FILET MIGNON AU BORDELAISE - STEAK IN RED WINE WITH SHALLOTS
I like to serve this tender and delicious pan-seared steak for Valentine's Day or romantic occasions such as anniversaries and birthdays! Takes only 20 minutes, start to finish. Wonderful paired with my Alsatian Baked Potatoes or Gratin Dauphinois, steamed seasonal vegetables or a tossed green salad, and a simple dessert of fresh ripe berries & chantilly cream.
Provided by BecR2400
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put butter and oil in a heavy skillet over high heat. When the butter has foamed and begins to subside it is right for the steak.
- Fry steak on one side 4 to 5 minutes. Turn steak and brown on other side 4 to 5 minutes (for medium-rare), depending on desired degree of doneness. Test for doneness by cutting a small incision in the steak (just a very small incision, about the same size as a meat thermometer makes!).
- Remove steak to a hot platter and sprinkle lightly with coarse sea salt and freshly-ground black pepper. Keep warm (cover and place in a 250 degree F oven).
- Add dry red wine, cognac, demi glace or beef stock, mushrooms and shallots to skillet and cook over high heat. Scrape up brown bits from bottom of the pan and boil until liquid is reduced almost to a syrup. Remove from heat and stir in the softened butter until it has melted. Pour sauce over steak.
- Top with a dab of crumbled Roquefort cheese, sprinkle with snipped fresh parsley and garnish with a sprig of rosemary, if desired.
- Wonderful served with Alsatian baked potatoes or Gratin Dauphinois, steamed seasonal vegetables or a tossed green salad, and ripe fresh berries in chantilly cream for dessert.
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Tina Cantrell
[email protected]Overall, this was a good recipe. I would make it again, but I would make a few changes to the instructions and the ingredients.
Angel Lavoie
[email protected]The sauce was a bit too salty for my taste. I would recommend using less salt.
Tracy Bozarth
[email protected]The steak was a bit overcooked for my taste. I would recommend cooking it for a shorter amount of time.
Kizito Yasin
[email protected]I found the instructions to be a bit confusing. I had to read them several times before I was able to understand what I was supposed to do.
David Jeong
[email protected]This dish was a bit too rich for my taste. The sauce was very heavy and the steak was a bit too fatty.
Jayla Lewis
[email protected]I would recommend this recipe to anyone who loves steak. It's a great dish for a special occasion or a romantic dinner.
Tembisile Hlongwane
[email protected]The instructions were clear and easy to follow. I was able to make this dish without any problems.
RATON ISLAM
[email protected]This was my first time making filet mignon and it was a success! The steak was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Oungshi Nafi
[email protected]I'm not a huge fan of red meat, but this dish changed my mind. The steak was so tender and flavorful, and the sauce was to die for. I will definitely be making this again.
Umar Mohammed hassan
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. The steak is always tender and juicy, and the sauce is rich and flavorful.
Ajharul Islam
[email protected]The combination of flavors in this dish was incredible. The red wine added a subtle tanginess, while the shallots and mushrooms provided a savory richness. The steak was cooked perfectly and melted in my mouth.
Yousuf official
[email protected]I followed the recipe to the letter and the results were outstanding. The steak was cooked to perfection and the sauce was divine. My guests raved about the dish and I will definitely be making it again.
mehndi hub
[email protected]This filet mignon dish was an absolute delight! The flavors of the red wine, shallots, and mushrooms melded together perfectly, creating a rich and savory sauce that complemented the tender and juicy steak. I highly recommend this recipe for a specia