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Filet Mignon Au Bordelaise - Steak in Red Wine With Shallots Recipe

Filet Mignon Au Bordelaise - Steak in Red Wine With Shallots
Servings: 4

I like to serve this tender and delicious pan-seared steak for Valentine's Day or romantic occasions such as anniversaries and birthdays! Takes only 20 minutes, start to finish. Wonderful paired with my Alsatian Baked Potatoes or Gratin Dauphinois, steamed seasonal vegetables or a tossed green salad, and a simple dessert of fresh ripe berries & chantilly cream.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Filet Mignon Au Bordelaise - Steak in Red Wine With Shallots. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Filet Mignon Au Bordelaise - Steak in Red Wine With Shallots in your home. Then, follow these steps below to serve Filet Mignon Au Bordelaise - Steak in Red Wine With Shallots for your family or friends.

Ingredients

  • 1 1/2 butter

  • 4 filet of beef

  • 10 fresh mushrooms

  • 4 shallots

  • 1/2 dry red wine

  • 3 cognac

  • 1/4 demi-glace

  • 2, NA, NA, 2, NA butter

  • Roquefort cheese

  • fresh parsley

  • fresh rosemary

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Filet Mignon Au Bordelaise - Steak in Red Wine With Shallots in your home by yourself.

Directions: How to Make Filet Mignon Au Bordelaise - Steak in Red Wine With Shallots

  1. Put butter and oil in a heavy skillet over high heat. When the butter has foamed and begins to subside it is right for the steak.

  2. Fry steak on one side 4 to 5 minutes. Turn steak and brown on other side 4 to 5 minutes (for medium-rare, depending on desired degree of doneness. Test for doneness by cutting a small incision in the steak (just a very small incision, about the same size as a meat thermometer makes!.

  3. Remove steak to a hot platter and sprinkle lightly with coarse sea salt and freshly-ground black pepper. Keep warm (cover and place in a 250 degree F oven., Add dry red wine, cognac, demi glace or beef stock, mushrooms and shallots to skillet and cook over high heat. Scrape up brown bits from bottom of the pan and boil until liquid is reduced almost to a syrup. Remove from heat and stir in the softened butter until it has melted. Pour sauce over steak.

  4. Top with a dab of crumbled Roquefort cheese, sprinkle with snipped fresh parsley and garnish with a sprig of rosemary, if desired.

  5. Wonderful served with Alsatian baked potatoes or Gratin Dauphinois, steamed seasonal vegetables or a tossed green salad, and ripe fresh berries in chantilly cream for dessert.

So that brings us to the end of this special Filet Mignon Au Bordelaise - Steak in Red Wine With Shallots recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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