Tenderloin Filet* (gc) Recipe
classic grilled filet with house-made red wine demi
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Ingredients
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Filet Mignon
Red Wine Demi
Method
Filet Mignon Preparation
- 1
Season the Filets
Rub the filet mignon pieces with olive oil, then season them generously with salt and black pepper on both sides.
- 2
Preheat the Grill
Preheat your grill to high heat, about 450°F to 500°F (232°C to 260°C).
- 3
- 4
Add Fresh Herbs
During the last minute of grilling, sprinkle fresh rosemary on top of the filets to infuse flavor.
- 5
Rest the Filets
Remove the filets from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.
Red Wine Demi Preparation
- 6
Saute Shallots
In a saucepan over medium heat, melt 1 tablespoon of butter. Add finely chopped shallots and sauté until they are translucent, about 2-3 minutes.
- 7
Add Wine and Reduce
Pour in the red wine and thyme. Bring to a boil and let it reduce by half, which should take about 5-7 minutes.
- 8
Add Beef Stock
Once the wine has reduced, add the beef stock to the saucepan. Continue to simmer for another 10-15 minutes until the sauce thickens slightly.
- 9
Finish the Sauce
Remove the sauce from heat and whisk in the remaining tablespoon of butter until melted. Season with salt and black pepper to taste.
