Savory Pepper-Crusted Filet Mignon with Red Wine Reduction
Indulge in the ultimate dining experience with this Savory Pepper-Crusted Filet Mignon, a dish that marries the rich, tender flavor of filet mignon with a robust pepper crust. This gourmet recipe features perfectly cooked steaks complemented by a luxurious red wine reduction, making it ideal for special occasions or an impressive dinner at home. With its very low carb profile, it’s a perfect choice for those seeking a sophisticated yet healthy meal. Impress your guests or simply treat yourself to this delightful culinary masterpiece!
2
Servings
300
Calories
7
Ingredients
Ingredients
filet mignon
2 (about 5-6 ounces each, 1.5 inches thick)
coarse salt
to taste (for seasoning)
black pepper
to taste (very fresh, coarse ground for seasoning)
olive oil
2 teaspoons (for cooking)
red wine
1 cup (for sauce)
cold butter
2 tablespoons (cut into pieces for sauce)
coarse salt
to taste (for seasoning the sauce)
Instructions
1
Begin by generously seasoning both sides of each filet mignon with coarse salt and freshly ground black pepper. Press the seasoning into the meat to ensure it adheres well.
2
In a small skillet, heat 2 teaspoons of olive oil over medium-high heat until shimmering.
3
Carefully place the seasoned filets in the skillet. Cook for 3 to 5 minutes on each side, depending on your desired level of doneness. For medium-rare, aim for a nice sear while ensuring the inside remains tender and juicy.
4
Once cooked to your liking, remove the filets from the skillet and let them rest for a few minutes. This allows the juices to redistribute, ensuring a moist steak.
5
While the filets are resting, prepare the Red Wine Sauce. In a small saucepan, pour in 1 cup of red wine and bring it to a boil over medium-high heat.
6
Allow the wine to reduce until it measures approximately 1/4 cup, about 8 to 10 minutes.
7
Remove the saucepan from the heat and whisk in 2 tablespoons of cold butter cut into small pieces. Swirl the pan gently until the butter is melted and the sauce thickens, around 1 minute. Season with coarse salt to taste.
8
Serve the rested filet mignon on plates, drizzling the red wine sauce over the top for added flavor. Enjoy your exquisite meal!
Nutrition Information
20
Fat
3
Carbs
28
Protein
0
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Pepper-Crusted Filet Mignon with Red Wine Reduction?
It is a gourmet steak dish featuring tender filet mignon with a robust pepper crust served with a luxurious red wine sauce.
How many servings does this recipe provide?
This recipe is designed to serve 2 people.
What weight should the filet mignon steaks be?
Each filet mignon should be approximately 5 to 6 ounces.
How thick should the steaks be for this recipe?
The steaks should be about 1.5 inches thick.
What type of pepper is best for the crust?
Freshly ground, coarse black pepper is recommended for the best flavor and texture.
How do I ensure the seasoning sticks to the meat?
Press the coarse salt and pepper firmly into both sides of the meat to ensure it adheres well.
What kind of oil is used to sear the steaks?
The recipe calls for 2 teaspoons of olive oil.
How long should I cook the filet mignon for medium-rare?
Cook the filets for 3 to 5 minutes on each side depending on your desired level of doneness.
Why is it important to let the steaks rest?
Resting allows the juices to redistribute within the meat, ensuring a moist and tender steak.
How much red wine is needed for the sauce?
You will need 1 cup of red wine.
To what volume should the red wine be reduced?
The wine should be reduced until it measures approximately 1/4 cup.
How long does it take to reduce the red wine?
It typically takes about 8 to 10 minutes over medium-high heat.
When do I add the butter to the sauce?
Add the butter after removing the saucepan from the heat once the wine has reduced.
Why must the butter be cold for the sauce?
Using cold butter helps to emulsify the sauce, making it thick and glossy.
How much butter is used in the red wine reduction?
The recipe requires 2 tablespoons of cold butter cut into small pieces.
How many calories are in one serving of this dish?
Each serving contains 300 calories.
Is this recipe suitable for a low-carb diet?
Yes, it is a very low-carb meal with only 3 grams of carbohydrates per serving.
How much protein is in one serving?
Each serving provides 28 grams of protein.
What is the total fat content per serving?
There are 20 grams of fat per serving.
Does this recipe contain any fiber?
No, this recipe contains 0 grams of fiber.
How do I know when the skillet is ready for the steaks?
The olive oil should be heated until it is shimmering before adding the meat.
What is the final step for the red wine sauce?
The final step is to season the thickened sauce with coarse salt to taste.
How should the sauce be served?
Drizzle the red wine sauce over the rested filet mignon on individual plates.
Can I use table salt instead of coarse salt?
Coarse salt is preferred for the crust texture, but table salt can be used if necessary in smaller quantities.
What is the total ingredient count for this recipe?
The recipe uses 7 ingredients in total.
Does the recipe include any added sugar?
No, there is no added sugar in this recipe.
How long does it take for the butter to melt into the sauce?
It takes about 1 minute of gentle swirling for the butter to melt and thicken the sauce.
Is this dish appropriate for special occasions?
Yes, its gourmet profile makes it ideal for impressive dinners or special events.
What should the heat setting be for searing the meat?
The steaks should be seared over medium-high heat.
What is the primary flavor profile of this steak?
It features a savory and robust peppery flavor balanced by a rich, buttery wine reduction.