Ingredients
For the Filet Mignon:
2 (6-8 oz) filet mignon steaks
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
1 tbsp butter (for searing)
For the Red Wine Reduction:
1 cup red wine (Cabernet Sauvignon or Merlot)
½ cup beef broth
1 tbsp butter
1 tbsp balsamic vinegar
1 tsp brown sugar
½ tsp black pepper
1 clove garlic, minced
1 tsp cornstarch + 1 tbsp water (optional, for thickening)
For the Onion Rings:
1 large onion, sliced into rings
½ cup buttermilk
½ cup flour
½ tsp salt
½ tsp black pepper
½ tsp paprika
½ cup vegetable oil (for frying)
Instructions
1️⃣ Prepare the Filet Mignon
Pat steaks dry, brush with olive oil, and season with salt, pepper, and garlic powder.
Heat a cast iron skillet or grill over medium-high heat.
Add butter and sear steaks 3-4 minutes per side for medium-rare (adjust for doneness preference).
Remove from heat and let rest for 5 minutes.
2️⃣ Make the Red Wine Reduction
In a saucepan, melt butter over medium heat.
Add garlic, sauté for 30 seconds.
Pour in red wine, beef broth, balsamic vinegar, brown sugar, and black pepper.
Simmer for 10-15 minutes until reduced by half.
(Optional) Stir in cornstarch slurry to thicken.
3️⃣ Fry the Onion Rings
Soak onion slices in buttermilk for 15 minutes.
In a bowl, mix flour, salt, pepper, and paprika.
Coat onions in the flour mixture and fry in hot oil (350°F) until golden brown.
Drain on paper towels.
4️⃣ Assemble & Serve
Place mashed potatoes on a plate.
Set the filet mignon on top.
Drizzle with red wine reduction.
Top with crispy onion rings.
Garnish with fresh parsley and serve immediately!
Steakhouse Pro Tips:
Use a meat thermometer:
Rare: 120-125°F
Medium-Rare: 130-135°F
Medium: 140-145°F
Medium-Well: 150-155°F
Let steaks rest for 5-10 minutes to retain juiciness.
Pair with garlic green beans or creamed spinach for a complete meal.
Who’s ready to bring steakhouse vibes to their kitchen?
Leave a Comment