Looking for an easy, romantic meal for two? This steak is simple to make but tastes like it was made by a professional!
For the Filet Mignon:
- 2 (8 oz) filets
- Salt and pepper
- 2 1/2 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
- 1/2 teaspoon dried thyme (you can use fresh, I only had dried)
- 1 clove garlic, finely minced
- 1/2 teaspoon onion powder
- Pinch of sea salt
For the Zinfandel Reduction:
- 1 cups Zinfandel (or another red wine)
- 1 cup beef stock
- 1/2 tablespoon soy sauce
Make the Herbed Butter:
- Combine all ingredients in a mixing bowl, and gently mix until the herbs are evenly distributed throughout the butter.
- 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.
- Fix the plastic wrap if necessary and place in the refrigerator.
Cook the Filet Mignon:
- 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.
- Add the remaining olive oil in a cast iron skillet over high heat and let warm for about a minute.
- 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.*
- 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:
- Bring the heat up to high and pour the Zinfandel in, scraping to deglaze the pan.
- 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.
- Remove from heat and drizzle the reduction onto the plate. Place steaks over the reduction and serve.
*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.