Filet Mignon with Red Currant and Merlot Sauce
This rich cut of meat plus beautifully balanced tart-sweet pan sauce and adding these dainty little red currants to this sauce make a beautiful dish.....
I located this beautiful recipe in my William Sonoma Cook Book years ago...I have changed it around to suit my palate.....
Now all you need is to add is a side to complement the main dish.
2 Tbspolive oil, extra virgin (organic)
6 ozfilet mignon (x6)=1 1/2" thick
2 Tbspbutter, unsalted (european organic)
2 Tbspshallots (minced organic)
1 cred wine, dry (merlot)
1 cchicken stock, no salt
1 Tbspjelly, red currant (organic)
1/2 ccurrants, red (fresh or dried) organic
2 tspcoarse sea salt (pink)
2 pinchpepper, coarse ground
How to Make Filet Mignon with Red Currant and Merlot Sauce
- In a large non-stick pan over med-high heat, warm olive oil. When the oil is hot, add the filets and sear, turning once, till they are browned on both sides and an instant read thermometer reads 115*-120*F for rare, about 5 min total; 125*-130*F med-rare, about 7 min total; or 135*-140*Ffor med, 8-10min total. Transfer to a warmed platter and tent with heavy duty foil shiny side down. Let filets rest for 10 min.
- Return pan to stove with drippings over med-high heat add 1 tbsp of butter, add shallots and saute till translucent, about 1 minute. Pour in wine and scrape bottom of pan to loose the fondant. Add the stock and the currantjelly and cook, stirring, till mixture has reduced about 1 1/2 cups. Stir in the demi-glace, the remaining 1 tbsp butter, and the currants, cook just till the butter melts and a smooth sauce has formed, about 1 minute longer.
- Sprinkle with Coarse Pink Sea Salt and Coarst Ground Pepper.
Divide the filets among warmed individual plates and drizzle sauce a little over each filet. Pour the rest of the sauce in a boat and place at the table for serving...