Filet mignon with red wine sauce and berries

Filet mignon with red wine sauce and berries is a sophisticated dish that combines the richness of tender beef with the depth of a red wine reduction and the fresh, tangy notes of berries. This recipe will guide you through creating this elegant meal:

Ingredients:

For the Filet Mignon:

• 4 filet mignon steaks (about 6-8 oz each)
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter

For the Red Wine Sauce:

• 1 cup red wine (a good-quality dry red wine, such as Cabernet Sauvignon or Pinot Noir)
• 1/2 cup beef or chicken broth
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tbsp unsalted butter (for finishing)
• Salt and freshly ground black pepper, to taste

For the Berry Topping:

• 1 cup mixed berries (such as raspberries, blackberries, or blueberries)
• 2 tbsp granulated sugar
• 1 tbsp balsamic vinegar (optional, for added depth)
• 1 tsp fresh thyme leaves (optional, for garnish)

Instructions:

1. Prepare the Filet Mignon:

1. Season the Steaks:

   • Pat the filet mignon steaks dry with paper towels. Season generously with salt and pepper on both sides.

2. Sear the Steaks:

   • Heat olive oil in a large skillet over high heat until shimmering.
   • Add the steaks and sear for about 3-4 minutes per side, or until a deep brown crust forms. For medium-rare, the internal temperature should be around 130°F (54°C).

3. Finish in the Oven (if needed):

   • If the steaks are particularly thick or you prefer them cooked more than medium-rare, you can transfer the skillet to a preheated oven at 400°F (200°C) and cook for an additional 5-10 minutes, or until the desired doneness is reached.

4. Rest the Steaks:

   • Remove the steaks from the skillet and let them rest on a plate, covered loosely with foil, for about 5 minutes.

2. Make the Red Wine Sauce:

1. Sauté Aromatics:

   • In the same skillet used for the steaks, add a bit more olive oil if necessary.
   • Sauté the chopped shallot over medium heat until translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another minute.

2. Deglaze the Pan:

   • Pour in the red wine and scrape up any browned bits from the bottom of the skillet.
   • Bring the wine to a simmer and let it reduce by about half, which should take around 5-7 minutes.

3. Add Broth and Thyme:

   • Stir in the beef or chicken broth and thyme. Continue to simmer for another 5 minutes, or until the sauce has thickened slightly.

4. Finish the Sauce:

   • Remove from heat and stir in the unsalted butter to give the sauce a glossy finish. Season with salt and pepper to taste.

3. Prepare the Berry Topping:

1. Cook the Berries:

   • In a small saucepan, combine the berries and granulated sugar.
   • Cook over medium heat, stirring gently, until the berries start to release their juices and become slightly syrupy, about 5 minutes. If using, add balsamic vinegar during the last minute of cooking.

2. Garnish:

   • Remove from heat and stir in fresh thyme leaves if desired.

4. Serve:

1. Plate the Steaks:

   • Place the rested filet mignon steaks on serving plates.

2. Top with Sauce and Berries:

   • Spoon the red wine sauce over the steaks.
   • Top with a generous spoonful of the berry mixture.

3. Enjoy:

   • Serve immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

This filet mignon with red wine sauce and berries is a luxurious and flavorful dish, perfect for a special dinner. Enjoy!