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.
Posted on Tuesday, 25 September 2012 at 08:30 |Permalink