After a trip to the prairies, but before a business trip down to California, my Husband and I have a couple of days to spend time together! He cancelled his plans this weekend so we could have a date night, but we couldn’t settle on whether we wanted to go out for a fancy dinner or relax at home.

We compromised with a fancy dinner at home!

Filet Mignon is one of my absolute favourite proteins. It’s lean, tender, and absolutely delicious. Cue – Filet Mignon with a red wine reduction!

Some important notes on this recipe:

• Let your filet sit on a cutting board at room temperature for about 35-45 minutes before you sear it. This is a critical step, because a steak that is cold in the centre will not cook evenly.
• Likewise, letting your steak rest after the cooking process is extremely important. Give your filet about 10 minutes on the counter, off the heat, before serving.
• I love cooking red meat on cast iron! I find it gives an incredible sear, and, for this recipe, works well because it is oven safe.
• I highly recommend using Maldon Salt for any steak recipe! You can get yours here: Maldon Salt

Filet Mignon & Red Wine Reduction

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Ingredients Equipment Method

Ingredients

  

Filet Mignon

• 2 6 Oz Filet Mignon
• Maldon Sea Salt
• Freshly Cracked Peppercorn
• 2 Cloves of Garlic Crushed
• 1 TBSP Butter
• Olive Oil
• 2 Thyme Sprigs

Red Wine Reduction

• 2 Cups Dry Red Wine
• 2 Cups Beef Broth
• 1 Shallot Diced
• 1 Garlic Clove Minced
• 1 Sprig of Rosemary
• Optional: Sprinkle of Corn Starch For Thickening

Equipment

• Cast Iron
• Oven

Method

 

Filet Mignon

1. Let filet mignon rest on the counter for 45 minutes to come to room temperature
2. Preheat oven to 450
3. Heat a cast iron pan over medium-high heat for 4-5 minutes.
4. Sprinkle a generous amount of maldon sea salt and freshly cracked peppercorn on to your filet, rolling the steak in any salt or pepper left over.
5. Drizzle olive oil into your cast iron.
6. Using tongs, place your filet down in the pan. Do not move, and allow to sear for 2-3 minutes. Flip your filet. Drop your butter, garlic, and thyme into the pan.
7. Tilt your plan, and spoon the butter, garlic, and thyme over the steak. Allow to sear for 2-3 minutes.
8. Carefully move your cast iron pan into the oven, and cook for 7-8 minutes for a medium rare steak.
9. Remove from the oven, and move your filet mignon on to a cutting board. Let rest for 10 minutes.

Red Wine Reduction

1. Pour beef drippings into a pan (over medium-high heat). Add diced shallot and minced garlic. Saute until translucent. Pour in wine, and add rosemary sprig. Allow to cook until reduced to about 1/3.
2. Add beef broth, and allow to reduce by about 3/4, stirring often.
3. If you prefer a thicker sauce, thicken with a little corn starch.
4. Season with salt if needed.

Assembly

1. Once your steak has rested, plate with your desired sides.
2. Drizzle with red wine reduction.
3. Enjoy!