Fillet in Creamy Red Wine Sauce
April 4, 2021 | By Jeremy Scheck | 3 Comments
Fillet in Creamy Red Wine Sauce
Ingredients
- 2 fillet mignon steaks
- Kosher salt to taste
- 2-3 tablespoons neutral high heat oil (such as avocado or grapeseed)
- 1-2 sliced shallots
- 5-7 sliced mushrooms (such as baby bella or shiitake)
- 2-3 cloves of garlic, chopped
- Freshly ground black pepper
- 3/4 cup dry red wine
- 1-2 teaspoons dijon mustard
- 1/2 cup heavy cream
Instructions
- Take the steaks out of the fridge about 45 mins before cooking and let them come to near room temperature. Pat dry with paper towel and generously season with kosher salt.
- Preheat a largish pan (stainless steel or cast iron) over medium-high heat at least 3 minutes. Add the oil, and let it heat up another minute.
- Add the steaks into the pan. I like to swirl them in the oil for a second and then press down for a very even sear.
- Cook on the first side 3-4 minutes, flip, and give them about 2 minutes on the second side. Use tongs to get the sides of the steaks for a few seconds on each side, then place them on a plate aside. They shouldn't be fully cooked at this point.
- Lower the heat to medium low, and add the shallots and mushrooms. Cook 3-4 minutes before adding the garlic. Let all the veggies cook until they are starting to become golden. If you need a touch more oil at this point, add it. Also, season well with salt and pepper.
- Add the wine, and let it cook down until it reduces by about half. In my pan, I know it's ready when the wine doesn't cover the bottom surface anymore.
- Swirl in the dijon mustard and then add the cream. Mix the sauce, then return the steaks to the pan (pour any accumulated juices into the sauce).
- Let the steaks cook in the sauce a few more minutes, or until they reach your desired doneness. The exact time depends on the thickness of the steaks and how long you seared them, but it's fine to take them out and cut into them to check the doneness if you are unsure.
- I like to serve sliced into medallions.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
This recipe was absolutely amazing!!! I made it with just 1 piece of filet and halved the amount of wine, mustard, and heavy cream and it was the perfect amount. This tastes like it was from a restaurant
Made this recipe tonight for my boyfriend and I and it was absolutely incredible! He literally licked the plate because the sauce is that good! Definitely keeping it in my rotation for nights when I want to make something a little more special.
This was a crowd pleaser. Will repeat.