Restaurants›Beaujolais Bistro›Filet Mignon, Red Wine Sauce, Potato Gratin, Broccolini Recipe

Filet Mignon, Red Wine Sauce, Potato Gratin, Broccolini Recipe

Inspired by Beaujolais Bistro
Time1h 30m
Serves4

Indulge in our tender Filet Mignon, expertly seared to perfection and drizzled with a rich red wine sauce that enhances its natural flavors. Accompanied by creamy potato gratin, baked until golden and bubbly, and vibrant broccolini, this dish offers a delightful balance of textures and tastes that will elevate your dining experience.

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Ingredients

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Filet Mignon, Red Wine Sauce, Potato Gratin, Broccolini

Method

Preparation Instructions

1

Prepare the Potato Gratin

Preheat the oven to 375°F (190°C). Peel and slice the potatoes thinly. In a greased baking dish, layer the potatoes, garlic, and cheese. Pour the heavy cream over the top and season with salt and pepper. Cover with foil and bake for about 45 minutes. Remove the foil and bake for an additional 15 minutes until golden brown.

2

Cook the Filet Mignon

Season the filet mignon with salt and black pepper. In a skillet, heat olive oil over medium-high heat. Sear the filets for about 4-5 minutes on each side for medium-rare. Remove from the skillet and let rest.

3

Make the Red Wine Sauce

In the same skillet, add red wine and beef broth. Scrape up any browned bits and simmer until reduced by half. Stir in butter until melted and smooth. Season to taste with salt and pepper.

4

Prepare the Broccolini

Blanch the broccolini in boiling water for 2-3 minutes, then transfer to an ice bath. Drain and toss with lemon juice and a pinch of salt.