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This is wonderful. When I do it again I think I will make the sauce a little ahead of time -reducing the red wine and adding butter- in a saucepan separate from the skillet adding the drippings after the steaks rest.
Pretty sure boiling wine in your cast iron isn’t good for the pan.
From what I’ve read it can destroy your seasoning in the pan and make your food taste metallic.
Anyone had that experience? Trying this recipe soon, but planning to pour wine and juices into a steel pot for the reduction.
Hi Sam, if your cast iron pan is well seasoned, it isn’t an issue. Truly, not a problem.
Thank you for this super easy recipe! I needed a sauce for tonight and I just made a sample of this today to make sure it would be good for guests. It’s amazing and I can’t wait to top my grilled filet mignon with it tonight. Easy and impressive!
We tried this tonight and it was awesome – instructions were foolproof, and the sauce magnifique! Now I know what to do with fillet mignon. :)
I’ve made this recipe for myself and my wife. We rate recipes up to 5-stars. We gave this a “10” . This will be 1 of 2 offerings at a ladies luncheon I’m doing soon, the other Baked Tilapia in Lemon Butter Dill Sauce.
The olive oil you want to substitute has a lower smoke point than the canola or grapeseed oil recommended. The olive oil, even a good one, will burn, and leave a bitter taste. The only way to get a good sear is by high initial heat in the pan. Stick with the recommended oil for this reason.
This is the best steak I’ve had in a long time. Made it with Rebeyee steaks and it turned out great!
Just found this website. I love your style and you know what you’re talking about!!! Great filet mignon btw super
easy and delicious!
Thanks, Elise…I adore you recipes and many have made it into my regular rotation. I made this sauce the other night and it came out way too tart and acidic and ended up semi rescuing it only after adding a lot of honey. I used a very good Malbec (Altos Las Hormigas) and drank a glass of the wine while cooking (no problem with the wine). What might I have done wrong?
Hi Michelle, that’s weird. The only thing that I’m thinking it could be is the wine. Perhaps that particular wine just doesn’t reduce well. There’s no acid in the recipe other than in the wine. ~Elise
Made this for Valentines dinner, BIG hit!!! Hubby loved it and claimed it was the the best steak he’s had. Beautiful too. :)
Thanks you so much. I don’t eat meat and I’d no idea how to cook steak. My husband said this is the best steak he had since many years ago.On side note, he doesn’t drink alcohol but he totally loved the red wine sauce and medium well steak. Thanks again.
Making two filets tonight! I have them almost at room temp and the salt and meat mallet crushed peppercorns (I broke my grinder the other day) all set. I usually touch them to check the doneness but the finger test you linked to was really interesting.
This recipe is like the one I make but adding some high quality blue cheese crumbles really puts it over the top. Point Reyes Blue is wonderful. Go to Corti’s a buy a wedge. You won’t but pre crumbled ever again!
Wondeful post. This site is great for showing home cooks how to make great dishes from scratch. I love that you show how to break down a whole filet. I love to get those from Costco.
I made this tonight with a prime NY strip and it was delicious. I froze the leftover sauce in an ice cube tray for future adventures in red wine reduction.
We make a similar red wine sauce and serve it with salmon…delicious!
I wish I like filet mignon more. I suspect this sauce will be just as good with a ribeye.