Filet Mignon with Bordelaise Sauce
To be honest, I made this dinner because I really wanted to make the delicious Bordelaise (Red Wine) Sauce to go with the Pan Seared Filet Mignon. The combination is wonderful and while it looks...
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Cooking tools:
- Cast iron skillet
- Instant-read thermometer
- Oven
- Stove
- Tongs
- Measuring spoon
Ingredients
- 2 10 oz slices of beef tenderloin (about 2" thick)
- kosher salt
- freshly ground black pepper
- 2 tbsp unsalted butter (divided)
- 1/2 cup Bordelaise (Red Wine) Sauce
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