About this recipe
An aromatic French rub adds incredible flavor to Pan Roasted Filet with Red Wine Reduction Sauce. Make this elegant recipe for a special dinner for two.
Author
Certified Angus Beef brand Test Kitchen
Cooking Methods
Pan Roast.
Keywords
how to make red wine reduction, filet steak recipe, how to pan fry a steak, cooking steak in a pan
Serves 4
1/ 5
Pre-heat oven to 325° F. Season steaks with salt and pepper.
2/ 5
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.
3/ 5
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.
4/ 5
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.
5/ 5
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.
