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Sensational Cabernet Wine Filet Mignon Recipe
You can either sear-roast the filet mignon steak (or beef tenderloin) in this recipe or pan-sear it. So how do you sear-roast a steak and how do you pan-sear it? The directions for pan-searing are in the recipe, but if you prefer to sear-roast it, you will need to preheat the oven to 500 degrees F. This might sound very hot but it is the best way to keep your steaks very juicy inside.
Put a ten or twelve inch ovenproof skillet in the oven and take it out again when the oven reaches 500 degrees F. Put the skillet on the stove over a high heat. Put the steaks in the middle of the hot skillet with some space between them. Cook for a minute or two then flip them over with tongs and cook for another minute or two. Remove the steaks from the heat and put the skillet in the hot oven.
Give the steaks three to five minutes in the oven depending on their thickness and how you like them done. Remove them from the skillet and let them rest for ten minutes under tented aluminum foil. The meat will keep cooking for a few minutes more. Alternatively you can follow the recipe and pan-sear the meat. Both ways are good.
Filet Mignon with California Cabernet Sauce
Ingredients -
2 filet mignon steaks, 5 oz each, and 1 inch thick, at room temperature
½ cup California Cabernet wine, or similar dry red wine
2 tablespoons butter
Olive oil, as needed
Preparation:
Pat the steaks dry with paper towels, and then rub a light coating of olive oil all over them.
Heat 2 tablespoons of olive oil in a heavy skillet over a moderate to high heat.
Sear the steaks for 5 or 6 minutes per side, moving them occasionally with the tongs so they do not stick.
Test for doneness by taking the internal temperature with a meat thermometer.
Rare is 120 degrees F, medium rare is 125 degrees F and medium is 130 degrees F.
Let the meat rest for 10 minutes on a warm plate under tented aluminum foil while you make the sauce.
Add the wine to the skillet and bring it to a boil, scraping up any stuck-on bits of meat.
Reduce the wine to ⅓ cup by boiling it.
Take the pan off the heat and add the butter.
Swirl the pan to mix in the butter.
You can serve the filet mignon whole or sliced thinly, with the Cabernet sauce on the side.
(Serves 2)
Wine Suggestion:
Which Wine for Filet Mignon Steak Recipe
If you had guessed that a California Cabernet (or Cabernet Sauvignon) would be our wine suggestion for this beef tenderloin recipe, you guessed correctly! You will already have an open bottle of this delicious wine, since you need a little of it to make the sauce, so why not serve the rest with the meal? Cabernet is rich, red, and smooth, and Californian Cabernet Sauvignon has been famed for decades since it impressed all the judges in the 1976 Paris Wine Tasting competition. This wine truly is a perfect match for a top quality steak dinner.
Photo Description:
Filet mignon is a juicy, tender cut of steak. It is always worth going for the best quality you can afford when shopping for filet mignon. Your steaks should have a fine texture and be firm to the touch. In the photo you can see the steak is cooked to medium-rare. The more done the meat is, the less juicy it becomes so take care not to overcook it. One serving suggestion is a tomato, cucumber, cilantro, red onion and cracker mixture, as shown in the photo, but this steak is just as good with fries and onion rings, corn on the cob or mushrooms. A baked potato would work in place of the fries.
Filet Mignon - A Few Key Facts
If you are making a filet mignon steak recipe, you might be wondering what exactly filet mignon is. This cut of beef actually comes from the tenderloin of the beef carcass and the term filet mignon is French for "dainty filet." When you see filet mignon on a French menu though, it usually means pork not beef. Beef tenderloin runs down both sides of the spine and it is usually removed as two long pieces. The tenderloin can be sold whole. If the small front part is cut off, that is the filet mignon.
Some butchers in the United States label all tenderloin as filet mignon, even though the small front part is more tender and the only part which is authentic filet mignon. The larger central portion is correctly known as chateaubriand and the smaller central portion is known as tournedos.
Why is Filet Mignon Expensive?
The filet mignon is the most tender and most expensive cut of steak. An average cow gives only four to five pounds of filet mignon. The reason filet mignon is so tender is that this muscle is not weight bearing, so it does not contain much connective tissue. This makes it naturally soft and delicate. Filet mignon is known as eye fillet in Australia, fillet steak in the UK and Ireland, filet de boeuf in France, filetto in Italy and lomo in Spanish.
Filet mignon steak recipes are sometimes wrapped in bacon (this adds flavor and keeps it moist) and served with a side of green beans, broccoli, or another green vegetable. The filet can be cut into one or two inch portions and then grilled as slices, and it is often served in or with a pepper sauce, cognac cream sauce, or red wine reduction.
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