Ingredients with Measurements:
- 2 filet mignon steaks (6-8 oz each)
- Salt and pepper
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1 cup red wine
- 1 cup beef broth
- 2 tbsp unsalted butter
- 1 tbsp chopped fresh thyme
Special equipment needed:
- Cast iron skillet or heavy-bottomed pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Season the filet mignon steaks with salt and pepper.
3. Heat olive oil in a cast iron skillet or heavy-bottomed pan over medium-high heat.
4. Add the steaks to the pan and sear for 2-3 minutes on each side until browned.
5. Transfer the skillet to the preheated oven and cook for 8-10 minutes or 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. Cover with foil and let rest for 5 minutes.
7. While the steaks are resting, make the red wine sauce. In the same skillet over medium heat, add the shallot and garlic and sauté for 1-2 minutes until softened.
8. Add the red wine and beef broth to the skillet and bring to a boil. Reduce heat and simmer for 5-7 minutes until the sauce has thickened.
9. Remove the skillet from the heat and whisk in the butter and thyme until the butter has melted and the sauce is smooth.
10. Serve the filet mignon steaks with the red wine sauce.
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: 480
Fat: 33g
Protein: 36g
Carbohydrates: 4g
Fiber: 0g
Sugar: 1g
Sodium: 580mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Shallot can be substituted with onion.
- Red wine can be substituted with beef broth or grape juice.
Variations:
- Add mushrooms to the red wine sauce for extra flavor.
- Use a different cut of steak, such as ribeye or sirloin.
- Add a pinch of cayenne pepper to the red wine sauce for a spicy kick.
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 doneness.
- Let the steaks rest before slicing to allow the juices to redistribute.
Storage instructions:
Store leftover steak and red wine sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in the oven at 350°F for 10-15 minutes or until warmed through. Reheat the red wine sauce in a saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the filet mignon steaks on a bed of mashed potatoes or roasted vegetables. Drizzle the red wine sauce over the top and garnish with fresh thyme.
Garnishes:
Fresh thyme or parsley
Pairings:
- Red wine, such as Cabernet Sauvignon or Pinot Noir
- Roasted vegetables, such as asparagus or Brussels sprouts
- Mashed potatoes or roasted sweet potatoes
Suggested side dishes:
- Roasted garlic mashed potatoes
- Grilled asparagus with lemon and Parmesan
- Roasted sweet potato wedges with rosemary
Troubleshooting advice:
- If the red wine sauce is too thin, simmer it for a few more minutes until it has thickened.
- If the steaks are not browning evenly, make sure the pan is hot enough before adding the steaks.
Food safety advice:
- Always use a meat thermometer to ensure the steaks are cooked to a safe internal temperature.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Filet mignon is a French term that means "dainty fillet" or "cute fillet." It is a cut of beef from the tenderloin, which is the most tender part of the cow.
Flavor profiles:
Filet mignon has a mild, buttery flavor and a tender, juicy texture. The red wine sauce adds a rich, savory flavor with hints of shallot and thyme.
Serving suggestions:
Serve the filet mignon with a side of roasted vegetables or mashed potatoes for a classic steakhouse meal.
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