Kitchen Notes No. 6

Filets with a red wine reduction

Pan-seared filet finished with a red wine reduction anchors this entry in the Kitchen Notes series — deliberate and composed.

Ingredients

2 filet mignon 6–8 oz each

1 tbsp olive oil

2 tbsp butter

2 garlic cloves

2 sprigs thyme

1 cup dry red wine

1/2 cup beef stock

1 tbsp butter

Method

Season steaks. Sear in hot oil. Add butter, garlic, thyme; baste. Remove and rest.

Reduce wine. Add stock; reduce. Finish with butter and spoon over steak.