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Filet Mignon with Chianti Sauce

Fri, 6 September 2024

Filet Mignon with Chianti Sauce

Ingredients: 

  • 2 fillet steaks (from the tihin end of the fillet) 
  • Rapeseed or other high burning point oil 
  • Salt and pepper 
  • 1 small shallot or onion, finely chopped 
  • A handful of button mushrooms 
  • 50g Butter, cold and cut into cubes 
  • 75 mls Chianti 
  • Lots of Fresh Parsley, chopped 

 

Method: 

  • Bring the steak to room temperature before cooking and brush with oil on both sides. Season well. 
  • Heat a griddle or frying pan until very hot and lace steak on a dry pan Do not move around, allow to seal and caramelise for a couple of minutes before turning over. The cooking time will depend on the thickness of your steak. 
  • Check for doneness with your finger, I recommend rare for this dish 
  • Leave to rest in a warm place for a minimum of 5 mins but preferably 10-15 mins while you make the sauce. 
  • Soften the onions in a cube of butter in the steak pan with a pinch of salt. 
  • Add the mushrooms to the pan,cooking for a few minutes. Add the wine to the pan and allow to bubble up for a few minutes. 
  • Simmer until reduced by half 
  • Add cubes of butter and shake to combine. It should now become glossy and thick. until thick.  
  • Serve the steak with the Chianti Sauce on the side.  

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