Skip to main content

Filet Mignon with Bordelaise Sauce

Juicy Filet Mignon Steak Seared to Perfection and Topped with a Rich Bordelaise Sauce


Yields: 2 servings Prep Time: 20 minutes Cook Time: 39 minutes Total Time: 59 minutes Difficulty: Moderately difficult

Ingredients:

  • For the Filet Mignon:

    • 2 (10 oz) slices of beef tenderloin, about 2" thick  

    • Kosher salt and freshly ground black pepper

    • 2 tablespoons unsalted butter, divided  


  • For the Bordelaise Sauce:

    • 1 teaspoon butter

    • 4 large shallots, peeled and sliced  

    • Pinch of salt

    • 1 cup red wine (use a good quality wine you'd enjoy drinking)

    • 2 cups veal stock

    • Salt and freshly ground black pepper to taste

Instructions:

1. Make the Bordelaise Sauce (Start 30 minutes in advance):

  • Melt butter in a saucepan over medium-low heat. Add shallots and a pinch of salt. Cook and stir until caramelized and browned, about 20 minutes.

  • Add red wine and bring to a simmer. Reduce heat and cook until wine is nearly evaporated and pan juices are thick and slightly syrupy.

  • Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.

  • Strain the sauce through a fine-mesh sieve into a container.

  • Season to taste with salt and pepper.

2. Prep the Filet Mignon:

  • Remove the beef from the refrigerator one hour before cooking.

  • Season all sides generously with salt and pepper.

3. Sear the Filets:

  • Preheat oven to 415°F (210°C).

  • Heat a medium cast iron skillet over medium-high heat for 3-4 minutes, or until a drop of water sizzles and evaporates immediately.

  • Add 1 tablespoon butter to one half of the pan.

  • Place one filet in the melting butter.

  • Sear for 2 minutes without moving.

  • Repeat with the second filet.

  • Add a bit more butter to the pan.

  • Flip the filets and sear the second side for 2 minutes.

  • Optionally, sear the edges for 1-2 minutes more.

4. Finish in the Oven:

  • Transfer the pan to the oven and bake for 5-6 minutes for medium-rare.

  • The total cooking time, including searing, should be about 9 minutes.

  • Check for doneness:

    • Press down on the center. If it moves easily, it's too rare.

    • If it's soft but firm, it's medium-rare.

    • Alternatively, use a meat thermometer. Medium-rare is 125-130°F (52-54°C).

5. Serve:

  • Top each filet with 1/4 cup Bordelaise Sauce.

  • Serve immediately.

Tips:

  • Ventilation: Turn on your kitchen exhaust fan before searing, as the high heat will create smoke.

  • Room Temperature: Bringing the beef to room temperature before cooking ensures more even cooking.

  • Wine Selection: For the Bordelaise Sauce, use a good quality red wine you'd enjoy drinking.

A Culinary Adventure: Mastering the Art of Filet Mignon with Bordelaise Sauce

After 16+ years in professional kitchens, and countless more in my own, I've learned a thing or two about cooking. Filet Mignon, however, has always presented a bit of a challenge. This delicate cut of beef demands respect, a careful hand, and a touch of culinary magic.

The key, as any seasoned chef will tell you, is all about timing and temperature. Searing the filet in a screaming hot pan creates a beautiful crust, locking in the juices. Then, a brief stint in the oven brings it to the perfect medium-rare. Now, I've always been a bit of a kitchen magician, relying on the "thumb trick" to gauge doneness. (For those unfamiliar, gently press the center of the cooked filet. If it feels slightly soft and gives with gentle pressure, it's medium-rare.) But let's be honest, a reliable meat thermometer is always a safer bet, especially for beginners.

This recipe, with its rich Bordelaise Sauce, is a true labor of love. The shallots caramelize slowly, the wine reduces to a luscious glaze, and the final sauce is a symphony of flavors that elevates the filet to new heights.

Now, I must confess, my man nibbler is a true carnivore. He appreciates a good steak, and this Filet Mignon with Bordelaise Sauce is definitely one of his favorites. The rich, savory sauce, the tender, perfectly cooked filet – it's a culinary masterpiece in his eyes.

Cooking Filet Mignon might seem intimidating, but with a little practice, you'll be mastering this technique in no time. Trust me, the effort is well worth it. The satisfaction of creating such a delicious and impressive dish is truly rewarding.

P.S. Don't forget to pair this culinary masterpiece with a glass of your favorite red wine.

P.S.S. Want to see more culinary adventures and maybe even a glimpse of my mischievous cats? 🐈‍⬛ Follow me on social media! Links are on my contact page.
Labels:

Comments

Post a Comment

Popular posts from this blog

Cherries Jubilee

This classic dessert features warm cherries simmered in  sugar and Kirsch, and served over vanilla ice cream. Yields: 4 servings Prep time: 15 minutes Cook time: 10 minutes Ingredients: 1 pound fresh ripe sweet cherries, cleaned and pitted 1/3 cup granulated sugar Juice of 1/2 lemon 1/3 cup cherry brandy (Kirsch) or rum Vanilla ice cream, for serving Instructions: Combine Ingredients: In a flameproof skillet, combine cherries, sugar, and lemon juice. Simmer: Cover and cook over medium-low heat for 5 minutes, or until sugar dissolves. Cook: Uncover and increase heat to medium-high. Cook until cherries are juicy and syrupy, about 5 minutes more. Flambé (Optional): Remove from heat. Carefully add the brandy. Ignite with a long match or lighter. Swirl gently until flames subside. Serve: Serve immediately over scoops of vanilla ice cream. Tips: Flambéing: While optional, flambéing adds a touch of drama and caramelizes the sugars for enhanced flavor. If you choose not to flambé, ...
Post a Comment
Read more

Black Forest Cake

Yield: 2 (8-inch) cakes Prep Time: 30 minutes Cook Time: 35-40 minutes Ingredients: For the Cake: 1 2/3 cups cake flour 2/3 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup shortening 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups buttermilk 1/2 cup kirsch   For the Filling: 1 cup butter, softened 3 1/2 cups confectioners' sugar 1 pinch salt 1 teaspoon very strong coffee 1 1/2 cups buttermilk (for filling consistency) 2 (14-ounce) cans sweet cherries in heavy syrup, drained For the Frosting: 2 cups heavy whipping cream 1/2 teaspoon vanilla extract 1 tablespoon kirsch For Garnish: 1 ounce semisweet baking chocolate Instructions: Make the Cake: Preheat oven to 350°F. Line the bottoms of two 8-inch round cake pans with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside. In a large bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time,...
Post a Comment
Read more

Apple Brown Betty

Yields: 6-8 servings Prep time: 15 minutes Cook time: 45 minutes Ingredients: 3-4 cups sliced apples (6-8 apples, roughly) 1 cup brown sugar 3/4 cup flour 1/3-1/2 cup shortening 1/4 cup water 1 teaspoon cinnamon Instructions: Grease an 9" baking dish with a light coating of cooking spray. Put apples in the dish. Add water. Sprinkle with cinnamon. Mix brown sugar and flour. Cut in shortening and blend until the mixture is crumbly. Sprinkle and spread the sugar crumble mixture evenly over the apples. Bake at 325F for 35-45 minutes. You'll know your Apple Brown Betty is done cooking when: Apples are tender: Pierce the apples with a fork or knife. They should be easily pierced and tender, but not mushy. Crumble topping is golden brown: The topping should be a beautiful golden brown color, and it should be crisp. Juices are bubbling: The juices from the apples should be bubbling around the edges of the dish. Let stand for 10 minutes before serving. Serve with vanilla ice cr...
Post a Comment
Read more