Pan Seared Filet Mignon with Shiraz Sauce Recipe
Filet mignon is considered as the most expensive and leanest steak available in the market. Although there are various recipes available to prepare it, it’s best when served bacon-wrapped along with some light seasoning. You need to bear in mind that your filet mignon needs to be seared first. You can do this over an open flame with a skillet or grill pan. Furthermore, we will make a Shiraz Sauce for our Filet Mignon.
Ingredients
Filet mignon – 4 filets, center-cut, 2-inch thick, trimmed of silver and fat Black pepper (freshly ground) and kosher salt to taste Olive oil For the Shiraz Sauce (it will be tasty without, too)
Black pepper (freshly ground) and salt to taste Butter – 3 tbsp, unsalted, cut into pieces, cold Sugar – 1/2 tsp Tomato paste – 1 tbsp Thyme (optional) – 2-3 sprigs, fresh Rosemary (optional) – 2-3 sprigs, fresh Beef stock (homemade is preferable) – 1 cup Shiraz (other bold red wine will also do) – 1/2 cup Shallots – 1/4 cup, finely chopped
Preparation
First of all, take your filet mignon steaks out of the fridge and let them rest until they are about room temperature. Dry them a bit using paper towels. Afterwards, lightly coat them with olive oil (Extra virgin is recommended). Afterwards, season both sides with pepper and salt to taste (use your fingers to press the seasoning into the meat). Keep the pressure light, though and continue pressing until the meat is about 2 inches thick.
Set a cast-iron skillet on a baking sheet with rims. Put both sides on the oven rack. Adjust the position to lower-middle. Proceed in heating the oven to a temperature of 500 degrees F. After about 15-20 minutes, just when the oven reaches the needed temperature, remove your skillet and transfer to the top of the stove which is set over high heat.
Immediately put the filets in the skillet. Be careful not to let the steaks touch each other. Each side must be seared for about 2-3 minutes without disturbing them or until both the steak’s side have a nice crust and well-browned. Use tongs for turning and for transferring the filets to a hot baking sheet in the oven.
If you prefer rare, roast filets for about 4-6 minutes (warm throughout and red in the center); for medium rare, 6-8 minutes (fairly hot and pinkish-red color in the center); for medium, 8-10 minutes (hot throughout, the surrounding being grayish-brown and pink in the center). It’s advised to undercook your steaks by taking them away from the oven before desired temperature is reached since meat would still continue cooking even after it’s taken away from the oven.
When the steaks are cooked to your desired doneness, transfer them to a large plate. Loosely cover with foil and leave to rest for about 5-10 minutes. Slice and serve as individual steaks on a plate.
Shiraz Sauce
After you’ve transferred the steaks to the oven, melt butter in the same skillet where the filets were cooked to make use of the residual fat it was cooked in. Toss the shallots and cook in heat which is over medium-low. It should be cooked for about 2-3 minutes until they become tender.
Raise the heat to medium-high, add the wine and bring to boil. Use a spatula or wooden spoon for stirring. Scrap so that the brown bits which are stuck to the skillet would be loosened and be incorporated into the sauce. When the wine is barely there, add stock, sugar, tomato paste and herbs (just use a pinch if you’re using dry herbs). Bring the mixture to a boil. Cook until desired consistency is reached.
Remove from the heat. Put in the remaining cold butter until it melts and the sauce is glossy, smooth and thickened. Correct seasoning with pepper and salt. Spoon the sauce over the cooked filets then serve.
