Restaurant quality filet mignon made at home for special occasions.
Simply Recipes / Eliezer Martinez
Have you ever noticed how crowded restaurants are on Valentine’s Day?
Every table is a two-top, the menus are often fixed, and the staff is frantically busy.
Simply Recipes / Eliezer Martinez
Here is a classic date night mealfilet mignon in a red wine reduction.
What Is Filet Mignon?
The tenderloin muscle is called “tenderloin” because it is just that, tender.
Simply Recipes / Eliezer Martinez
It doesn’t get the exercise that would make it tough, like a shank or shoulder.
It is also relatively lean.
The chain muscle is a smaller muscle that runs along the tenderloin.
Simply Recipes / Eliezer Martinez
The steak we have prepared here includes the chain.
Trim away the ends of the tenderloin and cut away any silver skin.
The thicker end of the tenderloin is best for filet mignon medallions.
The chain muscle of a beef tenderloin.Elise Bauer
As you get closer to the thin end, that part can be folded and tied for a roast.
Think about how well done you would like your steaks and how thick they are.
Cut the tenderloin into 1-inch to 2 inch-wide steaks.
Elise Bauer
Either cut will work with the following recipemedallions with or without the chain, or heart-shaped butterflied.
The sauce in this recipe is just a concentrated version of the wine with some butter and pan juices.
So, if you don’t like the wine to start, it will not make a good sauce.
Elise Bauer
Pick a wine you like.
If not, cut away any gristly bits.
Just before getting ready to cook, pat the meat dry with paper towels, then coat with oil.
Elise Bauer
Heat 2 tablespoons of oil in a cast iron pan on high heat for 1 minute.
Swirl to coat the pan.
Sear untouched for at least 3 minutes, up to 6 minutes for a 2-inch thick steak.
Here’s an example of butterflying a thick filet mignon into a heart shape. Romantic!.Elise Bauer
you’re free to use thefinger testto test the doneness of your steak.
Remove from the pan, loosely tent with foil and allow to rest while you make the sauce.
Pour the wine into the pan and turn the heat to high.
Simply Recipes / Eliezer Martinez
Boil this furiously until it is reduced by 3/4, about 10 minutes.
Add any juices the steaks have released while resting.
Turn off the heat and wait until the wine has stopped bubbling.
Simply Recipes / Eliezer Martinez
When it has, add the tablespoons of butter, one tablespoon at a time.
Swirl each tablespoon into the sauce until it is completely incorporated before adding the next tablespoon of butter.
Add salt to taste and serve the sauce with the steak.
Simply Recipes / Eliezer Martinez
Sprinkle freshly ground black pepper over the meat when you serve it.
Simply Recipes / Eliezer Martinez
Simply Recipes / Eliezer Martinez
Simply Recipes / Eliezer Martinez
Simply Recipes / Eliezer Martinez
