Entree: United States – California Wine Country – Filet Mignon with Cabernet Sauce (Tender center-cut beef steaks pan-seared and finished with a Cabernet red wine reduction sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 20 min

Total 1 hr

Ingredients

- 4 filet mignon steaks, approx. 6 oz (170 g) each
- Kosher salt and freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter, divided
- 2 small shallots, finely minced, approx. 1.5 oz (45 g)
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme
- 1 cup (240 ml) Cabernet Sauvignon
- 1 cup (240 ml) low-sodium beef stock
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) cold unsalted butter for mounting sauce
- 1 tsp (5 ml) Worcestershire sauce
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. Bring steaks to room temperature for 20–30 minutes and pat dry. Season both sides generously with kosher salt and freshly ground black pepper. Preheat oven to 400°F (200°C).
2. In an ovenproof skillet over medium-high heat, add olive oil. When shimmering, sear steaks 2–3 minutes per side until a deep brown crust forms. Add 1 tbsp (14 g) butter and the smashed garlic and thyme to the pan for the last minute, spooning butter over the steaks. Transfer skillet to the oven and roast until internal temperature reaches 125°F (52°C) for medium-rare, about 5–8 minutes depending on thickness. Remove steaks to a warm plate to rest.
3. While steaks rest, place the skillet (with fond) over medium heat. Remove and discard garlic and thyme sprigs. Add the minced shallots and sauté 1–2 minutes until translucent, scraping up browned bits.
4. Deglaze the pan with the Cabernet Sauvignon, scraping the bottom to release fond. Simmer briskly until the wine is reduced by about half, 6–8 minutes.
5. Add beef stock and Worcestershire sauce and continue to simmer until the sauce coats the back of a spoon, about 6–8 more minutes. Whisk in Dijon mustard.
6. Off heat, swirl in the remaining 1 tbsp (14 g) cold butter to finish the sauce and create a glossy emulsion. Taste and adjust seasoning with salt and pepper.
7. Serve each rested filet topped with the Cabernet sauce and a sprinkle of chopped parsley if desired.