Filet Mignon a La Empress
Indulge in the elegance of Filet Mignon à la Empress, a luxurious dish that elevates a classic steak dinner with a decadent red wine reduction and delicate aromatics. Perfectly seared filet mignon steaks are paired with a rich sauce crafted from shallots, garlic, red wine, and beef stock, accented by fresh thyme and the optional indulgence of truffle oil for an extra touch of sophistication. This restaurant-quality recipe is surprisingly approachable, taking just 40 minutes to prepare and perfect for impressing guests at a dinner party or elevating a romantic evening at home. Serve this masterpiece with roasted potatoes or sautéed vegetables, and garnish with fresh parsley for an unforgettable presentation. Keywords: filet mignon recipe, red wine sauce, elegant steak dinner, truffle oil recipe, gourmet meal ideas.
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Recipe Information
Ingredients
- 4 steaks (6 oz each) Filet mignon
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 2 medium, minced Shallots
- 2 cloves, minced Garlic
- 1 cup Red wine
- 1 cup Beef stock
- 4 sprigs Fresh thyme
- 1 teaspoon (optional) Truffle oil
- 2 tablespoons, chopped (for garnish) Parsley
Instructions
Remove the filet mignon steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Season both sides of the steaks generously with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat until shimmering.
Add the filet mignon to the skillet and sear each side for approximately 3 minutes, or until a rich golden-brown crust forms. For medium-rare doneness, cook for an additional 2 minutes per side. Adjust timing to your preferred level of doneness.
Remove the steaks from the skillet and tent with foil to rest.
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter.
Stir in the minced shallots and garlic, cooking for 2-3 minutes until softened and fragrant.
Deglaze the pan by adding the red wine, using a wooden spoon to scrape up any brown bits from the pan. Simmer for 5 minutes or until reduced by half.
Pour in the beef stock and add the thyme sprigs. Simmer the sauce for an additional 7-10 minutes until it thickens slightly.
Remove the thyme sprigs and whisk in the remaining 2 tablespoons of butter to emulsify the sauce. Adjust seasoning with salt and pepper, if needed.
Drizzle in the truffle oil (if using) for an extra layer of aroma and luxury.
Plate each filet mignon steak and spoon the red wine reduction over the top.
Garnish with chopped parsley and serve immediately with your favorite side dishes, such as roasted potatoes or sautéed vegetables.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 3.5 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.0 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 40 mg | 3% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 813 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
