Ingredients for Filet Mignon Au Bordelaise Steak In Red Wine With Shallots
- 2 tablespoons butter
- Vegetable Oil
- Filet Of Beef
- Fresh Mushrooms
- 2 shallots, finely minced
- 1/2 cup dry red wine (such as Bordeaux)
- 1 tablespoon cognac (optional)
- Demi Glace
- Salt & Freshly Ground Black Pepper
- Roquefort Cheese
- 1 tablespoon snipped fresh parsley
- Fresh Rosemary
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How to Make Filet Mignon Au Bordelaise Steak In Red Wine With Shallots
- Pat the filet mignon steaks dry with paper towels. Season generously with salt and pepper.
- Heat butter and olive oil in a heavy-bottomed skillet over high heat until butter foams and begins to subside.
- Add steaks to the skillet and sear for 4-5 minutes per side for medium-rare, adjusting time for desired doneness. Use a meat thermometer to ensure desired internal temperature (130-135°F for medium-rare).
- Remove steaks from skillet and set aside on a warm plate, tenting loosely with foil to keep warm.
- Reduce heat to medium-high. Add shallots to the skillet and sauté for 1 minute until softened.
- Add mushrooms and cook for 2-3 minutes until softened.
- Pour in red wine and cognac (if using). Scrape up any browned bits from the bottom of the pan.
- Add demi glace or beef stock and bring to a simmer. Cook until the sauce has reduced to a syrupy consistency (about 5 minutes).
- Remove from heat and whisk in softened butter until melted and smooth.
- Spoon the sauce over the steaks.
- Top each steak with a dab of crumbled Roquefort cheese, sprinkle with fresh parsley, and garnish with a rosemary sprig (if desired).
- Serve immediately with your favorite sides, such as Alsatian baked potatoes, gratin dauphinois, or a fresh green salad.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
5g
Fat
120g
Carbs
2g
