Lunch / Dinner
Filet mignon is a special-occasion steak, and for certain occasions it’s worth the splurge. Tender and tasty, these steaks are a snap to cook. And as if the steak wasn’t good enough on its own, serve it with this not-to-be-missed marchand de vin sauce — sounds fancy, but its really just a beefy red wine sauce.
FOR THE SAUCE, BOIL:
OFF HEAT, WHISK IN:
FOR THE FILETS, HEAT:
is made by slowly reducing brown sauce and brown stock to a rich, intensely flavored paste, which is a time-intensive process. Purchased demi-glace is great when you want full-flavored sauces.
Preheat oven to 400°.
For the sauce, boil wine, shallots, thyme, rosemary, and bay leaf in a saucepan over high heat, then reduce heat to medium; simmer until wine is reduced to 2 Tbsp., about 35 minutes.
Whisk in demi-glace and reduce to ⅓ cup strained sauce.
Off heat, whisk in butter, piece by piece, until completely emulsified, then season sauce with salt.
For the filets, heat oil in a sauté pan over high until shimmering. Add filets and sear until brown on one side, about 3 minutes. Flip filets, then transfer pan to oven.
% Daily Value*
Total Fat 53g 81%
Saturated Fat 23g 114%
Cholesterol 195mg 65%
Sodium 1722mg 71%
Carbs 18g 6%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.