Filet Mignon in Red Wine Rosemary Sauce Recipe
Filet Mignon in Red Wine Rosemary Sauce is a delicious meal that is easy enough for any night but elegant enough for any special occasion, like Valentine’s day, birthdays and anniversaries.
I used Filet Mignon for this recipe but feel free to substitute your favorite cut of steak… it will be delicious.
Once you tried this recipe and discovered just how easy this is to make you may add this to your monthly recipe rotation.
Pan Seared Filet Mignon with Red Wine Shallot Sauce and Blue Cheese
This is an elegant and delicious meal that is super easy to make. And will be on the table in under 30 minutes. Pair simply with mashed sweet potatoes and a green salad to make it a meal.
- 2 t olive oil
- 10 oz filet mignon 2 - 5 oz filets about 1 1/2 inches thick
- Sea Salt and pepper fresh ground to taste
- 1 shallot finely diced
- 1/2 C dry red wine
- 2 t balsamic vinegar
- 2 t rosemary leaves fresh chopped
- 2 T butter
- 2 oz blue cheese crumbles
- 2 T balsamic glaze
Preheat your pan over medium-high heat.
Add olive oil and heat until very hot.
Sear the steak on one side for 3-4 minutes, flip and sear the other side for another 3-4 minutes, for medium-rare or until a minute or 2 of the desired level of doneness.
Remember to adjust cooking time based on thickness, less time for thinner and more time for thicker. See note below on testing for temperature.*
Remove the steaks from the pan and cover with foil. They will finish cooking while you make you the sauce.
Add the shallots and cook until they start to soften. Add rosemary and cook another 1-2 minutes until fragrant.
Add the wine and balsamic, stir to mix.
Bring to a boil and cook for about 10 minutes until reduced by at least half.
Turn off the heat and add in the butter and 1 oz of crumbled blue cheese stirring constantly until melted and combined. Spoon over the steak.
Top each steak with 1/2 oz of blue cheese and half of the sauce.
Drizzle with balsamic glaze and enjoy with a nice glass of red wine.
*When poked with your finger a medium steak will feel like the bottom of your palm at the base of your thumb.
If using a themometer these are the temperatures for determing doneness.
Extra-rare or Bleu
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