For a quick steak dinner, this is one of my favorite preparations. The ingredients for this steak, a potato side, and a simple salad can be purchased and prepared in under an hour making it a great weekday dish that will make it feel like a special occasion.
Bistro Filet with Red Wine Shallot Sauce
Ingredients
Instructions
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Prep Your Ingredients
Preheat your oven to 400°F (200°C).
Pat the filet mignon steaks dry with paper towels. Season both sides generously with salt and black pepper. Chop shallots, garlic, and rosemary.
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Sear & Cook Filets
In an oven-safe skillet, heat olive oil over medium-high heat. Add the steaks and sear for 2-3 minutes on each side, or until a golden crust forms. Transfer the skillet to the preheated oven and roast for 5-7 minutes for medium-rare, or longer if desired.
Remove the skillet from the oven and transfer the steaks to a plate. Tent with foil and let them rest.
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Prepare Red Wine Reduction
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the chopped shallots and garlic, sautéing until softened and fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half.
Add the beef broth, Dijon mustard, and fresh rosemary leaves. Stir to combine and let the sauce simmer for 5-7 minutes until it thickens.
Finish the sauce by whisking in the remaining 2 tablespoons of butter. Season with salt and black pepper to taste.
Plate the filet mignon steaks and drizzle the red wine shallot sauce over them.
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Plate and Garnish
Garnish with additional fresh rosemary sprigs and serve with your favorite side dishes.