2 shallots, finely chopped, ½ cup red wine, 1 cup beef stock, 40g cold, unsalted butter
Filet Mignon:
Two 6oz Filets, Drizzle olive oil, Salt & pepper, 1 to 2 tsp vegetable oil, Mesclun salad, washed
Description
Ever had a steak taste so good that it had your eyes rolled back in pleasure? With the marbling and tenderness on our Filet’s you can expect to experience euphoria. Follow step-by-step as we show you how to maximize the flavor of our beef.
Step 1: Salad
Chop a portion of your favorite veggies
Drizzle with olive oil, salt and black pepper to taste
Serve with cooked steak
Step 2: Filet Mignon Preparation
Let 2 6oz Filets come to room temperature
Season both sides with salt and pepper
Heat pan over medium-high heat
When the pan is hot add in 1 to 2 tsp of vegetable oil
Step 3: Sear Filet
At the first site of smoke, place steaks in pan and reduce heat to medium
Flip steaks every 1 minute until they are cooked to your preferred doneness (115℉ medium rare)
Lightly sear the sides of the steak and let it rest for 5 to 10 minutes
Step 4: Shallot & Red Wine Sauce
Add knob of butter into a pan over medium heat
Stir in shallots and cook until light brown
Deglaze with red wine and reduce it by 2/3rds
Add in beef stock and any juices from resting steaks
Reduce again until sauce coats the back of a spoon