Filet Mignon With Port Wine Reduction Sauce! Cast Iron Skillet Steak Recipe
Cooking a filet mignon or any steak requires a couple of important steps. First, make sure to take the steak out of the refrigerator at least an hour before cooking to allow it to come to room temperature. Next, season the steak liberally with sea salt and cracked black pepper on both sides. Heat a cast-iron skillet or a high-quality stainless steel skillet on medium-high heat, and wait until it reaches full temperature before adding a small amount of oil. Sear the steak for about 3 minutes on each side without touching it. After searing, transfer the skillet to a preheated 400-degree Fahrenheit oven and cook for about 5 minutes. Allow the steak to rest for 10 minutes before making the port wine reduction sauce. Deglaze the pan with port wine, reduce it, then add finely minced shallots and cook for another minute. Add homemade beef stock and let it reduce. Simmer the sauce and add the drippings from the steak. Finally, finish the sauce by adding a little bit of heavy cream, herbs, and cold butter. Serve the filet mignon with the port wine reduction sauce and enjoy this exquisite, restaurant-quality dish!
Ingredients:
- Filet mignon
- Sea salt
- Cracked black pepper
- Neutral flavored oil
- Port wine
- Finely minced shallot
- Homemade beef stock
- Heavy cream
- Minced rosemary
- Cold butter
Cooking steps:
- Take the filet mignon out of the refrigerator and let it come to room temperature.
- Season the steak with sea salt and cracked black pepper on both sides.
- Heat a cast-iron skillet or a high-quality stainless steel skillet on medium-high heat.
- Add a small amount of neutral flavored oil to the hot skillet.
- Sear the steak for about 3 minutes on each side without touching it.
- Transfer the skillet to a preheated 400-degree Fahrenheit oven and cook for 5 minutes.
- Let the steak rest for 10 minutes.
- Deglaze the pan with port wine and reduce it.
- Add finely minced shallots to the pan and cook for another minute.
- Add homemade beef stock and let it reduce.
- Simmer the sauce and add the drippings from the steak.
- Add a little bit of heavy cream to the sauce.
- Stir in minced rosemary.
- Add a chunk of cold butter and emulsify it into the sauce.
- Serve the filet mignon with the port wine reduction sauce.
