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Filet Mignon with Borderlaise Sauce recipe

Filet Mignon with Classic Bordelaise Sauce

Course: French
Cuisine: French
Keyword: Bone marrow, filet mignon
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 4 people
Calories: 325kcal
The Loon proclaimed this Filet Mignon with Classic Bordelaise Sauce was hands-down one of the best dishes he's ever had. He said "As good as any steak I've ever had." And trust me...he's tried quite a few steaks. The Bordelaise Sauce is a true classic...and get the bone barrow...it makes such a huge difference in the final taste experience. Enjoy.
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  • 4 beef filets filet mingon, about 8 oz each, cut to about 2 inches thick
  • 1 1/2 tbsp olive oil
  • 1 1/2 lb beef marrow bones cut into 1 1/2- inch lengths by your butcher (you want the shank part of the bone, so you can extract the marrow).
  • 3 tbsp unsalted butter divided...you'll need 1 tablespoon first, and the 2 more to finish off the sauce.
  • 1 large shallot chopped
  • 1 1/4 cups dry red wine such as a good Cabernet Sauvignon
  • 1 fresh thyme sprig
  • 1 dried bay leaf
  • 1/4 cup beef stock as needed
  • 1/2 cup purchased veal demi-glace*
  • Kosher salt and freshly ground black pepper
  • 1 tbsp unsalted butter chilled
  • Flat leaf parsley finely chopped, for garnish
  • Course sea salt for garnish
  • *Available at Williams Sonoma or online



  • Pat the filets dry with paper towels.
  • Rub both side of the filets with the oil and let stand at room temperature for 1 hour.


  • Place the marrow bones in a bowl filled with ice water and refrigerate for 20 minutes.
  • Using your thumb, push the marrow out of the bones. If it won't budge, immerse the bones in warm water for about 30 seconds and try again.
  • Cut the marrow into 1/2-inch disks, cover with fresh ice water, and refrigerate for 2 - 6 hours.
  • In a medium saucepan over low heat, melt the butter.
  • Add the shallots and cook until translucent, about 4 -5 minutes.
  • Add the wine, thyme, and bay leaf, and raise the heat to medium. Let simmer until reduced by about half, approx. 12 minutes.
  • Remove and discard the herbs and then strain the sauce.
  • Return to the pan and stir in the demi-glace and 1/4 teaspoon each of salt and pepper and cook for about 3 - 4 minutes,
  • Add the beef stock one tablespoon at a time until the consistency is slightly syrupy.
  • Turn off the heat, cover, and let stand.


  • Pre-heat the oven to 350 F.
  • Set a large ovenproof frying pan (I use my cast iron skillet) over high heat.
  • Season the filets generously with salt and pepper.
  • When the pan is hot, add the filets and cook for about 1 1/2 minutes. Turn them over and cook until firm and slightly brown, about 2 1/2 minutes longer.
  • Transfer the skillet to the oven and cook for 3 minutes longer for rare, and 5 minutes longer for medium-rare (don't over cook these steaks!).
  • Turn off the oven, transfer the steaks to individual plates, and place them in the oven.


  • Drain the marrow disks and add them to the sauce.
  • Warm the sauce and marrow over low heat, about 3 minutes.
  • Transfer a few pieces of marrow to the top of each filet.
  • Remove the pan from the heat and whisk in the chilled butter until it melts and the sauce thickens slightly.
  • Top each steak with several spoonfuls of the sauce.
  • Garnish with parsley and sea salt.


Calories: 325kcal