Friday, January 4, 2013

Filet Mignon ala Rosso

This recipe is one of my favorite ways to make Filet Mignon.  This cut of steak melts in your mouth, with its distinctive flavor.


  • 4 Filet Mignon steaks, about 1 inch thick
  • 2 cloves garlic, minced
  • 1/2 cup olive oil
  • 3 minced shallots
  • 5 tbsp butter, unsalted
  • 1 1/2 cups dry red wine, such as Chianti 
  • Salt and Pepper to taste

Place the steaks in a large Ziploc bag with 1/2 cup of wine,  1/4 cup of Olive Oil and the minced garlic.   Marinate in your refrigerator at least 2 hours.  Over night is preferred.

When you are ready to cook, remove steaks from refrigerator about a half hour prior to cooking.

  • In a skillet, melt 2 tsp of butter and heat with the remaining oil.
  • Place the steaks in the skillet.   Cook about 2 minutes per side, for rare.
  • Place on plate and salt and pepper to taste.
  • Pour most, but not all of the fat out of the pan. Add the shallots.
  • After cooking for about a minute, add the rest of the wine. Remove the pan from the burner when doing this! Be careful when adding the wine, so that if it flames, you don't get burned.
  • Cook, while the wine reduces and thickens a little. You can scrape the pan to get some of the flavor from the steak. 
  • Melt in the remaining butter.
  • Pour the sauce over the steaks and serve.

I usually serve this with some mashed or baked potato on the side and some broccoli saute with garlic.

I hope you enjoyed this recipe for Filet Mignon.  Please let me know how you like it. 

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