Herb Crusted Filet Mignon with Red Wine Sauce

Name: Herb Crusted Filet Mignon with Red Wine Sauce
Yield: 12
Ingredients: For the herb crust; 12 slices of boneless beef tenderloin, finely chopped; 3 1/2 cups of fresh parsley, chopped (240g); 2 1/2 tablespoons of dried thyme; 1 cup of melted butter (200g); 1/2 teaspoon of salt; 1 peppercorn; For the sauce; 2 bottles of dry red wine; 1 bottle of Port wine; 2 packets of beef broth dissolved in 1 liter of boiling water; 1/4 cup of melted butter (50g); For the filets; 12 filet mignon medallions (2kg); 2 tablespoons of salt; 1/2 teaspoon of black pepper; 1/4 cup of olive oil (60ml)

1
For the herb crust
2
12 slices of boneless beef tenderloin, finely chopped
3
3 1/2 cups of fresh parsley, chopped (240g)
4
2 1/2 tablespoons of dried thyme
5
1 cup of melted butter (200g)
6
1/2 teaspoon of salt
7
1 peppercorn
8
For the sauce
9
2 bottles of dry red wine
10
1 bottle of Port wine
11
2 packets of beef broth dissolved in 1 liter of boiling water
12
1/4 cup of melted butter (50g)
13
For the filets
14
12 filet mignon medallions (2kg)
15
2 tablespoons of salt
16
1/2 teaspoon of black pepper
17
1/4 cup of olive oil (60ml)

Ingredients

1
For the herb crust
2
12 slices of boneless beef tenderloin, finely chopped
3
3 1/2 cups of fresh parsley, chopped (240g)
4
2 1/2 tablespoons of dried thyme
5
1 cup of melted butter (200g)
6
1/2 teaspoon of salt
7
1 peppercorn
8
For the sauce
9
2 bottles of dry red wine
10
1 bottle of Port wine
11
2 packets of beef broth dissolved in 1 liter of boiling water
12
1/4 cup of melted butter (50g)
13
For the filets
14
12 filet mignon medallions (2kg)
15
2 tablespoons of salt
16
1/2 teaspoon of black pepper
17
1/4 cup of olive oil (60ml)

Directions

1
Prepare the herb crust: In a large bowl, mix all the ingredients well and reserve
2
Prepare the sauce: In a large saucepan, without covering, over high heat, boil the two types of wine and beef broth
3
Reduce the heat, cover, and let it cook until the liquid is reduced to 3 cups (about 2 hours). Reserve
4
Preheat the oven to 250°C (very hot)
5
Prepare the filets: Tie the edges of the filets with kitchen twine to keep their shape and season them with salt and black pepper
6
In a large skillet, over high heat, warm some olive oil and sear four filets on both sides (about 6 minutes per side)
7
Transfer to a baking dish
8
Sear the remaining filets in the same way, adding a little olive oil as needed
9
On top of each filet, spread the mixture of bread with herbs, pressing gently with your hands to form a crust
10
Put it in the preheated oven until the crust is golden brown and the meat is cooked inside (about 30 minutes)
11
Remove from the oven and place each filet on an individual plate
12
In a medium saucepan, over medium heat, warm the reserved sauce
13
Add the butter and whisk with a hand whisk until well mixed
14
Pour the sauce over the filets and serve immediately
15
907 calories per serving