Recipe by Dans La Lune
Your mouth will thank you for this incredible dish! It's very simple, but I've written out every step in detail. For a steak of great quality like filet mignon, only a complementing glaze needs to be put with it. You will find that this rich tasting glaze does not drown out the magnificent flavors of the beef, but rather completely envelopes a myriad of flavors to glorify a great steak. I always recommend steak be eaten medium rare, but prepare it according to your preference. Remember to savor each bite! ***Update: Tonight I threw in a few sliced baby portabella mushrooms into the deglazing process. It was fabulous! Give it a try if you like mushrooms!
Top Review by SunCountry
Excellent! My hubby and I enjoy Filet Mignon about once a year, and I love the taste of the meat and are leary of overpowering sauces. This quite fit the bill for our annual decadance dinner to celebrate hubby's birthday! I prepared exactly as stated and added the mushrooms - quite lovely!
- 4 filet mignon steaks
- 2 tablespoons extra virgin olive oil
- 1 teaspoon coarse salt
- 1⁄2 teaspoon fresh ground pepper
- 3⁄4 cup cabernet sauvignon wine
- 2 -3 sprigs fresh thyme
- 1 shallot, about 2 inches in height, thinly sliced and quartered
- 1⁄2 teaspoon salt
- 5 -7 baby portabella mushrooms, sliced (optional)
Directions See How It's Made
- Preheat a large pan, on medium - high heat. When drops of water sizzle, the pan is hot enough.
- Add the olive oil.
- Wait a few seconds until the olive oil is heated, but not longer or else the oil will burn.
- Place the filets in the pan and allow to sizzle in the olive oil. (This high heat is important to sear the sides and lock in juices and flavors.).
- Sprinkle half of the coarse salt and half of the pepper (adjust according to your preference) on the first side.
- After a couple of minutes, you should notice the bottom of the steaks to be nicely seared.
- Flip over the steaks, and sprinkle the rest of the coarse salt and pepper.
- Wait a couple of minutes so that side is seared also.
- Turn heat slightly below medium.
- While occasionally turning steaks, cook to desired doneness. (I personally recommend medium rare. Cut a small slit in the thinnest steak to check for doneness).
- As each steak cooks, remove it from the pan and set aside on a large plate.
- When all steaks are removed from pan, turn the heat back up to medium high.
- Deglaze the pan with the Cabernet wine. It should sizzle and meld with the beef drippings.
- Add the chopped shallots. If using mushrooms, add them here.
- Rub the sprigs of thyme together so that the small leaves fall off into the pan.
- Add the regular salt, and additional freshly ground pepper if desired.
- Simmer for a minute or two until ingredients are mixed together nicely and shallots are slightly translucent (they are best when still a bit crunchy).
- On your plate of steaks should be drippings that have collected since removing it from the heat. Press a spatula against the steaks to squeeze a bit more juice, and pour all of the liquid into the pan.
- Simmer a minute more, and pour all of the glaze into a serving dish such as a gravy boat or small pitcher.
- Serve steaks and pour a bit of glaze over each one.
- The leftover glaze is best enjoyed with good crusty bread to sop it up. Enjoy!