Going to sear some 1 1/2 inch filet mignon steaks tomorrow, served with baked potatoes and corn on the cob. Any recs on a sauce to go with it?
Pairing with 98’ Soldera, Cavallotto Riserva and Roagna Crichet Paje for an Italian night!
Thanks in advance!
D
Why not keep it simple with a wine reduction. I’d start with some chopped shallots in olive oil with a pat of butter, maybe some sliced mushrooms and then the wine, with pepper and minimal salt. Maybe some fresh rosemary that you remove before serving for added freshness. You could add fresh basil at the very end for a flavor pop.
Likely blasphemy, but after making my first buerre blanc sauce, I can’t imagine what it doesn’t go with. Perhaps make a buerre rouge sauce!!
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Indeed! That’s what good cooking is about. Taking some risks around the edges of what you know works.
Green Pepper corn!! or mushroom demi
Au poivre sauce! A match made in heaven.
Bernaise, best sauce with red wine. Since Filets are so lean and flavorless, the bernaise solves two problems. Fat and Flavor.
Don’t get saucey with me Bearnaise…
What Milton said. He nailed it.
I always do a Brandy peppercorn sauce. Fantastic combo.
Small puddle of veal demi-glace on the plate, Bearnaise draped over the filet.
but loses credit for misspelling.
alan
Just as I lose credit for poor proofreading.
Webber’s Way to Grill cookbook has this: Tea-rubbed fillet mignon. It is probably the best steak I have ever grilled - no sauce needed, I am sure you could sear it instead of grilling.
And I lose further credit for it being the only sauce that I find utterly incapable of making myself. I have no idea why I can create Hollandaise blindfolded or any other egg/butter emulsion sauce without any trouble. Yet Bearnaise breaks every time I try to create it.
Thanks for the impetus to look it up. Béarn, SW France near the Pyrenees, not Bern, the capitol of Switzerland!
I’ve been to one and not the other. The wrong one.
This is obvious:
Problem?
DITKA’S or it aint’e worth using.
I am surprised no likes a classic Dianne?
“Aint’e”??? The word “ain’t” isn’t incorrect enough for you?
You set a very high standard, Francis!
