Serves 4 people
A meal fit for a king. Filet is one of the best cuts of meat because of how tender it is. The shallot and cream sauce makes the steak even more flavorful. In order to cut through the heavier cream based sauce, a red wine with enough acidity yet not overpowering is what’s needed to make this meal truly regal. A few wines I like to pair with this recipe are Quinta do Crasto Douro Red from Portugal, Vilafonté Series M from South Africa or Spann Vineyards Cabernet from Sonoma. These three wines have a cashmere texture while maintaining a sense of elegance and power--Perfect for Filet Mignon. Layers of secondary and tertiary flavors provide a velvet curtain backdrop for the main player…perfectly cooked filet and shallot cream sauce. Both recipe and suggested wines make a good pairing because they have a nice sense of balance between Sweet, Sour, Bitter and Salt. On the Bakas Flava Intensity Scale both recipe and suggested wines are around an 8-9 so they won't overpower each other. Enjoy!
INGREDIENTS 4 filet mignon steaks (6-8 ounces each) 3 TBSP butter 2 TBSP olive oil 1-¾ cups beef stock or beef broth 1 cup whipping cream ¼ cup chopped shallots 1 TSP Dijon mustard 1 TBSP chopped tarragon 3 TBSP Brandy or Cognac 2 TBSP drained green peppercorns Salt and Pepper
In a small saucepan, boil beef stock until reduced to ¾ cup. Heat olive oil in large skillet over medium-high heat. Sprinkle steaks with salt and pepper then cook in large skillet to desired doneness, about 7-9 minutes per side. Transfer steaks to plate. Melt butter over medium-high heat in same pan steaks cooked in (do not clean pan). Add chopped shallots and sauté 2 minutes. Add reduced beef stock, whipping cream, Cognac and green peppercorns. Reduce to desired thickness. Stir in tarragon. Spoon sauce over steaks.