Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Red / Filet Mignon Au Bordelaise - Steak in Red Wine With Shallots Recipe
    Lost? Site Map

    Filet Mignon Au Bordelaise - Steak in Red Wine With Shallots

    Filet Mignon Au Bordelaise - Steak in Red Wine With Shallots. Photo by FrenchBunny

    1/2 Photos of Filet Mignon Au Bordelaise - Steak in Red Wine With Shallots

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    BecR's Note:

    I like to serve this tender and delicious pan-seared steak for Valentine's Day or romantic occasions such as anniversaries and birthdays! Takes only 20 minutes, start to finish. Wonderful paired with my Alsatian Baked Potatoes or Gratin Dauphinois, steamed seasonal vegetables or a tossed green salad, and a simple dessert of fresh ripe berries & chantilly cream.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put butter and oil in a heavy skillet over high heat. When the butter has foamed and begins to subside it is right for the steak.
    2. 2
      Fry steak on one side 4 to 5 minutes. Turn steak and brown on other side 4 to 5 minutes (for medium-rare), depending on desired degree of doneness. Test for doneness by cutting a small incision in the steak (just a very small incision, about the same size as a meat thermometer makes!).
    3. 3
      Remove steak to a hot platter and sprinkle lightly with coarse sea salt and freshly-ground black pepper. Keep warm (cover and place in a 250 degree F oven).
    4. 4
      Add dry red wine, cognac, demi glace or beef stock, mushrooms and shallots to skillet and cook over high heat. Scrape up brown bits from bottom of the pan and boil until liquid is reduced almost to a syrup. Remove from heat and stir in the softened butter until it has melted. Pour sauce over steak.
    5. 5
      Top with a dab of crumbled Roquefort cheese, sprinkle with snipped fresh parsley and garnish with a sprig of rosemary, if desired.
    6. 6
      Wonderful served with Alsatian baked potatoes or Gratin Dauphinois, steamed seasonal vegetables or a tossed green salad, and ripe fresh berries in chantilly cream for dessert.

    Ratings & Reviews:

    • on July 11, 2010

      55

      I wanted something extravagant for dinner with my son for his birthday dinner, and decided on this. I used 1 8 oz. package of mushrooms, but otherwise followed the recipe, leaving out the Roquefort, as I can't get past the smell :) This was a great meal and the meat was really flavorful and delicious. My son gave me compliments throughout the meal which pleased me, so thank you for posting this for us!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2010

      55

      Had this for dinner tonight....oh boy was it yummy!! Guess I should of taken some portobello mushrooms off before I took the picture. But there are filet mignons under there. It was so flavorful. Didn't go with the Roquefort cheese but everything else was as written. Have to agree with going with a good quality of filet, well worth the extra trip to the butcher. I loved that this didn't take very long to put together but came out with an extreme delicious flavor. Next time I would cut down on the amount of mushrooms though, just personal choice. Thanks for sharing your recipe BecR. I will be keeping this to make again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 24, 2010

      55

      I can't stop drooling over this! I did turn down my pan to keep it from smoking and I didn't have any Roqueefort or brandy-so I doubled the red wine. It is AMAZING!!! I will be making my Filet Mignon like this from now on. I made it with bread: http://www.food.com/recipe/sun-dried-tomato-rosemary-bread-abm-148694

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Filet Mignon Au Bordelaise - Steak in Red Wine With Shallots

    Serving Size: 1 (183 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 700.6
     
    Calories from Fat 517
    73%
    Total Fat 57.4 g
    88%
    Saturated Fat 24.1 g
    120%
    Cholesterol 150.5 mg
    50%
    Sodium 196.4 mg
    8%
    Total Carbohydrate 6.7 g
    2%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.4 g
    5%
    Protein 33.6 g
    67%

    The following items or measurements are not included:

    filet of beef

    demi-glace

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites