11 INGREDIENTS • 7 STEPS • 25MINS

Pan Seared Angus Filets with Red Wine & Rosemary Sauce

Name: Pan Seared Angus Filets with Red Wine & Rosemary Sauce
Total time: PT1500.0S
Yield: 2
Ingredients: 12 ounce Angus Beef Filet Mignon; 1 tablespoon Olive Oil; 2 Shallot; 1/2 cup Dry Red Wine; 2 teaspoon Brown Sugar; 1 tablespoon Balsamic Vinegar; 1 teaspoon Dijon Mustard; 1 tablespoon Fresh Rosemary; 4 tablespoon Unsalted Butter; to taste Salt; to taste Ground Black Pepper

Recipe

4.8

12 ratings

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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Chef John

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

12 oz

Angus Beef Filet Mignon

1 Tbsp

Olive Oil

2

Shallots, minced

1/2 cup

Dry Red Wine

2 tsp

Brown Sugar

1 Tbsp

Balsamic Vinegar

1 tsp

Dijon Mustard

1 Tbsp

Fresh Rosemary, chopped

4 Tbsp

Unsalted Butter

to taste

Salt

to taste

Ground Black Pepper

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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Chef John

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 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 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 (2 tsp), 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 7

Serve the filets with the sauce spooned on top alongside herb risotto and mushroom ragout!