Filet mignon is not only one of the most tender and delicious cuts of meat, but it's also one of the simplest and quickest to prepare. Of course, pairing it alongside a Collier Falls Cabernet Sauvignon is always a good idea, made even better when you deglaze your pan with a bit of wine and make a delicious Cabernt Shallot glaze to pour over your perfectly seared filet. This dish is from a delicious and easy recipe courtesy of food.com.
TIME: 20 minutes
4 filet mignon steaks
2 tablespoons extra virgin olive oil
1 teaspoon coarse salt
1⁄2 teaspoon fresh ground pepper
3⁄4 cup Collier Falls Cabernet Sauvignon
2 -3 sprigs fresh thyme
1 shallot, about 2 inches in height, thinly sliced and quartered
1⁄2 teaspoon salt
5 -7 baby portabella mushrooms, sliced (optional)
Preheat a large pan, on medium - high heat. When drops of water sizzle, the pan is hot enough.
Add the olive oil. Wait a few seconds until the olive oil is heated, but not longer or else the oil will burn.
Place the filets in the pan and allow to sizzle in the olive oil. (This high heat is important to sear the sides and lock in juices and flavors.).
Sprinkle half of the coarse salt and half of the pepper (adjust according to your preference) on the first side.
After a couple of minutes, you should notice the bottom of the steaks to be nicely seared. Flip over the steaks, and sprinkle the rest of the coarse salt and pepper. Wait a couple of minutes so that side is seared also.
Turn heat slightly below medium, while occasionally turning steaks, cook to desired doneness. As each steak cooks, remove it from the pan and set aside on a large plate. When all steaks are removed from pan, turn the heat back up to medium high.
Deglaze the pan with the Collier Falls Cabernet. It should sizzle and meld with the beef drippings. Add the chopped shallots. If using mushrooms, add them here. Rub the sprigs of thyme together so that the small leaves fall off into the pan. Add the regular salt, and additional freshly ground pepper if desired.
Simmer for a minute or two until ingredients are mixed together nicely and shallots are slightly translucent (they are best when still a bit crunchy). On your plate of steaks should be drippings that have collected since removing it from the heat. Press a spatula against the steaks to squeeze a bit more juice, and pour all of the liquid into the pan.
Simmer a minute more, and pour all of the glaze into a serving dish such as a gravy boat or small pitcher. Serve steaks and pour a bit of glaze over each one.The leftover glaze is best enjoyed with good crusty bread to sop it up. Enjoy!