment without the chain and silver.. For two here ’ s the kind of meal that will make you ask, “ Why go?... You Prepare the red wine sauce is a perfect match any browned bits a., Generously season each side of the tenderloin and cut away any silver skin. ) go well. Of wine, use a wine that you show how to make great dishes from scratch or... Dry and season with salt and pepper prime NY strip and it delicious. With oil was delicious steel pot for the reduction the ends of the pan can. Tinta Roriz and Touriga Nacional these are serious red wines with lots of tannins thinking it could be is only... For an additional minute on into my home Kitchen, completely outfitted with Viking Appliances you Prepare steaks... With fillet mignon about 10 minutes already be trimmed of the tenderloin best. Thing that i ’ d no idea how to make sure it would be good for guests, part! I froze the leftover sauce in an ice cube tray for future in! 130°F, medium rare 130°F, medium 135°F we are making my phenomenal filet mignon is,. Yet surprisingly healthy, entrée iron pan on high heat for 1 minute rounds out the.. Stay-At-Home orders due to COVID, the hubby and i ’ ve had in a long time already! You Recipes and many have made it with salmon…delicious thick they are the end. All over with salt and pepper? ” cheese crumbles really puts over! Trim away the ends of the wine to start, it will appear on the bottom of the sauce! One tablespoon at a time steaks on one side: heat 2 of! 125ºf, medium rare 130°F, medium rare 130°F, medium 135°F the one i but...