Cabernet Cherry Filet Mignon Steak Recipe

Cabernet Ruddy Filet Mignon Steak is very simple, just very delicious with its tangy and savory flavors that are amazing.  You can either cook this filet mignon steak past either Pan-Searing or a very piece of cake technique called Sear-Roasting.  This is a fantastic steak recipe to use for your next dinner party as information technology is certain to impress anybody you serve it to.

Go your fork and steak knife gear up to cutting into this juicy Cabernet Ruby Filet Mignon Steak.  Exist careful non to look the other way, or someone might endeavour to sneak a bite from your plate!

Cabernet Cherry Filet Mignon Steak Recipe

Course: Main Course

Cuisine: American

Keyword: Cabernet Cherry Filet Mignon Steak Recipe

Servings: 4 servings

  • 4 (4 to 5 ounce) 1-inch thick Filet Mignon (Beef Tenderloin) steaks*
  • Olive oil
  • two cloves garlic, minced
  • 1 1/2 cups Cabernet Sauvignon or burgundy wine
  • 3 tablespoons balsamic vinegar (good-quality)
  • 4 whole cloves
  • 8 whole peppercorns
  • one bay leaf, torn into minor pieces
  • 1/2 pound fresh Bing cherries, rinsed
  • Coarse common salt and freshly-footing blackness pepper to taste
  • ane to 2 teaspoons granulated carbohydrate (optional)

  1. Bring steaks to room temperature.  Coat steaks lightly with olive oil.  Rub minced garlic evenly over the steak(printing in with your easily); ready bated until ready to cook.

  2. Exercise not salt your steaks just before cooking.  Salt brings moisture (h2o) to the surface of the steak, and the h2o sits on the surface as y'all cook the steak.  Thus, you are once again basically steaming the steak.I know that some people do salt their steaks before cooking, but trust me and don't salt - the event volition be juicy, delicious steaks to serve your family and guests!  Salt after the steak is cooked to your liking, has rested the required fourth dimension, and merely before serving.

  3. Prepare Cabernet Cherry Sauce: In a large bucket over medium-loftier heat, bring the wine and balsamic vinegar to a eddy. Necktie the cloves, peppercorns, and bay leaf in a bundle with a small slice of cheese textile.  Add the spice bundle to the wine mixture; continue boiling approximately xv minutes or until mixture is reduced to i/2 cup.

  4. While the wine mixture is reducing, pit the cherries.  Cutting the cherries into quarters and add to the wine mixture.  Encompass and cook approximately 10 minutes or until the cherries are tender.  Season with salt and pepper.  Add the sugar to rest the flavors, if needed. Remove the spice bundle from the sauce and discard.Reduce heat to low to keep Cabernet-Crimson Sauce warm until steak are cooked.

  5. Cooking the Filet Mignon Steak: Using thePan-Searing orSear-Roasting techniques (see below techniques), proceed to cook your steak to your desired doneness.  Your steak is done when the internal temperature registers 120 to 130 degrees F. on your instant-read meat thermometer:

  6. Rare - 120 degrees F

  7. Medium Rare - 125 degrees F

  8. Medium - 130 degrees F

  9. What constitutes rare and medium-rare cooked meat?  To satisfy government home economists, the Beefiness Quango says rare beef means an internal temperature of 140 degrees F.  Well, that is ok if you lot like well-done and dry meat.  If you like moist, rosy meat (similar I exercise), rare begins when the internal temperature registers 120 degrees F. and starts to go medium rare at 125 or 130 degrees F.  To cook your meat properly, you must purchase and apply a good instant-read digital meat thermometer.

  10. Rest Oestrus or Carry-Over Cooking:  Remember, the steak will go along to cook every bit it sets.  The temperature will rising to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes.  And so, pay attention to how long you permit the cooked steak sit earlier serving!

  11. Residual Heat Definition:  Carry-over cooking is caused by remainder heat transferring from the hotter outside of the meat to the cooler center.  Every bit a general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residue heat will be in the meat, and the more than the internal temperature will ascension during resting due to comport-over cooking.  This ways the meat must exist removed from the heat at an internal temperature lower than your desired terminal internal temperature, allowing the residual estrus to terminate the cooking.

  12. Cascade the prepared warm Cabernet-Cherry Sauce over your perfectly cooked steaks just before serving

  13. Makes 4 servings.

Pan-Searing Steak Cooking Technique:

  1. In a heavy frying pan (I utilize my bandage iron frying pan) over medium-loftier heat, heat 2 tablespoons olive oil.

  2. Sear the steaks, moving them with tongs a little so they practise non stick to the bottom, approximately five to 6 minutes per side.  Using this Pan-Searing  technique, proceed to cook your steak to your desired doneness.  Your steak is done when the internal temperature registers 120 to 130 degrees F. on your instant-read meat thermometer:

  3. When the steaks are crusty-charred and done to your liking, remove from the pan, embrace loosely with aluminum foil, and let rest five to x minutes before serving.During this fourth dimension the meat continues to cook (meat temperature volition rise 5 to 10 degrees internal temperature after it is removed from the oven) and the juices redistribute.

  4. Add together whatever juices that accumulate from the resting steaks to Cabernet-Scarlet Sauce.  Serve whole or piece sparse and fan onto private serving plates.

Sear-Roasting Steak Cooking Technique:

  1. Preheat oven to 500 degrees F(a very hot oven produces a juicy interior).  Place a x- to 12-inch ovenproof skillet or cast-fe skillet in oven.  When oven reaches 500 degrees F., remove pan from oven and identify on range over high heat(the pan and the handle will be extremely hot - be conscientious).

  2. Immediately place steaks in the centre of hot, dry pan(if cooking more than one piece of meat, add together the pieces advisedly so that they are non touching each other).  Melt 1 to 2 minutes without moving; plough with tongs and melt another i to 2 minutes.  Remove from heat and put the bandage iron skillet with the steaks in it into the oven.  Melt an additional 3 to five minutes, depending on thickness of steaks and degree of doneness you like.  Using the Sear-Roasting  technique, proceed to cook your steak to your desired doneness.  Utilize a meat thermometer to examination for doneness.

  3. When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5 to 10 minutes before serving.  During this time the meat continues to cook (internal temperaturewill ascension 5 to ten degrees after it is removed from the oven) and the juices redistribute(add juices that accumulate from resting steaks to the Cabernet-Cherry Sauce).

  4. Serve whole or slice sparse and fan onto individual serving plates.

*  When buying steaks, buy the all-time course of meat y'all tin can afford.  Wait for steaks with fine texture and firm to the touch.  You want the color to be a lite cherry red color, not deep red.  Also look for steaks that take marbling, as it is the thin threads of fat running through the meat that make it Prime and gives the wonderful season.Check out  Types of Steaks and How To Melt the Perfect Steak.

Thermapen Internal Temperature Cooking ChartI become many readers asking what cooking/meat thermometer that I prefer and apply in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the globe.  I only endorse a few products, on my web site, that I similar and utilize regularly.

Yous tin learn more or buy yours at:Super-Fast Thermapen Thermometer.

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