- Let's create that over-the-top
restaurant experience at home.
Pan seared filet mignon with red wine sauce.
(jazzy music)
Okay, let's set you up with a steak night
your loved one will never forget.
We're gonna start with filet mignon, we'll pan sear it,
build a great crust on it.
Take 'em out, finish 'em in the oven.
And in that same pan, we're going to build a wonderful,
luxurious red wine sauce.
Cinch your aprons my friends, we're about to get chefy.
Okay, we're gonna start with some high quality steaks,
in this case center cut tenderloin steaks
known as filet mignon.
Inch and a half thick
which puts them at about six to eight ounces each.
We'll season both sides generously
with kosher salt and fresh cracked pepper.
Make sure you get all sides.
Other great steaks
you can use are sirloin filets also known
as baseball cut filets, strip steak filets
also known as Manhattan filets, or rib filets
which are simply the true eye of the rib eye
without the calf muscle.
All right, let's get a stainless steel pan
to medium high at a couple teaspoons of canola oil
swirl it around and set those steaks into the hot pan.
You want to hear that sizzle. That's what we're looking for.
Nice contact with the pan.
And if you've got some of that errant salt and pepper,
you can put that on the top of each.
Now we'll give 'em time to develop a good sear
on the one side before flipping.
So that's only gonna be a couple minutes.
Developing a good crust
on both sides is important because it's developing flavor.
So here's a great tip. Sear the edges also.
Just hold the steak
with tongs and roll over the hot pan.
Now we'll turn the heat off on the skillet.
Steaks come out and onto a sheet pan fitted
with a cooling rack and into a 325 degree oven.
Now let's get our sauce working.
First, we'll get a clove of garlic minced.
It doesn't have to be perfect, just nicely minced up.
About a teaspoon is really all we're looking for.
One small shallot that we'll also mince, nice and fine
to be part of this flavor building.
Okay, let's revisit this pan and get some flavor working.
With the pan back on medium heat,
we'll add a tablespoon of butter,
swirl that around and get it nice and melty
before we put the garlic and shallots and garlic in.
Garlic and shallots are just gonna need a minute
or so just to get them softened
and to start to get a little transparent on those shallots.
Move that around a little in the pan.
And now we deglaze or pour in our red wine.
One cup. Let that boil and evaporate the alcohol off of it.
Then we're gonna add three quarter cup
of beef stock, a Bay leaf, and some Terragon.
Now we're really starting to smell
these wonderful flavors come together.
Now with the heat on medium low,
we're gonna reduce the liquid, concentrating the flavors
from the brown bits that were left from us
searing the steak, the wine, the broth
and the herbs.
Oh, it's smelling so good.
After about seven to 10 minutes of simmering,
the sauce should be a little thicker
and ready for the last ingredient, the butter.
We're gonna whisk in cubed butter,
a couple tablespoons at a time until melted and emulsified.
Just using your whisk, work it around in the pan.
It's gonna create a nice silky, smooth luxurious sauce.
Our filet mignons are gonna love being paired with this.
Now I'm gonna strain the sauce.
This is optional, but I think it's a good idea.
Strain the sauce to make it completely smooth.
Regardless, make sure you discard that Bay leaf.
But if you pass it through a screen,
we'll have a nice silky sauce
that we're gonna combine with the steak.
Let's check on those steaks.
I like a filet on the rare side,
so I'll pull the steak at 120 degrees.
so it ends up at 125 to 130.
So let's serve them up.
Red wine sauce, spoon down and steaks on top.
Looks so good.
I'm just going to cut it right down the middle,
'cause we got to see its doneness.
Let's do the reveal.
Oh yeah.
That's a nice, rare to medium rare,
and for filet, that's what I'm looking for.
Get a bite with all that sauce.
(jazzy music)
So luxurious, so tender and the red wine pan sauce
just pairs perfectly with this steak.
When you pull this off, you're gonna have
a night to remember.
Make sure to like and subscribe
and we'll see you next time in the Test Kitchen.
(jazzy music)