| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Olive oil, for cooking
- 8 shallots, peeled and sliced
- Salt and pepper
- One 750-milliliter bottle red wine
- 1 quart beef stock
- 1 quart beef scraps
- 1 head garlic, halved (with skin on) plus 2 cloves, peeled and smashed
- 1 yellow onion, cut into chunks with skin on
- Stems from 1 bunch fresh parsley
- Vegetable oil, for cooking
- Four 8- to 10-ounce pieces filet mignon
- 2 tablespoons butter
- 1 bunch fresh thyme
- One 8-ounce can truffle peelings or a whole black truffle
Instructions
- Put a large saucepan over medium heat, then add some olive oil and the shallots. Sprinkle with salt and cook until caramelized, about 5 minutes. Add red wine, beef stock, beef scraps, garlic halves, onion and parsley stems and cook until the red wine has reduced by half.
- Add vegetable oil to a large cast-iron skillet and heat over high heat until smoking. Sprinkle the beef filet with salt and pepper on both sides and place in skillet. Once the first side is seared, turn over, then add butter, thyme and smashed garlic cloves to the pan and baste until the steak reaches the desired doneness.
- Strain the sauce, pour over the steak and top with truffle slices. Serve immediately.
Reviews
Looking fir the recipe fir the potatoes he made with this !!! Help!!!