Filet Mignon with Bordelaise Sauce

Name: Filet Mignon with Bordelaise Sauce
Total time: PT0D0H0M
Ingredients: 1 cup red wine; 2 sprigs fresh thyme; 2 shallots, finely diced; 1 bay leaf; 6 tbsp. Demi-Glace; 4 (6-oz.) filet mignons; 2 tbsp. canola oil; 1 tbsp. chilled unsalted butter, diced; 1 tbsp. finely chopped flat-leaf parsley; 1 tsp. chopped fresh rosemary; 1 tsp. chopped fresh thyme; Kosher salt and freshly ground black pepper, to taste

MATT TAYLOR-GROSS

Luscious, wine-enriched bordelaise sauce is often paired with hanger steak, shell steak, and tender filet mignon. Though the sauce is traditionally served with a dollop of beef marrow, we think it is just as delicious with a garnish of chopped fresh parsley and rosemary.

Ingredients

1 cup red wine
2 sprigs fresh thyme
2 shallots, finely diced
1 bay leaf
6 tbsp. Demi-Glace
4 (6-oz.) filet mignons
2 tbsp. canola oil
1 tbsp. chilled unsalted butter, diced
1 tbsp. finely chopped flat-leaf parsley
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Make the sauce: In a 2-qt. saucepan, combine wine, thyme, shallots, and bay leaf. Reduce wine over medium-high heat until almost completely evaporated. If using a gas stove, tip pan to ignite wine; this will aid in evaporation. Discard the thyme and bay leaf; stir in demi-glace. Cover, remove from heat, and set aside.

Step 2

Prepare the filets: Heat oven to 500°. Season filets with salt and pepper. Heat oil in a 10" skillet over high heat. Sear steaks, flipping once, until browned, 4–5 minutes. Transfer skillet to oven; roast until steaks are medium rare, 4–5 minutes. Place steaks on a plate; let rest.

Step 3

Sauce the steak: Return saucepan to medium heat. Whisk in butter. Remove saucepan from heat; stir in parsley and season sauce with salt and pepper. Transfer steaks to cutting board; add juices from plate to pan and stir. Spoon 2 tbsp. sauce onto each of 4 plates. Slice steak into 1⁄4"-thick slices; divide between plates. Sprinkle with rosemary and thyme; drizzle each steak with 1 tbsp. sauce. Serve with baby lettuces, if you like.

Make the sauce: In a 2-qt. saucepan, combine wine, thyme, shallots, and bay leaf. Reduce wine over medium-high heat until almost completely evaporated. If using a gas stove, tip pan to ignite wine; this will aid in evaporation. Discard the thyme and bay leaf; stir in demi-glace. Cover, remove from heat, and set aside.
Prepare the filets: Heat oven to 500°. Season filets with salt and pepper. Heat oil in a 10" skillet over high heat. Sear steaks, flipping once, until browned, 4–5 minutes. Transfer skillet to oven; roast until steaks are medium rare, 4–5 minutes. Place steaks on a plate; let rest.
Sauce the steak: Return saucepan to medium heat. Whisk in butter. Remove saucepan from heat; stir in parsley and season sauce with salt and pepper. Transfer steaks to cutting board; add juices from plate to pan and stir. Spoon 2 tbsp. sauce onto each of 4 plates. Slice steak into 1⁄4"-thick slices; divide between plates. Sprinkle with rosemary and thyme; drizzle each steak with 1 tbsp. sauce. Serve with baby lettuces, if you like.