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Pan Seared Filet Mignon Bordelaise
Recipe

13 INGREDIENTS • 15 STEPS • 40MINS

Pan Seared Filet Mignon Bordelaise

4.3
3 ratings
Pan-Seared Filet Mignon Bordelaise is perfect for entertaining! Make the sauce ahead of time and sear the steaks at the last minute!
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Pan-Seared Filet Mignon Bordelaise is perfect for entertaining! Make the sauce ahead of time and sear the steaks at the last minute!
40MINS
Total Time
$11.99
Cost Per Serving
Ingredients
Servings
4
US / Metric
Butter
2 Tbsp
Button Mushroom
2 1/4 cups
Filet Mignon
4
(8 oz)
Filet Mignon
Kosher Salt
1/2 tsp
Sauce Bordelaise
Demi-Glace
1 cup
Demi-Glace
Red Wine
1 1/4 cups
Red Wine
e.g. Beaujolais
Fresh Thyme
1 sprig
Shallot
2 Tbsp
Minced Shallots
Beef Marrow Bones
2 oz
Beef Marrow Bones
from about 1 pound beef bones
Low-Sodium Beef Broth
1 can
(15 oz)
Low-Sodium Beef Broth
Nutrition Per Serving
VIEW ALL
Calories
861
Fat
59.6 g
Protein
53.6 g
Carbs
10.5 g
Add to plan
logo
Pan Seared Filet Mignon Bordelaise
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
For the Sauce, in a medium saucepan add the Red Wine (1 1/4 cups), Fresh Thyme (1 sprig), Bay Leaf (1) and Shallots (2 Tbsp). Heat to boiling and reduce to simmer. Cook until the wine has reduced to about 1/3 cup.
step 2
While the wine simmers, use the end of a small spoon to push the Beef Marrow Bones (2 oz) out of the bones and transfer to a small saucepan. Add the Low-Sodium Beef Broth (1 can) to the marrow and bring to a simmer. Cover the pan tightly with a lid and turn off the heat. Poach the marrow in the liquid until it becomes gray – just a few minutes. Use a slotted spoon to remove the marrow and transfer to a cutting board. Mince the marrow and set aside.
step 3
When the wine has reduced, add the Demi-Glace (1 cup) and a grind of Black Peppercorns (1). Simmer on a medium low heat for 10-15 minutes.
step 4
Strain the sauce through a fine mesh strainer set over a small bowl or glass measuring cup. Stir in the diced bone marrow. Set aside until needed.
step 5
Preheat the oven to 450 degrees F (230 degrees C).
step 6
Take the Filet Mignon (4) out of the refrigerator about half an hour before cooking them (filet mignon should be 1"-1 1/2" thick).
step 6 Take the Filet Mignon (4) out of the refrigerator about half an hour before cooking them (filet mignon should be 1"-1 1/2" thick).
step 7
In an ovenproof heavy skillet or cast iron pan, melt the Butter (1 Tbsp) over medium high heat.
step 7 In an ovenproof heavy skillet or cast iron pan, melt the Butter (1 Tbsp) over medium high heat.
step 8
Add the Button Mushrooms (2 1/4 cups) until they've given up their liquid and start to brown. Transfer the mushrooms to a bowl and set aside. (Can be made ahead).
step 8 Add the Button Mushrooms (2 1/4 cups) until they've given up their liquid and start to brown. Transfer the mushrooms to a bowl and set aside. (Can be made ahead).
step 9
Season both sides of the steaks with Kosher Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp).
step 9 Season both sides of the steaks with Kosher Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp).
step 10
In the same skillet, heat the Butter (1 Tbsp) over high heat until foamy and add the steaks to the skillet. Sear the meat on one side for about 2 minutes.
step 10 In the same skillet, heat the Butter (1 Tbsp) over high heat until foamy and add the steaks to the skillet. Sear the meat on one side for about 2 minutes.
step 11
Use a pair of tongs to flip the steaks. Cook for an additional 1 1/2 to 2 minutes (for medium rare).
step 11 Use a pair of tongs to flip the steaks. Cook for an additional 1 1/2 to 2 minutes (for medium rare).
step 12
Then transfer to the hot oven and cook for 2-3 more minutes for medium rare.
step 13
Remove the skillet from the oven and transfer the steaks to a cutting board or serving platter to rest for five minutes before serving.
step 14
While the steak rests, heat the Bordelaise Sauce and stir in the mushrooms.
step 14 While the steak rests, heat the Bordelaise Sauce and stir in the mushrooms.
step 15
Spoon the sauce over the steaks and serve.
step 15 Spoon the sauce over the steaks and serve.
Tags
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American
Gluten-Free
Comfort Food
Shellfish-Free
Dinner
French
Quick & Easy
Winter
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