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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat a large pan, on medium - high heat. When drops of water sizzle, the pan is hot enough. | 2. Add the olive oil. | 3. Wait a few seconds until the olive oil is heated, but not longer or else the oil will burn. | 4. Place the filets in the pan and allow to sizzle in the olive oil. (This high heat is important to sear the sides and lock in juices and flavors.). | 5. Sprinkle half of the coarse salt and half of the pepper (adjust according to your preference) on the first side. | 6. After a couple of minutes, you should notice the bottom of the steaks to be nicely seared. | 7. Flip over the steaks, and sprinkle the rest of the coarse salt and pepper. | 8. Wait a couple of minutes so that side is seared also. | 9. Turn heat slightly below medium. | 10. While occasionally turning steaks, cook to desired doneness. (I personally recommend medium rare. Cut a small slit in the thinnest steak to check for doneness). | 11. As each steak cooks, remove it from the pan and set aside on a large plate. | 12. When all steaks are removed from pan, turn the heat back up to medium high. | 13. Deglaze the pan with the Cabernet wine. It should sizzle and meld with the beef drippings. | 14. Add the chopped shallots. If using mushrooms, add them here. | 15. Rub the sprigs of thyme together so that the small leaves fall off into the pan. | 16. Add the regular salt, and additional freshly ground pepper if desired. | 17. Simmer for a minute or two until ingredients are mixed together nicely and shallots are slightly translucent (they are best when still a bit crunchy). | 18. On your plate of steaks should be drippings that have collected since removing it from the heat. Press a spatula against the steaks to squeeze a bit more juice, and pour all of the liquid into the pan. | 19. Simmer a minute more, and pour all of the glaze into a serving dish such as a gravy boat or small pitcher. | 20. Serve steaks and pour a bit of glaze over each one. | 21. The leftover glaze is best enjoyed with good crusty bread to sop it up. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
filet mignon steak	4			100.8667	0.0	22.44	0.5667
extra virgin olive oil	2	tablespoons		100.8667	0.0	22.44	0.5667
salt	1	teaspoon	coarse	-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
cabernet sauvignon wine	3/4	cup		100.8667	0.0	22.44	0.5667
thyme	2 -3	sprigs		-	-	-	-
shallot	1		sliced quartered	115.2	26.88	4.0	0.16
salt	1/2	teaspoon		-	-	-	-
baby portabella mushroom	5 -7		sliced	100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.