Filet Mignon with Red Wine Sauce (Boom)

1 review, 5 star(s). 100% would make again

Ready in 1 hour

This is a simple sauce that is tasty with filet mignon steaks. It is adapted from a recipe in Bon Appetit February 1992.


3 cups dry red wine
3 tbsp Cognac
3 shallots; chopped
1 tsp fresh thyme; chopped (or 1 tsp dried crumbled)
4 cups beef stock of canned unsalted broth
4 tbsp olive oil
5 tbsp unsalted butter; chilled, cut into pieces
6 ounce filet mignon steaks

Original recipe makes 6



Whisk first 4 ingredients in lg bowl. Divide steaks between 2 glass baking dishes. Pour marinade over. Cover and refrigerate overnight.

Remove steaks from marinade and pat dry. Transfer marinade to heavy lg saucepan. Boil until reduced to 1 cup, about 20 minutes. Add stock and boil until reduced to 1 1/4 cups, about 20 minutes. (can be prepared 4 hours ahead. Cover and refrigerate steaks and sauce separately. Bring steaks to room temp before continuing)

Divide oil between 2 heavy lg skillets and place over high heat. Season steaks with salt and pepper. Add 3 steaks to each skillet and brown on both sides. Reduce heat to med high and cook to desired doneness, about 4 min. per side for medium-rare. Tent with foil to keep warm. Add half of sauce to each skillet and bring to boil, scraping up any browned bits. Transfer contents of both skillets to one skillet and bring to simmer. Add butter and whisk until melted. Spoon sauce over steaks and serve.

Verified by stevemur
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[I posted this recipe.]
mlboom 6y ago

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