Step 1

Preheat and Season:

Step 1

Preheat your oven to 325ºF.

Step 2

Season the filet steaks with coarse kosher salt and fresh cracked black pepper.

Step 3

Sear the Steaks:

Step 1

Heat olive oil in a cast iron skillet over medium-high heat.

Step 2

Sear the steaks for 2-3 minutes on the top and bottom of each steak, then sear the sides for another 2 minutes.

Step 3

Place the seared steaks on a sheet pan or mini cast iron skillet and bake in the oven for 5 to 10 minutes, or until they reach an internal temperature of 125°F for medium-rare.

Step 4

Cover and keep them warm while making the sauce.

Step 5

Prepare Aromatics:

Step 1

In the same cast iron skillet as you seared your steak, over medium heat, heat the olive oil. Add the finely minced shallot and garlic, sautéing until soft and translucent, about 2-3 minutes. Be careful not to brown them.

Step 2

Deglaze with Wine:

Step 1

Pour in the red wine, scraping up any bits from the bottom of the pan. Add the thyme, rosemary, and bay leaf. Bring to a boil and then reduce to a simmer. Allow the wine to reduce by about half, which should take approximately 10-15 minutes.

Step 2

Add Stock:

Step 1

Once the wine has reduced, add the beef or veal stock. Continue to simmer until the mixture has reduced again by half and has thickened slightly, around another 10-15 minutes.

Step 2

Enhance the Flavor:

Step 1

Remove the thyme, rosemary, and bay leaf from the sauce. Stir in the Dijon mustard and Worcestershire sauce. If the sauce is too acidic, add the sugar to balance it out. Season with salt and freshly ground black pepper to taste.

Step 2

Finish with Butter:

Step 1

Reduce the heat to low. Gradually whisk in the cold butter, a few pieces at a time, until the sauce is smooth and glossy. This will give the sauce a rich, velvety texture and a beautiful sheen.

Step 2

Strain for Elegance:

Step 1

For a refined finish, strain the sauce through a fine-mesh sieve into a clean saucepan or serving vessel to remove any solids and ensure a silky texture.

Step 2

Serve:

Step 1

Spoon the warm sauce over your perfectly cooked filet mignon, or serve it elegantly on the side. Garnish with a sprig of fresh thyme or a twist of black pepper for a final touch.

Step 2

Pro Tips:

Step 1

Quality Ingredients: Using a high-quality wine and stock is crucial for a sauce with depth and complexity.

Step 2

Temperature Control: Ensure the butter is cold and the heat is low when incorporating it into the sauce to prevent it from breaking.

Step 3

Enjoy your elegant and delicious filet mignon with red wine reduction sauce! This dish will elevate your dining experience, impressing even the most discerning palates.