Pan Seared Filet Mignon Bordelaise
Pan-Seared Filet Mignon Bordelaise is perfect for entertaining! Make the sauce ahead of time and sear the steaks at the last minute!
Ingredients
Cooking Instructions
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 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 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 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 15
Spoon the sauce over the steaks and serve.
