Categories: Steak
Ingredients
- 2 cups dry red wine
- 1 bay leaf
- 6 peppercorns, gently crushed
- 2 garlic cloves, smashed
- 2 whole cloves
- 1 allspice berry, gently crushed
- 2 fresh thyme sprigs
- 2 strips orange zest, each about 3 inches long
- 4 slices beef filet
- 1 cup beef stock
- Kosher salt
- 2 to 4 tbsp unsalted butter
Directions
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Pour the wine into a small saucepan ad bring to a simmer over medium heat. Add the bay leaf, peppercorns, garlic, cloves, allspice, thyme and orange zest and simmer for 15 minutes. Remove from the heat and let cool completely.
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Place the filets in a shallow dish and pour the wine mixture over the top. Cover and marinate at room temp for up to 4 hours, or in the fridge as long as overnight.
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Meanwhile, pour the beef stock into a small saucepan, bring to a boil and boil until reduced by half, about 20 minutes. Remove from the heat and set aside.
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Remove the beef from the marinade, reserving the marinade. Pat dry with paper towels and sprinkle with a little kosher salt. Heat a heavy frying pan over high heat. Add the filets and pan-broil until done to your liking, about 3 minutes on each side for rare. Remove from the pan and keep warm.
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Pour 1 cup of the marinade into the pan over high heat and deglaze by stirring to dislodge any browned bits. Boil until reduced by half. Add the reduced beef stock and reduce again by half. Swirl in the butter to smooth out the sauce and thicken it a bit. Spoon over the filets and serve.