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Simple, impressive and elegant. The sauce is very concentrated in flavor and velvety in consistency.
Yield: 4 servings
4 8-ozCenter-cut filet mignons; 2-inches thick, trimmed of fat and silver
Olive oil
Kosher salt and freshly ground black pepper; to taste
*- Shiraz Sauce (optional) --
1/4 cupShallots
1/2 cupShiraz; or other bold red wine
1 cupBeef stock; (preferably homemade), or beef consomme
2 sprigsFresh rosemary; (up to 3 sprigs), (optional)
2 sprigsFresh thyme; (up to 3 sprigs), (optional)
1 tablespoonTomato paste
1/2 teaspoonSugar
3 tablespoonsUnsalted butter; cold, cut into pieces
Salt and freshly ground black pepper; to taste
* Note: I usually buy a 2 to 2 1/2-pound center-cut tenderloin roast and portion it into four 8-ounce steaks myself to produce more consistent results.
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