Filet Mignon Au Bordelaise Steak in Red Wine with Shallots
Elevate your next dinner with the luxurious Filet Mignon Au Bordelaise, a classic French steak dish that’s sure to impress. This recipe features tender, perfectly seared filet mignon steaks draped in a rich, velvety Bordelaise sauce, made with dry red wine, savory beef stock, and aromatic shallots. Enhanced with fresh thyme and a touch of butter, the sauce reduces to perfection, delivering complex flavors in every bite. Serve these steaks alongside roasted potatoes or crisp steamed vegetables for a gourmet experience at home. With just 15 minutes of prep and elegant restaurant-quality results, this dish is perfect for date nights, celebrations, or simply indulging in the art of French cooking.
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Recipe Information
Ingredients
- 4 pieces (6-ounce each) filet mignon steaks
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 large shallots, finely chopped
- 1 cup red wine (dry variety, such as Bordeaux or Cabernet Sauvignon)
- 1 cup beef stock
- 1 teaspoon fresh thyme leaves
- 1 whole bay leaf
- 1 teaspoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
- 2 tablespoons fresh parsley, finely chopped (optional garnish)
Instructions
Take the filet mignon steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature. Season both sides generously with salt and black pepper.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side until a crust forms. For medium-rare, aim for an internal temperature of 130°F (54°C). Adjust cooking time based on your desired doneness.
Remove the steaks from the skillet, tent loosely with foil, and let rest while you prepare the sauce.
Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Add the finely chopped shallots and sauté for 2-3 minutes until softened and fragrant.
Deglaze the skillet by pouring in the red wine, scraping up the browned bits from the bottom of the pan. Let the wine simmer for 4-5 minutes to reduce slightly.
Add the beef stock, fresh thyme leaves, and bay leaf. Simmer for another 10-12 minutes until the sauce has reduced by about half and thickened slightly.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk the cornstarch slurry into the sauce, stirring constantly to avoid lumps. Cook the sauce for 1-2 minutes until it reaches your desired consistency.
Remove the bay leaf from the sauce and discard. Taste the sauce and adjust seasoning with additional salt and pepper if necessary.
Plate the rested filet mignon steaks and generously spoon the Bordelaise sauce over each steak. Garnish with finely chopped parsley if desired.
Serve immediately with your favorite sides, such as roasted potatoes or steamed vegetables.
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 3740 mg | 163% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 17.4 g | ||
| Protein | 216.8 g | 434% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 3804 mg | 81% | |
*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.
