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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
4 8-ozCenter-cut filet mignons; 2-inches thick, trimmed of fat and silver
Olive oil
Kosher salt and freshly ground black pepper; to taste
Shiraz Sauce
1/4 cup shallots
1/2 cup Shiraz; or other bold red wine
1 cup beef stock or beef consomme
2 sprigs fresh rosemary; (up to 3 sprigs), (optional)
2 sprigs fresh thyme; (up to 3 sprigs), (optional)
1 tablespoon tomato paste
1/2 teaspoon sugar
3 tablespoons unsalted butter; cold, cut into pieces
Salt and freshly ground black pepper; to taste
Bring steaks to room temperature before cooking. Thoroughly dry steaks with paper towels. Lightly coat steaks with olive oil and season both sides liberally with salt and pepper (pressing seasonings into meat with your fingers). Gently press sides of steaks until uniform 2-inches thick.
Grill steaks about 5 to 10 degrees undercooked. Tent steaks loosely with foil and let rest for 5 to 10 minutes, allowing steaks to finish cooking from residual heat, and meat juices to redistribute and settle before serving. Serve as individual steaks or slice just before serving on warmed plates.
When steaks are done to your liking, transfer to large plate. Double check doneness by thermometer (rare - 130 to 140 degrees F, medium-rare - 140 to 150 degrees F, medium - 150 to 160 degrees F).
Shiraz Sauce:
After transferring steaks to oven, melt 1 tablespoon butter in same skillet with fond (brown bits in pan leftover from cooking) and residual fat that it was cooked in. Add shallots and cook over medium-low heat, stirring, until translucent, about 2 to 3 minutes.
Raise heat to medium-high, add wine, and bring to a boil. Using a wooden spoon or spatula, stir and scrap to loosen any flavorful browned bits stuck to skillet and incorporate them into sauce. When wine is almost gone, add stock, herbs (if using dry herbs, just a pinch), tomato paste and sugar, bring to a boil and cook until reaching the sauce consistency you desire. It should be thick enough to coat back of a regular spoon.
Remove from heat, whisk in remaining 2 tablespoons cold butter until melted and sauce is thickened, smooth, and glossy. Correct seasoning with salt and pepper. Stir in any accumulated juices from the steak plate. Spoon sauce over cooked steaks just before serving.
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FILET MIGNON WITH SHIRAZ SAUCE
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
4 8-ozCenter-cut filet mignons; 2-inches thick, trimmed of fat and silver
Olive oil
Kosher salt and freshly ground black pepper; to taste
Shiraz Sauce
1/4 cup shallots
1/2 cup Shiraz; or other bold red wine
1 cup beef stock or beef consomme
2 sprigs fresh rosemary; (up to 3 sprigs), (optional)
2 sprigs fresh thyme; (up to 3 sprigs), (optional)
1 tablespoon tomato paste
1/2 teaspoon sugar
3 tablespoons unsalted butter; cold, cut into pieces
Salt and freshly ground black pepper; to taste
Bring steaks to room temperature before cooking. Thoroughly dry steaks with paper towels. Lightly coat steaks with olive oil and season both sides liberally with salt and pepper (pressing seasonings into meat with your fingers). Gently press sides of steaks until uniform 2-inches thick.
Grill steaks about 5 to 10 degrees undercooked. Tent steaks loosely with foil and let rest for 5 to 10 minutes, allowing steaks to finish cooking from residual heat, and meat juices to redistribute and settle before serving. Serve as individual steaks or slice just before serving on warmed plates.
When steaks are done to your liking, transfer to large plate. Double check doneness by thermometer (rare - 130 to 140 degrees F, medium-rare - 140 to 150 degrees F, medium - 150 to 160 degrees F).
Shiraz Sauce:
After transferring steaks to oven, melt 1 tablespoon butter in same skillet with fond (brown bits in pan leftover from cooking) and residual fat that it was cooked in. Add shallots and cook over medium-low heat, stirring, until translucent, about 2 to 3 minutes.
Raise heat to medium-high, add wine, and bring to a boil. Using a wooden spoon or spatula, stir and scrap to loosen any flavorful browned bits stuck to skillet and incorporate them into sauce. When wine is almost gone, add stock, herbs (if using dry herbs, just a pinch), tomato paste and sugar, bring to a boil and cook until reaching the sauce consistency you desire. It should be thick enough to coat back of a regular spoon.
Remove from heat, whisk in remaining 2 tablespoons cold butter until melted and sauce is thickened, smooth, and glossy. Correct seasoning with salt and pepper. Stir in any accumulated juices from the steak plate. Spoon sauce over cooked steaks just before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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