Occasionally I crave a nice glass of wine and a great steak my Filet Mignon with Red Wine Shallot Sauce satisfies that craving. This recipe is gluten free and can be adapted to paleo or whole30 by omitting the red wine and upping the vinegar and broth. I usually accompany it with my roasted potatoes and a salad or roasted veggies. This recipe looks and tastes like you put a great effort into dinner but in actuality is easier than it looks. You can have a beautiful and delicious dinner on the table within an hour.
Ingredients:
- 4 approx. 1/2 lb filet mignon steaks
- 4 slices of bacon
- Freshly ground salt and pepper
- Ghee or butter
For Red Wine Shallot Sauce:
- 2 shallots chopped
- 2 cloves garlic minced
- Sprig of fresh rosemary
- 1/4 cup Balsamic Vinegar
- 1/2 cup red wine
- 1/2 cup beef broth
- Butter or ghee
Directions: Remove steaks from refrigerator and and set on counter. Grind salt and pepper on either side. Preheat oven to 450 degrees. Wrap each filet with bacon and use a toothpick to hold the 2 ends together around the steak. Pre-heat skillet over medium high heat add a tbsp of ghee. Place a cookie sheet or other oven proof dish in oven to heat up. Use tongs to sear steaks on each side 3 to 4 minutes each. Remove the steaks from the pan and place them in the dish in the oven. Set timer to check temperature in 7 minutes. Internal temperature should be about 125 degrees for medium rare. Reduce heat to medium, add shallots and garlic to pan on stove top. Stir and scrape leftover meat bits from the bottom of pan. Cook approx. 5 minutes until shallots begin to become translucent. Add 1/4 cup of vinegar, rosemary and black pepper. Stir until vinegar is mostly evaporated. Add 1/2 cup red wine continue to cook until reduced by about half. Add 1/2 cup beef broth let cook on medium low heat about 5 min then remove rosemary sprig and whisk in 2 tablespoons of ghee or butter. When steaks have reached desired internal temperature remove, cover with foil and let sit for approx. 10 to 15 minutes. Remove toothpicks, plate steaks and serve with wine shallot sauce over the top. Filet Mignon With Red Wine Shallot Sauce – Paleo Lunch Recipes
- • 4 approx. ½ lb filet mignon steaks
- • 4 slices of bacon
- • Freshly ground salt and pepper
- • Ghee or butter
- For Red Wine Shallot Sauce:
- • 2 shallots chopped
- • 2 cloves garlic minced
- • Sprig of fresh rosemary
- • ¼ cup Balsamic Vinegar
- • ½ cup red wine
- • ½ cup beef broth
- • Butter or ghee
- Remove steaks from refrigerator and and set on counter. Grind salt and pepper on either side. Preheat oven to 450 degrees.
- Wrap each filet with bacon and use a toothpick to hold the 2 ends together around the steak. Pre-heat skillet over medium high heat add a tbsp of ghee.
- Place a cookie sheet or other oven proof dish in oven to heat up.
- Use tongs to sear steaks on each side 3 to 4 minutes each.
- Remove the steaks from the pan and place them in the dish in the oven.
- Set timer to check temperature in 7 minutes. Internal temperature should be about 125 degrees for medium rare. Reduce heat to medium, add shallots and garlic to pan on stove top.
- Stir and scrape leftover meat bits from the bottom of pan.
- Cook approx. 5 minutes until shallots begin to become translucent.
- Add ¼ cup of vinegar, rosemary and black pepper. Stir until vinegar is mostly evaporated.
- Add ½ cup red wine continue to cook until reduced by about half.
- Add ½ cup beef broth let cook on medium low heat about 5 min then remove rosemary sprig and whisk in 2 tablespoons of ghee or butter.
- When steaks have reached desired internal temperature remove, cover with foil and let sit for approx. 10 to 15 minutes.
- Remove toothpicks, plate steaks and serve with wine shallot sauce over the top.