Filet Mignon With Red Wine Sauce Food

FILET MIGNON WITH RED WINE SAUCE

Steps:

• In a large saucepan, saute onion in 1 tablespoon butter until tender. Add garlic, 1/4 teaspoon salt and oregano; cook and stir 1 minute. Add tomato paste; cook and stir 2 minutes longer., Gradually whisk in wine. Bring to a boil. Reduce heat; simmer until reduced by half. Strain sauce and return to pan. Gradually stir in remaining butter until melted. Add 1/4 teaspoon pepper. Remove from the heat; keep warm., Sprinkle steaks with remaining salt and pepper. Drizzle with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cover and let stand for 3-5 minutes. Serve with wine sauce.

FILET MIGNON WITH RED WINE SAUCE

Steps:

• Whisk first 4 ingredients in a large bowl.
• Divide steaks between 2 glass baking dishes.
• Pour marinade over.
• Cover and refrigerate overnight.
• Remove steaks from marinade and pat dry.
• Transfer marinade to a large saucepan.
• Boil until reduced to 1 cup, about 20 minutes.
• Add stock and boil until reduced to 1 ¼ cups, about 20-25 minutes longer.
• Set aside.
• (can be prepared 4 hours ahead. Cover and refrigerate. Bring steaks to room temperature before continuing) Divide oil between 2 large heavy skillets and place over high heat.
• Season steaks.
• Add 3 steaks to each skillet and brown on both sides.
• Reduce heat to medium-high and cook to desired doneness, about 4 minutes per side for medium-rare.
• Transfer steaks to warm plates.
• Tent with foil to keep warm.
• Add half of sauce to each skillet and bring to boil, scraping up any brown bits.
• Transfer contents of 1 skillet into the other and bring to slow simmer.
• Add butter, whisking in one piece until melted before adding the next.
• Spoon over steaks and serve.

STEAK WITH RED WINE-SHALLOT SAUCE

Steps:

• Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
• Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
• Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.

FILET MIGNON WITH MUSHROOM RED WINE SAUCE

Steps:

• Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.
• In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.
• Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.
• Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.
• Spoon the sauce over the steaks and serve.

FILET MIGNON WITH A RED WINE REDUCTION

Steps:

• Cut fat off filet mignon steaks. Place steaks in large bowl/pan/plate/platter.
• Drizzle 1 tablespoon of balsamic vinegar on each steak. Flip steaks over and drizzle the other tablespoon of balsamic vinegar.
• Sprinkle the salt, pepper, and sugar on both side of steaks. Let the steaks sit for 10 minutes at room temperature.
• Pour red wine into sauce pan over high heat. I suggested 2 cups but make enough sauce to satisfy your taste or number of steaks. Wait until wine becomes thick and syrupy. Turn off heat.
• Preheat oven to 350°F Also preheat a heavy pan over medium heat on stove.
• Drizzle 2 tablespoons of extra virgin olive oil over steaks.
• Sear steaks 1 or 2 minutes on each side on pan. Pour red wine reduction over steaks while cooking. I used a spoon to do this in moderation and avoid getting too much red wine in there.
• Place pan with steaks into the oven. Let them cook for 8-10 minutes. This will make your steak brown on the outside and pink on the inside (depending on the thickness of the steak and power of the oven). Try cutting a steak with your knife to check the inside.
• Remove the pan from the oven and let steaks sit in the pan for 5 minutes to let them soak the juices inches.
• Serve steaks on plate. Take a spoon and drizzle the juice from the pan over your steaks. Make sure to get a lot of juice on there! Enjoy!
• PS - I served these with cheddar and bacon mashed potatoes. Also try potatoes au gratin or steak fries!

FILET MIGNON WITH RED WINE-HORSERADISH SAUCE

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium heat.
• Add shallots, peppercorns and thyme and saute mixture until shallots are tender, about 5 minutes.
• Add 2 cups red wine.
• Increase heat and boil until liquid is reduced to 1 cup, about 20 minutes.
• Strain sauce and return to same saucepan.
• Add 1/2 cup whipping cream and boil until reduced to sauce consistency, about 7 minutes.
• Stir in horseradish.
• Season sauce to taste with salt and pepper.
• (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using).
• Prepare barbecue (medium-high heat) or preheat broiler.

FILET MIGNON WITH RED WINE SAUCE

Steps:

• Preheat grill to medium-high heat.
• Season steaks with S&P and drizzle with olive oil.
• Grill to doneness ~5 mins per side for med-rare.
• Melt 2 tablespoons butter in large pan over med-high eat.
• Add onions and saute until tender ~5mins.
• Salt.
• Add garlic and oregano, saute until fragrant ~30sec.
• Stir in tomate paste, cook for 2 mins, stirring constantly.
• Whisk in wine, simmer until reduces by half ~10mins.
• Strain into bowl, removing solids, return to pan and bring to simmer.
• Add 4 tablespoons to sauce and whisk in little by little.
• Season to taste with S&P.

FILET MIGNON WITH RED WINE-HORSERADISH SAUCE

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots, peppercorns and thyme and sauté mixture until shallots are tender, about 5 minutes. Add 2 cups red wine. Increase heat and boil until liquid is reduced to 1 cup, about 20 minutes. Strain sauce and return to same saucepan. Add 1/2 cup whipping cream and boil until reduced to sauce consistency, about 7 minutes. Stir in horseradish. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
• Prepare barbecue (medium-high heat) or preheat broiler. Season steaks generously with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare.
• Transfer steaks to plates. Spoon horseradish sauce around and serve.

MUSHROOM SAUCE WITH RED WINE

Steps:

• Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
• Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
• Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.

FILET MIGNON WITH MERLOT SAUCE

Steps:

• Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sauté steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.

FILET MIGNON AU BORDELAISE - STEAK IN RED WINE WITH SHALLOTS

Steps:

• Put butter and oil in a heavy skillet over high heat. When the butter has foamed and begins to subside it is right for the steak.
• Fry steak on one side 4 to 5 minutes. Turn steak and brown on other side 4 to 5 minutes (for medium-rare), depending on desired degree of doneness. Test for doneness by cutting a small incision in the steak (just a very small incision, about the same size as a meat thermometer makes!).
• Remove steak to a hot platter and sprinkle lightly with coarse sea salt and freshly-ground black pepper. Keep warm (cover and place in a 250 degree F oven).
• Add dry red wine, cognac, demi glace or beef stock, mushrooms and shallots to skillet and cook over high heat. Scrape up brown bits from bottom of the pan and boil until liquid is reduced almost to a syrup. Remove from heat and stir in the softened butter until it has melted. Pour sauce over steak.
• Top with a dab of crumbled Roquefort cheese, sprinkle with snipped fresh parsley and garnish with a sprig of rosemary, if desired.
• Wonderful served with Alsatian baked potatoes or Gratin Dauphinois, steamed seasonal vegetables or a tossed green salad, and ripe fresh berries in chantilly cream for dessert.