Filet mignon with red wine and aromatic herbs

This recipe for Roasted Steak with Red Wine and Aromatic Herbs is the ideal recipe for those who want to lose the fear of cooking in stainless steel pan. It's a dish that combines the intense, juicy flavors of filet mignon with the richness of red wine and the fragrances of aromatic herbs. We also leave you the recipe in video so you can see how easy it really is!

The filet mignon, known for its unmatched tenderness, we cook it in the Favorit WMF pan stainless steel, which guarantees even heat distribution and helps enhance the meat's natural juices. This cooking technique highlights the steak's succulence and creates a golden, crispy crust on the surface.

The red wine and aromatic herb sauce enhances the flavor of the meat and brings a unique complexity to the dish. By deglazing the pan with red wine, you get a base of intense flavors and the aromatic herbs are incorporated to add fresh, perfumed notes to the Set. The resulting sauce, with a smooth, rich texture, becomes the perfect accompaniment for the filet mignon.

This recipe will let you amaze your guests with a sophisticated and elegant dish, without losing confidence in the kitchen. Follow the detailed steps and be surprised by the results. I hope you really enjoy this Filet Mignon with Red Wine and Aromatic Herbs and that you feel encouraged to try the stainless pans free of non-stick coatings and perfect for searing!

Ingredients

• 4 beef tenderloin steaks (approximately 180 g each)
• High smoke point oil, such as olive oil or vegetable oil
• Ground black pepper to taste
• 2 garlic cloves, finely chopped
• 2 sprigs fresh rosemary
• Peel of half a lemon
• 1 cup (240 ml) beef stock
• 1/2 cup (120 ml) Port wine
• 1/4 cup (60 ml) red wine
• 2 tablespoons cold butter, cut into pieces
• Sea salt to taste

Preparation

1. Preheat the oven to 50 or 60 ºC, so it has just a bit of warmth (we will use it later to keep the meat warm while doing other steps).
2. In a Favorit WMF stainless steel pan, heat a little oil over medium-high heat.
3. Season the tenderloin steaks with ground black pepper to taste (do not add salt yet!).
4. Place the steaks in the hot pan and cook for about 4-5 minutes per side (do not try to flip them until the first side has properly seared), or until they are browned on the outside and reach the desired doneness.
5. Add to the pan a sprig of rosemary, the garlic and the lemon peel, and let cook a few more minutes, so the garlic softens and the aromatic herbs and lemon release their fragrance.
6. Let the second side finish cooking and remove the steaks from the pan. Place them in an airtight glass container, an iron tray or wrap them in a bit of aluminum foil. Arrange the lemon peel, garlic and rosemary on top of the steaks. Cover and leave in the oven to keep warm.
7. In the same pan, over medium heat, pour in the beef stock, the Port wine and the red wine. Bring the mixture to a boil while scraping the bottom of the pan with a spatula to deglaze the meat juices stuck to the bottom.
8. Simmer for about 10-15 minutes, or until the sauce has reduced by half. Stir occasionally to prevent burning.
9. Add the cold butter in small pieces. Vigorously stir the sauce so the butter melts and incorporates into the preparation, creating a smooth, glossy texture. Adjust the seasoning of the sauce by adding salt and pepper to taste.
10. Return the tenderloin steaks to the pan again for a few seconds, so they warm slightly in the sauce.
11. After a few seconds,
12. you can serve on a plate, season the meat with salt and accompany with a few spoonfuls of the reduced sauce (or generously cover with the wine sauce, that depends on your taste).
13. You can garnish with fresh rosemary sprigs and additional lemon zest, if desired.

Enjoy this delicious Pan-Seared Steak with Red Wine and Aromatic Herbs, and surprise your diners with a spectacularly flavorful dish!

Are you encouraged to try this recipe with a non-stick-free pan? We made it with a stainless steel pan, but with an iron pan you can also make this recipe without problems. In addition, not having coatings and being able to reach high temperatures, they are pans
perfect for roasting and searing meat.