Filet Mignon with Red Wine Sauce
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 cups dry red wine
- 3 tablespoons cognac
- 3 shallots, chopped
- 1 clove garlic, minced
- 1 teaspoon crumbled dried thyme
- 6 (6 ounce) filet mignon
- 4 cups beef stock or 4 cups canned low sodium beef broth
- 4 tablespoons olive oil
- 5 tablespoons chilled butter, cut into pieces
directions
- Whisk first 4 ingredients in a large bowl.
- Divide steaks between 2 glass baking dishes.
- Pour marinade over.
- Cover and refrigerate overnight.
- Remove steaks from marinade and pat dry.
- Transfer marinade to a large saucepan.
- Boil until reduced to 1 cup, about 20 minutes.
- Add stock and boil until reduced to 1 ¼ cups, about 20-25 minutes longer.
- Set aside.
- (can be prepared 4 hours ahead. Cover and refrigerate. Bring steaks to room temperature before continuing) Divide oil between 2 large heavy skillets and place over high heat.
- Season steaks.
- Add 3 steaks to each skillet and brown on both sides.
- Reduce heat to medium-high and cook to desired doneness, about 4 minutes per side for medium-rare.
- Transfer steaks to warm plates.
- Tent with foil to keep warm.
- Add half of sauce to each skillet and bring to boil, scraping up any brown bits.
- Transfer contents of 1 skillet into the other and bring to slow simmer.
- Add butter, whisking in one piece until melted before adding the next.
- Spoon over steaks and serve.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.