8oz Black Angus Filet Recipe
8oz black angus filet, bordelaise sauce, maitre d'butter, choose 1 side
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Ingredients
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Main Ingredient
Bordelaise Sauce
Maitre d'Butter
Side Dish (Choose 1)
Method
Preparing the Filet
- 1
Season the Filet
Season the 8 oz Black Angus Filet with salt and black pepper on both sides. Let it rest at room temperature for about 30 minutes before cooking.
- 2
Sear the Filet
In a hot skillet, add a small amount of oil and sear the filet for 4-5 minutes on each side for medium-rare or until desired doneness. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.
- 3
Rest the Filet
Remove the filet from the skillet and let it rest for 5-10 minutes before slicing. This helps the juices redistribute.
Making the Bordelaise Sauce
- 4
Sauté Shallots
In the same skillet used for the filet, add 2 tablespoons of finely chopped shallots and sauté until translucent.
- 5
Add Wine and Reduce
Pour in 1 cup of red wine and bring to a boil. Reduce the heat and let it simmer until it has reduced by half.
- 6
Add Beef Stock
Add 1 cup of beef stock, fresh thyme, salt, and black pepper. Simmer for about 10 minutes until the sauce thickens.
- 7
Finish with Butter
Remove from heat and whisk in 2 tablespoons of butter until melted and smooth.
Preparing the Maitre d'Butter
- 8
Mix Ingredients
In a bowl, combine softened unsalted butter, chopped parsley, lemon juice, and minced garlic. Mix well until fully combined.
- 9
Chill
Transfer the butter mixture onto a piece of plastic wrap, shape it into a log, wrap tightly, and refrigerate until firm.
