Filet Mignon with Bordelaise Sauce and Confit Potatoes
Main Dishes • European
Description
Filet mignon with Bordelaise sauce and confit potatoes is prepared exclusively from the tenderest part of the meat—the center of fresh beef tenderloin. It is very delicate and therefore expensive, as the tenderloin is virtually fat-free. The filet retains impressive size and appetizing shape when wrapped with culinary twine. The meat is briefly seared in a skillet—the crust will seal in all the juices, while the oven finishes cooking the filet to the desired doneness. When placing the filet mignon in the oven, keep a close eye on it: it is crucial not to overcook the tenderloin and to remove it while the juices are still intact. If the Bordelaise sauce is too thin, you can thicken it by adding a spoonful of cornstarch.
Ingredients
- Veal Tenderloin 20 oz
- Red Grape Juice 10 fl oz
- Thyme 1 bunch
- Shallot 2 heads
- Campbell's Beef Broth 15 fl oz
- Green peppercorns 10 pieces
- Butter 0 oz
- Potato 20 oz
- Vegetable Oil 0 qt
- Ghee 2 spoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Trim the beef tenderloin and cut it into thick steaks. Tie the steaks with kitchen twine to help them maintain their shape while cooking.
Step 2
Sear the steaks in vegetable oil on all sides until a golden crust forms. Transfer the steaks to an oven preheated to 355°F and bake for 10-12 minutes.
Step 3
In a deep saucepan, pour in the wine and add a large bunch of thyme along with roughly chopped onion. Place it over high heat and let it boil for 5-7 minutes. Then, pour in the hot broth into the wine and let the mixture simmer for another fifteen minutes, allowing the onion to break down and the consistency to thicken to a syrup-like texture.
Step 4
Strain the sauce through a fine sieve into another saucepan. Place it over heat. Divide the butter into five or six pieces and add them one at a time to the wine, gently swirling the saucepan over the heat after each addition until the butter is melted.
Step 5
Peel the potatoes and cut them into rectangular sticks. In a saucepan, combine and heat vegetable oil and clarified butter until gently simmering. Add the potato sticks and fry until golden brown.
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