Filet Mignon

For the best sear, get the pan really hot before adding the oil and filets. They’ll stick initially, but don’t move them until they naturally release from the pan.

Makes: 2 servings (1/3 cup sauce) Total time: 30 minutes

FOR THE SAUCE, ADD:
1 121 1/2cups dry red wine
14 1/4cup chopped shallots
11large sprig fresh thyme
11sprig fresh rosemary
11dried bay leaf
WHISK IN:
12 1/2cup reconstituted purchased demi-glace
OFF HEAT, WHISK IN:
22Tbsp. salted butter, diced
Salt to taste
FOR THE FILETS, HEAT:
22Tbsp. olive oil
22beef tenderloin filets (8 oz. each and 2-inches thick), seasoned with salt and black pepper

Preheat oven to 400°.

For the sauce, add wine, shallots, thyme, rosemary, and bay leaf to a medium saucepan. Bring wine mixture to a boil over high heat, then reduce heat to medium; simmer until wine is reduced to 2 Tbsp., about 35 minutes.

Whisk in in demi-glace and reduce to 13 cup strained sauce.

Off heat, whisk in butter, piece by piece, until completely emulsified, then season sauce with salt.

For the filets, heat oil in a sauté pan over high until shimmering. Add filets and sear until brown on one side, about 3 minutes. Flip filets, then transfer pan to oven.

Roast filets to desired doneness, 15–16 minutes for medium-rare. Transfer filets to a plate, tent with foil, and let rest 10 minutes.

Nutrition Information
Per serving: 734 cal; 53g total fat (23g sat); 195mg chol; 1722mg sodium; 18g carb; 2g fiber; 47g protein

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