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Pan-Seared Filet Mignon Bordelaise

Bordelaise Sauce (Make Ahead):

1 cup Demi-Glace store bought or Cheater's Demi Glace From This Site
1 1/4 cups red wine such as Beaujolais
1 sprig thyme
1 bay leaf
2 tablespoons shallot minced
2 ounces marrow from about 1 pound beef bones
1 15 ounce can low sodium beef broth
1 pepper freshly ground

Sauce Instructions:

  • In a medium saucepan add the wine, thyme, bay leaf and shallots. Heat to boiling and reduce to simmer. Cook until the wine has reduced to about 1/3 cup.
  • While the wine simmers, use the end of a small spoon to push the marrow out of the bones and transfer to a small saucepan. Add the beef broth to the marrow and bring to a simmer. Cover the pan tightly with a lid and turn off the heat. Poach the marrow in the liquid until it becomes gray - just a few minutes. Use a slotted spoon to remove the marrow and transfer to a cutting board. Mince the marrow and set aside.
  • When the wine has reduced, add the demi-glace and a grind of fresh pepper. Simmer on a medium low heat for 10-15 minutes.
  • Strain the sauce through a fine mesh strainer set over a small bowl or glass measuring cup. Stir in the diced bone marrow. Serve with steaks or roasts.

2 tablespoons butter divided
8 ounces button mushrooms sliced
4 - 1 1/4 filet mignons 1"-1 1/2" thick
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup Bordelaise Sauce prepared ahead of time

Cooking Instructions:

  • Preheat the oven to 450°.
  • Take the steaks out of the refrigerator about half an hour before cooking them.
  • In an ovenproof heavy skillet or cast iron pan, melt one tablespoon butter over medium high heat. Add the sliced mushrooms saute until they've given up their liquid and started to brown. Transfer the mushrooms to a bowl and set aside. (Can be made ahead).
  • Season both sides of the steaks with salt and pepper. In the same skillet, heat the remaining tablespoon of butter over high heat until foamy and add the steaks to the skillet. Sear the meat on one side for about 2 minutes. Use a pair of tongs to flip the steaks. Cook for an additional 1 1/2 to 2 minutes (for medium rare), then transfer to the hot oven and cook for 2-3 more minutes for medium rare. Remove the skillet from the oven and transfer the steaks to a cutting board or serving platter to rest for five minutes before serving.
  • While the steak rests, heat the bordelaise sauce and stir in the mushrooms. Spoon the sauce over the steaks and serve.

Cooking Instructions: