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Marble Surface

Seared Filet with Beurre Rouge Sauce

Seared Filet with Beurre Rouge Sauce

Serves 4


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.

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