Roasted Whole Filet Mignon with Red Wine Bone Broth Reduction
SERVES: 6-8
PREP TIME: 15 minutes
TOTAL TIME: 1 hour
COURSE: Main
Filet Mignon is widely regarded as the most tender cut of beef. This lovely, wine flavored pan sauce perfectly complements the buttery flavor of the meat without overpowering it. Perfect for entertaining and special occasion dinners.
Ingredients
- 3-4 lb. whole Filet Mignon roast, trimmed and tied
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 shallot, thinly sliced
- ½ cup red wine
- ½ cup beef broth
- 1 Tbsp fresh thyme, minced
- 1 tsp Worcestershire sauce
- Salt and pepper, to taste
- Citarella sides, for serving
Instructions
- Preheat oven to 450°F.
- Season roast with salt and pepper. In a large skillet over medium-high heat, add olive oil. Once oil is shimmering, sear roast on all sides until golden brown.
- Place seared Filet Mignon onto a rack over a baking sheet and roast in oven for 20-30 minutes until internal temperature reaches 130°F. Remove from oven and allow to rest for 10 minutes before cutting.
- Meanwhile in the skillet you seared the beef, melt the butter over medium heat. Add shallots and cook 2-3 minutes until translucent. Turn heat to medium-high and add wine, broth, thyme, and Worcestershire sauce. Simmer for 3-4 minutes until beginning to thicken slightly. Season with salt and pepper.
- Slice rested roast and shingle on a platter and drizzle with pan sauce. Serve with your favorite Citarella sides and enjoy!
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