Filet Mignon with Red Wine Reduction

Craving a restaurant-quality meal without the hefty price tag? Look no further than this mouthwatering recipe for Filet Mignon with a luscious red wine reduction. 🍷✨

Ingredients:

• 2 filet mignon steaks
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup red wine
• 1/4 cup beef broth
• 1 tablespoon butter

Instructions:

• Season the filet mignon steaks generously with salt and pepper.
• Heat olive oil in a skillet over medium-high heat. Add the steaks and cook for 4-5 minutes on each side for medium-rare.
• Remove the steaks from the skillet and let them rest while you make the red wine reduction.
• In the same skillet, add red wine and beef broth. Bring to a simmer and let it reduce by half.
• Remove the skillet from heat and stir in the butter until melted and well combined.
• Pour the red wine reduction over the filet mignon steaks and serve hot.

Popular questions:

• Can I use a different type of steak? – Yes, you can use ribeye or sirloin steak as a substitute for filet mignon.
• Can I use white wine instead of red? – White wine can be used, but it will result in a different flavor profile.
• Can I use vegetable broth instead of beef broth? – Yes, you can use vegetable broth for a vegetarian option.
• How do I know when the steak is cooked to my liking? – Use a meat thermometer to check the internal temperature. 130°F for rare, 140°F for medium-rare, 150°F for medium, and 160°F for well done.
• Can I make the red wine reduction ahead of time? – Yes, you can make the reduction in advance and reheat it before serving.
• How do I store leftovers? – Store the steak and red wine reduction separately in airtight containers in the refrigerator for up to 3 days.
• What side dishes pair well with this dish? – Mashed potatoes, roasted vegetables, or a side salad complement the steak perfectly.
• Can I use frozen steaks? – Thaw frozen steaks in the refrigerator overnight before cooking.
• How can I make the red wine reduction thicker? – Simmer the reduction for a longer period to thicken it further.
• Can I use a cast-iron skillet for cooking the steaks? – Yes, a cast-iron skillet works well for searing steaks.

Helpful tips:

• Let the steaks come to room temperature before cooking for even cooking.
• Use a dry red wine such as Cabernet Sauvignon or Merlot for the best flavor in the reduction.
• For added flavor, sear the steaks with fresh rosemary or thyme in the skillet.
• For a richer sauce, add a splash of balsamic vinegar to the red wine reduction.
• Allow the steaks to rest for a few minutes before slicing to retain their juices.
• Adjust seasoning in the red wine reduction with salt and pepper to taste.
• Drizzle any juices from the resting steaks over them before serving for extra flavor.
• For a more decadent dish, top the filet mignon with crumbled blue cheese before pouring the red wine reduction.
• Experiment with different herbs and spices in the red wine reduction, such as garlic or thyme.
• Use a meat fork to prevent piercing the steak and losing moisture while cooking.

Expert Secrets:

• Resist the temptation to flip the steaks too often, as they need time to develop a crust.
• Use a high-quality beef broth for a richer flavor in the red wine reduction.
• Control the heat in the skillet to avoid burning the red wine reduction.
• Use a meat thermometer to ensure the steaks reach the desired level of doneness.
• Allow the red wine reduction to simmer gently to prevent it from becoming too thick or thin.
• Season the steaks liberally with salt and pepper for maximum flavor penetration.
• Keep an eye on the red wine reduction as it cooks to prevent it from reducing too much.
• Use unsalted butter in the red wine reduction to control the salt level in the dish.
• Let the steaks rest for at least 5 minutes before slicing to allow the juices to redistribute.
• Pair this dish with a bold red wine such as Cabernet Sauvignon for a perfect match of flavors.