Who can pass up a classic dinner of filet mignon? No chance with this wine-rosemary reduction adds that final touch of finesse to an already stellar dish.
4 6-8 oz beef filet, trimmed of fat
2 Tbsp Round Pond Italian Varietal Olive Oil
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 stalk celery, peeled and chopped
1 clove garlic, peeled and coarsely chopped
2 cups red wine (preferably Cabernet Sauvignon)
2 quarts beef stock (no-salt beef broth can be substituted)
4-5 sprigs rosemary
1 Tbsp cold unsalted butter cut in pieces
Heat olive oil in medium sauce pan over med/high heat. Add onions and sauté a few min. Add carrots, celery and garlic and sauté about 5 min, or till they start to brown. Pour in red wine and reduce till almost dry. Add beef stock and simmer till reduced to 2 cups. Strain and continue reducing to 1 cup. Add rosemary and steep about 1 minute and strain. Whisk in cold butter a little at a time. Season with salt and pepper. Serve warm with filet.
If grilling filets, prepare grill so it is hot when needed. Let beef filet rest at room temp 45 min - 1 hour before cooking. When sauce is almost finished brush filet with a little olive oil, season with salt and pepper. Sear on hot grill or hot sauté pan about 3-4 min per side depending on thickness and desired doneness.
`Recipe by Chef Jeffrey Bernys, Napa Valley