Filet Mignon with Bordelaise Sauce
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.