Heat olive oil in a skillet over medium-high heat. Once hot, add the seasoned filet mignon steaks and sear for 3-4 minutes on each side, or until desired doneness is reached. Remove from skillet and let rest.

Making Parsley Emulsion

Blend Ingredients

In a blender, combine the fresh parsley leaves, garlic clove, lemon juice, and salt. Blend until smooth.

Emulsify

With the blender running, slowly add in the olive oil until the mixture is emulsified and smooth. Set aside.

Preparing Red Wine Bordelaise

Sauté Shallots

In a saucepan over medium heat, melt 1 tablespoon of butter. Add the minced shallots and sauté until translucent.

Add Wine and Reduce

Pour in the red wine and add thyme. Bring to a boil, then reduce heat and simmer until reduced by half.

Add Beef Stock

Stir in the beef stock and continue to simmer until sauce thickens, about 10-15 minutes. Remove thyme sprigs.

Finish the Sauce

Whisk in the remaining tablespoon of butter to finish the sauce, then season with salt to taste.