This recipe is perfect for a fancy dinner because it is so elegant and sophisticated. The soft filet mignon goes well with a rich red wine sauce that has garlic and thyme in it. This dish is a celebration of taste and style. It comes with sauted spinach and cherry tomatoes drizzled with balsamic glaze.
Ingredients: 2 filet mignon steaks 6 oz each. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup red wine Cabernet Sauvignon or Merlot. 2 cloves garlic, minced. 1 shallot, finely chopped. 1 tablespoon butter. 1 tablespoon fresh thyme leaves. 1 cup beef broth. 2 cups baby spinach. 1 cup cherry tomatoes, halved. 1 tablespoon balsamic glaze. Crumbled feta cheese for garnish.
Instructions: Preheat oven to 400F 200C. Season the steaks with salt and pepper on both sides. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the steaks for 2-3 minutes on each side until browned. Transfer the skillet to the preheated oven and cook the steaks for 5-7 minutes for medium-rare, or until desired doneness. Remove the skillet from the oven and transfer the steaks to a plate. Cover with foil and let rest. In the same skillet, add minced garlic and chopped shallot. Cook until fragrant, about 1 minute. Deglaze the skillet with red wine, scraping up any browned bits from the bottom. Add butter, thyme leaves, and beef broth. Simmer until the sauce is slightly reduced, about 5 minutes. Meanwhile, in a separate pan, wilt the spinach over medium heat. Add cherry tomatoes and cook until softened. Drizzle balsamic glaze over the spinach and tomatoes. To serve, place the steaks on plates, spoon the red wine sauce over them, and top with the spinach-tomato mixture. Garnish with crumbled feta cheese and serve immediately.
