FILET MIGNON WITH RED CURRANT AND MERLOT SAUCE

Filet Mignon with Red Currant and Merlot Sauce image

Provided by JoSele Swopes

Categories Beef

Time 40m

Number Of Ingredients 11

2 Tbsp olive oil, extra virgin (organic)
6 oz filet mignon (x6)=1 1/2" thick
2 Tbsp butter, unsalted (european organic)
2 Tbsp shallots (minced organic)
1 c red wine, dry (merlot)
1 c chicken stock, no salt
1 Tbsp jelly, red currant (organic)
3 Tbsp demi-glace
1/2 c currants, red (fresh or dried) organic
2 tsp coarse sea salt (pink)
2 pinch pepper, coarse ground

Steps:

1. In a large non-stick pan over med-high heat, warm olive oil. When the oil is hot, add the filets and sear, turning once, till they are browned on both sides and an instant read thermometer reads 115*-120*F for rare, about 5 min total; 125*-130*F med-rare, about 7 min total; or 135*-140*Ffor med, 8-10min total. Transfer to a warmed platter and tent with heavy duty foil shiny side down. Let filets rest for 10 min.
2. Return pan to stove with drippings over med-high heat add 1 tbsp of butter, add shallots and saute till translucent, about 1 minute. Pour in wine and scrape bottom of pan to loose the fondant. Add the stock and the currantjelly and cook, stirring, till mixture has reduced about 1 1/2 cups. Stir in the demi-glace, the remaining 1 tbsp butter, and the currants, cook just till the butter melts and a smooth sauce has formed, about 1 minute longer.
3. Sprinkle with Coarse Pink Sea Salt and Coarst Ground Pepper. Divide the filets among warmed individual plates and drizzle sauce a little over each filet. Pour the rest of the sauce in a boat and place at the table for serving...