Filet Mignon a La Empress

Indulge in the elegance of Filet Mignon à la Empress, a luxurious dish that elevates a classic steak dinner with a decadent red wine reduction and delicate aromatics. Perfectly seared filet mignon steaks are paired with a rich sauce crafted from shallots, garlic, red wine, and beef stock, accented by fresh thyme and the optional indulgence of truffle oil for an extra touch of sophistication. This restaurant-quality recipe is surprisingly approachable, taking just 40 minutes to prepare and perfect for impressing guests at a dinner party or elevating a romantic evening at home. Serve this masterpiece with roasted potatoes or sautéed vegetables, and garnish with fresh parsley for an unforgettable presentation. Keywords: filet mignon recipe, red wine sauce, elegant steak dinner, truffle oil recipe, gourmet meal ideas.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 steaks (6 oz each) Filet mignon
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 4 tablespoons Unsalted butter
• 2 medium, minced Shallots
• 2 cloves, minced Garlic
• 1 cup Red wine
• 1 cup Beef stock
• 4 sprigs Fresh thyme
• 1 teaspoon (optional) Truffle oil
• 2 tablespoons, chopped (for garnish) Parsley

Directions

Step 1

Remove the filet mignon steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature.

Step 2

Season both sides of the steaks generously with salt and black pepper.

Step 3

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Step 4

Add the filet mignon to the skillet and sear each side for approximately 3 minutes, or until a rich golden-brown crust forms. For medium-rare doneness, cook for an additional 2 minutes per side. Adjust timing to your preferred level of doneness.

Step 5

Remove the steaks from the skillet and tent with foil to rest.

Step 6

In the same skillet, reduce the heat to medium and add 2 tablespoons of butter.

Step 7

Stir in the minced shallots and garlic, cooking for 2-3 minutes until softened and fragrant.

Step 8

Deglaze the pan by adding the red wine, using a wooden spoon to scrape up any brown bits from the pan. Simmer for 5 minutes or until reduced by half.

Step 9

Pour in the beef stock and add the thyme sprigs. Simmer the sauce for an additional 7-10 minutes until it thickens slightly.

Step 10

Remove the thyme sprigs and whisk in the remaining 2 tablespoons of butter to emulsify the sauce. Adjust seasoning with salt and pepper, if needed.

Step 11

Drizzle in the truffle oil (if using) for an extra layer of aroma and luxury.

Step 12

Plate each filet mignon steak and spoon the red wine reduction over the top.

Step 13

Garnish with chopped parsley and serve immediately with your favorite side dishes, such as roasted potatoes or sautéed vegetables.

Nutrition Facts

Serving size	1352.3 grams (1352.3g)

Amount per serving	% Daily Value*
Calories	2758

Total Fat 193.50g	248%
Saturated Fat 81.40g	407%
Polyunsaturated Fat 3.20g
Cholesterol 724mg	241%
Sodium 3729mg	162%
Total Carbohydrate 24.30g	9%
Dietary Fiber 3.90g	14%
Total Sugars 8.00g
Protein 190.40g	381%

Vitamin D 0IU	0%
Calcium 287mg	22%
Iron 24mg	135%
Potassium 3221mg	69%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.0%

Protein: 29.3%

Carbs: 3.7%