Filet Mignon With Red Wine Sauce

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 cups dry red wine
• 3 tablespoons cognac
• 3 shallots, chopped
• 1 clove garlic, minced
• 1 teaspoon crumbled dried thyme
• 6 (6 ounce) filet mignon
• 4 cups beef stock or 4 cups canned low sodium beef broth
• 4 tablespoons olive oil
• 5 tablespoons chilled butter, cut into pieces

Recipe

• 1 whisk first 4 ingredients in a large bowl.
• 2 divide steaks between 2 glass baking dishes.
• 3 pour marinade over.
• 4 cover and refrigerate overnight.
• 5 remove steaks from marinade and pat dry.
• 6 transfer marinade to a large saucepan.
• 7 boil until reduced to 1 cup, about 20 minutes.
• 8 add stock and boil until reduced to 1 ¼ cups, about 20-25 minutes longer.
• 9 set aside.
• 10 (can be prepared 4 hours ahead. cover and refrigerate. bring steaks to room temperature before continuing) divide oil between 2 large heavy skillets and place over high heat.
• 11 season steaks.
• 12 add 3 steaks to each skillet and brown on both sides.
• 13 reduce heat to medium-high and cook to desired doneness, about 4 minutes per side for medium-rare.
• 14 transfer steaks to warm plates.
• 15 tent with foil to keep warm.
• 16 add half of sauce to each skillet and bring to boil, scraping up any brown bits.
• 17 transfer contents of 1 skillet into the other and bring to slow simmer.
• 18 add butter, whisking in one piece until melted before adding the next.
• 19 spoon over steaks and serve.