PAN SEARED FILET MIGNON WITH RED WINE SAUCE RECIPES

Name: Pan-Seared Steak With Red Wine Sauce
Total time: 35 min
Yield: 4 servings
Cuisine: french
Ingredients: Kosher salt, as needed; Freshly ground black pepper, as needed; 1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick); 2 shallots; 2 1/2 tablespoons unsalted butter; 1/2 teaspoon neutral oil, such as grapeseed; 2 tablespoons good brandy, preferably Cognac; 1/3 cup dry red wine; 1/3 cup beef or chicken stock, preferably homemade; 1 tablespoon chopped chives; Watercress, for serving

PAN-SEARED STEAK WITH RED WINE SAUCE RECIPE - NYT COOKING

Pan-Seared Steak With Red Wine Sauce Recipe - NYT Cooking image

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you’re happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.

Provided by Melissa Clark

Total Time 35 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

Steps:

Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Nutrition Facts : @context http//schema.org, Calories 517, UnsaturatedFatContent 17 grams, CarbohydrateContent 7 grams, FatContent 35 grams, FiberContent 1 gram, ProteinContent 35 grams, SaturatedFatContent 16 grams, SodiumContent 594 milligrams, SugarContent 3 grams, TransFatContent 2 grams

PAN-SEARED FILET MIGNON WITH CAPER SAUCE RECIPE - FOOD.COM

Pan-Seared Filet Mignon With Caper Sauce Recipe - Food.com image

Make and share this Pan-Seared Filet Mignon With Caper Sauce recipe from Food.com.

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1/2 teaspoon salt
1/2 teaspoon pepper
3 (4 ounce) filet mignon steaks
4 tablespoons butter or 4 tablespoons margarine, divided
1/4 cup chopped shallot
2 garlic cloves, minced
2/3 cup red wine (such as Cabernet Sauvignon)
2 tablespoons dijon-style mustard
2 tablespoons capers
chopped tomato (optional)

Steps:

Sprinkle salt and pepper over steaks.Melt 2 tablespoons of the butter in large heavy skillet over medium-high heat. Add steaks to skillet and cook 4 minutes on each side or until desired doneness. Remove from skillet: keep warm.
Melt remaining 2 tablespoons butter in skillet over medium-high heat and add shallots and garlic. Sauté 2 minutes or until lightly browned. Add wine, mustard and capers; simmer until slightly thickened,about 5 minutes. Spoon sauce over steaks. Garnish with chopped tomato,if desired.
NOTE: If preferred, substitute beef broth for the red wine called for in this recipe.

Nutrition Facts : Calories 515, FatContent 41.5, SaturatedFatContent 20.3, CholesterolContent 121.2, SodiumContent 725, CarbohydrateContent 4.6, FiberContent 0.2, SugarContent 0.4, ProteinContent 20.9

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