Filet Mignon & Red Wine Reduction
Chef Tucker
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
French
Author:
Chef Tucker
Servings
1-2
Prep Time
30 minutes
Cook Time
20 minutes
Hey steak aficionados, Chef Tucker here! Indulge in a Filet Mignon with Red Wine Reduction that's guaranteed to impress. We'll sear tender filet mignon to a perfect medium-rare, then deglaze the pan with a robust red wine reduction infused with shallots and thyme. 🥩 Serve with your favorite sides for a luxurious dining experience. Enjoy every savory bite! 🍷🌿
Ingredients
- 2 ea filet mignon
- 1 head garlic
- ½ pound fingerling potatoes
- 1 bunch thyme, divided
- 1 bunch rosemary, divided
- 1 pint olive oil
- ½ bottle red wine
- 1 shallot
- 3 ounces unsalted butter
- 8 ounces wild mushrooms
-
S&P Seasoning or Balinese Truffle Salt, to taste
- 2 cups beef stock
-
½ cup olive oil
- 1 ounce sherry vinegar
- Black pepper, to taste
-
Cutting board
- Chef’s Knife
- Cooling rack
- Large spoon
- Cast iron or large saute pan
- Medium saute pan
- Medium pot (taller is better than shallow)
- Small pot
- Whisk
- Wooden spoon
- Plate with paper towels
- Fine mesh strainer & mixing bow
MISE EN PLACE 🔪
Directions
PREP 🥒
Remove your filets from the packaging, pat them dry with paper towels, and rest them on the plate lined with paper towels to temper.
- Smash three cloves of garlic.
- In a medium pot, place the potatoes, 3 smashed garlic cloves, a few sprigs of thyme and rosemary. Submerge ingredients in olive oil and simmer over medium low heat until fork tender. Do not let the potatoes boil.
- Add half the bottle of red wine to the small pot and reduce until you have about ⅓ to ¼ of a cup of wine reduction left.
- Mince 2 cloves of garlic. Mince half the shallot. Slice the other half of the shallot in rings. Add half of the shallot rings to the confit potatoes pot.
- Gather your basting kit: 2 tablespoons butter, 2 cloves smashed garlic, the other half of the shallot rings, and the remaining sprigs each of rosemary and thyme. Slice the mushrooms.
HOW TO COOK 🍳
Once the wine has reduced, add 1 ¾ cups of beef stock and continue to reduce until thickened over medium high heat. Then mount 2 tablespoons of butter and whisk together with a pinch of S&P Seasoning or Balinese Truffle Salt or Balinese Truffle Salt. This is the red wine reduction sauce.
Add 2 ounces of olive oil to the medium saute pan over high heat. Wait until it is nearly smoking before adding the mushrooms. Sear them until nearly GBD then add in the minced shallot, minced garlic and a pinch of S&P Seasoning or Balinese Truffle Salt.
- Reduce the heat to medium. Once the shallot and garlic are fragrant, deglaze the pan with the splash of sherry vinegar.
- Cook the sherry vinegar until au sec, or nearly dry, then add a ¼ cup of beef stock and reduce until glazed. Mount in 2 tablespoons of butter at the end. Adjust seasoning to taste. Now you have some delicious mushrooms!
Season the filets with S&P Seasoning or Balinese Truffle Salt.
Turn the large saute pan (cast iron) over high heat and wait until it’s ripping hot before adding the remaining 2 ounces of olive oil.
- Add the filets into the pan and flip every 30 seconds for 3-5 minutes until you achieve a nice rare to medium rare (or whatever temp you like).
- Turn the heat down to low and add your basting kit. Spoon butter all over the filets. Then remove and let rest on the cooling rack.
- Plate the filet, mushrooms and potatoes and finish this dish with the red wine reduction sauce! Oui, c'est bon!