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 d
Cook Time 45 minutes mins
Total Time 2 days d 45 minutes mins
Course Main Course
Cuisine French
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
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
Keyword BBQ, cooking, foodie, greece, recipe