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Filet Mignon

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.

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Ingredients

FOR THE SAUCE, BOIL:

WHISK IN:

OFF HEAT, WHISK IN:

FOR THE FILETS, HEAT:

Filet-Mignon-Demi-Glace-Tip-Shadow-Small

DEMI-GLACE

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.

Instructions

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.

Roast filets to desired doneness, 15–16 minutes for medium-rare. Transfer filets to a plate, tent with foil, and let rest 10 minutes.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download