Foodie123
I tried this recipe last night and it was amazing. The red wine reduction really took it to the next level.
Published: 2024-04-03
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Author: Ian Robel
Pan-seared filet mignon with red wine reduction is a classic dish that combines tender beef with a flavorful sauce. This recipe is perfect for a special occasion or a fancy dinner at home.
Choosing the Right Cut
To make the best pan-seared filet mignon, start by selecting high-quality beef. Look for well-marbled cuts that are at least 1.5 inches thick for a juicy and tender result.
Seasoning and Searing
Season the filet mignon generously with salt and pepper before searing. Heat a cast-iron skillet over high heat and sear the steaks for a few minutes on each side to achieve a perfect crust.
Creating the Red Wine Reduction
After searing the filet mignon, set it aside to rest. In the same skillet, sauté shallots and garlic until fragrant. Deglaze the pan with red wine and beef broth, then simmer until the sauce is reduced and thickened.
Plating and Serving
Once the red wine reduction is ready, return the filet mignon to the skillet to coat it in the sauce. Transfer the steaks to a plate, spoon extra sauce on top, and garnish with fresh herbs for a stunning presentation.
Pairing and Enjoying
Serve the pan-seared filet mignon with red wine reduction alongside creamy mashed potatoes or a crisp green salad. Pair this elegant dish with a glass of full-bodied red wine for a truly indulgent dining experience.
| Ingredient | Quantity | Notes |
|---|---|---|
| Filet Mignon Steaks | 4 pieces | 1.5 inches thick |
| Salt | To taste | For seasoning |
| Black Pepper | To taste | For seasoning |
| Shallots | 2, minced | For sauce |
| Garlic | 2 cloves, minced | For sauce |
| Red Wine | 1 cup | For sauce |
| Beef Broth | 1 cup | For sauce |
| Fresh Herbs | For garnish | Optional |
Mastering the art of pan-searing filet mignon with red wine reduction will elevate your culinary skills and impress your guests. Try this recipe for a special occasion and savor the decadent flavors.
References
CookingQueen
The plating suggestions in this article helped me create a restaurant-worthy dish at home.
SteakLover99
I followed the searing instructions and my filet mignon turned out perfectly medium-rare. So juicy and flavorful!
GourmetChef
As a professional chef, I can attest to the quality of this recipe. The red wine reduction is a game-changer.
FoodFanatic
This dish made me feel like I was dining at a fancy steakhouse. Definitely a recipe worth trying.
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About Author
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Ian Robel is a professional chef with over 10 years of experience in fine dining and culinary arts. He specializes in creating gourmet dishes using premium ingredients and innovative techniques. |