Arizona-Sonora Desert Museum.
|Mark's photo of one path at the Desert Museum.|
Filet Mignon with Bordelaise Sauce
Minimally adapted from Saveur
1 cup red wine
2 sprigs fresh thyme
1 large shallot, finely diced
3 fresh bay leaves or 1 dried bay leaf
8 tablespoons prepared demi-glace*
4 (6-ounce) filet mignons
Kosher salt and freshly ground black pepper, to taste
2 tablespoons canola oil
1 tablespoon chilled, unsalted butter, diced
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
In a small saucepan, combine wine, thyme, shallots, and bay leaf. Reduce wine over medium-high heat until 1 tablespoon liquid remains. It will be rather syrupy. Remove from heat, stir in the prepared demi-glace, then strain into a clean small sauce pan. Set aside; it will thicken as it cools.
Heat oven to 500°. Season filets with salt and pepper. Heat oil in a cast iron skillet over medium-high heat. Sear steaks, flipping once, until browned, 5-6 minutes total time. Transfer skillet to preheated oven; roast until steaks are medium rare, 5-6 minutes. Remove steaks from the pan onto a plate, and let rest.
Return sauce to medium heat. Whisk in butter. Remove from heat; stir in parsley. Transfer steaks to cutting board; add juices from plate to sauce and stir. Spoon 2 tablespoons sauce onto each of four plates. Slice steak into ¼-inch thick slices; divide among the four plates. Sprinkle with chopped rosemary and thyme; drizzle each steak with an additional tablespoon sauce.
* demi-glace is readily available in concentrated form in supermarkets. The brand I have seen most is Demi-Glace Gold by More Than Gourmet. For this recipe, I used a concentrate from Minor’s.