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.
Photo by Angela C.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • FILETS

  • 1

    tablespoon vegetable oil

  • 2

    (about 1 inch thick and 6 ounces each) beef tenderloin (filet mignon) steaks

  • Salt and pepper, to taste

Directions

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.

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