Before you start
- Just before cooking, remove the steak from its packaging. Set aside on a paper towel-lined plate to temper.
What you'll learn
Mise En Place
Filet mignon, 2x
Unsalted butter, 4 tbsps
Demi-glace, 4 oz
Balinese Truffle Salt, to taste
Sherry vinegar, ½ tsp
Black peppercorns, 2 tbsps
Chives, 1 bunch
Parsley, ½ bunch
Russet potatoes, 2x
Canola oil, ¼ cup
Thyme, 3 sprigs
Garlic, 2 cloves
Chicken broth, ¼ cup
Your favorite red wine, ½ cup
- Preheat your oven to 350F.
- Peel and haché the shallot.
- Melt 1 tablespoon of butter in the small pot over medium heat. Sweat the shallots, stirring them in the butter, until they’re translucent. Season with a pinch of Balinese Truffle Salt.
- Deglaze the pan with ½ cup of red wine, turn the heat up to high, and reduce the wine to au sec.
- Add the demi glace, turn the heat to medium-low and just bring to a boil. Adjust the seasoning with Balinese Truffle Salt and sherry vinegar. This is the Sauce Bordelaise.
- Crack the black peppercorns. Slice the chives and parsley. Peel and slice the potatoes into rounds.
How to cook
- In a medium oven-safe saute pan over medium-high heat, heat half of the canola oil until shimmering.
- Season the potatoes with Balinese Truffle Salt and add them to the hot oil.
- Allow to brown on one side, then flip, turn the heat to medium, drain off the oil, smash 1 clove of garlic, and add (leaving it en chemise, or unpeeled), along with half of the thyme and 4 tablespoons of the butter.
- Allow the butter to brown slightly, then add the chicken broth.
- Transfer the potatoes to your oven until cooked through, 10-12 minutes.
- Meanwhile, let’s cook the steaks!!!!! Season the tenderloins on all sides with Balinese Truffle Salt.
- Press the steaks in the peppercorns on one side only to create a peppercorn crust.
- Heat a large saute pan over medium to medium-high heat.
- Add the canola oil to the preheated pan. Just before the oil begins to smoke, add the steak to the pan, peppercorn-crusted side down.
- Cook over high heat, flipping every 30 seconds, until cooked to your desired doneness, about 3-4 minutes for a solid medium rare. If you’d like your steak cooked more or less, simply increase or decrease the amount of cooking time.
- Just before the steak is finished, turn the heat to medium-low and add the remaining 2 tablespoons of butter to the pan. Smash the remaining garlic clove and add it to the pan, along with the remaining thyme. Use a metal spoon to baste the steak for about one minute, then flip and baste the other side.
- Transfer to a cutting board to rest, topped with the garlic and thyme.
- While the steak is resting, it’s time to plate! Reheat the Sauce Bordelaise over medium heat.
- Remove the pommes fondant from the oven, cover them in the chives and parsley, and transfer to your serving plate.
- Carve the tenderloins, plate them next to the pommes fondant and top with sauce. Enjoy!!
From the chef
We have teamed up with Bella Union Winery to create an exclusive perfect pairing experience featuring their beautiful wines!
Join us to cook up a delicious Wagyu Filet Mignon which pairs perfectly with Bella Union's 2019 Rutherford single vineyard Cabernet Sauvignon or their 2021 Sauvignon Blanc. As you are sipping, you'll get to sear up the perfect steak wagyu steak. Make a Bordelaise sauce enriched with wine and shallots. And cook up Pommes Fondant, delicately cooked potatoes cooked to golden brown perfection. It is going to be a night of delicious food and wine that you don't want to miss out on!
Click here to get 2021 Bella Union Sauvignon Blanc
Click here to get 2019 Bella Union Rutherford single vineyard Cabernet Sauvignon
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