Filet Mignon with a Pan Sauce

Tender Filet Mignon, cooked to perfection with a Red Wine Pan Sauce

AuthorSara Bojarski Prep Time: 0:05:00
Cook Time: 0:20:00
Total Time: 0:25:00
Serving Size: Serves 2 Ingredients
  • 2 Pieces Filet Mignon (8oz Each)
  • Salt and Pepper
  • 2 T minced Shallot
  • 2 oz Red Wine
  • 6 oz Beef Stock
  • 1 T Butter
  • In a medium saute pan, heat up some Canola Oil until super hot. Season both sides of your meat with Salt and Pepper. Saute the steaks in pan until they’re golden brown on the first side. Flip over and repeat - finish cooking in the oven if necessary. Remove from saute pan and let rest about 10 minutes while you prepare the pan sauce.
  • In the same skillet you sautéed your meat in, dump out any excess oil from the pan. Over a medium heat, put your minced shallots into the pan and cook for about a minute, stirring so as not to burn the shallots. Deglaze with the red wine and reduce til completely dry (almost looking like a sticky paste). Add in your stock, and reduce down until the consistency is thick enough to coat the back of a spoon (nappé consistency). Add in your 1 T of Butter at the end, and season if necessary.