Pan Seared Filet Mignon with Red Wine Shallot Reduction
This is a great way to prepare filet mignon for an elegant at home dinner. It’s best to have all of the ingredients prepped, measured, and set aside – it makes the recipe much easier to follow. Use a nice Cabernet, there will be plenty leftover to enjoy wit…
What you'll need
Ingredients
Pan Seared Filet Mignon
4 center-cut filets mignons, 1 1/2 inches thick, 7 to 8 ounces each, dried thoroughly with paper towels
4 teaspoons olive oil
Red Wine Shallot Reduction
2 medium shallots, minced (about 1/4 cup)
2 teaspoons brown sugar
2/3 cup dry red wine, such as Cabernet Sauvignon
2/3 cup low-sodium chicken broth
1 bay leaf
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons unsalted butter, cut into 6 pieces
1 teaspoon minced fresh thyme leaves
1 teaspoon minced fresh chives
1 teaspoon minced fresh Italian parsley
The method
Directions
01
Position oven rack in lower-middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. When the oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (do NOT use nonstick) over high heat on stovetop until very hot, about 3 minutes.
02
While skillet preheats, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with kosher salt and pepper. Place the filets in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes. Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven.
03
Roast 2 to 4 minutes for very rare, 4 to 6 minutes for rare, 6 to 8 minutes for medium-rare, or about 8 to 10 minutes for medium. Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving.
04
Using the same skillet (do not clean skillet or discard accumulated fat), add shallots and sugar off heat; using pan’s residual heat, cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds.
05
Return skillet to high heat, add wine, broth, and bay leaf; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 1/3 cup, about 4-5 minutes.
06
Stir in vinegar and mustard; cook at medium heat to blend flavors, about 1 minute longer. Off heat, whisk in butter until melted and sauce is thickened and glossy. Add thyme, chives and parsley and season to taste with salt and pepper. Remove bay leaf, spoon sauce over steaks and serve immediately.
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Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Pan Seared Filet Mignon with Red Wine Shallot Reduction
Prep
Cook
Yield
This is a great way to prepare filet mignon for an elegant at home dinner. It’s best to have all of the ingredients prepped, measured, and set aside – it makes the recipe much easier to follow. Use a nice Cabernet, there will be plenty leftover to enjoy wit…
Ingredients
Pan Seared Filet Mignon
4 center-cut filets mignons, 1 1/2 inches thick, 7 to 8 ounces each, dried thoroughly with paper towels
4 teaspoons olive oil
Red Wine Shallot Reduction
2 medium shallots, minced (about 1/4 cup)
2 teaspoons brown sugar
2/3 cup dry red wine, such as Cabernet Sauvignon
2/3 cup low-sodium chicken broth
1 bay leaf
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons unsalted butter, cut into 6 pieces
1 teaspoon minced fresh thyme leaves
1 teaspoon minced fresh chives
1 teaspoon minced fresh Italian parsley
Cook Like James · The method
Directions
1
Position oven rack in lower-middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. When the oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (do NOT use nonstick) over high heat on stovetop until very hot, about 3 minutes.
2
While skillet preheats, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with kosher salt and pepper. Place the filets in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes. Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven.
3
Roast 2 to 4 minutes for very rare, 4 to 6 minutes for rare, 6 to 8 minutes for medium-rare, or about 8 to 10 minutes for medium. Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving.
4
Using the same skillet (do not clean skillet or discard accumulated fat), add shallots and sugar off heat; using pan’s residual heat, cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds.
5
Return skillet to high heat, add wine, broth, and bay leaf; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 1/3 cup, about 4-5 minutes.
6
Stir in vinegar and mustard; cook at medium heat to blend flavors, about 1 minute longer. Off heat, whisk in butter until melted and sauce is thickened and glossy. Add thyme, chives and parsley and season to taste with salt and pepper. Remove bay leaf, spoon sauce over steaks and serve immediately.
Cook Like James
Pan Seared Filet Mignon with Red Wine Shallot Reduction
Prep
Cook
Yield
This is a great way to prepare filet mignon for an elegant at home dinner. It’s best to have all of the ingredients prepped, measured, and set aside – it makes the recipe much easier to follow. Use a nice Cabernet, there will be plenty leftover to enjoy wit…
Ingredients
Pan Seared Filet Mignon
4 center-cut filets mignons, 1 1/2 inches thick, 7 to 8 ounces each, dried thoroughly with paper towels
4 teaspoons olive oil
Red Wine Shallot Reduction
2 medium shallots, minced (about 1/4 cup)
2 teaspoons brown sugar
2/3 cup dry red wine, such as Cabernet Sauvignon
2/3 cup low-sodium chicken broth
1 bay leaf
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons unsalted butter, cut into 6 pieces
1 teaspoon minced fresh thyme leaves
1 teaspoon minced fresh chives
1 teaspoon minced fresh Italian parsley
Directions
1
Position oven rack in lower-middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. When the oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (do NOT use nonstick) over high heat on stovetop until very hot, about 3 minutes.
2
While skillet preheats, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with kosher salt and pepper. Place the filets in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes. Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven.
3
Roast 2 to 4 minutes for very rare, 4 to 6 minutes for rare, 6 to 8 minutes for medium-rare, or about 8 to 10 minutes for medium. Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving.
4
Using the same skillet (do not clean skillet or discard accumulated fat), add shallots and sugar off heat; using pan’s residual heat, cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds.
5
Return skillet to high heat, add wine, broth, and bay leaf; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 1/3 cup, about 4-5 minutes.
6
Stir in vinegar and mustard; cook at medium heat to blend flavors, about 1 minute longer. Off heat, whisk in butter until melted and sauce is thickened and glossy. Add thyme, chives and parsley and season to taste with salt and pepper. Remove bay leaf, spoon sauce over steaks and serve immediately.
