Pan Seared Filet Mignon with Rosemary & Roasted Garlic Cabernet Sauce
Print RecipeServings: 2 servings
Searing a Filet Mignon to develop a seasoned crust is delicious, but when you pair it with this sauce it will knock your socks off!
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Filet Mignon Preparation
- 2 ea 6-8 oz Filet Mignon
- ½ tsp Kosher Salt
- ½ tsp Black Pepper
- 2 tbsp Vegetable Oil - for searing
Rosemary & Roasted Garlic Cabernet Sauce
- 1 tbsp Vegetable Oil
- 1 ea Shallot - minced
- 1 tbsp Rosemary - finely minced
- 6 ea Roasted Garlic Cloves - chopped
- 1 cup Cabernet Wine
- 1 ½ cup Beef Broth
- ½ tsp Kosher Salt - to taste
- ½ tsp Black Pepper - to taste
- 2 tbsp Beurre Manie to thicken - See Notes at the Bottom
Instructions
Searing the Filet Mignon
- Preheat Oven to 400°
- Heat a saute pan over medium high heat.
- Ensure the pan is hot before adding oil.Add the Vegetable Oil, swirl to coat pan. Ensuring the pan is hot before adding oil then heating the oil before adding meat to the pan will allow the meat to release from the pan when searing.
- Season the Filet Mignon with Salt and Pepper.Insert a wireless thermometer if available. This will help ensure a perfectly cooked steak. Set the thermometer app to desired temperature. Start Cook!
- Add the steaks to the pan. Let the steaks sit undisturbed for two minutes in the pan while they sear.
- When two minutes have passed, using tongs, flip the steaks.Once the second two minutes have passed, put the saute pan in the preheated oven.
- Roast the Filet MIgnon in the oven until the desired temperature is reached.It is recommended removing the steaks from the oven 5° below the desired temperature. This will take into consideration the up temp in carry-over cooking as it rests.
Preparing the Rosemary & Roasted Garlic Cabernet Sauce
- The sauce can be prepared before the steaks if desired, the sauce may take longer than to cook as the steaks.
- Heat a saucepan over medium high heat.
- Add the Oil and reduce the heat to medium.
- Add the minced Shallots to the pan.Saute until translucent.
- Add the minced Rosemary to the Shallots.Saute until fragrant, approx 1 minute.
- Add the chopped Roasted Garlic.Saute for 30 seconds.
- Add the Cabernet Wine to the pot and increase the heat to high.Reduce the wine by ½.
- Once the Wine is reduced add the Beef Broth.Reduce by ⅓.
- Adjust the seasoning with Salt and Pepper as needed.
- Thicken the sauce.See NOTES below on how to make Beurre Manie.Using a whisk, crumble 1-2 tbsp of Beurre Manie into the boiling sauce.Continue to whisk while the sauce is simmering. This allows the Beurre Manie to thicken the sauce. Add additional Beurre Manie as needed to thicken the sauce. Allow a minute between additions to monitor the thickening. This will help to avoid over thickening. The sauce is thickened when it will nappe (coat) the back of a spoon.
- The sauce can be made before the steaks are seared and roasted. Keep at a very low temperature while steaks cook. It is recommended to thicken the sauce while the steaks are resting. This will keep the the sauce from over thickening while it is being kept warm.
- Serve the sauce with the Pan Seared Filet Mignon & Enjoy!
Video
Notes
Making Beurre Manie -
· 1/2 stick of butter at room temperature
· 1/2 cup all purpose flour - Using your hands or a spatula, combine the butter with the flour. Mix until the two have combined and hold into a ball. Flatten into a disc and keep refrigerated.
- The Beurre Manie can be kept in the refrigerator for up to a week.
Break apart the amount you need and whisk into a rolling simmering sauce to thicken.
· 1/2 stick of butter at room temperature
· 1/2 cup all purpose flour - Using your hands or a spatula, combine the butter with the flour. Mix until the two have combined and hold into a ball. Flatten into a disc and keep refrigerated.
- The Beurre Manie can be kept in the refrigerator for up to a week.
Break apart the amount you need and whisk into a rolling simmering sauce to thicken.