Filet Mignon with Red Wine Rosemary Reduction

nourishedbymads
12 minutes ago
2 min read

Served with mashed potatoes and honey roasted carrots. A fancy date night dinner or a dinner to treat yourself... this is sure to be a hit.

Serves: 2

Total Time: 60 minutes

Ingredients

For the Steak:

• 2 ribeye, strip, or filet mignon steaks (about 1 inch thick)

• Salt and freshly ground black pepper

• 1 tbsp olive oil

• 1 tbsp butter

• 2 garlic cloves, smashed

• 2 sprigs fresh rosemary & chopped chives

For the Red Wine Rosemary Sauce:

• ½ cup dry red wine (like Cabernet Sauvignon or Merlot)

• ½ cup beef broth

• 1 tbsp finely chopped shallot (or onion)

• 1 tsp fresh rosemary, finely chopped

• 1 tbsp butter (to finish)

For the Mashed Potatoes:

• 1½ lbs Yukon Gold or Russet potatoes, peeled and cubed

• 3 tbsp butter

• ½ cup milk or cream (warm)

• Salt and pepper to taste

For the Honey Roasted Carrots:

• 4 large carrots, peeled and cut into sticks

• 1½ tbsp olive oil

• 1 tbsp honey

• Salt and pepper to taste

Instructions

Roast the Carrots

1. Preheat oven to 400°F (200°C).

2. Toss carrots with olive oil, salt, and pepper.

3. Spread on a baking sheet in a single layer.

4. Roast for 25–30 minutes, flipping halfway, until tender and caramelized.

5. Once they’re done cooking, drizzle with honey.

Make the Mashed Potatoes

1. Add potatoes to a pot of salted water and bring to a boil.

2. Simmer for 15–20 minutes until fork-tender. Drain well.

3. Mash with butter and warm milk or cream until smooth and fluffy.

4. Season with salt and pepper to taste. Cover to keep warm.

Cook the Steaks

1. Pat steaks dry and season generously with salt and pepper.

2. Heat olive oil in a skillet over medium-high heat.

3. Add steaks and sear 3–4 minutes per side (for medium-rare), adding butter, garlic, and rosemary during the last 2 minutes. Spoon butter over the steaks as they cook.

4. Transfer steaks to a plate to rest for 5–10 minutes.

Make the Red Wine Rosemary Sauce

1. In the same skillet, lower heat to medium. Add chopped shallot and cook for 1 minute.

2. Pour in red wine, scraping up browned bits. Simmer 3–5 minutes to reduce by half.

3. Add beef broth and rosemary. Simmer another 3–4 minutes.

4. Remove from heat and stir in 1 tbsp butter for a silky finish. Season to taste.