Recipe Card: Filet Mignon with Rosemary Wine Sauce
Ingredients Filet Mignon Steak, 8 oz. – Cut 2” thick
Cooking Equipment
2 ea.
Extra Virgin Olive Oil
6 Tbsp. 6 Tbsp. 1 Tbsp.
Cutting board & knife
Unsalted Butter – Divided
Measuring cup
Shallot – Minced
Garlic Clove – Crushed & Peeled
1 ea. 2 ea. ½ C. 1 C.
Measuring spoons
Sprig Fresh Rosemary
Red Wine (Cabernet Sauvignon)
Large cast iron skillet
Low Sodium Beef Broth
Tongs
Recipe Note: Place steak on a plate and set on counter to warm up for about 20 minutes before cooking. For a medium rare steak, cook in a sauté pan, or finish in the oven for a medium/medium well steak.
Aluminum foil
Instructions 1. Preheat oven to 400°F. Drizzle tops of steaks with extra virgin olive oil , then generously sprinkle salt and cracked black pepper on steaks. Repeat on the other side. 2. Heat a large, oven-safe cast iron or heavy-bottomed skillet over medium-high heat, then add 3 Tbsp. butter and 3 Tbsp. olive oil . Once melted, add steaks then sear until steaks have formed a golden brown crust on the bottom, 6 minutes. 3. Flip steaks and cook for another 6 minutes. Add rosemary sprig and while steaks are cooking, spoon butter continuously over the top of the steaks. 4. Remove steaks to a plate, then tent a piece of foil on top, and set aside to rest. 5. Place skillet back over medium-high heat, then add shallots and sauté for 30 seconds. Add rosemary , garlic , and wine then simmer until wine is reduced by half, and then add beef broth and simmer until sauce is thickened and reduced, 7–9 minutes. 6. Add remaining Tbsp. butter , taste and add salt and pepper if necessary, and then set sauce aside. May 2021
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