September 25 - Bordelaise Sauce - Recipe

Filet Mignon with Bordelaise Sauce

for the sauce

Yield: 2 cups Ingredients

1 teaspoon butter

1 strip bacon, diced

1/2 teaspoon shallots, minced

1/4 teaspoon garlic, minced

1 bay leaf

1 bunch fresh thyme

4 ounces Bordeaux (or good quality Cabernet Sauvignon or Merlot)

2 cups brown sauce

to taste salt

to taste fresh ground black pepper

Melt butter in a small saucepan over medium heat. Add bacon, sauté until cooked. Add shallots, garlic, bay leaf and thyme, sauté until translucent, do not brown. Deglaze with wine and reduce liquid by 1/2. Stir in brown sauce and bring to a simmer. Reduce heat. Simmer for 5 minutes over low heat. Season with salt and fresh ground black pepper. 

for the steaks

4  6-oz. filet mignons

Kosher salt and freshly ground black pepper, to taste

2 tablespoons canola oil

1 tablespoon chilled unsalted butter, diced

1 tablespoon finely chopped flat-leaf parsley

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

Prepare the filets: Heat oven to 500°. Season filets with salt and pepper. Heat oil in a 10" skillet over high heat. Sear steaks, flipping once, until browned, 4–5 minutes. Transfer skillet to oven; roast until steaks are medium rare, 4–5 minutes. Place steaks on a plate; let rest.

Sauce the steak: Return saucepan to medium heat. Whisk in butter. Remove saucepan from heat; stir in parsley and season sauce with salt and pepper. Transfer steaks to cutting board; add juices from plate to pan and stir. Spoon 2 tbsp. sauce onto each of 4 plates. Slice steak into 1⁄4"-thick slices; divide between plates. Sprinkle with rosemary and thyme; drizzle each steak with 1 tbsp. sauce. Serve with baby lettuces, if you like.