Filet mignon with cabernet shallot glaze (recipe)
| Filet mignon with cabernet shallot glaze (recipe) | |
|---|---|
| Name | Filet mignon with cabernet shallot glaze |
| Ingredients | Extra virgin olive oil • Coarse salt • Fresh ground pepper • Fresh thyme • Shallot • Salt • Baby portabella mushrooms |
| Cooktime (in hours) | 0.25 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 0.416666667 |
| Keto friendliness | Keto friendly |
| Calories | 100.5 |
| Fat | 6.8 |
| Protein | 0.2 |
| Carbohydrate | 2.1 |
| Fiber | 0.1 |
| Net carbohydrates | 2 |
| Sugar | 0 |
| Saturated fat | 0.9 |
| Cholesterol (mg) | 0 |
| Sodium | 872.9 |
| Servings | 4 |
| Yield | 4 filets |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Filet mignon with cabernet shallot glaze (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Filet mignon with cabernet shallot glaze (recipe) details
Filet mignon with cabernet shallot glaze (recipe) image(external)
Recipe instructions
- Preheat a large pan, on medium - high heat. When drops of water sizzle, the pan is hot enough.
- Add the olive oil.
- Wait a few seconds until the olive oil is heated, but not longer or else the oil will burn.
- Place the filets in the pan and allow to sizzle in the olive oil. (This high heat is important to sear the sides and lock in juices and flavors..
- Sprinkle half of the coarse salt and half of the pepper (adjust according to your preference) on the first side.
- After a couple of minutes, you should notice the bottom of the steaks to be nicely seared.
- Flip over the steaks, and sprinkle the rest of the coarse salt and pepper.
- Wait a couple of minutes so that side is seared also.
- Turn heat slightly below medium.
- While occasionally turning steaks, cook to desired doneness. (I personally recommend medium rare. Cut a small slit in the thinnest steak to check for doneness).
- As each steak cooks, remove it from the pan and set aside on a large plate.
- When all steaks are removed from pan, turn the heat back up to medium high.
- Deglaze the pan with the Cabernet wine. It should sizzle and meld with the beef drippings.
- Add the chopped shallots. If using mushrooms, add them here.
- Rub the sprigs of thyme together so that the small leaves fall off into the pan.
- Add the regular salt, and additional freshly ground pepper if desired.
- Simmer for a minute or two until ingredients are mixed together nicely and shallots are slightly translucent (they are best when still a bit crunchy).
- On your plate of steaks should be drippings that have collected since removing it from the heat. Press a spatula against the steaks to squeeze a bit more juice, and pour all of the liquid into the pan.
- Simmer a minute more, and pour all of the glaze into a serving dish such as a gravy boat or small pitcher.
- Serve steaks and pour a bit of glaze over each one.
- The leftover glaze is best enjoyed with good crusty bread to sop it up. Enjoy!.
Food tags
Meat, European,, Easy
Filet mignon with cabernet shallot glaze (recipe) details
Time:
Prep Time in Hours and Mins:25M
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Contributors: Prab R. Tumpati, MD
