Description
An elegant and comforting dish featuring tender filet mignon paired with a rich red wine shallot reduction.
Ingredients
Scale
- 2 filet mignon steaks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1 cup red wine
- 2 tablespoons unsalted butter
- Fresh thyme, for garnish
Instructions
- Season both filet mignon steaks generously with salt and pepper on both sides.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering.
- Carefully place the seasoned steaks in the skillet and sear for about 4-5 minutes on each side for medium-rare.
- Remove the steaks from the skillet and let them rest for 5-10 minutes.
- Add the finely chopped shallots to the same skillet and sauté for 2-3 minutes until soft and translucent.
- Pour in 1 cup of red wine, scraping the bottom of the skillet to deglaze, and allow it to reduce by half for 5-10 minutes.
- Stir in the 2 tablespoons of unsalted butter until melted and the sauce becomes glossy.
- Serve the rested steaks on plates, topping with the red wine shallot reduction, and garnish with fresh thyme.
Notes
For best results, let steaks come to room temperature before cooking. Always monitor the cooking time closely to avoid overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 8g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 120mg