Ingredients with Measurements:
- 2 (8 oz) filet mignon steaks
- Salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1 garlic clove, minced
- 1 cup red wine
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Cast iron skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Season the filet mignon steaks with salt and pepper on both sides.
3. Heat the olive oil in a cast iron skillet over high heat.
4. Add the steaks to the skillet and sear for 2-3 minutes on each side until browned.
5. Transfer the skillet to the oven and cook for 6-8 minutes until the internal temperature of the steaks reaches 135°F for medium-rare.
6. Remove the skillet from the oven and transfer the steaks to a plate to rest.
7. In the same skillet, melt the butter over medium heat.
8. Add the minced shallot and garlic and sauté for 1-2 minutes until softened.
9. Pour in the red wine and beef broth and stir to combine.
10. Add the tomato paste, thyme, and parsley and stir to combine.
11. Simmer the sauce for 5-7 minutes until it has reduced and thickened.
12. Season the sauce with salt and pepper to taste.
13. Serve the filet mignon steaks with the red wine demi-glace sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Oven temperature: 400°F
Internal temperature of the steaks: 135°F for medium-rare
Serving size:
2 servings
Nutritional information:
Calories: 450
Fat: 26g
Protein: 38g
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Sodium: 600mg
Substitutions for ingredients:
- You can use any type of steak instead of filet mignon.
- You can use vegetable broth instead of beef broth for a vegetarian version.
- You can use dried thyme and parsley instead of fresh.
Variations:
- Add mushrooms to the sauce for a richer flavor.
- Use white wine instead of red wine for a lighter sauce.
- Add a splash of heavy cream to the sauce for a creamier texture.
Tips and tricks:
- Let the steaks come to room temperature before cooking for even cooking.
- Use a meat thermometer to ensure the steaks are cooked to your desired level of doneness.
- Let the steaks rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
Store any leftover steak and sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in the microwave or oven until warmed through. Reheat the sauce on the stovetop over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the steak and sauce on a white plate with a sprig of fresh thyme or parsley on top.
Garnishes:
Fresh herbs, such as thyme or parsley.
Pairings:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Mashed potatoes or roasted potatoes.
- Crusty bread to soak up the sauce.
Suggested side dishes:
- Roasted asparagus with lemon and garlic.
- Garlic mashed potatoes.
- Roasted Brussels sprouts with bacon and maple syrup.
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to reduce it further.
- If the steak is not cooked to your desired level of doneness, return it to the oven for a few more minutes.
Food safety advice:
- Always use a meat thermometer to ensure the steak is cooked to a safe temperature.
- Store any leftover steak and sauce in separate airtight containers in the refrigerator for up to 3 days.
Food history:
Filet mignon is a French term that means "tender fillet" and refers to a cut of beef that comes from the tenderloin. It is considered one of the most tender and flavorful cuts of beef.
Flavor profiles:
The filet mignon is tender and juicy, while the red wine demi-glace sauce is rich and savory with a slightly sweet and tangy flavor.
Serving suggestions:
Serve the filet mignon with a glass of red wine, such as a Cabernet Sauvignon or Merlot.
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