This recipe pairs succulent pan-seared filet mignon with a rich red wine reduction sauce made with Rupert and Rothschild Classique 2016, elevating the dining experience to a whole new level of sophistication and flavor.
Ingredients: 2 filet mignon steaks 6-8 ounces each. Salt and freshly ground black pepper. 2 tablespoons olive oil. 1/2 cup Rupert and Rothschild Classique 2016. 1/4 cup beef broth. 2 tablespoons unsalted butter. 1 shallot, finely minced. 2 cloves garlic, minced. 1 tablespoon chopped fresh thyme. 1 tablespoon chopped fresh rosemary.
Instructions: On both sides, sprinkle the filet mignon steaks with a lot of salt and pepper. Warm the olive oil in a big pan over medium-high heat until it shimmers. Put the steaks in the pan and cook them for 4 to 5 minutes on each side for medium-rare, or until they're done the way you like them. Take the steaks out of the pan and set them on a plate with foil over it to rest. Put the garlic and shallot in the same pan and cook for one to two minutes, until the smell is nice. Add the Rupert and Rothschild Classique 2016 wine and beef broth, making sure to scrape up any browned bits on the bottom of the pan. It should take about 5 to 7 minutes of simmering the sauce for it to cut in half. Put in the butter, thyme, and rosemary. Mix the sauce well until the butter melts. Add the steaks back to the pan and cover them with the sauce. Cook for one more minute to warm them up. Pour more sauce over the steaks when they're done cooking and serve them hot.
Prep Time: 15 minutes
Cook Time: 20 minutes
Dawn Rosendahls Altered Books
