Filet Mignon in Red Wine Sauce recipe. Seared in garlic butter and garnished with mushroom and a Vegetable medley with red wine sauce.
Filet Mignon in Red Wine Sauce
A delicious and easy pan sauteed filet mignon steak to cook at home with some sauce and salads or veggies. A great recipe idea for a dish to make for two and fine dining presentable. Plated and presented for a gourmet served meal for dinner or lunch. Special occasions.
What red wine is best for filet mignon?
Feel free to choose a heartier pinot noir if the steak is prepared with a peppercorn sauce or other big flavor accompaniment. Malbec is another nice complement to the texture of a filet mignon.
What is the best way to have filet mignon?
It’s well known as a fork-tender cut of beef. To fully enjoy filet mignon, cook the steak to medium doneness or less, but we recommend medium-rare.
Is it better to grill or pan fry filet mignon?
The best way to cook Filet Mignon is on the grill, but pan-seared Filet Mignon is also excellent. You can also broil Filet Mignon in the oven for an exceptional flavor. No matter which method or Filet Mignon recipe you choose, our cooking instructions and video will help you cook the tender and juicy steak you crave.
How do professional chefs cook filet mignon?
Heat the olive oil in a large, non-stick pan over medium-high heat. Place the Filet Mignon, the garlic and a sprig of rosemary in the pan. Sear for 2 minutes then add the butter. Baste** the steaks for 2 minutes more then flip over and baste frequently for another 4 minutes.
Ingredients
Ingredients for the vegetable medley
A medley of small fresh vegetables to sauté in a pan of olive oil and butter. With salt and pepper and herbs. Cut and sliced for an attractive look on the plate with the filet. (view the specific ingredients and method to serve this dish according to the recipe attached)
Baby Carrots
Courgettes or zucchini
Fresh green asparagus
Some mushrooms
Obtain some great filet mignon pieces.
How To.
Salt and pepper the filet mignon and add the oil to the cast iron pan to sear for about 3-5 minutes.
Adding the butter and rosemary and garlic once the sides are all seared and has color. Color brings out the flavor. Spoon the butter and herbs over the filet for a few minutes. Then place the filet in the preheated oven for about 8-10 minutes for a medium rare filet mignon. Leaving it to rest for about 5 minutes while you salute the vegetables and reduce the wine sauce. (keeping all the ingredient warm as well as the serving plates)
Plating is so important for this dish as you would want to serve it as a gourmet fine dining meal.
Placing the filet in the center of a plate then arranging the sauté vegetables with the filet. Standing up the zucchini or courgette and placing some mushrooms over the meat. Laying the asparagus and carrots together. Pour the red wine sauce around the filet. Serve and enjoy.
Recommendations.
(click on the highlighted heading for the recipes)
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PrintFilet Mignon in Red Wine Sauce
Filet Mignon in Red Wine Sauce recipe. Seared in garlic butter and garnished with mushroom and a Vegetable medley with red wine sauce.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4
- Category: lunch, dinner, fine dining meals
- Method: Stove top No Bake, oven bake
- Cuisine: French
Ingredients
1. 4 Filet Mignons steaks (6–8 oz) 200g
2. 1 teaspoon of Himalayan salt
3. 1/2 teaspoon of fresh grated black pepper
4. 2 teaspoons of olive oil
5. 2 garlic cloves (lightly crushed)
6. a sprig of fresh rosemary
7. 2-3 sprigs of fresh Thyme
8. 2 tablespoons of butter
9. 1 cup of red wine
Vegetable Medley
1. 1 Cup of zucchini or courgette (cut in oval shape)
2. 1 Cup of baby carrots (sliced in half)
3. Hand full of fresh asparagus
4. 1 cup Mushroom
5. Salt and pepper
6. 2 garlic cloves
7. Olive oil and butter to sauté with and herbs.
Instructions
- Pat dry the room temperature filet and garnish with salt and pepper over a plate. Press the filet on the spices in the plate so they are evenly distributed.
- Preheat the oven to 200deg. C (400 Deg. F)
- Heat a large oven proof cast iron pan with the olive oil,
- Press the filets in the pan and sear on one side for about 3 – 5 min., turn and sear the other side as well.
- Add the butter and rosemary, garlic and spoon over the filet. Place the filets in the oven and cook for about 8 minutes.
- Remove from the oven and place on a warm plate and cover in foil to rest. For 3 – 5 minutes.
- While the filet is in the oven, sauté the veggies and mushrooms in a pan of olive oil and butter on a medium heat. You can add them all together as they are all small and quickly sautéed. Add in some garlic cloves or onion if you prefer. But definitely garlic. Cook for 3 – 4 minutes until soft. Salt and pepper them. Set aside and drain the liquid out.(keep warm) Also place serving plates in warmer.
- For the red wine sauce you can use the filet seared pan juices and also heat up some garlic in a pan and add the cup of wine. Boil and reduce the wine by half which should take 5-7 minutes. Remove from heat. Whisk in a table spoon of butter.
- Sieve out the bigger pieces of rosemary and other vegetables, place in a gravy dish for serving.(warm)
- To plate this gourmet meal (you can slice the filet against the grain) serve nicely on a clean warm plate. add the medley of vegetables around and place them attractively. (mushrooms, zucchini asparagus and carrots)
- Drizzle some red wine over the filet. To have the filet surrounded neatly with red wine sauce.
Serve with garnish of parsley. enjoy
Keywords: Filet Mignon in Red Wine Sauce with medley of vegetable
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