Filet mignon with Bordelaise sauce is a classic French steakhouse dish pairing medium-rare, oven-finished tenderloin with a glossy wine and demi-glace reduction enriched with shallots and fresh herbs. The sauce's depth of flavor and silky texture elevate the tender beef without overwhelming it.
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Make the sauce: In a 2-qt. saucepan, combine wine, thyme, shallots, and bay leaf. Reduce wine over medium-high heat until almost completely evaporated. If using a gas stove, tip pan to ignite wine; this will aid in evaporation. Discard the thyme and bay leaf; stir in demi-glace. Cover, remove from heat, and set aside.
Prepare the filets: Heat oven to 500°. Season filets with salt and pepper. Heat oil in a 10" skillet over high heat. Sear steaks, flipping once, until browned, 4–5 minutes. Transfer skillet to oven; roast until steaks are medium rare, 4–5 minutes. Place steaks on a plate; let rest.
Sauce the steak: Return saucepan to medium heat. Whisk in butter. Remove saucepan from heat; stir in parsley and season sauce with salt and pepper. Transfer steaks to cutting board; add juices from plate to pan and stir. Spoon 2 tbsp. sauce onto each of 4 plates. Slice steak into 1⁄4"-thick slices; divide between plates. Sprinkle with rosemary and thyme; drizzle each steak with 1 tbsp. sauce. Serve with baby lettuces, if you like.
Store leftover steaks and sauce separately in airtight containers for up to 3 days. Reheat steaks gently in a 300° oven; warm sauce over low heat and whisk in 1 tsp. water to restore silkiness.
2-quart saucepan · 10-inch skillet (oven-safe)
Demi-glace is a reduced veal or beef stock and brown sauce concentrate. If unavailable, substitute beef stock reduced by half, though the sauce will be thinner and less rich.
After 4–5 minutes in a 500° oven, filets should register 130–135°F internally. Let them rest 3–5 minutes before slicing; carryover heat will bring them to 135–140°F.
Yes. Prepare through step 1 (after discarding thyme and bay leaf) and refrigerate up to 2 days. Gently reheat over medium heat, then whisk in butter and finish with herbs.
Use a dry, medium-bodied red wine such as Bordeaux, Côtes du Rhône, or Pinot Noir. Avoid heavily oaked or overly tannic wines that can become bitter when reduced.
Flaming burns off harsh alcohol notes and accelerates evaporation, concentrating the wine's deeper flavors. This step is optional but improves sauce complexity.
