Pan Seared Filet Steaks with Red Wine Sauce


Pan Seared Filet Steaks with Red Wine Sauce SERVES 4  |  ACTIVE TIME 15 Min  |  TOTAL TIME 30 Min

4 Certified Angus Beef ® filet steaks, cut 1 1/4 to 1 1/2 inches thick
1 tablespoon olive oil
2 tablespoons fine chopped fresh rosemary, divided
2 tablespoons cracked peppercorn blend
2 teaspoons kosher salt
¼ cup diced shallots
4 cloves garlic, minced
1 cup cabernet sauvignon (red wine)
1 tablespoon Dijon mustard
2 tablespoons butter
3 tablespoons chopped parsley
Salt and pepper to taste

Preheat oven to 350ºF.

Heat oil in heavy skillet (not nonstick) over medium-high heat. Combine 1 tablespoon rosemary, peppercorn and salt in a small bowl.  Season steaks with peppercorn mixture, lightly pressing mixture to steak. Sear steaks 1 to 2 minutes on each side. Place in oven about 5 - 10 minutes for medium rare or until steaks reach desired doneness. Allow steaks to rest 5 minutes before serving.

After removing steaks from pan, add shallots and garlic; cook for 2 minutes on medium heat. Whisk in wine and mustard; reduce by 2/3.  Add remaining rosemary. Swirl butter in pan to melt. Remove from heat; add parsley and season with salt to taste. Serve over steak.

Recipe developed by Donna Elick - The Slow Roasted Italian
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