Filet Mignon

This filet mignon recipe is taken to the next level with a red wine blueberry glaze that adds a touch of sweetness and depth to the rich, tender steak. The seared crust and buttery rosemary finish are perfectly complemented by the vibrant glaze, creating a dish that pairs wonderfully with the Day 18 Advent wine. 

Yields: 4 servings

Ingredients:

• 2 Tbsp extra-virgin olive oil
• 4 (6-oz.) filet mignon steaks
• Kosher salt
• Freshly ground black pepper
• 4 Tbsp butter
• 1 Tbsp roughly chopped rosemary
• Creamy Mashed potatoes (optional)

For the Red Wine Blueberry Glaze:

• 1 cup red wine (such as Cabernet Sauvignon or Merlot)
• 1/2 cup fresh blueberries (or frozen)
• 1 Tbsp honey
• 1/2 tsp fresh lemon juice
• Pinch of salt

Directions:

1. Preheat and season: Preheat your oven to 400°F. Heat a large skillet over medium-high heat and add the olive oil. Season the filet mignon steaks generously with salt and freshly ground black pepper on both sides.
2. Sear the steaks: Once the oil is just about to smoke, carefully add the steaks to the skillet. Sear each side for about 5 minutes until a deep, golden crust forms. Flip the steaks and add the butter and chopped rosemary to the pan. Baste the steaks with the melting butter, continuing to cook for another 3-5 minutes.
3. Finish in the oven: Transfer the skillet to the preheated oven and cook the steaks to your desired doneness, about 5 minutes for medium. Tip: Use a meat thermometer to check the internal temperature of the steaks before transferring to the oven—if you’re already close to your desired doneness, you may need less time. If the steaks aren’t done after 5 minutes, check every couple of minutes to avoid overcooking.
4. Prepare the glaze: While the steaks are roasting, make the red wine blueberry glaze. In a small saucepan, combine the red wine, blueberries, honey, lemon juice, and a pinch of salt. Bring to a simmer over medium heat, stirring occasionally. Let the mixture cook for 10-15 minutes until the wine reduces by about half and the blueberries burst, creating a thick, glossy sauce. If you prefer a smoother glaze, you can mash the blueberries or strain the sauce.
5. Rest and serve: Once the steaks are cooked to your liking, remove them from the pan and let them rest for 5 minutes before serving. Serve atop creamy mashed potatoes (optional) Drizzle the red wine blueberry glaze over the steaks just before serving.

< Back to All Advent Recipes