Filet mignon with red wine and aromatic herbs

This recipe for Roasted Steak with Red Wine and Aromatic Herbs is the ideal recipe for those who want to lose the fear of cooking in a stainless steel pan . It is a dish that combines the intense and juicy flavors of filet mignon with the richness of red wine and the fragrances of aromatic herbs. We also leave you the recipe on video so you can see how easy it really is to make!

Known for its incomparable tenderness, we cook filet mignon in the stainless steel Favorit WMF skillet , which ensures even heat distribution and helps bring out the meat's natural juices. This cooking technique brings out the succulence of the steak and creates a crispy, golden coating on the surface.

The red wine and aromatic herb sauce enhances the flavor of the meat and provides a unique complexity to the dish. By deglazing the pan with red wine, a base of intense flavors is obtained and aromatic herbs are incorporated to add fresh and perfumed notes to the whole. The resulting sauce, with a smooth and rich texture, becomes the perfect complement to filet mignon.

This recipe will allow you to wow your guests with a sophisticated and elegant dish , without losing confidence in the kitchen. Follow the detailed steps and be surprised with the results. I hope you really enjoy this Filet Mignon with Red Wine and Aromatic Herbs and that you are encouraged to try the stainless steel pans that are free of non-stick and perfect for sealing!

Ingredients

• 4 sirloin steaks (approximately 180 g each)
• Oil with a high smoke point, such as olive oil or vegetable oil
• Ground black pepper to taste
• 2 cloves garlic, finely chopped
• 2 sprigs of fresh rosemary
• Peeling half a lemon
• 1 cup (240 ml) beef broth
• 1/2 cup (120 ml) port wine
• 1/4 cup (60 ml) red wine
• 2 tablespoons cold butter, cut into pieces
• Sea salt to taste

Preparation

1. Turn the oven on to 50 or 60ºC, just so it has some temperature (it will help us later to keep the meat warm while we do other steps).
2. In a Favorit WMF stainless steel skillet , heat a little oil over medium-high heat.
3. Season the sirloin steaks with black pepper to taste (don't add the salt yet!).
4. Place the fillets in the hot skillet and cook for about 4-5 minutes per side (don't try to turn them until the first side has been properly sealed), or until they are golden brown on the outside and reach your desired doneness.
5. Add a sprig of rosemary, the garlic and the lemon peel to the pan, and let it cook for a few more minutes, so that the garlic softens and the aromatic herbs and lemon release their fragrance.
6. Let it finish cooking on the second side and remove the fillets from the pan. Leave them in an airtight glass container, an iron tray or in some aluminum film. Spread the lemon peel, garlic and rosemary on top of the fillets. Cover and leave in the oven to keep warm.
7. In the same pan, over medium heat, pour the beef broth, port wine and red wine. Bring the mixture to a boil, while scraping the bottom of the pan with a spatula to deglaze any meat juices stuck to the bottom.
8. Simmer for about 10-15 minutes, or until the sauce has reduced by half. Stir occasionally to prevent burning.
9. Add the cold butter in small pieces. Stir the sauce vigorously so that the butter melts and is incorporated into the preparation, creating a smooth and shiny texture. Adjust the seasoning of the sauce by adding salt and pepper to taste.
10. Return the sirloin steaks to the pan again for a few seconds, so that they warm up slightly in the sauce.
11. After a few seconds,
12. You can now serve on a plate, apply salt to season the meat and accompany with a few tablespoons of the reduced sauce (or cover generously with the wine sauce, that depends on your taste).
13. You can garnish with fresh rosemary sprigs and additional lemon zest, if desired.

Enjoy this delicious Pan-Fried Steak with Red Wine and Aromatic Herbs, and surprise your guests with a spectacularly tasty dish!

Do you dare to try this recipe with a non-stick pan ? We have made it with a stainless steel skillet, but with an iron skillet you will also be able to make this recipe without problems. Furthermore, since they do not have coatings and can reach high temperatures, they are frying pans.
Perfect for roasting and searing meat.