Filet Mignon Au Bordelaise - Steak In Red Wine With

Name: Filet Mignon Au Bordelaise - Steak In Red Wine With Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 1/2 tablespoons vegetable oil; 4 (6 -8 ounce) high quality filet of beef; 10 ounces fresh mushrooms, in 1/4 to 1/2- inch thick slices (I use whatever looks fresh); 4 shallots, finely chopped; 1/2 cup dry red wine; 3 tablespoons cognac (or brandy); 1/4 cup demi-glace or 1/4 cup beef stock; 2 tablespoons softened butter; sea salt & freshly ground black pepper; crumbled Roquefort cheese (optional); 2 tablespoons snipped fresh parsley; fresh rosemary, for garnish

Servings: persons

2 tablespoons butter
1 1/2 tablespoons vegetable oil
4 (6 -8 ounce) high quality filet of beef
10 ounces fresh mushrooms, in 1/4 to 1/2- inch thick slices (I use whatever looks fresh)
4 shallots, finely chopped
1/2 cup dry red wine
3 tablespoons cognac (or brandy)
1/4 cup demi-glace or 1/4 cup beef stock
2 tablespoons softened butter
sea salt & freshly ground black pepper
crumbled Roquefort cheese (optional)
2 tablespoons snipped fresh parsley
fresh rosemary, for garnish

1
Put butter and oil in a heavy skillet over high heat. When the butter has foamed and begins to subside it is right for the steak.
2
Fry steak on one side 4 to 5 minutes. Turn steak and brown on other side 4 to 5 minutes (for medium-rare), depending on desired degree of doneness. Test for doneness by cutting a small incision in the steak (just a very small incision, about the same size as a meat thermometer makes!).
3
Remove steak to a hot platter and sprinkle lightly with coarse sea salt and freshly-ground black pepper. Keep warm (cover and place in a 250 degree F oven).
4
Add dry red wine, cognac, demi glace or beef stock, mushrooms and shallots to skillet and cook over high heat. Scrape up brown bits from bottom of the pan and boil until liquid is reduced almost to a syrup. Remove from heat and stir in the softened butter until it has melted. Pour sauce over steak.
5
Top with a dab of crumbled Roquefort cheese, sprinkle with snipped fresh parsley and garnish with a sprig of rosemary, if desired.
6
Wonderful served with Alsatian baked potatoes or Gratin Dauphinois, steamed seasonal vegetables or a tossed green salad, and ripe fresh berries in chantilly cream for dessert.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons butter, 1 1/2 tablespoons vegetable oil, 4 (6 -8 ounce) high quality filet of beef, 10 ounces fresh mushrooms, in 1/4 to 1/2- inch thick slices (I use whatever looks fresh), and more.

Yes, Filet Mignon Au Bordelaise - Steak In Red Wine With Shallots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Filet Mignon Au Bordelaise - Steak In Red Wine With Shallots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions