Filet Mignon with Cabernet Shallot Glaze
Elevate your dining experience with this luxurious Filet Mignon with Cabernet Shallot Glaze, a restaurant-quality dish that’s surprisingly easy to make at home. Perfectly seared 6-ounce filet mignon steaks are basted with buttery juices to achieve a tender, melt-in-your-mouth texture, then crowned with a rich, velvety glaze made from cabernet sauvignon, finely chopped shallots, fresh rosemary, and a touch of garlic. The balance of savory beef stock and a hint of sweetness from granulated sugar creates a sauce that’s both complex and unforgettable. Ready in just 40 minutes, this recipe is ideal for an elegant dinner date or a special occasion. Pair with roasted potatoes or sautéed vegetables for a complete gourmet meal that’s sure to impress.
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Recipe Information
Ingredients
- 2 6-ounce steaks filet mignon steaks
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium-sized shallots, finely chopped
- 2 cloves garlic, minced
- 1 cup cabernet sauvignon wine
- 1 cup beef stock
- 1 fresh rosemary sprig
- 1 teaspoon granulated sugar
Instructions
Season both sides of the filet mignon steaks generously with salt and freshly ground black pepper.
Heat a large skillet over medium-high heat and add olive oil. Once the oil is shimmering, add the steaks to the skillet.
Sear the steaks for 3-4 minutes on each side, until a golden-brown crust forms. Reduce heat to medium and add 1 tablespoon of butter to the skillet.
Tilt the skillet slightly to pool the melted butter and baste the steaks by spooning the buttery juices over them for an additional minute. Remove steaks from skillet and set aside to rest under foil.
In the same skillet, add the remaining butter. Stir in the finely chopped shallots and cook over medium heat until softened, about 2-3 minutes.
Add minced garlic to the skillet and sauté for 30 seconds, just until fragrant.
Pour the cabernet sauvignon wine into the skillet, scraping the bottom of the pan to deglaze and release any browned bits for flavor. Allow the wine to simmer for 2 minutes.
Add the beef stock, rosemary sprig, and granulated sugar to the skillet. Stir well and simmer the glaze until it reduces by half, about 10-12 minutes.
Remove and discard the rosemary sprig. Taste the glaze and adjust seasoning if necessary.
Plate the rested filet mignon steaks and spoon the cabernet shallot glaze generously over the top.
Serve immediately and enjoy your luxury dish with your favorite sides such as roasted potatoes or sautéed vegetables.
Nutrition Facts
Calories |
1483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 3496 mg | 152% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 10.6 g | ||
| Protein | 109.3 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2005 mg | 43% | |
*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.
