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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!