Filet Mignon With Cabernet Shallot Glaze

Total Time
25mins
Prep 10 mins
Cook 15 mins

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!

Ingredients Nutrition

Directions

  1. Preheat a large pan, on medium - high heat. When drops of water sizzle, the pan is hot enough.
  2. Add the olive oil.
  3. Wait a few seconds until the olive oil is heated, but not longer or else the oil will burn.
  4. 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.).
  5. Sprinkle half of the coarse salt and half of the pepper (adjust according to your preference) on the first side.
  6. After a couple of minutes, you should notice the bottom of the steaks to be nicely seared.
  7. Flip over the steaks, and sprinkle the rest of the coarse salt and pepper.
  8. Wait a couple of minutes so that side is seared also.
  9. Turn heat slightly below medium.
  10. 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).
  11. As each steak cooks, remove it from the pan and set aside on a large plate.
  12. When all steaks are removed from pan, turn the heat back up to medium high.
  13. Deglaze the pan with the Cabernet wine. It should sizzle and meld with the beef drippings.
  14. Add the chopped shallots. If using mushrooms, add them here.
  15. Rub the sprigs of thyme together so that the small leaves fall off into the pan.
  16. Add the regular salt, and additional freshly ground pepper if desired.
  17. 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).
  18. 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.
  19. Simmer a minute more, and pour all of the glaze into a serving dish such as a gravy boat or small pitcher.
  20. Serve steaks and pour a bit of glaze over each one.
  21. The leftover glaze is best enjoyed with good crusty bread to sop it up. Enjoy!
Most Helpful

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!

SunCountry May 25, 2009

Wow! My parents made this for us for our holiday dinner along with Grilled Lobster Tails. The cooking method and sauce were excellent. They just used a sprinkle of salt and pepper and prepared 6 steaks for the same amount of sauce, with the exception of using two shallots. This was a real treat!

Maito December 17, 2007

This was delicious - I loved the wine and thyme glaze! I've never used this method to cook a steak before but for the filets it worked perfectly. Instead of pouring the glaze over, when the glaze reached the proper consistency I just briefly returned the steaks to the pan, turning to coat them with the glaze. This meal was enjoyed by all!

loof October 05, 2007