Filet Mignon With Cabernet Shallot Glaze
Your mouth will thank you for this incredible dish! it's very simple, but i've written out every step in detail. for a steak of great quality like filet mignon, only a complementing glaze needs to be put with it. you will find that this rich tasting glaze does not drown out the magnificent flavors of the beef, but rather completely envelopes a myriad of flavors to glorify a great steak. i always recommend steak be eaten medium rare, but prepare it according to your preference. remember to savor each bite! ***update: tonight i threw in a few sliced baby portabella mushrooms into the deglazing process. it was fabulous! give it a try if you like mushrooms!
Steps
Preheat a large pan , on medium - high heat.
When drops of water sizzle , the pan is hot enough.
Add the olive oil.
Wait a few seconds until the olive oil is heated , but not longer or else the oil will burn.
Place the filets in the pan and allow to sizzle in the olive oil.
Sprinkle half of the coarse salt and half of the pepper on the first side.
After a couple of minutes , you should notice the bottom of the steaks to be nicely seared.
Flip over the steaks , and sprinkle the rest of the coarse salt and pepper.
Wait a couple of minutes so that side is seared also.
Turn heat slightly below medium.
While occasionally turning steaks , cook to desired doneness.
As each steak cooks , remove it from the pan and set aside on a large plate.
When all steaks are removed from pan , turn the heat back up to medium high.
Deglaze the pan with the cabernet wine.
It should sizzle and meld with the beef drippings.
Add the chopped shallots.
If using mushrooms , add them here.
Rub the.
Ingredients
filet mignon steaks, extra virgin olive oil, coarse salt, fresh ground pepper, cabernet sauvignon wine, fresh thyme, shallot, salt, baby portabella mushrooms