Pan Roasted Filet with Red Wine Reduction
Pan Roasted Filet with Red Wine Reduction Sauce
- 4 Certified Angus Beef ® filet steaks, cut 1 1/4 to 1 1/2-inches thick
- 1 1/2 teaspoons coarse kosher salt
- 1 teaspoon fresh cracked black pepper
- 2 teaspoons canola oil
- 5 tablespoons butter, divided
- 2 tablespoons minced shallot
- 1 teaspoon chopped garlic
- 1 cup red wine
- 3/4 cup unsalted beef stock
- 2 bay leaves
- 1/2 teaspoon dried tarragon
- Pre-heat oven to 325ºF. Season steaks with salt and pepper.
- Heat oil in a heavy stainless-steel skillet over medium-high heat. Sear steaks 2-3 minutes on the top and bottom of each steak. Sear sides of steaks another 2 minutes.
- Place steaks on a sheet pan and in oven for 5 to 10 minutes for medium-rare or until steaks reach 125°F internally. Cover and keep warm while making sauce.
- Reduce pan’s heat to medium, add 1-tablespoon butter, shallot and garlic; stir and sear 1 minute. Pour in wine, bring to a boil, simmer and reduce 5 minutes. Stir in beef stock, bay leaves and tarragon. Bring to a simmer and reduce for 10 minutes.
- Turn off heat and gradually add butter, 1-tablespoon at a time (waiting until each has melted before adding more) while constantly whisking to emulsify butter into sauce. Strain through a fine mesh strainer. Serve sauce with warm steaks.