A classic dish featuring tender filet mignon served with a rich Bordelaise sauce and sautéed mushrooms.
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In a medium saucepan, add the red wine, fresh thyme, bay leaf, and shallots. Heat to boiling and reduce to a simmer. Cook until the wine has reduced to about 1/3 cup.
While the wine simmers, push the beef marrow out of the bones and transfer to a small saucepan. Add the beef broth and bring to a simmer. Cover and poach the marrow until it becomes gray. Remove the marrow, mince it, and set aside.
When the wine has reduced, add the demi-glace and a grind of black pepper. Simmer on medium-low heat for 10-15 minutes.
Strain the sauce through a fine mesh strainer. Stir in the diced bone marrow and set aside.
Preheat the oven to 450 degrees F (230 degrees C).
Take the filet mignon out of the refrigerator about half an hour before cooking.
In an ovenproof skillet, melt 1 tbsp of butter over medium-high heat. Add the mushrooms and cook until they release their liquid and start to brown. Transfer to a bowl and set aside.
Season both sides of the steaks with kosher salt and ground black pepper.
In the same skillet, heat the remaining butter over high heat until foamy. Add the steaks and sear on one side for about 2 minutes.
Flip the steaks and cook for an additional 1.5 to 2 minutes for medium rare.
Transfer to the hot oven and cook for 2-3 more minutes for medium rare.
Remove from the oven and let the steaks rest for five minutes.
While the steak rests, heat the Bordelaise sauce and stir in the mushrooms.
Spoon the sauce over the steaks and serve.
Ensure the filet mignon is at room temperature before cooking for even cooking.
Use a fine mesh strainer to achieve a smooth sauce.
How do I cook filet mignon to achieve the perfect medium rare doneness?
To cook filet mignon to medium rare, sear the steaks in a hot skillet for about 2 minutes on one side, then flip and cook for an additional 1.5 to 2 minutes. After searing, transfer the skillet to a preheated oven at 450°F (230°C) and cook for an additional 2-3 minutes. Always let the steaks rest for five minutes before serving to allow the juices to redistribute.
What are some good substitutions for the ingredients in Bordelaise sauce?
If you don't have red wine, you can substitute with a good quality beef broth or a non-alcoholic red wine. For demi-glace, you can use a combination of beef broth and a bit of cornstarch to thicken it. Fresh thyme can be replaced with dried thyme, but use less as dried herbs are more potent. If you want a vegetarian option, consider using vegetable broth and omitting the beef marrow.
Can I make filet mignon with Bordelaise sauce ahead of time and store it?
Yes, you can prepare the Bordelaise sauce ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the sauce gently on the stove. However, it's best to cook the filet mignon fresh right before serving for optimal tenderness and flavor.
What side dishes pair well with filet mignon and Bordelaise sauce?
Filet mignon pairs beautifully with a variety of side dishes. Consider serving it with creamy mashed potatoes, roasted asparagus, or sautéed green beans. A fresh arugula salad with a light vinaigrette can also complement the richness of the Bordelaise sauce.
Is filet mignon a suitable option for a gluten-free diet?
Yes, filet mignon is naturally gluten-free. Just ensure that any sauces or broths used, like the demi-glace or beef broth, are labeled gluten-free. This dish can be a great choice for those following a gluten-free diet.
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level.
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