Red Meat/Red Sauce: Filet Mignon Steak With Cabernet Sauvignon Sauce
Filet Mignon Steak With Cabernet Sauvignon Sauce
With one side seared and caramelized and the other juicy and feathery, this steak is pure perfection. The meat comes from beef tenderloin—a boneless, lean cut that’s very tender and very expensive (I dropped about $20 per steak) and, frankly, doesn’t need much embellishment. You could just serve it as is, but I think you should go all the way and make the luscious Cab sauce; it adds an extra, flavor-packed layer redolent of red wine, beef stock and raspberry jam, enhancing the whole gustatory experience.
- Serves 2
- 2 8-ounce filet mignon steaks
- Black pepper, freshly ground
- ½ cup beef stock
- ½ cup Cabernet Sauvignon
- 3 tablespoons seedless raspberry or red currant jam
- Preheat the oven to 425 degrees.
- Take the steaks out of the refrigerator and let rest on the counter for 10 minutes. Pat the meat dry with a paper towel, and salt and pepper on all sides.
- Heat the oil in an ovenproof heavy skillet over medium-high heat. Sear the steaks on one side only, without touching, for 3 minutes. Transfer the skillet to the oven, and roast about 12–14 minutes for medium-rare and until a meat thermometer inserted in the middle registers 135–140 degrees.
- Prepare the sauce while the steaks are roasting. Combine the stock, wine and jam in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer until the sauce becomes thick and coats the back of a spoon, about 15 minutes. Adjust the seasoning with salt and black pepper to taste.
- Remove the steaks from the oven, cover loosely with a piece of aluminum foil, and let rest for 5 minutes. Drizzle with the sauce and serve with steamed vegetables and/or mashed potatoes.