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