Delicious Filet Mignon with Rich Cabernet Sauce
If you are looking for an exquisite dish that is perfect for a romantic dinner at home or a special occasion, then I highly recommend trying this Filet Mignon with Cabernet Sauce recipe. This dish is a culinary work of art, combining the succulent flavors of pan-seared filet mignon steaks with the rich and velvety cabernet sauce that drizzles on top.
The recipe incorporates simple ingredients that are well-known for their ability to enhance the taste of beef, such as low sodium soy sauce, red wine vinegar, fresh ground pepper, and shallots. The star ingredient, of course, is the 1/2 cup of cabernet sauvingon wine used in the sauce; its soft tannins will complement and elevate the flavor profile of the beef so delightfully.
Moreover, this recipe has endless options for variations such as adding mushroom into the sauce to create a mushroom cabernet sauce, or even wrapping it in bacon as a bacon-wrapped filet!
Trust me when I say that once you’ve grilled your first perfect medium rare Cabernet Filet Mignon, you’ll want to share this easy steak recipe with all your family and friends.
Why You’ll Love This Recipe
Prepare yourself to fall in love with this exquisite recipe for Filet Mignon with Cabernet Sauce. Not only is it incredibly delicious, but it is also an easy and fun recipe to create at home.
What makes this recipe so special is the combination of flavors that come together perfectly. The filet mignon steaks are pan-seared until they are perfectly brown on the outside and tender on the inside. Then they are paired with a mouthwatering red wine sauce made using Cabernet Sauvignon, butter, shallots, and mushrooms.
Every bite of the juicy and rich filet mignon steak, combined with the soft tannins of the Cabernet sauce, will take you on a gastronomic journey that will leave you longing for more. The tender beef melts in your mouth, while the wine sauce adds depth and complexity to each bite.
Additionally, this dish is ideal for special occasions or when you want to impress your guests with an elegant menu. With its classic flavor profile and refined presentation, it’s guaranteed to leave everyone satisfied.
Overall, this recipe for Filet Mignon with Cabernet Sauce is an absolute winner that you cannot miss out on!
Ingredient List
Here are the ingredients you’ll need to make this delicious filet mignon with cabernet sauce recipe:
- 4 (4 ounce) filet mignon steaks, 1 inch thick
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon sea salt, divided
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup minced shallots (about 1 large shallot)
- 3/4 cup Cabernet Sauvignon or other soft tannins red wine
- 2 cups low sodium beef broth
- 2 teaspoons red wine vinegar
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
For the Cabernet Sauce:
- 1 tablespoon unsalted butter
- 8 ounces mushrooms, sliced (Cremini or Baby Bella recommended)
- 3/4 cup Cabernet Sauvignon or other soft tannins red wine
- 2 cups low sodium beef broth
- Salt and freshly ground black pepper to taste
The Recipe How-To
Now that we’ve covered the ingredients for this delicious “Filet Mignon with Cabernet Sauce” recipe, let’s dive into the recipe how-to.
Steps to make Filet Mignon with Cabernet Sauce
Step 1: Prepare steaks
- Ensure that your steaks are at room temperature before cooking. To achieve this, take them out of the fridge 30 minutes to an hour before cooking.
- Preheat the oven to 400°F.
- Season each filet mignon steak generously with salt and freshly ground black pepper on both sides.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Step 2: Sear the steaks
- Once the skillet is hot, add four seasoned filet mignon steaks (1 inch thick) to it.
- Sear each side for 2-3 minutes until browned, using tongs to flip them.
- Add 1 tablespoon of butter and 2 sprigs of fresh thyme to the skillet.
- Use a spoon to baste each steak by scooping up some butter and herbs from the skillet and pouring it over the top of each steak.
- Remove the skillet from heat.
Step 3: Bake in oven
- Transfer the skillet to the preheated oven and bake for an additional 6-10 minutes, depending on how rare or well-done you prefer your steak to be. For medium-rare, aim for an internal temperature of 135°F.
Step 4: Make cabernet sauce
- While the steaks are baking in the oven, use another large skillet to make cabernet sauce.
- Heat two tablespoons of butter in a separate pan over medium heat until melted.
- Add one minced shallot and sauté for about 2-3 minutes, or until fragrant.
- Add 1/2 cup of cabernet sauvignon and 1/2 cup of beef broth to the pan. Increase heat to high and bring to a boil.
- Once boiling, reduce heat to medium-high and continue cooking for another 5-7 minutes, until the liquid thickens and volume decreases by half.
- Reduce heat to low and add another tablespoon of butter, whisking until melted.
Step 5: Plate the Steaks
- Once the steaks have finished cooking in the oven, remove them from the skillet and let them rest for a few minutes (up to 10) on a cutting board.
- While waiting, pour in any remaining meat juices into the cabernet sauce.
- Cut each filet mignon steak into slices that are about 1cm (1/2 inch) thick with a sharp knife. Place these slices on plates or serving tray.
- Drizzle the cabernet sauce over each steak before serving.
Now that you’re
Substitutions and Variations
If you’re looking for a way to switch up this Filet Mignon With Cabernet Sauce recipe, there’s a few substitutions and variations you can try.
Firstly, if you prefer your steak cooked differently, you can adjust the cooking time or temperature accordingly. For a medium-rare steak, cook for about 6-7 minutes per side. For medium, cook for about 8-9 minutes per side. Remember to allow the steak to rest for a few minutes before serving.
Another variation is to substitute the Cabernet Sauvignon with a different type of red wine. A Shiraz or Merlot would work well in the red wine reduction sauce, especially if you find a bottle that has soft tannins.
For a vegetarian option, try substituting the beef tenderloin with roasted mushrooms or eggplant. You can still make the mushroom cabernet sauce and serve it over the vegetables.
If you don’t have red wine vinegar on hand, you can use balsamic vinegar instead. The flavor will be slightly different, but it will still add acidity to the sauce.
Lastly, if you want to add some additional flavors to the dish, try wrapping the filet mignon in bacon before searing it. You can also add some fresh herbs like rosemary or thyme to the pan when cooking the steak for extra aroma and flavors.
These substitutions and variations will give you freedom and allow this recipe to become very personal style.
Serving and Pairing
When it comes to serving Filet Mignon with Cabernet Sauce, presentation is key. A beautifully cooked steak covered in a rich and velvety sauce will impress any guest. You can serve the steaks whole, or slice them into medallions to make them easier to eat.
Filet Mignon with Cabernet Sauce pairs well with a variety of sides. Garlic butter mashed potatoes, roasted vegetables, or even a simple green salad can all complement this dish nicely. For a more elegant meal, try serving with a side of sautéed mushrooms, which will bring out the earthy flavors in the cabernet sauce.
When it comes to pairing wine with this dish, it’s best to stick with a full-bodied red wine, as the sauce is already quite rich. The soft tannins in a Cabernet Sauvignon complement the tender beef and bold flavors of the sauce perfectly. If you prefer white wine, choose a Chardonnay with oaky notes that can hold up to the strong taste of this dish.
Overall, Filet Mignon with Cabernet Sauce is an elegant and decadent meal that is sure to impress your guests. Be sure to have plenty of wine on hand, and enjoy this luxurious dish!
Make-Ahead, Storing and Reheating
It is possible to prepare this filet mignon with cabernet sauce recipe ahead of time and store it in the refrigerator until ready to serve. After cooking the steak, let it cool completely before wrapping it tightly with plastic wrap or aluminum foil. You can store cooked steak in the refrigerator for up to three days.
When reheating, preheat the oven to 350°F (175°C) and lightly spray a baking sheet with cooking spray. Place the steak on the baking sheet and cover it with aluminum foil. Reheat in the oven for 8-10 minutes, or until the internal temperature of the meat reaches 120°F(49°C) for medium-rare.
The cabernet sauce can also be made ahead of time, reheated on low on the stove, and added as a finishing touch when plating. It is important to store the sauce separately from the filet mignon steaks to maintain their texture and taste.
If you have leftover steak, it can be stored in an airtight container in the fridge for up to three days. However, reheating leftovers can often result in loss of flavor and texture. One way to make use of leftover filet mignon is to slice it thin and use it as a component to make sandwiches, topping salads or wraps.
Overall, making ahead and reheating works best when you are cooking multiple steaks or serving guests at a party. If you are only preparing one or two steaks, aim to cook them fresh, so they will be hot when served with fresh Cabernet Sauvignon sauce.
Tips for Perfect Results
To ensure that your Filet Mignon with Cabernet Sauce turns out tender, juicy, and flavorful every time, here are some tips that you should keep in mind:
1. Use high-quality filet mignon steaks: As the star ingredient of this dish, the quality of your filet mignon matters. Look for filet mignon that is 1 inch thick and has good marbling for maximum flavor.
2. Let steaks come to room temperature before cooking: For even cooking and optimal flavor development, take the steaks out of the fridge at least 30 minutes before cooking to come to room temperature.
3. Season liberally with sea salt and black pepper: Sprinkle a generous amount of salt and freshly ground black pepper on each side of the filet mignon before searing for maximum flavor enhancement.
4. Sear filet mignon before roasting: To get a nice crust on your filet mignon, preheat your skillet over high heat and add a tablespoon of olive oil or cooking spray. Sear each side for 2-3 minutes until golden brown before roasting in the oven.
5. Use a meat thermometer: Take the guesswork out of determining when your steak is done by using an instant-read meat thermometer. The internal temperature should reach 135°F for medium-rare, 145°F for medium, and 150°F for medium-well.
6. Rest steak before serving: Once cooked to your desired doneness, remove the steaks from the heat and let it rest for at least 5 minutes to allow the juices to redistribute evenly throughout the meat.
With these tips in mind, you’ll be well on your way to creating a perfect Filet Mignon with Cabernet Sauce that’s bursting with flavors and sure to impress every time!
FAQ
Now that you have all the necessary information to cook this delicious filet mignon with cabernet sauce recipe, it’s time to tackle some of the frequently asked questions. Below are helpful tips to ensure your recipe comes out perfectly every time.
What is poor man’s filet mignon called?
The shoulder petite tender is a highly coveted meat amongst beef enthusiasts due to its juicy yet lean texture. This cut of beef, also known as the butcher’s steak, can be quite tricky to extract but is well worth the effort. Additionally, it boasts a flavor profile that is similar to that of a small tenderloin, leading to its nickname as the “poor man’s tenderloin.”
What Cabernet Sauvignon goes best with filet mignon?
The velvety tannins in a youthful Sonoma cabernet sauvignon paired flawlessly with a savory filet. The wine’s smooth texture and flavor profile harmonized with the richness of the meat, creating a balanced experience for the senses. Balanced acidity, deep fruit notes, and hints of toasted oak in the wine perfectly complemented the meat’s flavors and texture.
What is the best wine to have with filet mignon?
When it comes to pairing wines with Filet Mignon, it’s important to find a red wine that won’t overpower its tender texture and subtle beefy flavours. Some great options to consider are mature Cabernet Sauvignon, Bordeaux, Merlot, Pinot Noir, and Rioja Reserva. These wines showcase soft tannins that complement the Filet Mignon perfectly.
Is cabernet good for sauce?
Craft a delectable and robust red wine sauce by utilizing a high-quality cabernet. This delectable sauce is an excellent accompaniment to roast beef, steak, lamb, or venison.
Bottom Line
In conclusion, this filet mignon with cabernet sauce recipe is a must-try for any meat lover. With its savory, rich flavors and tender texture, this dish is simply irresistible. From its pan-seared filet to its delectable mushroom cabernet sauce, every bite is a true gastronomic experience.
What makes this recipe even more impressive is that it’s versatile and can be served with different sides like mashed potatoes or a tenderloin roast. But one thing’s for sure: the Cabernet Sauvignon red wine is an important ingredient that brings out the best in this dish.
So why not impress your guests or treat yourself to a fancy dinner with this delicious filet mignon with cabernet sauce recipe? Give it a try and see how easy it is to create a sumptuous meal that’s good enough for any special occasion. You won’t regret it!
Filet Mignon With Cabernet Sauce Recipe
Ingredients
- 4 filet mignon steaks
- 1/2 teaspoon salt, divided
- 1/2 teaspoon fresh ground pepper, divided
- 1/4 cup minced shallot
- 1 tablespoon red wine vinegar
- 2 teaspoons low sodium soy sauce
- 1 cup cabernet sauvignon wine
- 1 cup reduced-sodium beef broth
- 2 teaspoons butter
Instructions
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with 14 teaspoon pepper.
- Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.
- Add shallots to pan; saute 1 minute. Stir in vinegar and soy sauce, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates, stirring constantly.
- Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, wine and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Serve with steaks.