Filet Mignon & Bordeaux’s Finest Sauce

Filet Mignon & Bordeaux's Finest Sauce

The art of cooking the perfect Filet Mignon, a luxurious cut of beef known for its tender and juicy texture. We'll guide you through each step, from selecting the best quality meat to achieving that exquisite sear that locks in flavor.
Prep Time 2 days
Cook Time 45 minutes
Total Time 2 days 45 minutes
Course Main Course
Cuisine French
Servings 4 people

Equipment

  • 1 cast iron pot

Ingredients
  

Sauce

  • 2 spoons beef tallow
  • 2 shallots finely minced
  • ½ bottle of Bordeaux wine
  • 400 ml beef stock
  • 2 bay leaves
  • 1 tbsp of thyme
  • a pinch of salt and black pepper
  • a knob of butter

Stakes

  • 2 tbsp avocado oil
  • 2 knobs of butter
  • two pieces of rosemary
  • 5 cloves of garlic

Mashed Potatoes

  • 1 kg of potatoes
  • 1 tbsp rock salt
  • 200 ml heavy cream
  • 2 knobs of butter
  • salt & pepper

Instructions
 

  • cut the middle section of the meat in five stakes, relatively thick
  • season the stakes on all sides
  • place them in a baking tray with a rack in it so that they get good air flow while they're in the fridge for 2 days
  • massage the stakes with a little bit of avocado oil
  • season with some pepper

Sauce

  • in a pan add 2 spoons of the aromatised beef tallow
  • add 2 shallots, finely minced
  • cook them for 8 to 10 minutes
  • add half a bottle of Bordeaux wine and cook it until it starts to reduce
  • add 400ml beef stock
  • add 2 bay leaves
  • add 1 tbsp of thyme
  • add a pinch of salt and black pepper
  • let it reduce until it thickens up
  • remove the bay leaves
  • add a knob of butter and let it melt

Stakes

  • prepare your pan by preheating it to around 230 for your steaks
  • add a little bit of avocado oil and sear your stakes
  • lower the heat and add in 2 knobs of butter
  • add two pieces of rosemary
  • add 5 cloves of garlic
  • once the crust has formed on the outside transfer the stakes in a baking pan with a rack in it
  • preheat the oven at 120°-248°F and cook until the internal temperature of the stakes reaches 52°C-125.6°F

Mashed Potatoes

  • peel 1 kg of potatoes and put them in cold water
  • add 1 tbsp of rock salt
  • cover with a lid and let them come up to a boil until they turn soft
  • in a pan add 200 mL of cream
  • add 2 knobs of butter and warm it up
  • strain the potatoes
  • start mashing them using a potato ricer
  • add the cream
  • add salt & pepper
  • ready to serve

Video

Keyword BBQ, cooking, foodie, greece, recipe
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