Filet Mignon with Herbed Butter and a Zinfandel Reduction

First of all, let me apologize for not posting yet this week.  Lately, I’ve been about as able to write a single coherent sentence as the characters on MTV’s Buckwild have been to speak one.  Haven’t watched it? Don’t, unless you really love reading subtitles and you don’t mind dying a little bit inside.  They make Ozzy Osbourne sound like Dr. King.

In each attempt at a post, I’ve wound up with non-words and a slew of ridiculous half-stories, sloppily strung together like bleach-stained laundry hung from the clothesline of a very disgruntled housewife following a pitcher of mimosas.  I wasn’t actually drunk while writing, but it probably would be less remarkable if I had been.

I won’t guarantee that this post will be any better, in fact, it probably won’t be, but I just don’t feel right keeping this recipe from you any longer.  Hopefully the pictures will speak for themselves.  After all, what more do I actually have to write to keep you interested besides the name of the dish?  Filet Mignon with Herbed Butter and a Zinfandel Reduction… if you’re not interested enough to keep reading, then there is just no pleasing you.

So, here I am, finally posting this steak recipe that was supposed to make it up in time for Valentine’s Day.  I could lie and say that I made this steak for James on V-Day, and that’s why I’m posting it now, but those of you who follow me on my newly-created Instagram account already know that I was unable to see him yesterday.  In fact, I didn’t cook at all yesterday;  I celebrated by getting Saladworks takeout instead.  It was a very romantic evening for me, obviously.

Speaking of Valentine’s Day, I hope you all had a great one.  What did you do?  What did you eat?  Tell me so I can live vicariously through you, and then make this steak so you can stop living vicariously through me (because yes, I did eat this, although it wasn’t on Valentine’s Day).

Filet Mignon with Herbed Butter and a Zinfandel Reduction

 

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Prep time

35 mins

Cook time

12 mins

Total time

47 mins

 

Looking for an easy, romantic meal for two? This steak is simple to make but tastes like it was made by a professional!

Author: Morgan

Recipe type: Main

Serves: 2

Ingredients

For the Filet Mignon:

• 2 (8 oz) filets
• Salt and pepper
• 2½ tablespoons canola oil

For the Herbed Butter:

• 1 stick butter, softened
• 3 teaspoons fresh parsley, chopped
• 2 teaspoons fresh oregano, chopped
• 1 teaspoon fresh basil, chopped
• ½ teaspoon dried thyme (you can use fresh, I only had dried)
• 1 clove garlic, finely minced
• ½ teaspoon onion powder
• Pinch of sea salt

For the Zinfandel Reduction:

• 1 cups Zinfandel (or another red wine)
• 1 cup beef stock
• ½ tablespoon soy sauce

Directions

Make the Herbed Butter:

1. Combine all ingredients in a mixing bowl, and gently mix until the herbs are evenly distributed throughout the butter.
2. Place butter on a sheet of plastic wrap, and fold it loosely over the top. Then, using the palm of your hand, roll the wrapped butter on a flat surface until a log shape is formed.
3. Fix the plastic wrap if necessary and place in the refrigerator.

Cook the Filet Mignon:

1. Let the filets come to room temperature for a half hour. Season both sides of each steak generously with salt and pepper, and then coat with a bit of canola oil.
2. Add the remaining olive oil in a cast iron skillet over high heat and let warm for about a minute.
3. Add the steaks, and immediately reduce the heat to medium high. Sear for 3 minutes, then flip the steaks, and sear the other side for 3 minutes as well.*
4. Transfer the steaks to a plate and top each with a large pat of herbed butter. Very loosely cover them with aluminum fool to keep them warm.

Make the Zinfandel Reduction:

1. Bring the heat up to high and pour the Zinfandel in, scraping to deglaze the pan.
2. Add the beef stock and cook until the mixture has reduced by half. Then, stir in the soy sauce and continue to reduce by another half.
3. Remove from heat and drizzle the reduction onto the plate. Place steaks over the reduction and serve.

Notes

*This is for medium-rare steak. Adjust time accordingly depending on how you like your steak done. If you have a meat thermometer, you can check the temperature of the center of the meat. Rare: 120 – 125 degrees F, Medium-Rare: 130 – 135 degrees F, Medium: 140 – 145 degrees F, Well Done: 160 degrees F and above.

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