cook like the pros at home

Pan Roasted Filet
with red wine reduction

Recipe provided by the Certified Angus Beef® brand

Serves 2

  • 2 Certified Angus Beef® filet steaks, cut 1 1/4 to 1 1/2 inches thick
  • 1 tablespoon dry thyme
  • 1/2 tablespoon crushed dry tarragon
  • 1/2 tablespoon crushed dry chives
  • 1/2 tablespoon cracked black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 1 tablespoon diced onion
  • 1 teaspoon chopped garlic
  • 1/4 cup red wine
  • 1 teaspoon Dijon mustard
  • 1 tablespoon butter
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste
  1. Pre-heat oven to 350ºF.
  2. Prepare French Rub by combining thyme, tarragon, chives, pepper and salt.
  3. Heat oil in a heavy non-stick skillet over medium-high heat. Season steaks with French Rub and sear for 1 to 2 minutes on each side.
  4. Place in the oven and cook for about 5 minutes or until desired doneness. Allow steaks to rest.
  5. After removing steaks from pan, add onion and garlic; cook for 2 minutes on low heat. Whisk in wine and mustard; reduce by 2/3. Swirl butter in pan to melt. Remove from heat; add parsley and season to taste. Serve over steak.