Filet Mignon With Port Wine Reduction Sauce! Cast Iron Skillet Steak Recipe!
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- Опубликовано: 6 фев 2025
- Filet Mignon with port wine reduction sauce is an elegant, steakhouse quality recipe that you can easily replicate in your own home kitchen! Eric from Simply Elegant Home Cooking demonstrates how to cook this delicious steak recipe in a cast iron skillet! While this example uses a beef tenderloin steak, you can use this same pan sauce after cooking any cut of steak, including ribeye steak, NY strip steak, and others.
Be sure to set out your steak a minimum of one hour before cooking, or up to an hour and a half. This will help the steak come down to room temperature. Be sure to pat the steak dry and season generously with salt and pepper to form a nice crust on the steak. Thanks for joining us at Simply Elegant Home Cooking! Be sure to like, comment, and SUBSCRIBE as we have many other steak recipes, along with all types of delicious home cooked recipes for you to replicate at home!
Ingredients:
-Filet Mignon (Beef Tenderloin Steak)
-Salt & Pepper
-Butter
-Beef Stock (Be Sure To Use Homemade!)
-Olive Oil (Or Other Neutral Oil)
-Port Wine
-Heavy Cream
-Fresh Rosemary
-Shallot
Directions:
-Remove Filet Mignon from the fridge at least 1 hour before you plan to cook.
-Heat up a cast iron skillet over medium high heat and allow it to reach full temperature before adding the oil.
-While pan pre-heats, generously season both sides of the tenderloin steak with salt and fresh cracked black pepper.
-Once pan is smoking, add a small amount of neutral flavored cooking oil, then immediately add your steak.
-Sear both sides of the steak for about 3 minutes each for medium rare, adjust accordingly for desired doneness.
-After searing each side of the steak, place the Filet Mignon and the skillet into a preheated 400 degree f oven. Cook for 5 minutes.
-Remove steak from the oven and set aside to rest for 10 minutes. While steak rests, make the pan sauce.
-Deglaze the skillet with port wine, reduce over medium high heat for several minutes until volume is reduces by about half.
-Add in 1 finely minced shallot.
-Add in homemade beef stock and reduce further.
-Once sauce has again reduced by half, add in a small amount of heavy cream. Continue to cook until sauce has thickened.
-Once sauce has reached desired consistency, turn off the heat and add in finely minced fresh rosemary.
-Also add in a chunk of cold butter and move it around in the skillet to emulsify.
-Filet Mignon should be well rested. Carve, serve with the sauce, and enjoy!
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I made this yesterday and we had an unexpected guest over and literally everyone was saying it was the best steak they ever had. And I’m no chef, thanks for breaking it down!! My sauce was a little runny but still tasted good!
That is great! And the pan sauce doesn't have to be super thick for this to work so long as it is very concentrated and flavorful.
Tried this tonight. Sauce came out absolutely incredible. Felt like a pro.
Thanks! This is a professional level sauce!
your videos make me so calm....and my mouth water
Thanks! That is the goal so it means they are working!
that was one beautiful filet mignon you had there, and you created some magic in the kitchen..impressive recipe..restaurant quality
Spain on a Fork thanks so much, yes the easiest way to replicate steakhouse restaurant quality at home is a nice pan sauce!
It takes to long to finish the souce to be restaurant quality.
This is just for your likes at home
@@ronaldsosa951 rubbish - it looks very, very good
Beautiful cooked filet, the port wine is a smart choice, it brings a little sweetness and a nice flavor. Great recipe!
The Gourmet Gambit thanks! Red wine works well too but port wine is so rich and elegant!
awesome...
Thanks!
Looks great. When you say you added a little bit of the sauce, it looks like you added all of it. If not, how did you save the rest of it?
That filet is cooked to perfection! I need a piece.
TillyEats thanks so much, next time I will cook a little less done but the flavor was still incredible.
Fantastic way to make a filet mignon! The sauce looks exquisite.
William Crawford yes I don't eat a lot of steak these days but when I do I always make a pan sauce!
Excellent video, lots of great information, and the final steak speaks for itself :D
I can't wait to try this sauce next time I cook a steak.
I am sure you will love it! Nothing beats a good pan sauce with steak!
awesome upload Simply Elegant Home Cooking. I smashed that thumbs up on your video. Maintain up the really good work.
Thanks so much!
Terrific job! Thank you all of the helpful tips throughout your video, and great cook on the Filet! Have a good one!
Thanks! So glad you enjoyed!
Exactly what I was looking for! Thanks, and I appreciate your efforts.
Thanks so much for the kind words, you will love this recipe!
Simply wonderful. Thank you!
Very nice tutorial Eric.
Looks absolutely delicious!
Looks good thank you for the upload
Thanks! Glad you enjoyed!
Beautiful! 🤤
So glad you enjoyed!
Bought some port today, steaks are getting up to room temperature … time to give this bad boy a go.
Great! Hope it turns out nicely!
What a decadent pan sauce. And what an exquisite presentation. I will be enjoying this soon.
cheryl crawford yes this pan sauce is decadent, but it's very easy to do!
Awesome!
pingstick thanks for watching! Glad you enjoyed!
Very nice looking filet
No Hippie BBQ & Cooking thanks so much for watching!
Wow, excellent instruction.
I'm not one to make homemade beef stock. Can I substitute with beef consumee? Yes, I probably spelled that wrong.
I’ve discovered a few store bought stocks that are of high enough quality to do this. Look for a brand called Kettle & Fire Bone Broth.
@@SimplyElegantHomeCooking Thank you, Chef. I will.
Very nice steak! Good video
Sara's Italian kitchen thanks, Sara!
Does it matter what kind of red wine I use for reduction sauce
Not really, I used port wine here but this would work well with regular red wine like a Cabernet or something similar.
Looks awesome. :)
Colin's Cooking Channel thanks Colin!
Very nice and very well presented.
Mario Monti thanks, glad you enjoyed!
Filet mignon masterclass! That is a beautiful steak Eric 👍😋
Pete Thomas thanks! I was actually winging it but the sauce came out perfectly!
The more skilled you get Eric, the happier your accidents become! 😆
WOW awesome! that looks just perfect! new sub
It looks so delicious and juicy! Love it 😍
I know cooks are against cold frying steaks. But I think it cooks better cold
I get off-tastes making pan sauces in cast iron. I opt for a stainless steel pan laminated with a heavy carbon steel bottom. the inside of this pan is all stainless, the outside bottom which contacts the flame is carbon steel. stainless is horrible for heat distribution, but when laminated with carbon steel cooks quite evenly
At the time I filmed this video, I only had cast iron. However I bought some high end All Clad Copper Core skillets since then and now they are my go to for searing meats and making pan sauces!
What if I don’t have homemade beef stock available, what is a good alternative?
There are some high end store bought beef stocks that are becoming more readily available such as the Kettle Fire brand. If you can find a high quality beef stock that will also work well.
Great steak!
Slaughter Food Creations thanks! You know I love my steaks!
I love that sauce, yours looks terrific! Tax
Thanks! Port wine goes SO well in steak sauces!
Great recipe! I'm used to making a quite similar sauce, but, instead of using the heavy cream to thicken it up, I usually dissolve some flour in the beef stock. In your opinion, is it a problem to use the flour? Why?
Flour definitely works too, it is just a slightly different taste but I've done it that way before too with great results.
Thank you sir! Even though I've made the sauce before, I grow weary of seeing videos about the "perfectly cooked steak". People get a steak and add salt and pepper. Fine! Then with little regard for actual time and temperature, they throw a pad of butter on it and wait for the applause. Personally I prefer not to butter my steak. I like to taste the steak. Regardless of what you think about port wine sauce. There are probably hundreds of ways to cook a good steak. It's as if the school of cooking high end steak has fallen into a rut. Thanks for avoiding it.
Haha yes! I have many different steak recipes there is no single “perfect” way!
heavy cream is wonderful but ain't for me. another option is reducing broth and wine to a syrup and adding butter. beef filet, tasteless meat that it is really needs a sauce. ribeye is my go to and cream would interfere with a ribeye's flavor. thanks for the vid chef, and allowing me to put my 2 cents in
Good tips, I actually omit the heavy cream more often than not which works if you reduce the sauce down a lot and add the butter. That is what is so great about a pan sauce, you can customize it all to your liking!
Wow i came to the comments expecting everyone to point out how much he over-seared the steak but not one mention of it. Way too much gray in that meat. I would sear, high heat, for 2 minutes per side if that. Then finish in oven for 5 or six minutes. The steak in this video is almost medium well.
I did over cook it a bit, you're right.
Looks great but steak must have turned cold by the time the sauce was done
Oh no, the pan sauce comes together quick and it is a good idea to rest a steak before cutting it...perfect time to make a sauce.
I tried this the other night. Since you didn’t list the amounts of the ingredients, I ruined the dinner. The filet’s were cooked perfectly, but the sauce was not good at alI. I am an experienced cook. Wasn’t happy !!!!
Hmm, any ideas what went wrong?
Just wish you would have listed the ingredient amounts. Thanks for the reply tho…
Salt steak overnight. Just blew your mind.
Oh yes I have started doing that in the years since posting this, it really does make a big difference!
Dries it out don't do this
Sounds like Leonardo DiCaprio lol
That is a new one but people tell me I sound like Marl Whalberg a lot!
looks good, but you should cut your steak or meat across the grain..
bruh thank you but didn't you destroy your pan with that spoon ?
This was cast iron which is pretty much indestructible. I wouldn't be so rough with other types of pans.
That meal looks really delicious, an Extra "BIG" thumbs up :-) Check out my Funky Spaghetti Challenge video I did yesterday :-) ROCK ON!!!!!!!
MrMegaFredZeppelin thanks, I did check it out!
Overdone
It did get a little too done, you're right.