Manhattan filet with pan sauce bordelaise –Today, I’m excited to share a delicious recipe for Manhattan Filet with Pan Sauce Bordelaise. This mouthwatering dish is perfect for a special occasion or a cozy dinner at home. The combination of the juicy filet and rich sauce will impress your guests and satisfy your taste buds. Let’s dive into this culinary delight!
Manhattan Filet with Pan Sauce Bordelaise
This elegant dish is not only a feast for the eyes but also a savory experience that speaks to comfort and sophistication. Let’s check out the main visual inspiration for this meal!
Before we get started, here are the ingredients you will need to prepare this sumptuous meal:
Ingredients
- 2 Manhattan filets (about 6 oz each)
- Salt and freshly ground pepper, to taste
- 2 tablespoons olive oil
- 1 small shallot, minced
- 1 cup red wine (preferably a good quality Bordeaux)
- 1 cup beef stock
- 1 tablespoon balsamic glaze
- 1 tablespoon unsalted butter
- Fresh parsley, chopped (for garnish)
Now that you have your ingredients ready, let’s walk through the steps to create this incredible dish!
Instructions
- Take the Manhattan filets out of the refrigerator and let them come to room temperature for about 30 minutes. This will ensure even cooking.
- Season both sides of the filets generously with salt and freshly ground pepper.
- In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the filets to the skillet.
- Cook for about 4-5 minutes on each side for medium-rare, or longer if you prefer a different doneness. Remove the filets from the skillet and let them rest on a plate while you prepare the sauce.
- In the same skillet, add the minced shallot and sauté until softened, about 1-2 minutes.
- Pour in the red wine and bring to a boil, scraping up any browned bits from the bottom of the skillet.
- Let the wine reduce by half, then add the beef stock and balsamic glaze. Bring it back to a simmer and let it cook for another 5 minutes until it thickens slightly.
- Remove the skillet from heat and whisk in the butter until melted and the sauce is glossy.
- To serve, place the filets on warm plates, drizzle the Bordelaise sauce over the top, and garnish with freshly chopped parsley.
Enjoy this exquisite Manhattan Filet with Pan Sauce Bordelaise with a side of roasted vegetables or garlic mashed potatoes for a complete and satisfying meal. Bon appétit!