Recipes
Filet Mignon with Roasted Shallot Sauce
An Adapted Recipe by Kitchen Kimberley
- 3 shallots, peeled and quartered
- 1 ½ tbs. Olive oil
- Salt and pepper to taste
- 3 c. beef broth
- ¾ c. port wine
- 1 ½ tsp. tomato paste
- 2 Chef’s Requested Bacon Wrapped Filet Mignon steaks
- Daddy Hinkle’s Onion and Garlic (O’Riginal) Dry and Liquid Marinade
- 3 slices Bar-S bacon, diced
- 1 ½ tbsp. butter, melted
- 1 tbsp. Shawnee Mills all-purpose flour
Instructions
Preheat oven to 375.
In 9-inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
In a large saucepan, combine beef broth and port. Bring to a boil. Cook, uncovered, over medium-high heat, until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
Meanwhile, sprinkle steaks with Daddy Hinkle’s liquid marinade and dry seasoning, coating both sides evenly. Allow to rest and marinate while cooking bacon. In an oven-safe skillet over medium-heat, sauté bacon until golden. Using a slotted spoon, transfer bacon to paper towels. .
Next, remove all but about 1 tsp of bacon grease, and add steaks to skillet over high heat. Brown steaks for 2 minutes each side. Transfer the skillet (make sure it’s oven safe, or transfer steaks to an oven safe dish) to oven and cook steaks for about 10 minutes, for medium well, or according to desired doneness. Remove steaks and set aside; cover to keep warm.
Finish the sauce by mixing the 1½ tbsp. melted butter with the flour in a small bowl to form a smooth paste; whisk into broth mixture, and simmer until sauce thickens. Stir in roasted shallots and reserved bacon. Taste, then season with salt and pepper. (Watch the salt here!)
To serve, place steak on serving plate. Spoon some sauce over, and enjoy!
Makes 2 servings, with extra sauce for mashed potatoes, or more steaks, if desired.
Filed Under
- Beef