Filet Mignon with Shallots
- 2 Tbs. unsalted butter
- 4 filet mignon (tenderloin) steaks (6 oz. each), 3/4 inch thick, completely trimmed of any fat or sinew
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. salt
- 10 shallots (6 oz.), peeled and sliced thin (about 1 1/2 C.)
- 2 cloves garlic, chopped (1 tsp.)
- 1/4 C. beef stock
- 1/4 C. red wine
- 2 Tbs. chopped parsley
Heat the butter in a heavy sauté pan. Sprinkle both sides of the steaks with the pepper and salt. When the butter is hot and foam is beginning to subside, sauté the steaks to your taste, about 3 minutes on each side for medium-rare (or less or more, depending on how you like your steaks).
Transfer the steaks to a serving platter, and add the shallots and garlic to the drippings in the pan. Sweat them for about 30 seconds but do not let them brown. Add the beef stock and red wine, and boil to dissolve the pan drippings. Reduce for 30 seconds to 1 minute, until most of the moisture has evaporated and the sauce forms a deep brown glaze. Pour the sauce over the fillets, garnish with the parsley, and serve immediately.