Filet Mignon with Demi-Glace Sauce

4 servings

France Finishing in the Oven, Searing, Simmering

Filet mignon is the most premium steak you can get. And if you pair it with a delicious demi glass sauce, you have a feast for royalty. Optionally, take it one step further and pair it with fondant potatoes.

Tom Founder

February 14, 2024

2 h.
2h.
3/5

Ingredients:

Filet mignon:

4 PCS of filet mignon (steak, part of the beef tenderloin) (each about 5 OZ and preferably 1 to 1.5" thick * )
Extra Virgin Olive Oil
salt
pepper
2 TBSP of frying oil (adjust if needed)
¼ sticks of unsalted butter (1 OZ, sliced into about 4 slices)

Demi-glace sauce:

¼ cup of frying oil (adjust if needed)
1 onion - quartered with skin on (medium size)
3 carrots - cut into large pieces
3 celery ribs - cut into large pieces
4 cloves of garlic - crushed and with the skin
1 cup of tomato paste
12 cups of beef broth/stock
2 ½ cups of red wine of your choice
1 spring of rosemary
1 TBSP of pepper - whole
6 bay leaves
½ TSP of allspice - ground
¼ TSP of salt

Optionaly serve with:

4 servings of fondant potatoes (store-bought or recipe here)

Final touch:

salt
pepper - ideally freshly ground

* or replace with more cost-effective beef top sirloin steak.

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Large Pot (8 QT or more)
1x Wooden Spoon or High-Temperature Silicone Spatula
1x Plate
1x Plastic Wrap
1x Colander
1x Medium Sauce Pan or Small Pot (4QT)
1x Large Fry Pan or Sauté Pan (12″ or more and ovenproof)
1x Tongs
1x Cooking Spoon (or regular spoon)
1x Food Thermometer (probe)

Recipes

Best served with:

Fondant Potatoes

Asparagus

Herb Baguette

Directions:

1. Sear vegetable for sauce:

1.1. Preheat a large pot on medium-high heat with ¼ cup of frying oil and add:

1 medium onion – cut into large pieces with the skin on
3 carrots – cut into large pieces with the skin on
3 celery ribs – cut into large pieces
4 cloves of garlic – crushed with the skin on

Sear with occasional stirring until a nice sear is reached (about 3 – 4 minutes).

2. Boiling the sauce:

2.1. Add:

12 cups of beef stock
1 cup of tomato paste
2 ½ cups of red wine
1 sprig of rosemary
1 TBSP of pepper – whole
6 bay leaves
½ TSP of ground Allspice
¼ TSP of salt

Briefly stir and bring to a boil with occasional stirring.

2.2.

Lower heat to medium and let boil for about 60 minutes with occasional stirring.

3. Optional preparation of fondant potatoes:

3.1. If you are preparing fondant potatoes, start with preparation now.

Recipe here

4. Meat preparation:

4.1.

In about the second half of boiling the sauce, start with meat preparation. First, make sure that meat is properly rinsed under cold water.

4.2.

Place steaks on a plate.

4.3. Pour and sprinkle these ingredients on both sides of each steak:

Pour Extra Virgin Olive Oil

Generously salt and pepper (especially be really generous with salt — it will help develop the right flavor).

4.4. Cover the meat with plastic wrap and let rest (marinating) at room temperature for at least 30 minutes, but no more than 1 hour.

Important:
This step is also really important to prevent meat from getting a chewy texture.

5. Finishing the sauce:

5.1.

Pour sauce over the strainer into another pot to remove vegetables and herbs.

5.2. Place the pot on high heat and cook with occasional stirring until reduced to ¼ (about 20 – 30 minutes, may take longer, do not give up until thickness is right).

Imporant:
The final sauce should be thick enough to coat a spoon. If necessary, extend the cooking time to reach this result.

5.3.

Taste and add salt and pepper if needed.

5.4.

Set aside for upcoming serving (leave in the pot).

6. Pan sear steaks with finishing in the oven:

6.1.

Set oven to preheat at 350°F.

6.2. Preheat the fry pan on medium-high heat with 2 TBSP of frying oil and add:

Steaks

Briefly sear steaks on one side until a nice sear is reached (about 1 – 2 minutes).

6.3.

Then turn steaks and pour the liquid from the marinade over the steaks.

6.4. Add 1 slice of butter on each steak, and then let it finish in a preheated oven until the meat reaches the desired internal temperature. *

Important:
In the middle of baking, turn the meat and pour the juices from the pan over (baste the meat). For best results, add one basting before and one after turning.

7. Assemble:

7.1.

Gently preheat demi glass sauce to warm (not hot temperature). About 150°F would be a great option.

7.2.

Let the meat rest on a cutting board for about 1 – 2 minutes before serving. Then, optionally, slice each steak for serving.

7.3.

Place sauce on each plate (or place it into the bowl to be served aside).

7.4.

Place steaks on the plate and sprinkle with salt and pepper.

7.5.

Add fondant potatoes or any other side you’ve prepared.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for beef, lamb, venison of 145°F.

Kitchen Guide

Beef, Lamb, Venison (steaks, chops, roast)

The USDA minimum safe internal temperature is 145°F.

Popular serving temperatures:

110 – 120°F – Blue
120 – 130°F – Rare
130 – 135°F – Medium Rare (most popular, especially by chefs)
135 – 145°F – Medium
145 – 155°F – Medium Well
155°F and more – Well Done

About the Author:

TomFounder

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Published Recipes: 194
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Location: Iowa, USA
Member since: 2023-02-02

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Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

outcome of preparation
any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
provide health and dietary advice to readers
safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.