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Tuesday Night Beef Filets

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Big_Green_Craig
Big_Green_Craig Posts: 1,578
in EggHead Forum
It's a rare occasion to have an evening without our kids. We took advantage of it. Nice and relaxing. 

I stopped by our local butcher, Patton's Meat Market in Duluth, and picked up a couple beef filets. Seasoned them with salt and fresh cracked pepper and reverse seared them on the Mini Max. 

While the steaks were roasting, I started caramelizing a mirepoix for the red wine reduction sauce as well as started the parsley masked potatoes. 

Red wine reduction sauce: In a deep pan over med/high heat, carmelize a mirepoix. (mirepoix= carrots, onions & celery). Once brown and soft, add fresh rosemary and thyme sprigs and deglaze with 2C of red wine and some beef broth. Reduce, strain and shake in some butter (monter au beurre). 

Mrs BGC approved. 



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