Filet Mignon with Red Wine Reduction and Shallots

Sometimes the simple basics are just right, with no need for exotic combinations or experimentation.  A good piece of beef falls into that category.  We don’t eat a lot of steak but when we do it’s likely to be a dietary splurge for a special occasion.  This was no exception as we celebrated our anniversary.

• Filet Mignon – ask the butcher to cut them about an inch thick.
• Cabernet Savignon, 1 bottle
• Butter, 1 stick
• Shallots, 2 or 3
• Garlic, 3 or 4 cloves
• Thyme Sprigs
• Coarse Ground Salt and Pepper

Pour the entire bottle of wine into a small heavy saucepan along with a thyme sprig or two  and bring it to a low boil.  Continue simmering until it’s reduced to just about a cup.

Slice the shallots and mince the garlic.

Season the beef with salt and pepper.

In a large saute pan set over medium-high, melt half the butter until it begins to bubble and brown.  Add the beef.  Once it’s well browned on the bottom and comes up easily, turn it over.

Add the garlic, shallots and a couple of thyme sprigs and spread it all around and in between the steaks.

Reduce the heat to medium and continue cooking until the beef is done to your liking.  You can turn it once or twice.

Remove the steak to a platter and keep it warm.  Add the wine to the saute pan, scraping up all the stuck goodness from the bottom.  Stir until it’s reduced a little more.

Turn off the heat and add the remaining half stick of butter. Stir it in until it’s melted.

Pour the sauce over the steaks.

Garnish with thyme and serve immediately.  Enjoy!

Tagged as: beef, filet mignon, shallot, thyme, wine