Seared Filet with Beurre Rouge Sauce
Serves 4
Ingredients:
For the Filet
Filet Mignon 5 oz 4 each
Canola oil 2 oz
Salt, kosher 1 tablespoon
Black Pepper ½ tablespoon
Garlic, granulated 2 teaspoon
White pepper 1 teaspoon
For the sauce
Red wine 2 cups
Shallot, minced 1
Heavy cream 3 cups
Butter, whole and chilled 4 oz
Salt and White pepper TT
Method of prep for the steak
Preheat oven to 400 degrees
Step 1. Heat a heavy bottom, oven safe pan such as a cast iron pan until it is smoking
Step 2. Dry steaks on a paper towel, mix all seasonings together and season steaks
Step 3. Reduce heat slightly and oil and steaks, careful not to crowd the pan
Step 4. When dark brown crust is achieved on one side of the steaks, flip them over and place pan in the oven. Cook steaks until desired internal temperature is achieved.
Step 5. Remove steaks from pan and let rest, covered with foil and a towel for 8 minutes. Serve with sauce.
Method of prep for the sauce
Once steaks are removed from the pan, sweat shallots in 1 tsp of butter. Add red wine and reduce to a syrupy consistency. Add cream and continue to reduce to a nappe consistency (the sauce should coat the back of a wooden spoon, and you should be able to draw your finger through the sauce to reveal the spoon). Remove the sauce from heat and stir in cold butter with a whisk (this is called monte au beurre or mounted with butter). Season to taste and serve with steaks.