Cabernet Filet Mignon Recipe (with Cabernet Sauce)

The sauce made from the red wine combined with herbs and spices then flavored with various vegetables makes up for the perfect filet mignon. This restaurant-quality recipe is great for any special occasion. Below we offer you two different Cabernet filet mignon recipes in different variations.

Cabernet Filet Mignon Recipe – Variation 1

Ingredients

For the marinade

Black peppercorns – 1 tsp, coarsely cracked

Olive oil – 1/4 cup

Rosemary – 4 sprigs, bruised

Garlic – 2 cloves, crushed

Balsamic vinegar – 2 tbsp

Beef filet mignon – 6 steaks (7 ounces each), trimmed

Salt

For the sauce

Black pepper and salt to taste

Roasted chicken stock or veal stock – 1 1/2 quarts

Cabernet – 2 cups

Red wine vinegar – 1/4 cup

Balsamic vinegar – 1/4 cup

Tomato paste – 2 tbsp

Bay leaves – 2 pieces

Garlic – 2 cloves, crushed

Olive oil – 1/4 cup

Celery – 1/2 cup, chopped (1-inch pieces)

Carrot – 1/2 cup, chopped (1-inch pieces)

Onion – 1 cup, copped (1-inch pieces)

For the garnish

Chive batons – 2 tbsp, 1-inch length cut

Preparation

Cabernet & Filet Mignon

Combine black peppercorns, olive oil, rosemary, garlic and balsamic vinegar to make the marinade then use it to coat your filet mignon steaks. Refrigerate for 3-4 hours or overnight. Take away from the fridge 1 hour before you cook the steaks. Wipe off excess marinade from the steaks.

Sauce Preparation
Use a pot that is heavy-bottomed and put over medium-heat. Put olive oil until hot then cook the celery, carrots and onions until well-browned. Add the tomato paste, bay leaves and garlic. Cook for about 1 minute while stirring. Add the Cabernet, red wine vinegar and balsamic vinegar bringing everything to a boil. Simmer until the liquid is reduced by about 2/3. Add the chicken stock or veal, bring liquid to a boil and simmer. Skim occasionally until liquid is reduced by about 2/3. Use a strainer that is fine mesh. Cool the sauce and refrigerate if it won’t be used immediately.

Put the sauce back to the heat. Let it simmer until it lightly coats the spoon’s back. Season it with pepper and salt. Keep the sauce warm.

Filet Mignon Cooking
Light your grill and allow the coals to heat down to a medium-hot fire. Liberally season your filet mignon steaks with salt. Grill to your preferred degree of doneness. For medium rare, you just need to grill for about 4 minutes on each side. Serve on a plate and keep warm. Pour the juices obtained from the filet mignon steaks to the sauce. Spoon the sauce around and over the steaks. Sprinkle with batons of chive and then serve immediately.

Filet Mignon with Cabernet Sauce Recipe – Variation 2

Ingredients

• Cabernet Sauvignon – 1/2 cup
• Filet mignon- 2 1-inch thick steaks (4-6 ounce)

Pan-Searing

Use cast-iron pan and set over medium-high heat. Pour 2 tbsp olive oil. Sear the filets when oil is already hot enough, use tongs to move them to keep the steaks from sticking to the bottom. The required cooking time is just about 5-6 minutes for each side.

When the steaks are already crusty-charred and done according to your preference, remove from the pan and loosely cover with foil. Let the steaks sit for about 5-10 minutes before serving. The meat will still continue cooking during this time (temperature of the meat usually rises to 5-10 degrees right after you take them away from the pan).

Meat Thermometer Guide

• 120 degrees – rare
• 125 degrees – medium rare

Cooking thermometers measure steaks’ internal temperature while they’re being cooked. This is very convenient considering that you don’t have to guess whether your meat is already done or not.