Anniversary Main Course: Filet Mignon with Red Wine Reduction

Prepare to embark on a culinary voyage with our exceptional Filet Mignon with Red Wine Reduction. This main course is the epitome of elegance and sophistication, guaranteed to make your anniversary celebration truly unforgettable. The tender filet mignon steaks are seared to perfection, creating a delectable caramelized crust that encases their juicy and flavorful center. Complementing this magnificent cut of beef is a rich and velvety red wine reduction, crafted by simmering the finest red wine, beef broth, and balsamic vinegar. The result is a luxurious sauce that enhances the natural flavors of the steak, infusing it with a symphony of savory notes. Prepare to savor every bite of this culinary masterpiece.

Filet Mignon with Red Wine Reduction

Ingredients:

• 2 filet mignon steaks
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup red wine
• 1 cup beef broth
• 1 tablespoon balsamic vinegar
• Fresh thyme sprigs for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the filet mignon steaks generously with salt and pepper on both sides.
3. Heat olive oil in an oven-safe skillet over high heat.
4. Sear the steaks for 2-3 minutes on each side until browned.
5. Add the butter and minced garlic to the skillet and baste the steaks with the melted butter using a spoon.
6. Transfer the skillet to the preheated oven and roast for 5-7 minutes for medium-rare doneness or adjust the cooking time to your desired level of doneness.
7. Remove the steaks from the skillet and let them rest for a few minutes before slicing.
8. Meanwhile, place the skillet back on the stovetop over medium heat.
9. Pour in the red wine, beef broth, and balsamic vinegar. Stir and scrape the bottom of the skillet to release any browned bits.
10. Simmer the sauce until it reduces and thickens into a glossy consistency.
11. Strain the sauce if desired and serve it alongside the sliced filet mignon.
12. Garnish with fresh thyme sprigs.

Is your mouth watering yet? I will have side dishes to come in the following days and then the finale of dessert.