Filet Mignon with Red Wine Reduction
Allow about 35 minutes for this French recipe, which makes 2 servings. It is built around filet mignon, red wine and beef stock. The cooking is mostly simmering and searing. It is gluten-free. With 44 g of protein per serving (about 560 calories), it is a filling option.
- Total time
- 35 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 560 kcal
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Ingredients
For 2 servings
- 2filet mignon
- 200 mlred wine
- 100 mlbeef stock
- 2shallots
- 40 gbutter
- 2 clovesgarlic
- 2 sprigsfresh rosemary
- 1 tbspolive oil
- 1 pinchsalt
- 1 pinchblack pepper
Instructions
- Remove filet mignon from the refrigerator 30 minutes before cooking. Pat dry and season generously with salt and black pepper.
- Heat olive oil in a cast-iron skillet over high heat. Sear the filets for 3-4 minutes per side for medium-rare. In the last minute, add half the butter, garlic, and fresh rosemary, basting the steaks continuously. Rest on a plate.
- In the same pan, reduce heat to medium. Add finely diced shallot and cook until softened, about 2 minutes. Pour in red wine and beef stock, scraping up the fond. Simmer until reduced to a syrupy consistency, about 8 minutes.
- Remove pan from heat and whisk in the remaining butter until the sauce is glossy. Plate the rested filets and spoon the red wine reduction over each.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 44 g
- Fat
- 32 g
- Carbs
- 8 g
Approximate values for one serving.
About this recipe
- Cuisine: French
- Diet: gluten-free
- In cookbook: Date Night In
