Inspired by a recipe I found at the Williams Sonoma years ago, this has become a favorite request for birthday dinners. This week it was R’s turn. Served with Parmesan Potatoes and Roasted Brussels Sprouts, the meal was a reason to celebrate all by itself.
- Filet Mignon. I made six here but it’s easy to do just two. Ask the butcher to cut them about an inch thick.
- Cabernet Savignon, one bottle
- Beef Broth, 1 1/2 cups
- Garlic, 3 cloves
- Leeks, 2 or 3
- Carrots, a good handful or two of baby carrots or several regular carrots
- Rosemary, several sprigs
- Thyme, several sprigs
- Bay Leaves, 2 or 3
- Butter, 6 tablespoons
- Coarse Ground Salt and Pepper
Melt 2 tablespoons butter in a small, heavy saucepan. Add the crushed garlic cloves, a bay leaf and a couple sprigs of both rosemary and thyme. Cook for a few minutes.Add the wine and bring to a boil. Meanwhile, slice the leeks and carrots.Continue boiling the wine mixture until it’s reduced to about a cup. Add the beef stock and simmer for another 15 or 20 minutes.Strain the sauce and put it back in the saucepan to stay warm.In a large saute pan, melt a couple tablespoons of butter over medium-high heat. Add the steaks and season with salt and pepper. Cook until they begin to brown.Turn the meat and add the leeks, carrots, a couple of bay leaves and a few sprigs of rosemary and thyme. Cover and cook for just a few more minutes, or until the meat is done to your liking. Medium rare took about 4 minutes.Remove the filets to a warm plate. Continue cooking the vegetables until they brown and the leeks begin to carmelize. Add a bit more butter if the pan seems dry.Add the sauce and simmer for 5 to 10 minutes, until it begins to thicken. Adjust the salt and pepper if necessary.Return the meat to the pan for just a few seconds, long enough to coat it with the sauce and mix it all together.Ladle the sauce and veggies over the meat and garnish with a sprig of thyme and a couple of carrots. Enjoy with a nice glass of Cabernet Savignon.