Filet Mignon with Bordelaise Sauce

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Filet Mignon with Bordelaise Sauce


Filet Mignon with Bordelaise Sauce

Cook Time 30 minutes

Course Dinner, Lunch

Servings 4 people



Filet Mignon Ingredients

  • 4 Filet mignon steaks (6 oz.)
  • 1 Tbsp rosemary, roughly chopped
  • Salt and pepper, to taste
  • Zero-calorie nonstick cooking spray

Bordelaise Sauce Ingredients

  • 1 ½ cups beef bone broth
  • ½ cup demi-glace sauce(¼ cup steak juice and ¼ cup bone broth)
  • 4 shallots, peeled and sliced
  • 1 Tbsp fresh thyme
  • 2 bay leaves
  • Pepper, to taste



  • Preheat oven to 400°F.
  • Season the steaks liberally with salt and pepper on both sides.
  • Spray a skillet with zero-calorie nonstick cooking spray and preheat on high. Add the steaks to the pan. Cook until a crust has formed and is golden brown, about 3-4 minutes.
  • Flip the steaks and transfer the skillet to the oven.
  • Roast for 10-15 minutes or until cooked to desired doneness.
  • Transfer the steaks to a platter and cover with foil. Allow the steaks to rest for 10 minutes. Measure ¼ cup of steak juice and set aside.
  • In a saucepan, combine the demi-glace, beef bone broth, thyme, bay leaves, and shallots. Bring to a boil and reduce to a simmer. Cook until it’s reduced by about ⅓ cup and is syrupy.
  • Strain the bordelaise sauce through a fine mesh strainer to remove any solids. Pour on top of the filet and serve.


Recipe Yields: 24 servings of protein.

Keyword Bordelaise Sauce, Filet Mignon

Stephanie Bray

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