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Filet Mignon with Pinot Noir sauce
4 persons
Ingredients:
4 filet mignon
Salt and black pepper, to taste
2 tablespoons olive oil
240 ml Pinot Noir red wine Barrique Château Edmond de la Fontaine
1/2 cup beef stock
2 tablespoons butter
1 shallot, finely chopped
2 cloves of garlic, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped (for topping)
Instructions:
Season the fillets mignons with salt and black pepper to taste.
Heat the olive oil in a frying pan over a medium-high heat. Add the fillets mignons and grill for about 4-5 minutes on each side until golden brown on the outside and cooked to your preferred doneness. Remove the fillets from the pan and set aside.
Add the chopped shallot and garlic to the same pan. Sauté for 1-2 minutes until lightly browned.
Pour the Pinot Noir Rouge Barrique Château Edmond de la Fontaine into the pan to deglaze, scraping the golden brown bits from the bottom of the pan with a wooden spoon.
Add the beef stock, fresh thyme and butter to the pan. Simmer for a few minutes until the sauce thickens slightly.
Return the fillets mignons to the pan and heat in the sauce for a few minutes.
Serve the grilled fillet mignons with the Pinot Noir sauce, garnish with chopped fresh parsley and serve with side dishes of your choice, such as roast potatoes or roasted vegetables.
Find a selection of our wines and crémants in the online shop
and you can also buy all of our wines and crémants in the wine shops:
Remerschen, Wellenstein, Wormeldange, Grevenmacher and Vinocity
