Filet Mignon in Red Wine Reduction with Shallots and Mushrooms
Indulge in an exquisite dining experience with this pan-seared filet mignon, perfectly complemented by a rich red wine reduction sauce infused with shallots and earthy mushrooms. This dish is a celebration of flavor and tenderness, making it the perfect choice for special occasions like Valentine's Day, anniversaries, or birthdays. With preparation time totaling only 20 minutes, you can serve this elegant dish alongside Alsatian Baked Potatoes or Gratin Dauphinois, and round it out with seasonal vegetables or a fresh salad. For dessert, delight in some fresh berries topped with chantilly cream for a sweet finish. Treat yourself and your loved ones to a gourmet meal that feels both luxurious and intimate.
4
Servings
500
Calories
14
Ingredients
Ingredients
butter
2 tablespoons (unsalted)
vegetable oil
1 1/2 tablespoons
filet of beef
4 (6-8 ounce) (high quality)
fresh mushrooms
10 ounces (sliced (1/4 to 1/2-inch thick))
shallots
4 (finely chopped)
dry red wine
1/2 cup
cognac (or brandy)
3 tablespoons
demi-glace (or beef stock)
1/4 cup
softened butter
2 tablespoons
sea salt
to taste
freshly ground black pepper
to taste
crumbled Roquefort cheese
optional
snipped fresh parsley
2 tablespoons
fresh rosemary
for garnish
Instructions
1
In a heavy skillet, heat the butter and vegetable oil over high heat. Wait until the butter foams and subsides, signaling that it is the right temperature for cooking the steak.
2
Carefully place the filet mignon in the skillet and sear for 4 to 5 minutes on one side without moving them. Flip the steaks and cook for an additional 4 to 5 minutes for medium-rare, adjusting the time for your preferred level of doneness.
3
Once done, transfer the steaks to a warm platter and lightly season with coarse sea salt and freshly ground black pepper. Keep the steaks warm by covering them and placing them in an oven set to 250°F.
4
In the same skillet, add the dry red wine, cognac, and demi-glace (or beef stock). Add the sliced mushrooms and finely chopped shallots. Cook over high heat, scraping up the flavorful brown bits from the bottom of the pan, and bring to a boil until the liquid has reduced to a syrupy consistency.
5
Remove the sauce from heat and whisk in the softened butter until fully melted and combined.
6
Pour the rich sauce over the steak, allowing the flavors to mingle.
7
For an elegant presentation, top with a sprinkle of crumbled Roquefort cheese (if using), a scattering of fresh parsley, and a sprig of rosemary for garnish.
Nutrition Information
35g
Fat
5g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Filet Mignon in Red Wine Reduction?
It is a gourmet dish featuring pan-seared filet of beef served with a rich sauce made from dry red wine, cognac, shallots, and mushrooms.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the total preparation time for this dish?
The total preparation and cooking time is approximately 20 minutes.
What type of skillet is recommended?
A heavy skillet is recommended to ensure even heat distribution for searing the steaks.
How do I know when the skillet is ready for the steak?
Heat the butter and oil over high heat until the butter foams and then subsides, indicating it is at the correct temperature.
How long should I sear the filet mignon for medium-rare?
Sear the steaks for 4 to 5 minutes on each side without moving them.
How can I keep the steaks warm while making the sauce?
Transfer the steaks to a warm platter, cover them, and place them in an oven set to 250 degrees Fahrenheit.
What liquids are used to create the red wine reduction?
The reduction is made using dry red wine, cognac (or brandy), and demi-glace (or beef stock).
What vegetables are included in the sauce?
The sauce includes 10 ounces of sliced mushrooms and 4 finely chopped shallots.
What should the consistency of the sauce be?
The liquid should be boiled and reduced until it reaches a syrupy consistency.
How is the sauce finished before serving?
Remove the sauce from the heat and whisk in softened butter until it is fully melted and combined.
Is there an optional cheese topping?
Yes, you can top the dish with crumbled Roquefort cheese for an elegant presentation.
What herbs are used for garnishing the dish?
The recipe calls for snipped fresh parsley and a sprig of fresh rosemary for garnish.
Can I substitute cognac with something else?
Yes, brandy can be used as a substitute for cognac in this recipe.
What can I use if I do not have demi-glace?
Beef stock is a suitable alternative to demi-glace for the reduction sauce.
What potato side dishes are suggested for this meal?
Alsatian Baked Potatoes or Gratin Dauphinois are excellent side dish choices.
What is a recommended dessert to follow this meal?
Fresh berries topped with chantilly cream are suggested for a sweet and light finish.
How many calories are in one serving?
Each serving contains approximately 500 calories.
What is the protein content of this dish?
Each serving provides 35 grams of protein.
How much fat is in this recipe?
There are 35 grams of fat per serving.
What is the carbohydrate count for this recipe?
This recipe contains 5 grams of carbohydrates per serving.
How many ingredients are needed in total?
The recipe requires 14 different ingredients.
For what occasions is this dish best suited?
It is ideal for special occasions such as Valentine's Day, anniversaries, or birthdays.
How thick should the mushrooms be sliced?
The mushrooms should be sliced between 1/4 to 1/2-inch thick.
When should I season the steak?
According to the instructions, season the steaks with sea salt and pepper after they have been seared and moved to a warm platter.
What type of salt is recommended?
Coarse sea salt is recommended for seasoning the cooked steak.
What fats are used to sear the beef?
A combination of 2 tablespoons of unsalted butter and 1 1/2 tablespoons of vegetable oil is used.
Should I move the steaks while they are searing?
No, you should sear them without moving them for the first 4 to 5 minutes to develop a proper crust.
What kind of red wine should I use for the sauce?
A dry red wine is specified for creating the reduction.
How should the shallots be prepared?
The shallots should be finely chopped before being added to the skillet.