A rich beef filet with a wine sauce, echallots and beef broth.
Learn more about Deborah Dana
Ingredients4 portions
Preparation
In a medium saucepan brown the echalots in 2 tablespoons of olive oil until caramelized (5 minutes).
Add the red wine and allow it to boil until it is reduced by half. Add the beef broth and allow it to reduce again by half.
Season with salt and pepper to taste. Lower the heat and keep the sauce warm.
Cover the beef filet with the remaining olive oil and season with salt and pepper.
Prepare a grill or pan and cook the steak 5 minutes on each side so that it is sealed on the outside and red on the inside.
Remove from the grill, cover with aluminum foil and allow to rest for 10 minutes.
Cut thick medallions and serve with the wine sauce.
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