Red wine is not only a delicious beverage to sip on, but it can also be a fantastic addition to your culinary repertoire. One way to incorporate red wine into your cooking is by using it to create a flavorful and succulent filet. With the right techniques and ingredients, you can create a luxurious dish that will impress your friends and family. Here’s a step-by-step guide on how to make filet with red wine.

First and foremost, let’s gather all the necessary ingredients. You will need two filets, preferably about 1 ½ to 2 inches thick, salt, black pepper, vegetable oil, unsalted butter, minced shallot, minced garlic, fresh thyme sprigs, beef broth, and, of course, a good-quality red wine. Cabernet Sauvignon or Merlot work well for this recipe, as they have enough body to enhance the flavor of the meat.

Once you have your ingredients ready, it’s time to prepare the filets. Start by seasoning both sides of the filets generously with salt and black pepper. Allow the filets to rest at room temperature for about 20 minutes, which will ensure even cooking.

Meanwhile, preheat your oven to 400°F (200°C). Heat a skillet over medium-high heat and add vegetable oil. Once the oil is hot, sear the filets for about 2 minutes on each side. This step will create a nice crust on the outside of the filets, sealing in their juices. After searing, transfer the filets to a baking sheet and place them in the preheated oven. Cook for 10-15 minutes, depending on your preferred level of doneness. Keep in mind that the filets will continue to cook slightly once removed from the oven, so it’s better to slightly undercook them if you prefer a medium or medium-rare doneness.

While the filets are in the oven, it’s time to prepare the red wine reduction sauce. In the same skillet you used to sear the filets, melt the unsalted butter over medium heat. Add the minced shallot and garlic, and sauté until they become tender and fragrant, about 2-3 minutes. Pour in a generous amount of red wine, about 1 cup, and bring it to a simmer. Let the wine reduce by half, which will intensify its flavors.

Once the wine has reduced, add the fresh thyme sprigs and beef broth to the skillet. Continue simmering the mixture until it thickens into a shiny and velvety sauce, which should take approximately 10 minutes. Remember to remove the thyme sprigs before serving the sauce.

By this point, your filets should be done cooking in the oven. Remove them and let them rest for a few minutes. Resting allows the juices to redistribute, resulting in a more flavorful and tender steak. After resting, you can either serve the filets whole or slice them into medallions.

To plate your dish, pour a generous amount of the red wine reduction sauce onto a warm serving plate. Place the filets on top of the sauce and garnish with fresh thyme sprigs or any other herbs of your choice. This dish pairs perfectly with roasted potatoes, sautéed spinach, or a side of your favorite seasonal vegetables.

In conclusion, incorporating red wine into your cooking can elevate a simple filet into a truly extraordinary culinary experience. From searing the beef to creating a luscious red wine reduction sauce, this recipe showcases the versatility and deliciousness of red wine. So grab a bottle, put those chef hats on, and indulge in this gourmet dish that will undoubtedly impress your guests.

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