Description
Tender Filet Mignon Bites seared and simmered in a rich, savory red wine sauce. Perfect as an appetizer or main course!
Ingredients
Scale
- 1.5 lbs Filet Mignon, cut into 1-inch cubes
- 2 tablespoons Olive Oil, extra virgin
- 1 large Yellow Onion, thinly sliced
- 4 cloves Garlic, minced
- 1 cup Beef Broth, low sodium
- 1/2 cup Dry Red Wine (Cabernet Sauvignon or Merlot recommended)
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Dried Rosemary
- 1/4 teaspoon Red Pepper Flakes (optional, for heat)
- 2 tablespoons Butter, unsalted
- 2 tablespoons All-Purpose Flour
- Salt and freshly ground Black Pepper, to taste
- Fresh Parsley, chopped (for garnish)
Instructions
- Prepare the Filet Mignon: Pat the filet mignon cubes dry with paper towels. Season generously with salt and freshly ground black pepper.
- Sear the Filet Mignon: Heat olive oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat until shimmering. Add filet mignon cubes in a single layer, being careful not to overcrowd the pan. Sear for 2-3 minutes per side, until a rich, golden-brown crust forms. Remove from skillet and set aside.
- Sauté the Onion: In the same skillet, reduce heat to medium and add sliced yellow onion. Sauté for 5-7 minutes, or until softened and translucent.
- Add the Garlic: Add minced garlic and sauté for another minute, or until fragrant.
- Deglaze the Pan: Pour in dry red wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for a few minutes, allowing it to reduce slightly.
- Add Broth and Seasonings: Pour in beef broth, balsamic vinegar, Worcestershire sauce, dried thyme, dried rosemary, and red pepper flakes (if using). Stir to combine.
- Simmer the Sauce: Bring the sauce to a simmer and let it cook for about 10-15 minutes, or until it has thickened slightly. Stir occasionally.
- Make a Roux: In a small bowl, whisk together softened butter and all-purpose flour until a smooth paste forms (roux).
- Thicken the Sauce: Gradually whisk the roux into the simmering sauce, a little at a time, until fully incorporated and the sauce has thickened to your desired consistency. If the sauce becomes too thick, add a little more beef broth to thin it out.
- Adjust Seasoning: Taste the sauce and adjust seasoning as needed with salt and freshly ground black pepper.
- Return the Filet Mignon: Return the seared filet mignon cubes to the skillet with the sauce.
- Simmer to Finish: Reduce heat to low, cover the skillet, and let the filet mignon simmer in the sauce for about 5-10 minutes, or until cooked to your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F. For medium, aim for 135-145°F. Use a meat thermometer to ensure accuracy.
- Serve and Garnish: Remove the skillet from the heat and let the filet mignon bites rest for a few minutes before serving. Garnish with fresh chopped parsley.
Notes
- Use high-quality filet mignon for the best flavor and tenderness.
- Don’t overcook the meat; filet mignon is best served medium-rare to medium.
- Searing the meat in batches prevents overcrowding the pan and ensures a good sear.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- The sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days.
- For a richer sauce, stir in a tablespoon or two of heavy cream at the end.
- Serve over mashed potatoes, rice, pasta, or as an appetizer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes