Filet Mignon with Bordelaise Sauce
Ingredients
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
Instructions
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Preheat oven to 400°F.
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Season the steaks liberally with salt and pepper on both sides.
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Spray a skillet with zero-calorie nonstick cooking spray and preheat on high. Add the steaks to the pan. Roast in the oven for 10-15 minutes or until cooked to desired doneness.
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Transfer the steaks to a platter and cover with foil. Allow the steaks to rest for 10 minutes while you make the bordelaise sauce. Measure ¼ cup of steak juice for the demi-glace.
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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.
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Put steaks on stovetop and sear until a crust has formed and is golden brown, about 3-4 minutes on each side.
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Strain the bordelaise sauce through a fine mesh strainer to remove any solids. Pour on top of the filet and serve.
Notes
Recipe Yields: 24 servings of protein.
