Herb-Crusted Filet Mignon with Red Wine Reduction

Ingredients

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  • 2 filet mignon steaks (6 oz each)
  • 2 tbsp Oliverde Roasted Garlic Olive Oil
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • Salt and pepper to taste

    For the Red Wine Reduction:

  • 1/2 cup red wine
  • 1/2 cup beef broth
  • 1 shallot, finely chopped
  • 2 tbsp butter

Instructions

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Herb-Crusted Filet Mignon with Red Wine Reduction

  • Preheat oven to 400°F.
  • Season steaks with salt, pepper, rosemary, and thyme. Sear in Oliverde Roasted Garlic Olive Oil over high heat for 2 minutes per side.
  • Transfer to the oven and roast for 5-7 minutes for medium-rare. Let rest before serving.
  • Meanwhile, in the same pan, sauté shallots in drippings. Add red wine and beef broth, simmer until reduced by half. Stir in butter for a silky sauce.
  • Drizzle over steaks before serving.
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