Filet mignon with red wine


Ingredients

3 cups dry red wine
3 tbsp cognac
3 shallots, chopped
1 tsp chopped fresh thyme or 1 tsp dried, crumbled
6 6-ounce filet mignon steaks
4 cups beef stock
4 tbsp olive oil
5 tbsp chilled unsalted butter, cut into pieces

How to prepare

Whisk first 4 ingredients in large bowl. Divide steaks between 2 glass baking dishes. Pour marinade over. Cover and refrigerate overnight. Remove steaks from marinade and pat dry. Transfer marinade to heavy large saucepan. Boil until reduced to 1 cup, about 20 minutes. Add stock and boil until reduced to 1 1/4 cups, about 20 minutes. Set aside. (can be prepared 4 hours ahead. Cover and refrigerate steaks and sauce separately. Bring steaks to room temperature before continuing.) Divide oil between 2 heavy large skillets and place over high heat. Season steaks with salt and pepper. Add 3 steaks to each skillet and brown on both sides. Reduce heat to medium-high and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Tent with foil to keep warm. Add half of sauce to each skillet and bring to boil, scraping up any browned bits. Transfer contents of both skillets to 1 skillet and bring to simmer. Add butter and whisk until melted. Spoon sauce over steaks and serve. 6 servings.

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