Friday, February 3, 2012

Filet Mignon over Rosemary Potato with Bordelaise Sauce

Bordelaise sauce is very time consuming to make, if you make the demi-glace from scratch. You can also purchase demi-glace online, or at the more upscale grocery stores. If you do have time to make the demi-glace (it will take more than one day, but is well worth it!), you can find the classic French recipe online.

Recipe Yield:

12 appetizer portions or 2 full entree portions


1 cup red wine
2 sprigs fresh thyme
2 shallots, finely diced
1 bay leaf
6 tbsp. demi-glace
1 tbsp. unsalted butter, diced
1 tbsp. finely chopped flat-leaf parsley


2 filet mignons
Salt and black pepper
1 tsp olive oil

Rosemary Potato Slices:
1 large russet potato, sliced
2 tbsp olive oil
1 tsp rosemary, chopped
1 garlic clove, minced
salt and pepper, to taste

Begin by making the sauce. Combine wine, thyme, shallots, and bay leaf. Reduce wine over medium heat until almost completely evaporated. Discard the thyme and bay leaf and stir in the demi-glace. Cover, remove from heat, and set aside.

While wine is reducing, slice potatoes to desired thickness (I did thin slices, about 1/4 inch thick). Season potato slices with the rosemary and salt and pepper. Heat olive oil in medium skillet. Add minced garlic and cook until just turning brown, then add potato slices. Cook until slightly brown and crisp on both sides.

Next, heat grill to high. Drizzle filets with oil, then season with salt and pepper. Grill steaks, flipping once, 3-4 minutes per side, or to desired doneness. Remove steaks from grill and let rest for 5 minutes before slicing or serving.

While steak is resting, return sauce to medium heat. Whisk in butter. Remove pan from heat, then stir in parsley and season with salt and pepper. Place one slice of potato on each plate. Slice steak into thin slices and layer over potato, then spoon 1 teaspoon of the sauce over each slice. Enjoy!

Tips: This recipe requires a bit of work, but it is delicious and perfect for a special occasion. This would also be good served on a crostini, or as I mentioned above, as a full appetizer.

No comments:

Post a Comment