Filet with Red Wine Pan Sauce
This classic bistro-style dish showcases tender filet seared to perfection and finished with a luxurious pan sauce built from brandy, red wine, and rich beef stock. You’ll learn how to capture flavorful browned bits, balance acidity, and create a silky sauce that elevates a simple cut of beef into an elegant, restaurant-worthy entrée.
- Serves
- 4
Directions
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Season the Steaks: Generously season the steaks on all sides with salt and pepper. Let rest, uncovered, at room temperature for 15 minutes to take the chill off. Meanwhile, mince the shallots.
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Cook the Steaks: Heat a large skillet over medium-high heat. Add the oil and ½ tablespoon of the butter. When the butter is melted and foaming, add the steaks. Cook 2–3 minutes per side for rare, or slightly longer for medium-rare or medium, adjusting the heat if the pan begins to smoke. Transfer the steaks to a plate and tent loosely with foil to rest.
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Make the Sauce: Reduce the heat to medium and add the shallots to the skillet. Cook, stirring, until softened and lightly browned, about 1 minute. Carefully add the brandy to deglaze the pan, scraping up any browned bits. Add the red wine and stock and bring to a boil. Simmer until the sauce is reduced and slightly thickened, about 3–4 minutes.
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Finish the Sauce: Remove the pan from the heat and whisk in the remaining 2 tablespoons of butter until the sauce is glossy and emulsified.
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Serve: Serve the steaks immediately, spooning the sauce over the top, and garnish with fresh chives or parsley.
From Shawnie's class “Valentine’s Gourmet Date Night”
