- 4-6 8-oz Center-cut filets mignons
- Olive oil
- Kosher salt and freshly ground black pepper to taste
Big Red Monster Sauce
- 1 large shallot, minced
- 1 stalk of celery with leaves, minced
- 1 carrot, minced
- 2 cloves of garlic, minced
- 1 qt. beef or veal stock
- 1 bottle (750 ml) dry red wine—cabernet sauvignon, zinfandel, or shiraz
- A large (at least 8 qt.) pot with a heavy bottom—either stainless steel or porcelain enamel over cast iron, not aluminum
- A sieve for straining the reduction
- A 2 qt. mixing bowl
- Salt and pepper
- Up to 2 tbsp. unsalted
Thoroughly dry steaks with paper towels. Lightly coat steaks with olive oil and season both sides liberally with salt and pepper (pressing seasonings into meat with your fingers). Bring steaks to room temperature before cooking.
- Heat the oil over medium heat in the pot. Add the chopped vegetables and sauté until the shallot is transparent and the rest are softened. Pour the stock and wine into the pot and bring the mixture to a moderate simmer. Turn the heat down, but be sure the liquid continues to simmer gently.
Cook the liquid until it’s been reduced by about half.
- Strain liquid into a clean mixing bowl. Discard the vegetables. Wash the pot, put it back on the stove and heat on high.
- When pan is extremely hot sear steaks for 2 to 3 mins on each side, remove steaks from pan and set a side.
- Pour liquid back into the pan and bring to a simmer, be sure to stir and scrap all of the bits off the bottom of the pan.
- Reduce it by half, until you have about 2 cups altogether.
- Taste the sauce for seasoning and add salt and pepper if necessary.
- Serve the sauce as-is, or enrich it by swirling in a tablespoon or two of unsalted butter.
Spoon Big Red Monster sauce over cooked steaks just before serving and enjoy!