A special Beef Recipe from French Recipe cooking art. A popular as the deliciousness taste of filet mignon steak combined with the rich flavour of Cabernet shallot. It's a perfect choise of food on your dining table.
Ingredients :
4 filet mignon steaks
2 tablespoonful extra virgin olive oil
1 teaspoonful rough salt
1/2 teaspoonful fresh ground pepper
3/4 cup cabernet sauvignon wine
2-3 sprigs fresh thyme
1 shallot, about 2 inches in height, thinly sliced and quartered
1/2 teaspoonful salt
5-7 baby portabella mushrooms, sliced (optional)
Method :
Preheat the olive oil on a large pan with moderately-high heat, till almost smoky
Put the filets into the pan and allow to sizzle in the olive oil (high heat needed to sear the sides and lock in juices and flavors)
Sprinkle half of the rough salt and half of the pepper (to taste) on the first side.
After a couple of minutes, you should notice the bottom of the steaks to be nicely seared
Turn over the steaks, and sprinkle the remaining rough salt and pepper
Wait a couple of minutes so that side is also seared
Turn heat slightly below medium
While occasionally turning steaks, cook to desired doneness. (I personally recommend medium rare, Cut a small slit in the thinnest steak to check for doneness)
When done cooking a steak, set aside and remove it to a large plate. And repeat the process for the other steak till finish.
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 melt with the beef drippings
Add the chopped shallots, Add mushrooms (opt.)
Rub the sprigs of thyme together so that the small leaves fall off into the pan
Add the regular salt, and additional freshly ground pepper if desired
Simmer for a minute or two until ingredients are perfectly combined and shallots are slightly translucent (they are best when still a bit crunchy)
On your plate of steaks should be drippings that have collected since removing it from the heat. Press a spatula against the steaks to squeeze a bit more juice, and pour all of the liquid into the pan
Simmer a minute more, and pour all of the glaze into a serving dish such as a gravy boat or small pitcher.
Serve steaks and pour a bit of glaze over each one
The leftover glaze is best enjoyed with good crusty bread to sop it up
Bon Apetite, this Steak Recipe ready to serve for 4
Check another French Recipe :
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