Red wine glazed filet mignon
Red wine glazed filet mignon features tender beef fillet seasoned and seared to perfection, complemented by a rich balsamic-red wine glaze. It's a gourmet dish perfect for special occasions or a luxurious dinner at home.
Cook time 15 min
Prep time 5 min
Ingredients:
8 oz beef fillet1/4 cup olive oil
1/2 tsp black pepper
1 tsp salt
1/4 cup vinegar
2 fl oz red wine
Red wine glazed filet mignon is a gourmet dish that combines the rich flavors of fine beef, aromatic herbs, and a deep, tangy glaze made from red wine and balsamic vinegar. This recipe is perfect for a special occasion or any time you want to treat yourself to a restaurant-quality meal at home.
Instructions:
- Remove the beef filet from the refrigerator and let it come to room temperature for about 30 minutes. This ensures even cooking.
- Pat the beef filet dry with paper towels.
- Rub the filet evenly with 1 tbsp of olive oil.
- Sprinkle salt and black pepper all over the filet, ensuring it's evenly coated.
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet, heat the remaining olive oil over medium-high heat until it shimmers.
- Sear the beef filet for about 2-3 minutes on each side, until a golden-brown crust forms. Ensure all sides are seared.
- In a small saucepan, combine the balsamic vinegar and red wine.
- Bring the mixture to a simmer over medium heat. Reduce the heat and let it simmer gently until it reduces by half and becomes a thick glaze, approximately 10-12 minutes.
- Transfer the skillet with the seared filet to the preheated oven.
- Roast for about 8-10 minutes for medium-rare, or adjust the time according to your preferred level of doneness (use a meat thermometer if needed: 130°F for medium-rare, 140°F for medium).
- Remove the skillet from the oven and transfer the filet to a cutting board.
- Let the filet rest for 5-10 minutes. This helps the juices redistribute within the meat.
- Drizzle the balsamic red wine glaze over the rested filet.
- Slice the filet into medallions and serve immediately, perhaps alongside mashed potatoes or a fresh green salad for a complete meal.
By following these steps, you will achieve a perfectly cooked, flavorful red wine glazed filet mignon. This dish pairs beautifully with roasted vegetables, mashed potatoes, or a fresh salad, making it an ideal centerpiece for a memorable meal.
Red wine glazed filet mignon FAQ:
Bake the filet mignon for about 8-10 minutes in a preheated oven at 400°F (200°C) for medium-rare doneness. Use a meat thermometer to confirm an internal temperature of 130°F.
Store leftover filet mignon in an airtight container in the refrigerator for up to 3 days. To reheat, use a low oven temperature to gently warm it without overcooking.
For a non-alcoholic option, you can use grape juice or a mixture of broth and vinegar. Keep in mind that the flavor will differ from using red wine.
A medium to large oven-safe skillet works best for searing the filet mignon. Ensure it's large enough to allow the filet to lay flat without crowding.
The best way to check doneness is by using a meat thermometer. For medium-rare, look for an internal temperature of 130°F; for medium, aim for 140°F.
Cooking Tips:
- Ensure the beef fillet is at room temperature before cooking for even cooking.
- Use a meat thermometer to check the internal temperature. Aim for 130°F (54°C) for medium-rare.
- Let the filet mignon rest for at least 5 minutes before slicing to retain its juices.
- When making the glaze, reduce the balsamic vinegar and red wine until it becomes a thick, syrupy consistency for maximum flavor.
- Season the filet mignon generously with salt and pepper to enhance its natural flavors.
- For a more intense herb flavor, consider adding finely chopped fresh herbs like rosemary, thyme, or parsley to the oil before searing the beef.
Nutrition Facts
2 ServingsCalories 260kcal
Protein 36g
Carbohydrates 1.40g
Fiber 0.13g
Sugar 0.31g
Fat 40g
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