FILET MIGNON w/ RED WINE SAUCE
a recession meal
OK – in what universe is a filet mignon dinner a recession meal? That’s not a trick question. Last week we had two – I repeat – two filet mignon dinners for two for about $10.00 a meal. How? By finding two large filets on sale at our local supermarket for 5 bucks a piece. Two steaks for two meals for two. 2x2x2.
Because I love steak and it was our anniversary ‘week’ – we didn’t freeze either filet. Instead, Richard promised to make me two steak dinners as an anniversary present.
He originally intended to make his own simple red wine sauce, but after a brief online search, he found one he liked better - from Giada De Laurentiis.
To ‘complement’ the meal, he picked up an amazingly delicious $45 bottle of a 2004 Chateau Petit Faure De Soutard St. Emilion for under $10.00 in a “discontinued” sale bin.
I loved the meal so much – he did a rerun the next night …
For two nights we ate like Louis XIV and Marie Antoinette. But no cake!
Filet Mignon with Red Wine Sauce
Recipe courtesy Giada De Laurentiis & The Food Network
Prep Time: 10 min
Inactive Prep Time: 10 min
Cook Time: 35 min
Serves: 6 servings (note: this is for 6 not for 2)
• 6 (4 to 6-ounce) filet mignons
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 6 tablespoons cold unsalted butter
• 1 onion, thinly sliced
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 1/4 cup tomato paste
• 2 1/2 cups dry red wine
Preheat grill to medium-high heat.
Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.