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Filet Mignon with Red Wine

Filet Mignon with Red Wine: A Luxurious Dinner Experience

Discover the extraordinary flavors of Filet Mignon with Red Wine, a spectacular dish perfect for special occasions.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 2 servings
Course: Beef
Cuisine: American
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 2 pieces Filet Mignon Use fresh, high-quality meat for the best flavor.
  • 1 tablespoon Olive Oil Extra virgin for added flavor.
  • 1 teaspoon Salt Essential for seasoning.
  • 1 teaspoon Pepper Freshly cracked for an aromatic kick.
  • 2 tablespoons Fresh Herbs (rosemary, thyme) Dried herbs can be used in a pinch but use less.
For the Red Wine Reduction
  • 1 cup Red Wine Choose a quality wine you would enjoy drinking.
  • 2 tablespoons Butter Optional but recommended for a luscious texture.
For the Mashed Potatoes
  • 2 pounds Yukon Gold Potatoes Can swap with Russets for fluffier results.
  • 4 tablespoons Butter Adds richness to the mash.
  • 0.5 cup Cream or Milk Adjust to your preferred creamy consistency.
  • 1 teaspoon Salt Use to ensure the potatoes are well-seasoned.
For the Root Vegetables
  • 3 cups Root Vegetables (carrots, parsnips, potatoes) Pick seasonal varieties for maximum flavor.
  • 2 tablespoons Olive Oil Enhances their caramelization and flavor.
  • 2 tablespoons Fresh Herbs for Tossing Feel free to mix and match according to availability.

Equipment

  • large pot
  • heavy skillet
  • Baking sheet
  • Instant-read thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C), clean and chop the root vegetables, and peel and quarter the Yukon gold potatoes.
  2. In a large pot, boil the potatoes for about 15-20 minutes until fork-tender, then mash with butter, cream or milk, and salt.
  3. Season the filet mignon with salt and pepper, then sear in a hot skillet with olive oil for 4-5 minutes on each side.
  4. Toss the root vegetables with olive oil and fresh herbs, spread on a baking sheet, and roast for about 25-30 minutes until caramelized.
  5. After searing the steak, deglaze the skillet with red wine, simmer until reduced and thickened, seasoning as desired.
  6. Plate the mashed potatoes, top with the filet mignon, arrange the root vegetables, and drizzle with the red wine reduction before serving.

Nutrition

Serving: 1portionCalories: 700kcalCarbohydrates: 45gProtein: 50gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 900mgPotassium: 1300mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 5mg

Notes

Allow the steak to rest before slicing to retain juices; use quality wine for the reduction to enhance flavor.

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