Filets Mignons with Bourguignonne Sauce
Filets Mignons with Bourguignonne Sauce is rated
out of
5 by
2.
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
4
Prepared with filets mignons, a very tender cut of beef, this elegant dish is worthy of a special occasion. For the best flavor, cook the meat to medium-rare.
Ingredients:
- 4 filets mignons, each about 6 oz. and 1 1/4
inches thick - Salt and freshly ground pepper, to taste
- 1/4 cup extra-virgin olive oil
- 3 thick bacon slices, cut into 1-inch dice
- 1/2 yellow onion, chopped
- 3 garlic cloves, minced
- 3/4 lb. cremini mushrooms, stemmed and
quartered - 2 tsp. all-purpose flour
- 3/4 cup beef stock
- 1/3 cup Cabernet Sauvignon wine reduction*
- 1 tsp. minced fresh thyme
Directions:
Season the filets with salt and pepper. Let stand at room temperature for 20 to 30 minutes.
In a sauté pan over medium-high heat, warm 2 Tbs. of the olive oil until almost smoking. Working in batches if needed (do not overcrowd), cook the filets, turning once, until browned on both sides and an instant-read thermometer inserted into the center of the meat registers 130°F for medium-rare, about 5 minutes per side. Transfer the filets to a warmed platter and cover loosely with aluminum foil.
Reduce the heat to medium and add the bacon to the pan. Cook, stirring frequently, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.
Warm the remaining 2 Tbs. oil in the pan, add the onion and garlic and cook, stirring frequently, until the onion is translucent, about 2 minutes. Add the mushrooms and cook until soft, about 5 minutes. Add the flour and cook, stirring frequently, for 2 minutes. Stir in the stock, Cabernet wine reduction, bacon, thyme and any accumulated meat juices. Simmer until the sauce is slightly thickened, 3 to 5 minutes.
Transfer the filets to individual plates and spoon the sauce over the meat, dividing evenly. Serve immediately. Serves 4.
Williams-Sonoma Kitchen.
*Available at Williams-Sonoma stores.
In a sauté pan over medium-high heat, warm 2 Tbs. of the olive oil until almost smoking. Working in batches if needed (do not overcrowd), cook the filets, turning once, until browned on both sides and an instant-read thermometer inserted into the center of the meat registers 130°F for medium-rare, about 5 minutes per side. Transfer the filets to a warmed platter and cover loosely with aluminum foil.
Reduce the heat to medium and add the bacon to the pan. Cook, stirring frequently, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.
Warm the remaining 2 Tbs. oil in the pan, add the onion and garlic and cook, stirring frequently, until the onion is translucent, about 2 minutes. Add the mushrooms and cook until soft, about 5 minutes. Add the flour and cook, stirring frequently, for 2 minutes. Stir in the stock, Cabernet wine reduction, bacon, thyme and any accumulated meat juices. Simmer until the sauce is slightly thickened, 3 to 5 minutes.
Transfer the filets to individual plates and spoon the sauce over the meat, dividing evenly. Serve immediately. Serves 4.
Williams-Sonoma Kitchen.
*Available at Williams-Sonoma stores.
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Rated 5 out of
5
by
AllyJ from
Christmas Dinner every year for about a decade!
I have been making this for our family for Christmas dinner. It started with 6 of us and has more than doubled in people over the year. It is now our tradition and comes out perfectly every time. It's very easy to make and we look forward to it every season. Thank you William Sonoma!
Date published: 2018-12-22
Rated 5 out of
5
by
bellemaman29 from
Absolutely amazing
This is easy and tastes like it took far longer to make than it does. New favorite for me!
Date published: 2016-01-29