Pan Roasted Filet with Red Wine Reduction Sauce | Schnucks

Pan Roasted Filet with Red Wine Reduction Sauce

Beef, Dinner

An aromatic French rub adds incredible flavor to this elegant recipe that can be made as a special dinner for two.

50M

4

An aromatic French rub adds incredible flavor to this elegant recipe that can be made as a special dinner for two.

Ingredients

  • 4 Certified Angus Beef ® filet steaks, cut 1 1/4 to 1 1/2-inches thick
  • 1 1/2 tsp. coarse kosher salt
  • 1 tsp. fresh cracked black pepper
  • 2 tsp. canola oil
  • 5 tbsp. butter, divided
  • 2 tbsp. minced shallot
  • 1 tsp. chopped garlic
  • 1 cup red wine
  • 3/4 cup unsalted beef stock
  • 2 bay leaves
  • 1/2 tsp. dried tarragon

Instructions

  1. Pre-heat oven to 325ºF. Season steaks with salt and pepper.
  2. Heat oil in a heavy stainless-steel skillet over medium-high heat. Sear steaks 2-3 minutes on the top and bottom of each steak. Sear sides of steaks another 2 minutes.
  3. Place steaks on a sheet pan and in oven for 5 to 10 minutes for medium-rare or until steaks reach 125°F internally. Cover and keep warm while making sauce.
  4. Reduce pan’s heat to medium, add 1-tablespoon butter, shallot and garlic; stir and sear 1 minute. Pour in wine, bring to a boil, simmer and reduce 5 minutes. Stir in beef stock, bay leaves and tarragon. Bring to a simmer and reduce for 10 minutes.
  5. Turn off heat and gradually add butter, 1-tablespoon at a time (waiting until each has melted before adding more) while constantly whisking to emulsify butter into sauce. Strain through a fine mesh strainer. Serve sauce with warm steaks.

Nutrition Facts

470 CALORIES Per Serving

FAT: 28G

SATURATED FAT: 13G

CHOLESTEROL: 150MG

SODIUM: 970MG

CARBOHYDRATES: 3G

FIBER: 0G

SUGAR: 1G

PROTEIN: 38G

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