Best Filet Mignon Au Bordelaise Steak In Red Wine With Shallots Recipes

Classic Entrecote Bordelaise - Steak in Red Wine With Shallots image

Provided by French Tart

Categories Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 (300 g) entrecote steaks
100 g butter
2 shallots, finely chopped
100 ml red wine
200 ml demi-glace or 200 ml beef stock
2 tablespoons chopped parsley
salt
black pepper

Steps:

Sauté the steaks.
Season the steaks with salt and pepper on both sides. Heat the pan to smoking point and add half the butter. Place the steak in the pan and brown it on both sides - give it about two to three minutes on each side to seal it first, then let the meat cook through to your taste. Do both steaks in this way and then set them aside.
Cook the shallots.
In the same pan, (drain excess butter if needed), cook the shallots. Put them in the pan and stir from time to time until they are soft and starting to turn golden.
Deglaze the pan.
When the shallots are done add the red wine to the pan and give it a good stir.
Now, add the demi glace or beef stock to the pan and stir until everything is blended, then leave it to simmer for 5 minutes or until reduced.
Cut the remaining butter into small pieces and add them to the sauce one at a time, mixing so that they melt into the mixture: this will give the sauce a rich flavour and give it an appetising glossy finish,.
Plate the dish.
Cut the meat across the grain into thick slices and arrange them on a plate.
Add some chopped parsley to the sauce, then pour little of the sauce over each steak.
Serve the rest of the sauce in a gravy boat.
You might like to serve it with sauté potatoes, frites and some haricot verts.

Filet Mignon With Red Wine-Horseradish Sauce image

Provided by lazyme

Categories Steak

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon butter
1 cup shallot, chopped
1 teaspoon black peppercorns, crushed
1/2 teaspoon dried thyme
2 cups dry red wine
1/2 cup whipping cream
1 tablespoon horseradish
4 filet mignon, 1-inch thick

Steps:

Melt 1 tablespoon butter in heavy medium saucepan over medium heat.
Add shallots, peppercorns and thyme and saute mixture until shallots are tender, about 5 minutes.
Add 2 cups red wine.
Increase heat and boil until liquid is reduced to 1 cup, about 20 minutes.
Strain sauce and return to same saucepan.
Add 1/2 cup whipping cream and boil until reduced to sauce consistency, about 7 minutes.
Stir in horseradish.
Season sauce to taste with salt and pepper.
(Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using).
Prepare barbecue (medium-high heat) or preheat broiler.