Host The Toast HomepageHost The Toast

  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • Recipes
  • About
  • Press
  • Shop
Home » Beef + Veal

Filet Mignon with Herbed Butter and a Zinfandel Reduction

February 15, 2013 by Morgan 9 Comments

Jump to Recipe

First of all, let me apologize for not posting yet this week.  Lately, I’ve been about as able to write a single coherent sentence as the characters on MTV’s Buckwild have been to speak one.  Haven’t watched it? Don’t, unless you really love reading subtitles and you don't mind dying a little bit inside.  They make Ozzy Osbourne sound like Dr. King.

Filet Mignon with Herbed Butter and a Zinfandel Reduction

In each attempt at a post, I’ve wound up with non-words and a slew of ridiculous half-stories, sloppily strung together like bleach-stained laundry hung from the clothesline of a very disgruntled housewife following a pitcher of mimosas.  I wasn’t actually drunk while writing, but it probably would be less remarkable if I had been.

I won’t guarantee that this post will be any better, in fact, it probably won’t be, but I just don’t feel right keeping this recipe from you any longer.  Hopefully the pictures will speak for themselves.  After all, what more do I actually have to write to keep you interested besides the name of the dish?  Filet Mignon with Herbed Butter and a Zinfandel Reduction… if you’re not interested enough to keep reading, then there is just no pleasing you.

Filet Mignon with Herbed Butter and a Zinfandel Reduction

So, here I am, finally posting this steak recipe that was supposed to make it up in time for Valentine’s Day.  I could lie and say that I made this steak for James on V-Day, and that’s why I’m posting it now, but those of you who follow me on my newly-created Instagram account already know that I was unable to see him yesterday.  In fact, I didn’t cook at all yesterday;  I celebrated by getting Saladworks takeout instead.  It was a very romantic evening for me, obviously.

Speaking of Valentine’s Day, I hope you all had a great one.  What did you do?  What did you eat?  Tell me so I can live vicariously through you, and then make this steak so you can stop living vicariously through me (because yes, I did eat this, although it wasn't on Valentine's Day).

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Filet Mignon with Herbed Butter and a Zinfandel Reduction


★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

  • Author: Morgan
  • Total Time: 47 minutes
  • Yield: 2 1x
Print Recipe
Pin Recipe

Description

Looking for an easy, romantic meal for two? This steak is simple to make but tastes like it was made by a professional!


Ingredients

Units Scale

For the Filet Mignon:

  • 2 (8 oz) filets
  • Salt and pepper
  • 2 ½ tablespoons canola oil

For the Herbed Butter:

  • 1 stick butter, softened
  • 3 teaspoons fresh parsley, chopped
  • 2 teaspoons fresh oregano, chopped
  • 1 teaspoon fresh basil, chopped
  • ½ teaspoon dried thyme (you can use fresh, I only had dried)
  • 1 clove garlic, finely minced
  • ½ teaspoon onion powder
  • Pinch of sea salt

For the Zinfandel Reduction:

  • 1 cups Zinfandel (or another red wine)
  • 1 cup beef stock
  • ½ tablespoon soy sauce

Instructions

Make the Herbed Butter:

  1. Combine all ingredients in a mixing bowl, and gently mix until the herbs are evenly distributed throughout the butter.
  2. Place butter on a sheet of plastic wrap, and fold it loosely over the top. Then, using the palm of your hand, roll the wrapped butter on a flat surface until a log shape is formed.
  3. Fix the plastic wrap if necessary and place in the refrigerator.

Cook the Filet Mignon:

  1. Let the filets come to room temperature for a half hour. Season both sides of each steak generously with salt and pepper, and then coat with a bit of canola oil.
  2. Add the remaining olive oil in a cast iron skillet over high heat and let warm for about a minute.
  3. Add the steaks, and immediately reduce the heat to medium high. Sear for 3 minutes, then flip the steaks, and sear the other side for 3 minutes as well.*
  4. Transfer the steaks to a plate and top each with a large pat of herbed butter. Very loosely cover them with aluminum fool to keep them warm.

Make the Zinfandel Reduction:

  1. Bring the heat up to high and pour the Zinfandel in, scraping to deglaze the pan.
  2. Add the beef stock and cook until the mixture has reduced by half. Then, stir in the soy sauce and continue to reduce by another half.
  3. Remove from heat and drizzle the reduction onto the plate. Place steaks over the reduction and serve.

Notes

*This is for medium-rare steak. Adjust time accordingly depending on how you like your steak done. If you have a meat thermometer, you can check the temperature of the center of the meat. Rare: 120 - 125 degrees F, Medium-Rare: 130 - 135 degrees F, Medium: 140 - 145 degrees F, Well Done: 160 degrees F and above.

  • Prep Time: 35 mins
  • Cook Time: 12 mins
  • Category: Main

Did you make this recipe?

Tag @hostthetoast on Instagram and hashtag it #hostthetoast

signature

More Beef + Veal

  • What do you get when you combine garlic knots, melty mozzarella, and mini Italian meatballs? You get the perfect party appetizer: Cheesy Garlic Meatball Bombs. It's like a garlic-butter-slathered meatball sub, but snack-sized, and minus the mess. 
    Cheesy Garlic Meatball Bombs
  • Asian Steak and Shishito Skewers
  • Easy Enchilada Skillet
  • Spicy, Crispy, Orange Beef

Comments

  1. James says

    February 15, 2013 at 3:09 pm

    Keep making steak like this and this -- https://hostthetoast.com/steak-tacos-with-guacamole-salsa-and-lime-crema/ -- and I'll take care of you until the massive beef intake puts me in the ground.

    Reply
  2. Amanda says

    February 25, 2013 at 6:32 pm

    I can't wait to make this on Friday!

    Reply
    • Amanda says

      March 02, 2013 at 11:40 am

      So delicious and surprisingly easy to make! Thanks!

      Reply
  3. David Crowley says

    December 28, 2013 at 11:54 am

    Getting very hungry here, doing some research to figure out how I want to prepare our filets on New Years!

    Reply
  4. Jamie says

    March 02, 2015 at 6:22 pm

    That herbed butter sounds so delicious, and the filet looks cooked to perfection! I currently don't have a grill, so I was thinking of trying to cook the filet sous vide style since I saw how to with this video here (http://bit.ly/1Bfiletmignonrecipe).

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

MEET MORGAN

Morgan is a full-time food blogger, pizza-related sleep talker, and self-described hobby hoarder.
READ MORE »

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Host The Toast
Privacy Policy
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Recipes
  • About
  • Press
  • Shop