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Filet mignon with red wine reduction and shallots

The higher alcohol will also break down into more sugar, making a sweeter sauce.
Thats the beauty of cast iron, you can easily transfer from stove top to oven.
I have a problem with authority, so I used a bottle of zinfandel and regular (non-low sodium) broth.
Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving.Directions for: Summer Filet Mignon with a Dill Mustard Sauvignon Blanc Reduction.Stir in thyme; sauté one minute more.For rare, bake for 4-5 minutes.Hey, Im Madeline and Im a wine geek.Season filet mignon with salt and pepper heavily.Yeah you killed it again, Shawn.Transfer your skillet directly to the oven.If Im making a sauce with a lot of spices, a dish that I want to have a lot of spice characteristics, then I look for wines that maybe naturally exhibit spice like Tempranillo, Zinfandel, Grenache.The reduction was quite tart, so I added a full cup of dried figs/cherries I had lying around, and stewed them in the broth.This is the only thing I put on my steaks.
Add the plain butter to an oven cadeau pour un musulman safe cast iron skillet and turn up high, allow the skillet to become scorching hot first.
Raise heat to high and cook until wine has reduced by half.
The important part when picking a Cabernet is alcohol level and complimentary flavor profile.
Remember, higher alcohol will reduce to a sweeter sauce; and the more you reduce a sauce, the more alcohol breaks down into sugar.
Return steaks to pan and add mushrooms, heat until mushrooms are warmed through.
I think it may be better with a port or something, and definitely use low sodium broth.It's not horrible, just not.sublime.Next add your balsamic vinegar, wine of choice, and rosemary, then reduce by one half.All you need to make your wine reduction is a little bit of butter, a little flour, one shallot, some rosemary for spice, 1/4 cup balsamic vinegar and 3/4 cup of the red wine you pick.Its easy to make, savory, and best of all its a great excuse to open a bottle of red wine and drink while I cook.Add mushrooms to the sauté, substitute a few dashes of mustard for balsamic vinegar, or maybe add chopped chives to the finished dish!Give it a try and let me know what you think.Put the butter, flour, and shallots together and saute on medium/high heat for 3-5 minutes.The alcohol will completely burn off and leave a delicious caramelized coating.Medium well: 145 F to 150.