Season the steaks with salt and a generous amount of pepper on the tops and bottoms. Wrap each fillet mignon firmly with two slices of prosciutto, around the sides.
In a large frying pan over medium heat, heat olive oil. Sear the steaks for 3 minutes per side until a dark crust forms.
Tip out any oil, and turn heat to medium low. add 1 tbsp butter, garlic, thyme, rosemary and the bay leaf. Baste the steaks with the melted butter for a couple minutes and place in oven and bake at 400°F – 200°C for 7-10 minutes until medium-rare (or longer if desired)
Remove pan from oven, place steaks on a warm plate to rest while making the sauce, about 5 to 6 minutes. Cover loosely with foil.
In the same pan, remove herbs and garlic. Tip out any excess oil. Place on medium heat and sauté shallots without colour for 30-60 seconds. Add red wine and reduce by half. Add the beef stock, brown sugar, and balsamic vinegar. Simmer until reduced to a thin glaze. Remove the bay leaf and over very low heat, whisk in butter a little at a time (If heat is too hot it will separate). Season with salt and pepper to taste.
Siny_AML
This is the content I want! Thank you!!!
Mister-SS
This looks great but you left out the money shot of cutting into that beautiful steak and showing the cook
mr_yuk
Man, there is bokeh and then there is this. Do they have a f 0.1 lens? That depth of field looks like micro tilt-shift.
4 Comments
Source: [Recipe 30](https://recipe30.com/fillet-mignon-with-a-red-wine-sauce.html/)
2 fillet mignon steaks (8oz – 300g each)
4 slices prosciutto
Salt, to taste
1 tbsp olive oil
2 tbsp unsalted butter
3-4 garlic cloves, smashed
2 sprigs thyme
1 sprig rosemary
Red Wine Sauce:
1 small shallot, finely chopped
½ cup dry red wine
½ cup beef stock
½ tsp brown sugar
1 tsp balsamic vinegar
1 bay leaf
1 ½ tbsp butter
Season the steaks with salt and a generous amount of pepper on the tops and bottoms. Wrap each fillet mignon firmly with two slices of prosciutto, around the sides.
In a large frying pan over medium heat, heat olive oil. Sear the steaks for 3 minutes per side until a dark crust forms.
Tip out any oil, and turn heat to medium low. add 1 tbsp butter, garlic, thyme, rosemary and the bay leaf. Baste the steaks with the melted butter for a couple minutes and place in oven and bake at 400°F – 200°C for 7-10 minutes until medium-rare (or longer if desired)
Remove pan from oven, place steaks on a warm plate to rest while making the sauce, about 5 to 6 minutes. Cover loosely with foil.
In the same pan, remove herbs and garlic. Tip out any excess oil. Place on medium heat and sauté shallots without colour for 30-60 seconds. Add red wine and reduce by half. Add the beef stock, brown sugar, and balsamic vinegar. Simmer until reduced to a thin glaze. Remove the bay leaf and over very low heat, whisk in butter a little at a time (If heat is too hot it will separate). Season with salt and pepper to taste.
This is the content I want! Thank you!!!
This looks great but you left out the money shot of cutting into that beautiful steak and showing the cook
Man, there is bokeh and then there is this. Do they have a f 0.1 lens? That depth of field looks like micro tilt-shift.