Pan-Seared Filet Mignon with Roasted Vegetables and Red Wine Reduction
Ingredients:
For the Filet Mignon:
2 filet mignon steaks (6-8 oz each)
1 tbsp olive oil
1 tbsp unsalted butter
2 garlic cloves, smashed
2 sprigs of fresh thyme or rosemary
Salt and freshly ground black pepper, to taste
For the Roasted Vegetables:
1 cup baby potatoes, halved
1 cup baby carrots, peeled
1 cup celery sticks, cut into chunks
2 tbsp olive oil
1 tsp dried thyme
Salt and pepper, to taste
For the Red Wine Reduction:
1 cup red wine (Cabernet Sauvignon or Merlot works well)
1/2 cup beef stock
1 tbsp balsamic vinegar
2 tbsp unsalted butter
1 tsp brown sugar
Salt and pepper, to taste
Instructions:
Prepare the Vegetables:
Preheat oven to 400°F (200°C).
Toss baby potatoes, carrots, and celery with olive oil, thyme, salt, and pepper.
Spread evenly on a baking sheet and roast for 20-25 minutes, turning halfway through, until golden and tender.
Cook the Filet Mignon:
Pat steaks dry with paper towels and season generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Sear steaks for 2-3 minutes per side until a crust forms.
Add butter, garlic, and thyme or rosemary to the skillet. Tilt the pan and spoon the melted butter over the steaks for 1-2 minutes.
Transfer steaks to a plate and tent with foil to rest.
Make the Red Wine Reduction:
In the same skillet, add red wine, beef stock, and balsamic vinegar.
Bring to a simmer, scraping the browned bits from the pan.
Stir in brown sugar and reduce by half until slightly thickened.
Remove from heat and whisk in butter. Season with salt and pepper to taste.
Assemble the Dish:
Plate the filet mignon in the center and surround it with roasted vegetables.
Drizzle the red wine reduction over the steak and vegetables.
Garnish with a sprig of fresh thyme for an elegant finish.
This dish is a perfect balance of tender, juicy steak, flavorful roasted vegetables, and a rich, velvety sauce. Enjoy!