Filet Mignon with Meritage Reduction
March 22, 2015
- Beef filets (use 2” thick cuts if possible!)
- kosher salt
- black pepper
- 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
- 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
- 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
- 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
- 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)
- 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.
- 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.
- 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.