8 Oz. Filet Mignon* Recipe

Cooking Instructions

1. 1

   Prepare the Filet Mignon

   Season the filet mignon with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat.

2. 2

   Cook the Filet Mignon

   Sear the filet mignon for 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from the skillet and let it rest.

3. 3

   Make the Red Wine Demi-Glace

   In the same skillet, add shallots and sauté until translucent. Add red wine and beef stock, bring to a boil, then reduce heat and let simmer until reduced by half. Stir in butter until melted and smooth.

4. 4

   Prepare the Bearnaise Sauce (optional)

   In a saucepan, combine white wine vinegar, shallots, and tarragon. Simmer until reduced. Whisk egg yolks in a bowl, then slowly whisk in the reduction. Place over a double boiler and whisk until it thickens. Slowly drizzle in melted butter while whisking until combined.

5. 5

   Make the Port Wine Demi-Glace (optional)

   In the same way as the red wine demi-glace, substitute red wine with port wine and follow the same steps to create the demi-glace.

6. 6

   Serve

   Slice the filet mignon and serve with your choice of sauce: red wine demi-glace, bearnaise sauce, or port wine demi-glace.