▶️ How to make Filet Mignon & Red Wine Reduction | LIVESTREAM

Directions 📝

PREP 🔪

1. Remove your filets from the packaging, pay them dry with paper towels, and rest them on the plate lined with paper towels to temper.

2. Smash three cloves of garlic.
3. Gather the potatoes, 3 smashed garlic cloves, a few sprigs of thyme and rosemary, and add that to the medium pot. Submerge ingredients in olive oil and simmer over medium low heat until fork tender. Do not let the potatoes boil.
4. Add half the bottle of red wine of your choice to the small pot and reduce until you have about ¼ to ⅓rd of a cup of wine reduction left.
5. Mince 2 cloves of garlic. Mince half the shallot. Slice the other half of the shallot in rings. Add half of the shallot rings to the confit potatoes pot.
6. Gather your basting kit: 2 tablespoons butter, 2 cloves smashed garlic, and a few sprigs each of rosemary and thyme. The other half of the shallot rings can go into your basting kit.
7. Slice the mushrooms.

How to Cook 🍳

1. Once the wine has reduced, add 1 ¾ cups of beef stock and continue to reduce until thickened over medium high heat. Then mount 2 tablespoons of butter and whisk together with a pinch of Balinese Truffle Salt.  This is the red wine reduction sauce.

2. Add 2 ounces of canola oil to the medium saute pan over high heat. Wait until it is nearly smoking before adding the mushrooms. Sear them until nearly GBD then add in the minced shallot, minced garlic and a pinch of Balinese Truffle Salt.
3. Reduce the heat to medium. Once the shallot and garlic are fragrant, deglaze the pan with the splash of sherry vinegar.
4. Cook the sherry vinegar until au sec, or nearly dry, then add a ¼ cup of beef stock and reduce until glazed. Mount in 2 more tablespoons of butter at the end.  Adjust seasoning to taste. Now you have some delicious mushrooms!
5. Season the filets with salt and pepper.
6. Turn the large saute pan (cast iron) over high heat and wait until it’s ripping hot before adding the remaining 2 ounces of canola oil.
7. Add the filets into the pan and flip every 30 seconds until you achieve a nice rare to medium rare (or whatever temp you like).
8. Turn the heat down to low and add your basting kit. Spoon butter all over the filets. Then remove and let rest on the cooling rack.
9. Plate the filet, mushrooms and potatoes and finish this dish with the red wine reduction sauce! Oui, c'est bon!