Pan Seared Angus Filets with Red Wine & Rosemary Sauce
Filet mignon steak, pan seared and served with a sauce of a red wine reduction with butter and rosemary.
Total Time
25min
4.8
12 Ratings
Author: Chef John
Servings:
2
Ingredients
•
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
Cooking Instructions
1.
In a sauté pan over medium high heat, heat Olive Oil (1 Tbsp) and Unsalted Butter (2 Tbsp) until foamy.
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.
3.
When the steaks have a brown crust on both sides, remove them from the pan and set aside. Cover to keep warm.
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.
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).
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).
7.
Serve the filets with the sauce spooned on top alongside herb risotto and mushroom ragout!
Nutrition Per Serving
CALORIES
601
FAT
38.9 g
PROTEIN
34.8 g
CARBS
12.3 g
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