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Filet Mignon with Red Wine Sauce & Mash

Filet Mignon with Red Wine Sauce & Mash
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Savor tender, juicy filet mignon paired with a rich and elegant red wine sauce, served alongside creamy, buttery mashed potatoes. This gourmet recipe combines exquisite flavors and textures with simple techniques, making it perfect for special occasions or delightful everyday meals.

Ingredients

Scale

Filet Mignon

  • 4 center-cut filet mignon steaks, 1.5 to 2 inches thick
  • Salt and pepper, to season
  • Oil, for searing (e.g., vegetable or canola oil)

Red Wine Sauce

  • 2 tablespoons butter
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 cup full-bodied dry red wine (Cabernet Sauvignon, Merlot, or Syrah)
  • 1 cup beef or veal stock
  • Salt and pepper, to taste

Mashed Potatoes

  • 2 pounds starchy potatoes (Russet or Yukon Gold), peeled and cut into chunks
  • 4 tablespoons butter
  • 1/2 cup heavy cream or milk
  • Salt and pepper, to taste

Instructions

  1. Preparing the Mashed Potatoes: Peel and cut the potatoes into uniform chunks for even cooking. Boil them in salted water until fork-tender, about 15-20 minutes. Drain the potatoes well, then mash them with butter and cream. Season with salt and pepper to taste. Set aside while you prepare the steak and sauce.
  2. Cooking the Filet Mignon: Pat the steaks dry and season generously with salt and pepper. Heat a heavy skillet over medium-high heat with oil until shimmering. Sear each side of the filet mignon for 3-4 minutes to form a beautiful crust, aiming for an internal temperature of 130°F (54°C) for medium-rare. Remove the steaks from the pan and let them rest to lock in the juices.
  3. Making the Red Wine Sauce: Reduce the heat to medium in the same skillet. Add butter, finely chopped shallots, and minced garlic; sauté until softened and fragrant. Pour in the red wine, scraping the pan to release any browned bits. Let the wine reduce by half, then add the beef stock. Simmer until the sauce thickens slightly. Finish by swirling in cold butter for a glossy, silky texture. Season with salt and pepper as needed.
  4. Plating Your Dish: Spoon a generous portion of mashed potatoes onto each plate. Place the rested filet mignon on or beside the potatoes. Drizzle the luscious red wine sauce over the steak and around the plate to create an elegant presentation.

Notes

  • Rest your meat after cooking to ensure maximum juiciness and tenderness.
  • Choose a quality red wine you enjoy drinking, as it greatly enhances the sauce’s flavor.
  • Do not overcook potatoes; aim for fork-tender to prevent gluey mashed potatoes.
  • Use a meat thermometer to cook the filet mignon to your preferred doneness.
  • Deglaze the pan properly after searing to add essential depth to the red wine sauce.

Nutrition

Keywords: filet mignon, red wine sauce, mashed potatoes, gourmet steak, easy elegant dinner, creamy mash, steak sauce

Find it online: https://eazyum.com/filet-mignon-with-red-wine-sauce-mash/