Wagyu Filet Mignon with Red Wine-Shallot Demi-Glace
This Wagyu filet mignon brings classic French bistro technique to the buttery tenderness of Wagyu beef. A rich red wine-shallot demi-glace finished with butter and fresh thyme creates an elegant steak dinner that's surprisingly simple to prepare.
Ingredients
- 2 Wagyu Filet Mignon steaks, 6 oz each
- Kosher salt and black pepper
- 1 tbsp olive oil
- 2 tbsp butter, divided
- 2 shallots, minced
- 1 cup dry red wine
- 1/2 cup Jimmy P's Demi Glace, or high-quality beef demi-glace
- 1 tsp fresh thyme leaves
Instructions
- Season the filets generously on both sides with kosher salt and black pepper. Let them sit at room temperature for 30 minutes.
- Heat the olive oil in a heavy skillet over medium-high heat. Sear the filets for 3 to 4 minutes per side for medium-rare. Remove from the skillet and tent with foil.
- Lower the heat to medium. Add 1 tablespoon of butter and the minced shallots to the same pan and cook for 2 minutes, or until softened.
- Deglaze the pan with the red wine, scraping up the browned bits. Simmer until the wine is reduced by half, about 5 minutes.
- Whisk in the demi-glace and fresh thyme. Simmer for 3 to 4 minutes, or until the sauce is glossy and slightly thickened.
- Remove the pan from the heat and swirl in the remaining tablespoon of butter.
- Plate the filets and generously spoon the red wine-shallot demi-glace over the top.
Serving Tips
Serve the Wagyu filet mignon with garlic mashed potatoes to soak up the extra red wine-shallot demi-glace. Spoon additional sauce over each filet just before serving and finish with fresh thyme if desired.
