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Pan Seared Angus Filets with Red Wine & Rosemary Sauce
Recipe

11 INGREDIENTS • 7 STEPS • 25MINS

Pan Seared Angus Filets with Red Wine & Rosemary Sauce

4.8
12 ratings
Community Pick
Community Pick
Filet mignon steak, pan seared and served with a sauce of a red wine reduction with butter and rosemary.
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Pan Seared Angus Filets with Red Wine & Rosemary Sauce
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Filet mignon steak, pan seared and served with a sauce of a red wine reduction with butter and rosemary.
25MINS
Total Time
$8.92
Cost Per Serving
Ingredients
Servings
2
US / Metric
Angus Beef Filet Mignon
12 oz
Angus Beef Filet Mignon
Olive Oil
1 Tbsp
Shallot
2
Shallots, minced
Dry Red Wine
1/2 cup
Dry Red Wine
Brown Sugar
1/2 Tbsp
Brown Sugar
Balsamic Vinegar
1 Tbsp
Balsamic Vinegar
Dijon Mustard
1 tsp
Dijon Mustard
Fresh Rosemary
1 Tbsp
Fresh Rosemary, chopped
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
601
Fat
38.9 g
Protein
34.8 g
Carbs
12.3 g
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Pan Seared Angus Filets with Red Wine & Rosemary Sauce
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Cooking InstructionsHide images
step 1
In a sauté pan over medium high heat, heat Olive Oil (1 Tbsp) and Unsalted Butter (2 Tbsp) until foamy.
step 1 In a sauté pan over medium high heat, heat Olive Oil (1 Tbsp) and Unsalted Butter (2 Tbsp) until foamy.
step 2
Season the 2 Angus Beef Filet Mignon (12 oz) generously with fresh cracked pepper and salt. Sear in hot pan for 3 minutes on each side for rare.
step 2 Season the 2 Angus Beef Filet Mignon (12 oz) generously with fresh cracked pepper and salt. Sear in hot pan for 3 minutes on each side for rare.
step 3
When the steaks have a brown crust on both sides, remove them from the pan and set aside. Cover to keep warm.
step 3 When the steaks have a brown crust on both sides, remove them from the pan and set aside. Cover to keep warm.
step 4
Add Shallots (2) to pan and sauté until translucent. Add Dry Red Wine (1/2 cup) to deglaze, turn heat to high, and reduce by 1/2.
step 4 Add Shallots (2) to pan and sauté until translucent. Add Dry Red Wine (1/2 cup) to deglaze, turn heat to high, and reduce by 1/2.
step 5
When the wine is reduced, add Balsamic Vinegar (1 Tbsp), Brown Sugar (1/2 Tbsp), and Dijon Mustard (1 tsp). Combine until thickened (when sauce coats the back of a spoon).
step 5 When the wine is reduced, add Balsamic Vinegar (1 Tbsp), Brown Sugar (1/2 Tbsp), and Dijon Mustard (1 tsp). Combine until thickened (when sauce coats the back of a spoon).
step 6
Remove from heat, whisk in remaining Unsalted Butter (2 Tbsp), Fresh Rosemary (1 Tbsp), and season with Salt (to taste) and Ground Black Pepper (to taste).
step 6 Remove from heat, whisk in remaining Unsalted Butter (2 Tbsp), Fresh Rosemary (1 Tbsp), and season with Salt (to taste) and Ground Black Pepper (to taste).
step 7
Serve the filets with the sauce spooned on top alongside herb risotto and mushroom ragout!
step 7 Serve the filets with the sauce spooned on top alongside herb risotto and mushroom ragout!
Tags
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Gluten-Free
Beef
Date Night
Cocktails
Shellfish-Free
Dinner
Meals for Two
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