Filet Mignon with Shallot Butter
Wine Shallot Butter adds extra flavors and depth to deliciously tender filet mignon. Serve with a side salad for a full meal.
- SHALLOT BUTTER
- 2 teaspoons vegetable oil
- 1 small shallot, finely chopped
- 1/8 teaspoon dried rosemary
- 1/4 teaspoon dry red wine
- 2 tablespoons butter (no substitutions), room temperature
- 1 tablespoons chopped fresh parsley leaves
- 1 tablespoon vegetable oil
- 2 (about 1 inch thick and 6 ounces each) beef tenderloin (filet mignon) steaks
- Salt and pepper, to taste
In 10-inch skillet, heat 2 teaspoons oil on medium. Add shallot and rosemary; cook 2 minutes or until shallot is golden, stirring. Add wine. Cook about 1 to 2 minutes or until most of wine has evaporated, stirring occasionally. Cool slightly. In small bowl, combine butter and shallot mixture. Stir in parsley. Refrigerate.
Wipe out skillet; add remaining 1 tablespoon oil. Heat on medium-high until very hot. Season steaks with 1/8 teaspoon each salt and pepper. Place steaks in skillet. Cook 3 minutes or until browned. Turn over; cook 3 minutes or until desired doneness (145 degrees F for medium-rare). Transfer to plate; let stand 5 minutes.
To serve, top steaks with red wine–shallot butter.