Cast Iron Filet Mignon With Red Wine Reduction

食材

2 8 oz filet mignon or steak cut of choice (see recipe notes)

Avocado oil or any neutral oil

2 tablespoons salted butter

2 cloves garlic, peeled and smashed

2 sprigs rosemary

Kosher salt and pepper

RED WINE REDUCTION:

1 small shallot, diced

1/2 cup red wine like a Cabernet (any red works just avoid anything too sweet)

1/2 cup beef broth

Splash balsamic vinegar (about 2 teaspoons)

2 tablespoons salted butter

步驟

Let your steak sit out at room temperature for 30-45 minutes before cooking. Right before you’re ready to cook the steak, dab it dry with a paper towel and season generously with kosher salt and pepper on all sides.

Heat a cast iron pan or grill over medium high heat. Add a drizzle of avocado or any neutral cooking oil to coat your pan.

Once the pan is hot, add the steak and cook undisturbed for 2-3 minutes, flip, then cook for another 2 minutes. Reduce the heat to medium then add butter, garlic, and rosemary. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter (aka just pour the melted butter over the top of the steak) until it is cooked to your desired temperature. I like to do 130 degrees for medium rare. Keep in mind that filet mignon is thick and will take a few minutes of basting to reach temperature. A thinner steak will cook much faster so keep your meat thermometer handy!

As soon as your steak reaches temperature, remove from the pan and let it rest on a cutting board. Cover the steak with aluminum foil to keep warm. Remove and discard the rosemary and garlic cloves.

While the steak rests, make the pan sauce. In the same pan (no need to rinse or wipe because we want to keep all that flavor!), add the shallot and cook over medium heat until fragrant, about 2 minutes. Add the red wine and stir occasionally until reduced by half, about 3 minutes. Once reduced, add the broth and splash of vinegar and continue to stir occasionally until reduced by half, about 3 minutes. The sauce should be thick, not runny. If it’s very liquidy, slightly increase the heat and keep reducing! Once reduced, turn off the heat and stir in the butter until melted.

Slice your rested steak against the grain into thin slices and serve with a sprinkle of flaky salt if desired and a generous pour of sauce.

筆記

You can do this with any type or size steak, but the cooking time will vary depending on thickness and size. A meat thermometer is your best friend here!