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Filet Mignon with Meritage Reduction

Filet Mignon with Meritage Reduction
Recipe Date:
March 22, 2015
Cook Time:
Imperial (US)
  • Beef filets (use 2” thick cuts if possible!)
  • kosher salt
  • black pepper
  • paprika
  • olive oil, extra virgin
  • 6 tbsps cold unsalted butter 
  • 1 onion, thinly sliced
  • 1 tbsp minced garlic
  • 1 tsp dried oregano
  • 1/4 cup tomato paste
  • 2 1/2 cups dry red wine
  1. Sprinkle pepper, paprika and a very generous amount of kosher salt onto both sides of each filet. The salt sho uld coat each side. Gently pat/rub the spices into the meat 
  2. Place a generous amount of virgin olive oil in an oven-safe pan onto the stove top. Heat on high until the oil crackles and spits when a droplet of water is flipped into the pan. Meanwhile, warm the oven to 350
  3. Place the filets into the pan. It will sizzle and sear and leave them for 3 minutes then flip them over. They should be seared, and look almost dry & brown on the cooked side
  4.  With fresh filet sides down in the pan, place the pan into the 350 degree oven for 10-12 minutes. (For med-Rare, cook 10 minutes)
  5. Melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and sauté until tender, about 5 minutes. Season with salt. Add the garlic and oregano and sauté until fragrant, about 30 seconds.
  6. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing  on the solids to extract as much liquid as possible. 
  7. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.