Cooking Instructions
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.
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.
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.
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.
5.
Preheat the oven to 450 degrees F (230 degrees C).
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).
7.
In an ovenproof heavy skillet or cast iron pan, melt the
Butter (1 Tbsp)
over medium high heat.
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).
9.
Season both sides of the steaks with
Kosher Salt (as needed)
and
Ground Black Pepper (as needed)
.
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.
11.
Use a pair of tongs to flip the steaks. Cook for an additional 1 1/2 to 2 minutes (for medium rare).
12.
Then transfer to the hot oven and cook for 2-3 more minutes for medium rare.
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.
14.
While the steak rests, heat the Bordelaise Sauce and stir in the mushrooms.
15.
Spoon the sauce over the steaks and serve.
